Swiss Chard Curry
Sometimes the simplest meals are the best. Clean Plate Pantry’s Thai Red Curry Sauce is a staple in my house. I had a lovely bunch of rainbow Swiss Chard and parsley so I chopped them up together and grabbed my curry sauce.
Sausage Rice Skillet
Here’s another dish that’s really versatile. I had a big zephyr squash so I chopped that up to add. You can add Zucchini, broccoli, peppers, tomatoes, or spinach/kale/Swiss chard.
Garlic Zucchini Bites
These were so easy to throw together and they taste great dipped in pizza sauce!
Creamy Corn Bucatini Pasta
This dish was made for corn season! It’s easily adaptable to play up or down the sweet corn flavor.
Carrot Top Pesto
This recipe is super versatile. You could make it just like a pesto and sub carrot tops for basil. I played around with it a bit because I’m using it as a dressing for bowls I’m making ahead for meal prep.
If you find yourself with more milk than you're able to use or if it starts to go past delicious and you hate to waste it, make up this easy ricotta cheese.
Refrigerator Kale Salad
I love salads that you throw together and they actually taste better the next day, and the day after that. This is a great one.
Blackberry Cocktail or Mocktail
I love blackberries but don't like the seeds. I also love cocktails so this was a great idea to use my blackberries to make a syrup. It's super easy.
Mediterranean Lentil Stew with Swiss Chard
Who says stew is for winter? This is fresh tasting and light thanks to folding in the Swiss chard at the end and a squeeze of fresh lemon juice. This might be the perfect summer alternative to salad!
Garlic Scape Falafel
Beth Sorrell's weekly recipe
For those of you who haven't used up those scapes yet.
Salad with wheat berries, fresh peas, and garlic scape vinaigrette
We’ve been getting such delicious lettuce the last several weeks and I am so excited it’s garlic scape season! I love making a simple vinaigrette with them. It’s also pea season so why not add some of these sweet peas to the salad.
Kale, Kohlrabi, and Japanese Turnip Slaw
Beth Sorrell's Week 11 recipe is ideal for the season
Fair Shares Niçoise Salad
Sheet Pan Chicken and Asparagus with Kohlrabi Greens Rice
I love simple dinners. This was a really good one. I’ve never cooked with kohlrabi before, I just peel and slice or grate the bulb part and toss the greens. This was a great way to use the greens. I’m saving the bulb for a salad later. Stay tuned for that.
Roasted Asparagus with Mojo
Mojo is an easy flavor punch to add to your roasted asparagus. If you haven't tried the citrusy, garlicky sauce, often referred to as Cuban barbecue sauce, now is the time to put this Del Carmen delight in your shopping cart, whether "Del Carmen Choice" is on your weekly menu or not.
Slaw With Quinoa Crunch
If you haven’t tried Field To Fire’s Quinoa Crunch Salad yet, you are missing out! This stuff is great on its own, but if you add it to a chopped salad or slaw, you just ruled meal prep!
Chicken and Mushrooms with Brown Rice and Pea Shoot Salad
Pan Roasted Skin On Chicken
This is simple and delicious! The best part about getting chicken breasts from Fair Shares is that they come boneless but skin on. The skin serves as a natural little blanket that keeps all the moisture in.
I had mushrooms in the fridge and forgot about them. They got a bit slimy so I chopped them in my food processor and folded them into the best chili I’ve made in a while! I got the idea from making blender burgers.
Root Vegetable Miso Soup
This year I’m focusing on my microbiome. The microbiome is our gut bacteria. We all have many strains of ‘good’ bacteria that keep our cells functioning optimally and our hormones in check. It’s kind of a domino game inside our bodies.
Winner Winner Chicken Dinner
This chicken dish is so good and easy. I’m making it for Christmas dinner. You can add grated Parmesan to the panko if you want. Or sesame seeds, or some finely chopped pecans. It goes together very quickly and the chicken stays moist without brining or pounding.
Peanut Butter & Jelly Oats
Mushroom Brown Rice Soup
It’s soup season! Today I made a mushroom and brown rice soup with a few items I had handy. The best thing about soup is that almost anything goes.
Roasted Beet Salad with Kale and Goat Cheese
I think this will be a Halloween tradition. Peeling beets is messy and you kinda look like you just killed someone.
Southwest Tortellini Salad
I had zucchini and peppers piling up so this was the perfect way to roll them into a dish.
Turnip Leek Soup
It’s soup season! I had turnips sitting in the fridge and got more last week so I decided to make soup.
I love this salad because you can switch out the protein and some of the veg and still have a great meal.
Hen of the Woods Mushrooms with Mascarpone
Loaded Summer Squash
I love potato skins, so I had to try this! It really works with zucchini and summer squash.
Charred Sesame Green Beans
I made these in the airfryer. Some days you just don’t want to turn on the oven. This can easily be made on a rimmed baking sheet in the oven if you don’t have an airfryer.
Pai Huang Gua (Smashed Cucumber Salad)
This traditional Sichuan dish is so flavorful and perfect for summer as a side with BBQ or dumplings.
Freeze Your Peppers
Did you know that peppers freeze well? I freeze extra peppers all summer to use in stews, chili, and jambalaya.