A Week in Meals | August
The produce: Summer Squash, Tomatoes, Berries, Cucumbers, Zucchini, Green Beans
The Pantry items: Brown Rice, Oats, Quinoa, Polenta, and Chickpeas
The star of the week: Hatch Chiles
Make ahead: Harissa, Spinach Pesto, and even the sweet corn soup
I’m always eager to say something or sometime is my favorite. I love the month of October, black coffee is amazing, and I’d live in the mountains if I could. I tend to keep the things I don’t like to myself. However, I will share that August is probably my least favorite month. It’s usually hot, my brain still associates August with going back to school/band camp, and all the fun family times are coming to an end. The one saving grace for August is the produce.
Summer produce is still in full swing while the fall produce is starting to make an appearance. It’s a time when early apples are cozied up with peaches and Brussel sprouts make there debut at the market. The next two months are a great transition time for food. As with July, August is a great time to can- especially if you know frost is headed your way in a month or two!
B: Egg and Green Bean Skillet
L: Cucumber Satay Crunch Salad
D: Stuffed Hatch Chiles with Cilantro Lime Yogurt
B:Mixed Berry Overnight Oats
L:Stuffed Hatch Chiles with Cilantro Lime Yogurt
D: Zucchini and Summer Squash Galette
See the full week.
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