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Before I get rolling, do you live in the Denver Metro area? Interested in eating my food? I will be cooking for an exclusive event on August 28th. There are only a few tickets left, so act fast to sign up.
In other news, we just came back from a beautiful trip to visit my parent’s home. Their garden. The wine country. And for my kid’s, a friend’s pool. The time with grandparents was exactly what they needed to get them refreshed for back-to-school.
As we source every last bite we are eating this year through our local food year we packed our bags with my parent’s gorgeous Italian prune plums, smoked steelhead from the Columbia river, cheese, and a ton of wine (four of which sadly did not survive the #winefliesfree program through the airline).
The plums made me realize it is high time to share some of my favorite recipes they inspire. Another stone-fruit you have more access to can substitute easily if needed. Asian Plum Sauce decorates sliders, either vegan or with meat, which can be enjoyed as separate meals or together with a side of the (addictive!) Red Chili Green Beans and Grilled Sweet Potatoes.
The smoked trout we brought back inspired the following meal. That and the abundance of cucumbers coming off the vines in our garden. The Spicy Cucumber Soup is mellowed with a dollop of the Smoked Trout Cream or you can spread it across the Summer Squash Pancakes.
With back-to-school in the air, the Tortilla Egg Wrap is one of my favorite go-to meals. Typically, I whip one up, cut it into pieces and we eat it appetizer style nibbling on the pinwheels as I make the next one. Of course, with peaches in steady supply a Peach Smoothie is welcome, too. Make ahead breakfast dishes are a great way to come the craziness of back-to-school and the Peach Custard-Baked Oatmeal is delightful this time of year.
Wraps such as these Zucchini, Corn + Quinoa Wraps are a great way to do back-to-school. Make the filling ingredients ahead, warm up as needed and wrap each before dinner or let your family fill their own. Salad is optional, but the Cucumber + Cantaloupe Salad is a great add.
It is with great jealousy that I suggest the Fig Pizza with Balsamic Beet + Fig Salad this week as I haven’t had a fig this year, but I know they are in season somewhere, just not anywhere near Colorado.
Cook seasonally. Eat consciously. Live well,
