The produce: Summer Squash, Tomatoes, Berries, Cherries, Eggplant, Sweet Corn, Peaches
The Pantry items: A bit of everything- now is a good time to reassess and stock your pantry!
The star of the week: Sweet Corn and Tomatoes!
I think it’s safe to say that summer is in full swing. Temperatures in Sacramento have been hot (104˚ hot) and with the babe about to hit 2 months old, we’ve been planning to get out of the house more and take a few day trips around Northern California (recommendations are welcome- I’m thinking Petaluma, Santa Cruz, Napa, Yosemite, and Big Sur for starters).
Of course, travel is only a small part of why I love summer. Produce-wise, July is overflowing with goodness. Tomatoes and Sweet Corn are everywhere, berries can be picked by the bucket, and the farmers market is the place to be. Our fruit drawer is packed full of stone fruit for snacking and berries for breakfast toppings (our favorite) while nearly all our meals are cooked on the grill. It feels natural to eat well in July (even when we lived in Illinois!)
Beyond these meals, it’s also a great time to jump into canning! I’m hoping to make pickles, salsa, and some jam. If you’re not sure where to start, I have a basic guide to help you get inspired!
Monday
L: Three Grain Grilled Vegetable Salad
D: Roasted Corn and Ricotta Enchiladas with Chipotle Tomato Sauce
Tuesday
B: Zucchini and Sweet Corn Hash Egg Skillet
L: Roasted Corn and Ricotta Enchiladas
D: Corn Cilantro Cakes with Roasted Zucchini Salsa
Wednesday
L: Three Grain Grilled Vegetable Salad
D: Grilled Halloumi Skewers with Cilantro Tahini Sauce
Thursday
B: Zucchini and Sweet Corn Hash Egg Skillet
D: Grilled Eggplant Rolls with Cream Cheese and Herbed Millet
Friday
L: Zucchini Ribbon Quinoa and Pesto Salad
D: Buckwheat and Tomato Stuffed Zucchini
Saturday
D: Savory Rye Crepes with Peaches and Blue Cheese
Sunday
B: Baked Raspberry French Toast
L: Roasted Tomato and Egg Grilled Cheese Sandwich
D: Roasted Eggplant with Cumin Spelt and Fig Chutney
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