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Zucchini, peaches, tomatoes, beets, peppers… oh my! My kitchen is a very happy place. Especially since several of those items are slowly trickling in from my own garden. The rest are happily being supplied by local farmers as we continue to plow ahead on our Local Food Year (follow our adventure on my blog or in our Facebook group.)
Make a dish this week that will carry you through a few meals. The Chili Bean Saute is a quick stove top dish and it contributes to breakfast, lunch and dinner. For the morning, serve it with a Carrot Scramble. For lunch, tuck it into a Quesadilla. For dinner, it can top a Baked Potato with Chipotle Cream as well.
The grill is hopefully your friend this time of year. The Grilled Steak, Corn on the Cob and Chimichurri Sauce dinner is a perfect way to celebrate it.
Other items that love to be kissed by the grill are the Herb Stuffed Peaches and Whole Beet + Crispy Onion Quinoa yes, grill those beets!). There are mix + match possibilities with these including Summer Squash Pancakes, Beet, Peach + Kale Slaw, and the Spicy Cilantro Peach Salad. That last one will be a spicy extravaganza with the Jalapeño Crusted Fish.
If you haven’t been pulling up your purslane (aka verdalalogos) or buying it from your local farmer, try it asap! It is a leafy green superfood of fun that has a succulent texture. The Purslane and Corn Salad makes a great side. Double it and then add a few more ingredients to make the Hearty Purslane, Corn, + Tomato Salad to take for lunch on the go.
Zucchinis have landed! And some of them are already swinging like a baseball bat. If you have a big one, scoop out the seeds and compost them, then shred up the fleshy goodness. Fold it into this Chocolate Chip Zucchini Bread and enjoy it throughout the week.
Cook seasonally. Eat consciously. Live well,
