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We had our first frost scare and you can see our ‘trying to save the garden’ harvest photo on instagram. The good news is that while the weather was dangerously close to a frost, it didn’t actually happen. Whew. So, we get to enjoy a few more days of summer as the temperatures warm again and our summer bounty is overwhelming spread throughout our kitchen… actually, throughout our house.
To start, the tomatoes on our table are crying out for some love. Roasting them up into a luscious sauce is the perfect strategy. To do this, we are thrilled to welcome Sara Bradford of Nourish Real Food to Lilly’s Table this week with her scrumptious Smokey Tomato Pasta Sauce. I am excited to dollop it all over my Spaghetti Squash Spaghetti and Chicken Parmesan. In addition, Sara is a bit of a lunch box expert and she recommends her Smokey Sauce as the perfect little dip for her Polenta Fingers (photo in the email this week). Pack them up in your kid’s lunch box and then sign up for Sara’s free 30-Day Lunch Box Warrior Challenge. It starts this week on the 15th. I am all signed up and would love to have you part of the journey, too. You can also grab her e-book Think Inside the Lunchbox, too.
Zucchini is also coming closer to the end of it’s season and the best way to celebrate it is with my favorite crazy-easy Zucchini Soup. Pair it with a simple tomato & cucumber packed Panzanella for dinner or with a BLT for lunch. Long strips of summer squash are also lovely for bundling up the Bacon Wrapped Zucchini Halibut. I think I must love bacon & zucchini together.
For cucumbers, try the Cucumber & Cantaloupe Green Salad and Tzatziki. They are both welcome pairings for the bun-less Garbanzo Burgers.
For any random veggies, toss them together in the Chili Bean Sauté to top a Baked Potato with a little Chipotle Cream or do just sour cream, if you like a spice-free topping.
For breakfast, start your morning with a Creamy Pear Breakfast Polenta or the Scrambled Eggs and the Tomato Plate.
Cook seasonally. Eat consciously. Celebrate food,
