July's Eats

July Eats

I love summer because I feel so inspired to cook everything that's in season... there's an abundance of reds, oranges, blues, greens, leafy, soft, firm, squishy and crispy fruits + vegetables. Here’s the list for this month, it’s a long one!

FRUITS:

Apricots, Nectarines, Peaches, Plums, Pluots, Blueberries, Raspberries, Strawberries, Melons, Cherries, Loquats

VEGETABLES:

Beets, Carrots, Celery, Fennel, Potatoes, Turnips, Eggplant, Endive, Green Beans, Cactus pads, Garlic, Leeks, Radish, Peppers sweet & chile, Corn, Cucumbers, Cabbage, Tomatoes

LEAFY GREENS:

Purslane, Endive, Nettles, Arugula, Chard, Kale, Lambsquarters, Cress

MEAL IDEAS:

  1. Beet slaw with pistachios + raisins

  2. Pan roasted carrots with carrot top salsa verde, avocado + seared salmon

  3. Celery, apple + peanut salad

  4. Chilled seafood salad with fennel, radish, basil + creme fraiche

  5. Potato & roasted cauliflower salad, olives, feta + arugula

  6. Turnip salad with yogurt, herbs + poppy seeds

  7. Roasted eggplant + corn with fresh tomatoes and torn mint

  8. Cactus and tomato picadillo with fresh cilantro and chilies

  9. Nectarine + blueberry salad with torn mint, bee pollen + tahini drizzle

  10. Baked peaches with cinnamon, topped with chilled whipped coconut cream

Recipes for #1-6 from the book Six Seasons. For other recipes, please connect with me directly.