It’s been a perfect summer week here in Los Angeles, not too hot, not too cold. We’re still waiting for a little summer rain, but I don’t think that’s going to happen anytime soon. I was working yesterday in my yard, taking out old celery plants and artichokes that have reached their peak season. I decided to plant a few succulence in between some of my vegetables, just to fill up the spaces and to see if I could get a few to grow really big, like the ones at The Huntington Gardens in Pasadena. I don’t know if you’ve ever been there, but it’s the most magnificent place, studded with gardens and exhibits from every walk of life. It makes a great day trip in the summertime, especially if you just need to get out and get some air. They also have multiple food outlets for you to choose from, some that have just been newly remodeled. However, the tea house is still being renovated, so you’ll have to wait another year to enjoy.
This week’s meals are focused on summer salads with recipes that you can make with some of the best warm weather ingredients, so there’s not much cooking involved. Sweet peaches and corn are top of my list of foods that I love to eat during July and August, along with berries, berries and more berries. Oh, and don’t forget about watermelon, fresh cucumbers and sweet greens that can be tossed together to make all sorts of fun things. You can find almost anything at the farmer’s market, so add vegetables and fruits to the top of your list of foods, and indulge like crazy. Happy summer. Enjoy!
Monday – We’re just starting to see peaches peak their heads into farmer’s markets and grocery stores. I still am a fan of yellow peaches because I think they’re sweeter and have more peachy flavor, but you choose the ones you like best.
Tuesday – Who doesn’t love tabouli? Especially when it’s loaded with nuts and cheese and served over fresh summer greens. This hardy salad is great as an entrée or served alongside grilled fish, or chicken.
Wednesday – Have you ever grilled a peach? If not, you must give it a try. It adds a light smokiness that can be beat and pairs so, amazingly with watermelon and super creamy burrata.
Thursday – This salad is mildly bitter from the greens, sweet and slightly salty from the strawberries and creamy feta dressing. The combination of flavors will burst in your mouth and make this one of summer’s best meals.
Friday – This orzo salad is loaded with hydrating cucumbers, and salty Kalamata olives, which perk up the flavors of this teardrop pasta. You can eat this salad slightly warm, room temperature, or cold, it’s super versatile.
Saturday – Have you had salad for brunch? This salad is mostly about asparagus and eggs with a few fresh fava beans throw in. If you can’t find fava beans, you can always substitute fresh or frozen peas, or green beans.