Summer produce is in full swing, which means we’re enjoying the best of the season. From sweet corn risotto, to zucchini noodles with sesame salmon and fresh honeydew salad! We’re in love with this menu and hope you enjoy it too! Happy cooking!
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Things to Use This Week: Use this as a guide for what to stock up on at the store, or what to grab from your pantry.
Use these as a guide for inspiration. Just because you don't have every single ingredient doesn't mean you can't replicate the main flavor of the dish!
This fresh summer salad incorporates in season fruit like honeydew, fresh herbs, burrata and pine nuts! Serve this with the crispy chicken tenders featured this week or have it as a light lunch!
Use gluten free cornflakes or gluten free Panko bread crumbs to make these crispy baked chicken tendies! Make a double batch for add-ins to salads, kids lunches or mid day snacking!
The subtle flavor of ginger permeates the pork, plus the delicious brown sugar fish sauce dressing that is soaked up by the rice is absolutely delicious. Finish the bowl with green onion and sesame oil. If you find yourself with leftovers use them the next day in lettuce cups for a light and easy lunch!
Zoodles are so versatile and can be dressed up or dressed down! This recipe brings together bright citrusy flavors with crunchy vegetables and creamy coconut sriracha sauce.
Corn is fully in season which means it’s the perfect time to make this gorgeous risotto! It may be short on ingredients, but it’s packed full of flavor!
Serve this creamy peanut stew over a bed a quinoa or rice for a hearty dinner! Don't forget about the leftovers, because they are even better the second day as a quick and easy lunch!
Popsicles for breakfast? Yes, please! They are portable, cool, refreshing and you can't help but smile while eating one. Pretty much can't think of a better way to kick off the morning.
