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Summer abundance is hopefully continuing in your home. It has been getting rather sweet in my house with the arrival of peaches, tomatoes and sweet peppers.
Even though soup is not on the forefront of most of our minds, when chilled or served not too hot, it is a great way to slurp down big piles of veggies such as cucumbers in the chilled Spicy Cucumber Soup or summer squash in the warm Zucchini Soup which is also tasty cool.
Salads, such as the Zucchini Marinated Salad and the Summer Veggie + Black Bean Salad, make summer simple and delightful, especially because they can be stored for an extra day or two while there flavors meld.
Loading the grill up with veggies, searing them on each side and then tucking them into Grilled Vegetable Tacos is one of my favorite ways to make dinner happen. It takes on something new and lovely especially when Nopales + Summer Squash are included and it is smeared with this Apricot Chili Cream.
A few fancy-seeming dinners are on the agenda for this week, but they are easier to put together with all the farm fresh goodness around. The Peaches n’ Chicken simply requires chicken, peaches, s+p, and some time on the grill in a cast-iron pan.
The Sweet Pepper Coulis dolls up the Grilled Trout, Grilled Garlic Bread and the Zucchini Marinated Salad.
With eggplants arrival, try these Eggplant ‘Meatballs’ with Fresh Tomato Spaghetti to mix up your meatball madness.
Breakfast al fresco has been happening daily for my family so that we get plenty of fresh air before we start to melt and retreat into the shade of our house. The Ginger Peach Smoothie and the Summer Egg Sandwiches are the perfect way to enjoy the cool mornings. Alternatively, the Tomato-Basil Omelette is a beautiful way to celebrate the start of tomato season.
Cook seasonally. Eat consciously. Live well,
