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Summer meals are made easy with the abundant produce that loves to be chopped + tossed into salads, stuffed into tortillas or blended + pattied up into ‘burgers’.
Start the patty process with these Eggplant Patties and the Garbanzo Burgers. The dipping sauces of Tahini or Tzatziki and the salads of Chunky Tabbouleh or the Cucumber + Cantaloupe Green Salad can be mixed and matched depending on your preferences. Mixing and matching is also a great way to make a meal feel like a fresh new experience.
Extra Garbanzo Beans are easy to roast (the night prior, maybe, when your kitchen is cooler?) to serve as a protein bonus for a lunch on the go including the Chunky Tabbouleh. Another great lunch, utilizes the sassy Black Pepper Parmesan Granola to sprinkle across the Cucumber + Cantaloupe Green Salad.
That granola is also lovely paired in the Fennel Yogurt, Figs + Walnuts.
Stuffing tacos or tossing my favorite taco ingredients in a salad is a great way to half a semi-hot meal without heating up your kitchen too much. The Grilled Nopales + Summer Squash Tacos or the Grilled Veggie Tacos are a great place to start. Drizzle on the seasonal Cantaloupe Salsa (feel free to substitute any of the fabulous melons currently available) or the vegan Creamy Corn Sauce.
Next, break it down into a Taco Salad that is easy to toss together with crunchy chips.
If you want to go beyond the vegetarian for any of those taco delights, try either the Taco Beef or the Tequila Lime Shrimp.
Finally, for an easy breakfast on the go, stuff a scramble of summer squash into pitas, wrap them up to eat on the run if needed. You could even try make them the night prior!
Cook seasonally. Eat consciously. Live well,
