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Stacks of vegetables on the countertops and pouring out of the fridge is a sure sign that mid-August has arrived in much of the states.
Salads are an obvious solution, toss together some refreshing options with the Cucumber-Melon Green Salad, Thai Melon Salad, and Thai Almond Broccoli salads.
Firing up the grill makes for happiness this time of year. The Blackberry Barbecue Chicken with Grilled Zucs + Peaches and the Baby Greens Pasta Salad is a made for a beautiful grilled dinner. Extras of the chicken can be chopped and shredded into the Blueberry Pecan Chicken Salad.
Cool and refreshing soups are like smoothies you enjoy with a savory twismt and a spoon. For thai-inspiration the Spicy Cucumber and Ginger-Basil Soups pair perfectly with the Thai Fish Cakes. Meanwhile, serve the Corn Vischyssoise with the Roasted Chili Cream and a few sides such as the Swiss Cheese Zucchini Saute and the Tomato Plate.
To play around with all of the sweetness of the produce this time of year, I love making a big batch of this Black Pepper Granola. It is mostly savory with a hint of sweetness. It can be sprinkled on the Cucumber Melon Green Salad, it adds crunch to the Tomato Basil Scramble and my favorite is to whip up a Black Pepper speckled Greek Yogurt and top it with Peaches, Honey, Prosciutto and of course the granola.
Cook seasonally. Eat consciously. Live well,
