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Despite back-to-school, the summer season is still unfolding and becoming sweeter with every new harvest’s abundance. Vegetables trickle in and out allowing for the simplest recipes to grace our tables.
Peaches are wildly abundant where I live, but maybe you are indulging in a different stone fruit that can be easily substituted for the grilled or seared Herb Stuffed Peaches or the Beet, Peach & Kale Slaw.
Crispy cucumbers offer relief on the still hot days and become an essential component in the Cucumber & Cantaloupe Green Salad and the Tomato, Avocado, Cucumber Sandwich, each of which can be taken for lunch or as an easy dinner on those busy day’s. Even better, pair the salad with the Split Pea Spread and Fennel Crackers. Alternatively, serve the salad for dinner with the Zucchini Corn & Quinoa Wraps.
Cantaloupe (or another lovely melon) is sensational in a minced up fruity salsa to be dolloped along the Tequila Lime Shrimp which are lovely stuffed in the Grilled Tacos.
Zucchini Meatball Skewers are fabulous grilled alongside the Grilled Garlic Bread and paired with a Chunky Cucumber & Tomato Salad. Any more zucchini and it is best to shred it, smash it together with a handful of other ingredients and sear them into these Summer Squash Pancakes. Serve them for dinner or for breakfast paired with the Almond Kissed Peaches.
For an easy vegan dinner, add the Lemon Summer Squash with Walnut Pasta to your list and plan to be delighted by its taste and simplicity.
We have about a month left of summer… enjoy every bite!
Cook seasonally. Eat consciously. Live well,
