End of Summer Menu

August 15, 2013

It’s the end of summer. Time to cram in as much as possible into the last few weeks before Labor Day. It’s been a fabulous, wonderful, busy summer. Let me tell you – it’s been full of hard work, but it’s also been full of some hard play. One thing I haven’t had much of a chance to do is to cook some really great meals at home.
So I’m planning on hitting the farmers market, buying some fresh, healthy, local ingredients, and cooking up a feast. I’m coming up with a menu that I thought I’d share with you.
Roasted Red Pepper Hummus with raw vegetables for dipping. The end of summer is when red bell peppers become plentiful and most affordable. Having some hummus and veggies out to nibble on while putting the rest of the meal together seems like a smart way to start the healthy feast.
Yummy Honey Chicken Kabobs will add even more fresh, local vegetables to the meal. I’ll add zucchini, mushrooms and grape tomatoes to the recipe. I think I’ll make these kabobs heavy on the veggies, light on the meat, but what meat there will be will come from a local farm that raises truly free-range chickens.
Grilled Corn on the Cob with herb butter will round out the dinner plate. Nothing beats fresh corn from my local region. Dripping with butter, corn on the cob is the ultimate summer food.
Peach-Blueberry Pie for dessert finishes up this delicious seasonal meal. Both fruits are plentiful right now. I’ll let you in on a little secret, though. Depending on how much time I have, I may just buy the pie from a local farm market that makes really amazing pies with local fruit. Nobody said I have to make everything from scratch for this feast, did they?
Wait! How could I forget something fun to drink?
I think I’ve just created the perfect end of summer menu, but if you have any suggestions to make it even more seasonal, healthy and fabulous, let me know.
Pure Love Grows XOXOXO