Strawberries – Ours are already gone, an after school snack for the kids, and the tops, a treat for our two guinea pigs!
Arugula, Yellow Wax Beans, Yellow Pear Tomatoes, Green Pepper – Here’s an easy salad that works as a side dish for dinner, or a main course at lunchtime. If you have some red bell pepper or red tomatoes, throw them in too for a splash of color.
Yellow Wax Bean and Tomato Salad
Red Leaf Lettuce (and the left-over arugula) – we’ve had some amazing melons lately and just happen to have half a watermelon (the old fashioned kind with actual black seeds) chilling in the fridge. The girls love the sweet crispness of summer watermelon so we’ll make a nice fruity pink and green salad. First cut some melon into cubes (removing seeds first), thinly slice a bit of red onion and half rounds of cucumber. Tear some leaf lettuce and toss in a good amount of arugula and place everything in a big salad bowl. Dress with a lime based vinaigrette (half white wine vinegar-half lime juice substituted for the straight vinegar). At the last minute add some crumbled feta cheese.
Carrots – Now that the weather has cooled off a tiny bit, that’s all I need to shift gears and start thinking about fall. And one of first things that comes to my mind with fall just around the corner is soup – one of the elixirs of life, as far I’m concerned. Once the cool weather hits soup is on the menu at least once a week at our house. Here’s a simple one to get the season started.
Broccoli – Okay, now that I’ve started thinking about soup, it’s tough to shift back into summer mode. My youngest sees the broccoli in our bag, and she’s all over it, saying it’s time to make some good broccoli cheddar soup. I think of that as more of a wintery dish, but she disagrees. This version is inspired by the ever-popular Panera soup, that my daughter loves, but can’t eat since it contains chicken broth.
