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Are you starting to feel a summer rhythm? My garden is finally making promises and keeping them as greens and herbs are abundant to pick and buds are turning into goodness. Keeping meals simple, by starting with a few batch dishes means that produce can be integrated in as it arrives home from a Farmers Market, CSA or your own garden.
When tortillas are around they can easily shape several meals. This week, try them in these Tempeh Tacos, Roasted Vegetable Bean Burritos or the Caramelized Quesadillas with Runny Eggs. Each of these dishes can be paired with a seasonal salsa, whether is a fresh, traditional Pico de Gallo or an out of the box Raspberry Radish Salsa. Create your favorite salsa, make a ton and embellish multiple dishes with it.
Pasta, whether whole grain or brown-rice based, can be an easy staple to make a big batch of as well. Most of the pasta can go into the Cherry + Snap Pea Pasta Salad which works well for lunches or as a side paired with the Zucchini Meatball Skewers.
A smaller amount of the pasta can go into the Baby Greens Pasta Salad which has more greens than pasta and is just loveliness when joined by the Caprese Skewers and the Grilled Zucchini Skewers.
For the seafood this week, try the Raspberry Salmon Salad for a light, seasonal meal. For lunch the next day, blend extra salmon into a Salmon Salad for sandwiches or simply paired with the Raspberry Salad.
And for a special sweet treat, blend up new to the market peaches for Smoothies and whip up these Cacao Date Balls to take on the go or for breakfast.
May summer continue to be a delight for you!
Cook seasonally. Eat consciously. Live well,
