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The first week in September means the end of summer for so many of us, but the start of a beautiful harvest fall I hope. With peppers, corn, melon, eggplant and herbs still keeping us company this week is sure to delight.
As Colorado cools, turning our oven on once again seems worth it, especially to use all of the goodness to make Ratatouille. Serve it with a simple Pesto Butter that can make appearances for both breakfast and lunch in a Tomato Scramble and alongside a Caprese Salad.
We found some delicious local bacon and it has become a semi-staple in our house. It makes pasta magical and simple in the Spaghetti Carbonara served with a Melon Caprese and Spinach Salad. But, if you have yet to whip up a BLT this summer it is high time.
Kohlrabi is an unusual vegetable that makes one wonder, but blended into creaminess and mixed with cheese it can be stuffed to become the Kohlrabi Stuffed Poblanos. Serve it with tangy Curdito and Elote Corn.
Continuing with the Mexi-inspiration, try grilled Tequila Lime Shrimp and Elote Corn with the fancy feeling Watermelon Stack.
A simple dish of Spicy Almond Eggplant comes together quickly to be served with Shiso Noodles. If you don’t have the unusual Asian herb Shiso, substitute Thai or sweet basil.
Since we are still in back-to-school mode and simple treats are always welcome, try these Seeduction Granola Drops.
Cook seasonally. Eat consciously. Live well,
