June is officially considered National Fresh Fruit and Vegetable Month. Of course, we consider every month Fruit and Vegetable Month! As they are every week, this week’s meal ideas are loaded with great-tasting ideas to enjoy a variety of fresh veggies including spinach, kale, cabbage, carrots, green onions, radishes, cauliflower, tomatoes and more! From the Portobello Stuffed with Sausage, Spinach & Mozzarella to the Roasted Tomato Sloppy Joes, you will be eating well this week!
Remember, it doesn’t have to be complicated or time-consuming…the Kale & Coconut Veggie Stir Fry and the Grilled Kale Salad are excellent examples of how just a few in-season ingredients, simply-prepared, can taste absolutely amazing! Plus, you can let the slow cooker do the work and enjoy the absolutely delicious BBQ Chicken Tacos with Blue Cheese Coleslaw.
We also made our first “zhoug sauce” this week and are super-excited to share it with you. Zhoug sauce is a spicy cilantro sauce that is popular in the Middle East and is ideal in the Roasted Cauliflower and Chickpeas with Zhoug Sauce. We used leftover sauce on everything and are already planning our next batch!
With the availability of strawberries fresh from the patch right now, we had to share the Strawberry Gazpacho…if you have never tried a chilled soup, this one will blow your taste buds away!
Please let us know if there is a food you want to know what do to with or how to prepare — we love your feedback and ideas!
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Entrée 1
Portobello Stuffed with Sausage, Spinach and Mozzarella
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Entrée 2Slow Cooker BBQ Chicken Tacos with Blue Cheese Coleslaw
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Entrée 3Roasted Tomato Sloppy Joes
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Side 1Grilled Kale Salad
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Side 2Mexican Beans with Avocado
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Side 3Roasted Cauliflower and Chickpeas with Zhoug Sauce
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Quick & Easy 1Strawberry Gazpacho
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Quick & Easy 2Kale and Coconut Veggie Stir Fry
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