Lately I’ve been making proper meals. Meals that are different and really thought out, not just the usual go-to dinners. I’ve also been really good about not ordering food, even when I’m tired.
The summer makes this easy though. There’s so much to choose from! Plus winter veg are all so starchy and that can get real old, real fast. Even though there are still many summer foods that aren’t ready yet, I’ve already been enjoying a wide variety.
Planning also helps me avoid wasting food, which drives me bonkers. I have a small chalk board in the kitchen (idea inspired by Mama Jillian) where I write down all the produce we currently have. This really helps with planning.
It’s nice to have full-fledged salads again, as opposed to just greens with dressing, which I was eating all winter. I’ve been making all sorts of combinations in the past few weeks.
Tonight I started the process for making Strawberry Balsamic Ice Cream. Tomorrow night we finish it up and I’m so incredibly excited to try it!
Some recent meals we’ve enjoyed are:
- Rainbow Chard Quiche (made with this crust, but this time used vegan shortening instead of lard, since we don’t have a ton of lard left) with our maple bacon served alongside arugula with balsamic vinaigrette, radishes, apples, candied walnuts, and black pepper chevre
- Pulled pork cooked in a slow cooker with Dinosaur Bar-B-Que sauce and fresh peaches served alongside fresh lettuce, strawberries, maple vinaigrette, hydroponic tomatoes, and toasted pecans
- Chicken (cooked whole in a slow cooker) with homemade gravy and couscous served alongside cold beet salad with pecans and goat cheese
- Whole wheat linguine with butternut squash (frozen, in my CSA this week), fresh basil, dried sage, and cream topped with toasted pumpkin seeds served alongside red oak leaf lettuce, thinly sliced summer squash, and balsamic vinaigrette
So, what’s on your summer plate?