Celebrating the Summer Solstice with a Fresh, Plant based Feast

On Saturday, the farmer’s market was full of so many fragrant, colorful fruits and vegetables. I chose to get bright yellow summer squash, basil, juicy tomatoes, fresh avocados, peaches, bloomsdale spinach and some tangy lemons. I had no idea what I was going to do with them….. but to me half the fun of being in the kitchen is creating unique and custom recipes. Letting the ingredients I have determine what make. Last night, I made a brief plan and improvised along the way.  I served:

Grilled Summer Squash with Humboldt Fog Goat Cheese Drizzled with Balsamic Glaze

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Slice the Squash into thirds, the long way.

Grill on low for about 8 minutes per side. You want the squash to still be a little firm, to hold it’s shape.

While grilling, thinly slice Humboldt Fog Goat cheese.

While the squash is hot, place a healthy amount of cheese on the squash.

Let sit for 5 minutes. Drizzle balsamic glaze or reduction over the top and enjoy!

Basil Chimichurri and Avocado Quinoa

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  Add  1 Cup of rinsed Quinoa and 2 Cups of liquid into a sauce pan and bring to a boil. I use 1 Cup of water and 1 Cup of  Vegetable stock to add flavor. I also add Olive Oil and a pinch of salt. Once the water is boiling, turn to low and cover for 15 minutes or until all liquid is absorbed.

In a small bowl, add 3-4 Tablespoons of Olive Oil, 1 Teaspoon of Pepper and 1/2 Teaspoon of salt. Rinse 1 1/2 Cups of Basil Leaves, chop finely and mix into sauce. Creating a fresh and delicious pestoey/chimichurri sauce.

Once Quinoa is cooked, put it in a large glass bowl and toss it with the Chimichurri Sauce. Finely chop 2 Scallions, peel and cube 2 ripe avocados. Toss together and enjoy this delicious and nutritious dish! Quinoa is a complete protein, so this can act as your main dish as well as your grain.

 Bloomsdale Spinach salad with Truffle Parmesan and Tomato

Spinach!

Wash, Slice and Half 1 large flavorful tomato. The tomato juices double as a component to the salad dressing. Rinse and rough chop about 4 Cups of Spinach. Finely slice 1/4 of a red onion. Add the juice of 1 Lemon. Sprinkle a pinch of salt over the spinach. Grind about 1/2-1 teaspoon of pepper into the salad.  Give the salad a drizzle of about 2 Tablespoons of High quality olive. Toss with your hands. Add a handful of sunflower seeds and voila, your salad is ready!

Enjoy The Taste of Summer!!

The full Meal

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