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Wrapping a meal plan around a theme is an easy way to make batch cooking easier. The trick is to keep building on each meal by mixing and matching the possibilities together. With the beautiful tomatoes and peppers coming into season, this is a great time for a fresh Mex theme.
The Pico de Gallo Black Bean Bowl is a Chipotle restaurant inspired dish. Save each part in separate containers to pair up with other meals. If you want to try a seasonal salsa that departs from the traditional fresh tomato, try this Cantaloupe Salsa. It plays up the Jalapeño Almond Crusted Fish and Spicy Couscous perfectly.
The Steak Fajitas can be loaded with almost any of your seasonal veggies cut into strips, but especially sweet bell peppers and onions. The fajitas become a complete meal with the Elote Corn. Make extra corn, cut it off the cob and toss it with extra black beans for the Black Bean + Corn Salad.
The additional Black Beans and Cantaloupe Salsa work well as a topping for breakfast, too. Shred up sweet potatoes to make these Sweet Potato Latkes and use up those other ingredients. If you have more zucchini than sweet potatoes, make these Summer Squash Pancakes instead.
Whenever I choose a theme, I like to make sure a couple of dishes depart from it, too. This week, the Quinoa Zucchini Burgers with Grilled Zucchini, Peaches + Fries helps to give the theme a break.
An Asian-inspired almond sauce also plays up summer veggies in the Thai Melon + Broccoli Salads with Shiso Noodles. (Shiso-what?! It is a beautiful Asian green, but basil is a great albeit very different substitute).
Finally, to celebrate the beautiful stone fruit heading our way try this Peach Custard Baked Oatmeal. It is make-ahead goodness!
Cook seasonally. Eat consciously. Live well,
