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The tastes of summer are holding strong in this week’s Local Box, and I couldn’t be more excited to try out some new combinations of some of my favorite ingredients. I’ve paired classic summer fresh veggies with a wide array of spices for some very interesting meals.
Meal one: this week features a beautiful acorn squash that I’m roasting up and pureeing for the base of my soup. To finish it off, I’ll be topping it with our sauteed Shiitake mushrooms for a new take on a classic squash soup. The rich and delicious Asian flavors in this recipe combined with the hearty texture of the mushrooms and adzuki beans will fill you up in no time!
Meal two: the combination of pear and avocados in this salad make for a palette challenging blend. My favorite part is the mix of textures: crisp pears and soft avocados nestled in a leafy bed of crunchy arugula and watercress paired with the creamy Roquefort cheese and meaty nuts… each bite offers a little bit of everything!
Meal three: I have been most excited about trying an exotic Middle Eastern style dish featuring purple hull peas and za’atar. It’s a great way to use up that tasty Meyer Lemon, and the za’atar blend of herbs and spices will carry over and flavor a simple chicken breast to round out the meal. The recipe calls for cowpeas, but any kind of pea can be used interchangeably for our purposes.
Meal four: my final meal for this week is a cool fruit salad with watermelon, mint, and cucumber. The sweetness coupled with its cool crunch make this one of my favorite side dishes. Its perfect for a next day lunch or a picnic!
Please share what you’re whipping up in the comments!
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