We're winding down on the summer produce season, so what better time than now to enjoy all of the veggies that your farmer’s market has to offer?
Supporting your local urban or rural farmers not only does your tummy some good, but it also helps the community.
Eggplant and green beans are at their prime this time of year, so I’m putting both to good use in pasta dishes and an easy skillet dinner. You can’t forget summer corn! I’m savoring them in a BBQ chicken bowl with pico de gallo and black beans.
Grab double the amount of vegetables you'll need for this week's recipes and freeze them individually for use during the off-season. I’m a big fan of being able to eat shucked, frozen corn in the middle of the winter.
Pasta with Roasted Tomatoes and Creamy Herb Cashew Sauce
This vegan Pasta with Roasted Tomatoes relies on the power of cashews to create a thick, creamy sauce that is make-ahead friendly. I recommend soaking and prepping the cashews for the dish the evening before so the recipe comes together quickly the next day.
BBQ Chicken Burrito Bowl with Corn, Black Beans, and Pico de Gallo
Burrito Bowls are a great way to use up any veggies you might have on hand. This recipe highlights sweet corn and uses tomatoes in a vibrant and fresh pico de gallo, but feel free to add any of your favorite summer produce to the mix. You can even set up a burrito bowl bar with toppings: Lettuce, pico de gallo, corn, thinly sliced radishes, avocado, and shredded cabbage and have everyone assemble their own bowl.
Pasta with Eggplant, Feta, and Mint
This vegetarian dish that doubles as a pantry meal, too. if you don’t have spaghetti, fettuccine or linguine will work in its place. The mint is subtle and refreshing but add fresh Genovese basil for another layer of flavor. If you want to bulk this meal up a bit, top it with slices of grilled steak.
Chinese 5-Spice Skillet Chicken
This freezer-friendly meal uses up the last of the summer green beans and peppers. What I love about making this meal during the week is how flexible I can be with the veggies. Because my family loves baby bok choy, I’ll often steam wedges of it in the pan along with the chicken.Continue to 5 of 6 below.
Foil Packs with Sausage, Corn, Zucchini, and Potatoes
The one thing I will miss the most about summer is all of the grilling. So, this week's meal plan ends with these foil packs filled with sausage, the last of the summer corn, zucchini, and potatoes. Everything is all thrown on the grill a la, "TGIF I'm not cooking in the kitchen today." No need to even bother with dishes. We're going full-on caveman style tonight by eating everything right out of the foil packet.
Weekend Baking: Summer Peaches with Baked Meringue
This peach dessert gives us a chance to bake the last of our summer peaches in a quick recipe. You can spoon the meringue topped fruit into bowls or serve it over a slice of store-bought pound cake.