Currently sitting scrolling through text messages of the vegetables we got this week.
It’s full of all the summer goodness, as one would expect mid-August, but I’m on my bi-annual company retreat out in Canada, so I’m just watching from afar.
Don’t get me wrong—the food here has been fabulous, but there is something about getting four options of cake for lunch every day that makes you ready to go home for some reasonable meals. Here’s what I’m dreaming of this week:
Tomates
Sweet Corn
- Panzanella Salad with Cherry Tomatoes, Figs, and Corn
- Chilled Sweet Corn Soup
- Corn Blinis with Mango Salsa
Cucumbers
- Quinoa, Bell Pepper, Avocado, and Cucumber Salad
- Green on Green on Green Smoothie
- Summer Squash, Cucumbers, and Snap Peas with Miso Dressing
Watermelon
- Watermelon & Halloumi Salad with Magic Sauce | Green Kitchen Stories
- Frozen Watermelon Moscow Mule | Simply Whisked
- Watermelon Feta Salad with Mint Avocado and Lime | Well Plated
Green Peppers
- Pisto Manchego
- Grilled Chile and Harissa Chilli | Food52
- Grilled Whole Fish With Molho à Campanha | Serious Eats
Summer Squash
- Tomato Salad with Corn, Summer Squash, and Roasted Onions | Food52
- Summer Vegetarian Cobbler with Basil Parmesan Biscuits | The Leek and the Carrot
- Curry Marinated Summer Squash Salad | Naturally Ella
Eggplant
Parsley
- Nutty, Garlicky, Herby Lentils With A Fried Egg
- Creamy Chicken With Mushroom And Leeks
- Pork Roulade With Mushrooms, Sun Dried Tomatoes, And Olives
Tokyo Bekana
- Sauteed Tokyo Bekana with Sesame, Ginger, and Soy Sauce | Green Earth Institute
- Sub for bok choy in Stir Fried Beef with Bok Choy and Turnips
- Sub for bok choy in Thai Meatablls with Red Curry Coconut Sauce
Cherry Tomatoes
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