ThePrep: Summer Dinners Straight From the Garden
All the fresh fruit and veggies that are available in the summer make for a whole lot of meal-time inspiration. And I love how easy it is to make dinner when your ingredients are as fresh as they are. While I’ve only had a few zucchini and some cherry tomatoes come out of my garden so far, there are a bunch of green tomatoes just starting to turn red that I can’t wait for! This week’s dinners will certainly include them, plus other local garden goodies, like cucumbers, zucchini and plenty of fresh herbs, that I pick up from the store.
Your Meal Plan
Let’s talk about Sunday’s delicious dinner that starts with the super-popular and easy Panko- & Parmesan-Crusted Baked Scallops and gets paired with the Tomato Salad with Lemon-Basil Vinaigrette—YUM! Both recipes are simple but really, really tasty and an ideal summer dinner. More garden-fresh dinners carry you through the week and we end it all with the colorful Rainbow Veggie Pizza, which just makes me smile =) Have a great week!
Monday: One-Pot Tomato-Basil Pasta
Wednesday:Simple Grilled Salmon & Vegetables
Friday: Rainbow Veggie Pizza
Since I shared the S’mores Energy Balls last week, I was going to hold off on sharing these ones for a few weeks—but they’re too good not to! Inspired by the irresistible flavor of salted caramel, these coconut-coated energy balls taste just like them and are ready in quick a 30 minutes.
Get the Recipe: Salted Coconut-Caramel Energy Balls
This easy yet sophisticated drink combines tea, honey and gin for a herbaceous cocktail that gin lovers will, well, love. For this "G & Tea" we use Earl Grey tea, which adds an extra floral kick to this tasty cocktail, but really any type of tea would work nicely here. Trust me, you’ll love it!
Get the Recipe: Honeybee Gin & Tea Cocktail
I hope you all have a safe and happy week, and if you have any questions or requests for future newsletters, please let me know by emailing ThePrep@eatingwell.com!