Zucchini, tomatoes, cucumbers & more!

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Tomato Salad with Lemon-Basil Vinaigrette

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

Rainbow Veggie Pizza
Credit: Andres Mathis, M.A., R.D.N., L.D.

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! 

Meal-Prep Snack

salted coconut caramel balls
Credit: Joy Howard

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.

Treat Yourself

gin honey and tea
Credit: Jamie Vespa, M.S., R.D.

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! 

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