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This week’s meal plan is all about the 4th of July, grilling and really declaring your independence from the corporate food system. Check out this post I wrote last year that is all about taking back our food!
Buying local chicken, cut up into parts is a great first step. This Fresh Herb Grilled Chicken will do the trick. Instead of cloyingly sweet processed sauces, try a homemade Blackberry Barbecue Sauce instead. Serve this with the Grilled Potato + Greens Salad.
This bbq salad is lovely with the fancied up Watermelon Stack Salad and Elote Corn alongside. There is more veg fare that can serve alongside any grill-out with Herb + Goat Cheese Snap Peas, Macaroni Salad, Crudites with Yogurt Basil Aioli and Creamy Broccoli Salad.
During my family’s local food year, I am pretty sure that trout is the only fish we can eat here in Colorado. Thankfully, it is excellent on the grill and delightful served with Corn Sauce, Grilled Endive and Caprese salad.
For a vegan dish, the Roasted Spring Onions + White Beans with Grilled Zucchini and Grilled Polenta is best when topped with the Fresh Tomato Sauce.
Of course, starting the morning with a bit of red, white and blue is an excellent idea. Try the
French Toast (or pancakes!?) with Maple Blueberry Syrup, Lavender Yogurt + Strawberries.
Cook seasonally. Eat consciously. Live well,
