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Labor Day may have happened, but summer isn’t really over. As I look at the piles + piles of produce coming from my garden, friend’s fruit trees and the farmers market that I still cannot resist, the hottest season is all over my kitchen. So, let’s keep the summer party alive and well with plenty of tomatoes, squash, melon, plums, eggplant and more!
Falafels pair so nicely with a tomato + cucumber rich Greek Salad that I typically think to make them in the summer. They are easier than they seem, but if you are tempted to start them with canned beans you will be disappointed as they are made with dried beans that are soaked and blended.
Also, leftover Greek Salad makes for an easy breakfast topped with a Runny Egg. I know it sounds a bit off, but salad is such a nourishing way to start your day.
Eggplant Caponata is nearly a condiment and a great way to hide eggplant if you have some folks who are less than excited about it. My daughter just announced that it is the only way she likes to eat eggplant! (Clearly I have yet to make Eggplant Parmesan this summer for her!) But honestly, dollop the caponata on Summer Squash Pancakes and Garlic Seared Polenta rounds and you will be agreeing with her quickly.
Have any extra Summer Squash Pancakes? Warm them briefly for breakfast and top with the Almond Kissed Peaches.
Give melon a Thai massage! First blend it into a Thai Watermelon Soup then in a Thai Melon Salad. Pair either of them with the Thai Almond Broccoli for a bit more veg + protein.
The beautiful Lavender Lemon Chicken is a simple honey marinated grilled chicken that is perfect with a seasonal Fig Salad and Green Beans to create a simple sophisticated dinner.
Long strips of zucchini wrap up fish perfectly, especially when it is secured with everyone’s favorite salty pork strips in this Bacon Wrapped Zucchini Halibut. Serve it with a refreshing Plum Summer Squash + Avocado Salad.
Let’s keep the summer love alive!
Cook seasonally. Eat consciously. Live well,
