It’s Sunday in the heart of the summer. That means it’s time to fire up the outdoor barbecue and toss some burgers. We’ll use Beyond Meat patties and seasonal condiments, including crisp new lettuce.
To make this dinner extra special, we’ll throw in corn on the cob and a classic homemade potato salad. Add some seasonal ripe melon on the side.
It’s Saturday, August 9th
Another great week of dining awaits. It’s time to make some plans and go grocery shopping.
Juicy tree-ripened nectarine slices and thin-sliced chickenless tenders adorn this seasonal kale dish.
The fruit and greens are served over quinoa and topped with crumbled feta cheese and toasted almond slices.
What a refreshing way to celebrate the close of a summer day! The harvest season just keeps on giving.
There’s nothing quite like the flavor of freshly harvested tomatoes and this fruit of sweet perfection is still in season. You’ve already been introduced to the flavor-blast of garlic, onion, fresh basil and fresh tomatoes in this no-cook pasta sauce. Tonight you’ll revisit it because it’s the peak of the harvest season. Fuel up on fresh tomatoes. Enjoy!
The “Holy Grail” of Cajun food ingredients is on display tonight: onions, bell peppers and celery. Then there’s the seasoning, with lots of paprika, garlic powder, oregano and cayenne. Cajun food is easy to make and, as you will note from the spices, packed with flavor. It was developed by the French-speaking Arcadian people who came from Canada and settled in Louisiana.
In lieu of corn bread we’ll just have a warm corn tortilla.
Your greens have a sweet and savory profile tonight when they’re combined with tree-ripened pears and layered over a bed of quinoa. The plate is then topped with chickenless tenders and sprinkled with toasted walnuts and crumbled Gorgonzola.
This is one of my favorite times of the year for greens. There are just so many options!