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Welcome to August. Welcome to piles of produce in markets, CSA’s, and most especially on your countertops. Eggplants and summer squash along with figs and stone-fruit are hopefully giving you plenty of attention. If you have yet to take advantage of these, please seek them out this week.
Let’s start with eggplant. Often admired for it’s dark purple sheen, the varieties actually go beyond with seemingly endless shades ranging from plum to white to green and nearly pink. The Maple Balsamic Eggplant courtesy of the Seasonal Veg Head works nicely when they are long and narrow as you can slice and push them into a skillet tucked together side by side. Meanwhile the Eggplant Tacos work well with most any variety. Pair these vegan tacos with Lime Slaw and a simple Creamy Corn Dip.
Figs are bursting on the scene. Thinly slice the plump fruit to decorate Fig + Herb Yogurt Pizza and set up the slices next to a pile of Balsamic Beet & Fig Salad. More figs are tossed into a grain salad to make the Fig + Sweet Potato Quinoa, which works for lunch or as a side for a dinner with the Maple Balsamic Eggplant.
Next, zucchini aka summer squash is typically prolific this time of year. The Peach + Summer Squash Quinoa, the Plum, Summer Squash + Avocado Salad which matches beautifully with the Peaches ’n Chicken and the Smoked Salmon + Yellow Squash Scramble will hopefully get you through a few piles of zucchini.
Now stick with me for this final suggestion. If you want to add a bit of adventure to your week, why not make a savory Black Pepper Parmesan Granola? I realize it sounds a bit nutty. It isn’t. Honestly, it is rather cheesy. The unique lemon-pepper-parmesan infused oats add pizzaz to a breakfast of Peaches with Black Pepper Yogurt & Granola and a lunch of Peaches + Summer Squash Quinoa.
Save a cup or two of the granola for next week’s meal plan. It should last a couple of weeks, especially in the fridge, and I have at least one more idea for how you can use it.
Cook seasonally. Eat consciously. Live well,
