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We still have plenty of zucchini, peaches, tomatoes, cucumbers and more coming in from our garden and I hope you are able to source even more during this abundant time of year.
For zucchinis, I have been shredding and storing bags and bags for our freezer so that I am able to make treats such as these Quinoa Zucchini Burgers mid-winter. But, since we are still in summer mode be sure to pair these with a Grilled Zucs + Peach Salad and Grilled Fries.
With zucchinis, tomatoes + basil rolling in, we seem to eat a ton of Italian food. This Lasagna Toss is fun since it skips the extended time in the hot oven, just in case you still have warm summer evenings. The Herb-Ricotta Stuffed Chicken with Zucchini + Tomato Bread Salad is another ode to an Italian summer.
My kids have been thrilled it is watermelon season, while my husband and I are giddy to enjoy this slightly spicy Thai Watermelon Soup again. The Peanut-Sesame Noodles will make the whole family happy and it travels well for a lunch on the go, also.
Sadly, we are not enjoying figs here during our Colorado food year, but I know that many of you still have access to them. The Fig Salad pairs beautifully with the Fish Almandine and Fennel Scalloped Potatoes for a fancy feeling summer dinner. The salad also travels on the go nicely when accompanied with a spread of Mushroom + Chicken Pate and a few pieces of French Bread.
For breakfast, have a quick start with a nourishing Ginger-Basil Peach Smoothie (with yellow squash snuck in) and an easy Carrot Scramble. Or have a more leisurely sunrise with a Peach Custard Oatmeal Bake. Make it the night prior and then bake it while you get ready for your day the next morning.
Cook seasonally. Eat consciously. Live well,
