The weather around here has been strange (and unwelcomed, quite frankly), but our local vegetable stash is doing its best to shake it all off. Summer is here and I am cooking with it every day. We have produce in every nook and cranny of the house, so a week of cooking for meals now and for later in the year is in order.
Breakfast
Overnight Steel Cut Oats*
Quick Breakfast Fried Rice*
Summer Scramble
Yogurt & Coconut-Pecan Granola & Peaches
Multi-Grain Waffles and Peach Butter
Salads
Bacon, Kale & Tomato Bowl (not real bacon, of course)**
Roasted Root Veggies, Soba & Tofu on Greens
Meals
Enchiladas
Veggie Burgers
Summer Squash Risotto
Caldo de Papa
Snacks & Sides
Hummus & Carrots
Watermelon Popsicles
Watermelon
Zucchini Cakes
Eggplant Crisps
Cucumber Water
Sliced Cukes (with lime, salt, chile)
Preserves
Fermented Dill Pickles***
Peach Jam
Enchilada Sauce (for freezer)
* Whole Grain Mornings
** Salad Samurai
*** Hip Girl’s Guide to the Kitchen
aneelee 