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Memorial Day brings with it the unofficial start of Summer Break. I hope the days are already bright + sunny for you, that your grill has been freshened up for the season and your kitchen is starting to reflect goodness from the garden.
For grill or picnic worthy salads try the Macaroni Salad, Creamy Broccoli Salad, the Cherry Wild Rice, the Grilled Potato Salad and the Apricot Celery Salad. Pair any of these salads with Socca for extra protein or the Herb Grilled Cauliflower for extra veggies.
Alongside any of those salads, serve up a happy tray of these Herb + Goat Cheese Snap Peas for a snack or appetizer.
Steak on the grill is pretty much my favorite way to eat it, but smeared with Blackberry Barbecue Sauce takes it to a new level.
Mix and match the taco fun with the Grilled Vegetable Tacos, Black Bean Tacos and the Tequila Lime Shrimp. For salsas, get with the season and chop up the Cherry Salsa and Radish Salsa. Leftovers can become breakfast with the Breakfast Tacos.
For a patriotic breakfast, try the French Toast with Blueberry Maple Syrup, Strawberries and Lavender Yogurt.
Cook seasonally. Eat consciously. Live well,
