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Happy First Week of Summer!
Of course, when it comes to the seasons, solstice hardly causes a dramatic switch to the more gradually changing garden, so this meal plan celebrates this transition.
Spring’s Artichokes can be stuffed with mushrooms and served alongside a Cauliflower Blue Gratin. Another comforting dish of Lemon Pilaf pairs wells with the Pink + Green Radishes and Snap Peas + Mozzarella.
Rhubarb can linger well past spring and the Rhubarb Beet Chicken with Strawberry Salad works beautifully this week.
The earliest round of raspberries are starting to arrive and the Chipotle Raspberry Fish Tacos with the Guacamame celebrate the tiny berry.
With the earliest stone fruits emerging enjoy the Apricot Salad, Cherry Chili Quinoa, Almond Clafoutis and the Cherry Walnut Smoothie. Take the Apricot Salad for lunch with a simple Asparagus Egg Salad.
May this start of summer be the beginning of a deliciously abundant time of year!
Cook seasonally. Eat consciously. Live well,
