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August has begun and the harvest is in full swing with eggplants, tomatoes, cucumbers, summer squash, peaches and more.
If you are following my family’s Local Food Year, you will know that my oven has broken. Which is reasonably welcome this time of year rather than in the dead of winter, although our wallet is not really that excited about the cost to replace it. That being said, taking the show outside has been no problem at all. When eggplants look curvy and scrumptious, skip the oven casserole and make Grilled Eggplant Parmesan. A side of Grilled Polenta and Marinara will complete it deconstructed style.
Zucchini Meatball Skewers also take the typically-made-inside meatballs on an adventure as meat on a stick. Pair it with Caprese Skewers (more sticks, people!) and Baby Greens Pasta Salad.
That Pasta Salad is fabulous in large-ish quantities. Save the leftovers and have it with a refreshing Gazpacho and French Lentils for a vegan dinner on another day. Because I love to cheat throughout my week of meals, take the pasta salad and toss it with a Greek Salad to make a fabulous Greek Pasta Salad lunch on the go. By the way, the French Lentils store beautifully and travel ever so nicely especially with their pal: Fire + Ice Tomatoes.
That Greek Salad can be part of a full meal deal as well when served alongside seared Falafels and Tzatziki for dipping.
Smoked Salmon is one of my favorite ways to slip seafood into our week with little effort. The Smoked Salmon Nicoise is simple enough with potential to be served for multiple times, including for lunch. Serve it with a Peach + Summer Squash Quinoa for a more elaborate meal.
Slice up a few more peaches and it is one of my favorite toppings for French Toast. Especially when the Blueberry Maple Syrup is drizzled on, too.
Cook seasonally. Eat consciously. Live well,
Lilly
