Good morning, happy 4th of July.
I hope you’ve been spending the weekend enjoying sunshine and smelling food coming off the grill. We’re spending most of the weekend up at our cabin, doing just that.
I’ll let the other bloggers in the world parade you with red, white, and blue foods this weekend, because I’m here with a lot of green things (and some purple). I hope you’re okay with that. Here are some ideas of what to make with all the goodies:
Broccoli
- Cracked Farro and Broccoli Salad | Bon Appetit
- Ridiculously Good Roasted Broccoli | Bowen Appetit
- Charred Broccoli Salad with Sardines, Pickled Shallot, and Mint | Serious Eats
Garlic Scapes
- Grilled Sausage with Potatoes and Garlic Scapes
- Roasted Summer Vegetable Soup
- Summer Vegetarian Cobbler with Basil Parmesan Buscuits | The Leek and the Carrot
Summer Squash/Zucchini
- Roasted Summer Vegetable Soup
- Grilled Summer Squash and Peaches with Blue Cheese and Herbs
- Summer Vegetarian Cobbler with Basil Parmesan Buscuits | The Leek and the Carrot
Patty Pan Squash
- Grilled Summer Squash and Peaches with Blue Cheese and Herbs
- Stuffed Patty Pan Squash
- Ginger Coconut Milk Soup | 101 Cookbooks
Red Russian Kale
Easter Egg Radishes
- Melon and Cucumber Salad with Toasted Almonds
- Shaved Asparagus, Radish, Snap Pea, and Cucumber Salad with Burrata
- Radish and Anchovy Butter Toasts
Purplett Onions
Red Head Lettuce
- Sub for romaine lettuce in Grilled Salmon Taco Salad | The Year in Food
- Thai Style Fried Egg Salad | Wisconsin From Scratch
- Rainbow Cauliflower Rice Bowl | 101 Cookbooks
Cucumbers
- Melon and Cucumber Salad with Toasted Almonds
- Shaved Asparagus, Radish, Snap Pea, and Cucumber Salad with Burrata
- Mango, Avocado, Cucumber, and Cherry Tomato Salad
Mizuna
- Mizuna Pesto | Five Senses Palate
- Snow Pea, Cabbage, and Mizuna Salad with marinated and Seared Tempeh | Food52
- Sautéed Mizuna with Herbed Feta, Caramelized Onions, and Blueberries | Brooklyn Supper
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