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It has been a packed summer so far. For the first time since school ended, I feel like I’ve gotten the chance to step back, look at the calendar, think about the rest of the summer and organize myself appropriately. The week school ended was full of appointments and meetings, followed quickly by 10 days of fantastic travel. We arrived home from our trip (which I’ll share about soon!) last Friday, then my sister and nephews visited for 24 hours ending yesterday. Now I’m taking stock, buckling down on things I’m behind on and trying to pack as much fun as possible into the rest of summer break, including eating lots of good food.
New to my self-imposed “Summer Cookbook Quest”? Read about it here!
The Pick Up
blueberries, fennel, lettuce, tomatoes, green onions, zucchini, collards, green beans, celery, peaches, green peppers, cucumbers
The Plan
Take out pizza
Spicy Zucchini Nuggets with Honey-Chipotle Ketchup – from Seriously Delish by Jessica Merchant, with caprese salad
Stir-Fried Tofu with Collards – from How to Cook Everything Vegetarian by Mark Bittman
Gumbo Z’Herbes (Green Gumbo) – from The Meat Lover’s Meatless Cookbook by Kim O’Donnel) with caprese salad
roasted green beans (thanks to The Homemade Kitchen by Alana Chernila for the idea!), fennel and sausage
green onion, zucchini, celery and pepper stir fry with the Sweet Miso Dressing from Great Bowls of Food by Robin Asbell
Greek Salad with Lemon Vinaigrette Sauce – from The Victory Garden Cookbook by Marian Morash
Lunches & snacks:
salads
lettuce wraps with tuna or chickpea salad
omelets (green onions, bell peppers)
peaches and blueberries
celery and peanut butter
cucumber, pepper and/or celery sticks
Also on the agenda: revisiting Blueberry Hand Pies for July’s King Arthur Flour #Bakealong!
Help me on my quest to use more cookbooks – send me your favorite cookbook recommendations!
