carrots, cilantro, corn, cucumbers, eggplant, kale, onions, potatoes, zucchini, tomatoes
What’s for Dinner?
Really? The last long weekend of summer vacation?!? Sad but true, for our household at least. As I said in June, ages and incredible amounts of veggies ago, meals are just different in the summer. The local bounty has changed, to be sure, as have the rituals. We’re full into summer squash and beans and corn and tomatoes and Walla Walla sweets…all of the things we waited patiently for the entire year. The rhythm and pace have also changed; let’s savor every final moment of this summertime bliss. One last long weekend, and an easing into the school year and the fall that comes with it. Let’s savor the all-hands-on-deck meal preparation; the impromptu picnics; the hot nights, where salads and sandwiches are the perfect antidote; the bit lighter fare, fare that can be served hot, warm, or room temperature; and the parties and potlucks, where people enjoy sharing in what the season offer. Don’t forget the outdoor grilling, a perfect “hurrah!” in commemoration of summer.
Friday – grilled pizza fest
caramelized onion, kale, & corn flatbread (Deb Perleman, The Smitten Kitchen)
Saturday – height of summer pasta
rigatoni with eggplant puree (Deb Perleman, The Smitten Kitchen)
gourmet greens salad
Sunday – pack it up!
Monday – labor day bbq
Ruby Jewell ice cream sandwiches
Tuesday – off to school
OUT – kids’ choice!
Wednesday – taco Wednesday
black bean tacos with roasted veggies (Vegetarian Times)
Thursday – cream-of-the-crop summer sammie