Hey! It’s Friday Free Food Night at your house. Celebrate. Make it a multi course affair. You’ll mostly use the microwave tonight so the kitchen shouldn’t get too hot. Make a little green salad to add something fresh to the affair.
Throw some lentils on to cook to get things started tonight. Let them cool slightly and enjoy them in this lovely warm lentil/arugula salad. Top the salad with sweet, fresh strawberries, toasted almonds and feta crumbles.
Pour a glass of your favorite chilled summer beverage and enjoy some leisurely dining on a warm summer evening.
Garden fresh broccoli is featured in this Japanese Udon noodle bowl. The noodles and vegetables are bathed in a slightly sweet broth seasoned with ginger, miso, rice wine vinegar and a touch of wasabi. Chopped green onions and peanuts finish this flavorful noodle dish. You add Asian-style baked tofu to provide additional protein to the bowl.
This meal is a real celebration of summer flavors and is finished with some chilled cantaloupe.
This is a terrific dinner salad for warm summer evenings. It’s inspired by a recipe from Kate Sherwood in The Nutrition Action Newsletter.
This recipe features juicy, tree-ripened peaches, the buttery richness of avocado, crisp fresh lettuce and a variety of other salad fixings. It makes for a fantastical mix of fresh flavors on your plate.
Pick up a loaf of artisan bread, or a couple of rolls, to enjoy with your dinner tonight.
Giambotta is a warm weather Italian stew. It’s a bit like the French ratatouille and uses seasonal vegetables like eggplant, zucchini and bell peppers. This happens to be the season for these wonderful veggies. Hallelujah! Giambotta often has potatoes, but I dispense with them and serve it over a summery mix of bulgur with parsley.
The extra time in preparing this recipe allows for the eggplant to sweat. You might go for a quick walk while you wait.
Prepare these salads throughout the day and enjoy a leisurely summertime meal. You’ll lay out a salad smorgasborg: Farro/Corn/Tomato Salad, an Avocado/Romaine Salad with shaved Parmesan and a seasonal Mixed Berry Salad. Compliment the salads with some Basil Hummus and a small baguette and you’ll have some lovely summertime grazing.
Assemble the Farro/Corn /Tomato salad, Seasonal Berry Salad and Basil Hummus early in the day and chill in the fridge. Wait until just before dining to finish the Avocado/Romaine Salad.