Anonymous wrote:white cherries
peaches
blueberries

I’ve never seen white cherries…do you mean Ranier?

Organic plain greek yogurt mixed with PB2 and fresh blueberries on top.

Anonymous wrote:Tomato basil and mozzarella sandwich with tomatoes and basil from my garden and homemade baguette. Drizzle of olive oil and balsamic vinegar, salt and pepper. Divine. With lychees for dessert.

This might be gilding the lily, but I like those sandwiches grilled too, with olive oil instead of butter. Then see how long you can stretch the mozzarella when you take a bite…

white cherries
peaches
blueberries

Anonymous wrote:I mada a taverna pizza this week:

flour tortillas
spread with hummus
top with sliced red peppers, feta, olives, fresh basil etc.

Bake until lightly browned.

Easy and delicious.

Omg I’m going to make this. If only I had bought hummus this week….

I mada a taverna pizza this week:

flour tortillas
spread with hummus
top with sliced red peppers, feta, olives, fresh basil etc.

Bake until lightly browned.

Easy and delicious.

Tomato basil and mozzarella sandwich with tomatoes and basil from my garden and homemade baguette. Drizzle of olive oil and balsamic vinegar, salt and pepper. Divine. With lychees for dessert.

I made a variation of this...I used baby spinach and an already shredded bag of cabbage and carrots. The key is definitely using fresh mint and cilantro. I didn't have peppers or sambal on hand for the dressing so I stuck trader joe's chili crunch in there. Everyone loved it.
https://people.com/food/california-pizza-kitchen-banh-mi-power-bowl/

Anonymous wrote:Reviving this thread for more ideas. I am currently eating a huge salad with chicken and vegetables and this dressing:

https://www.gimmesomeoven.com/thai-peanut-dressing/

Very good and different for me. I’ve used something similar over sautéed vegetables with chicken before and I’m going to do that again soon.

Also fresh nectarines are so good right now!

I make an Asian slaw with a peanut dressing that’s so good in the summer. I make the full amount of dressing, but I only dress one bag of coke slaw mix and veggies and save the other half of the dressing for another batch because it makes a lot and leftovers will get soggy. You can add grilled chicken or salmon and make this a complete meal.

6 tablespoons rice vinegar
6 tablespoons vegetable oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons (packed) golden brown sugar
2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons minced garlic

5 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 large red or yellow bell peppers, cut into matchstick-size strips
2 medium carrots, peeled, cut into matchstick-size strips
8 large green onions, cut into matchstick-size strips
1/2 cup chopped fresh cilantro
Preparation:

Whisk first 7 ingredients in small bowl to blend. (Dressing can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before continuing.)

Combine remaining ingredients in large bowl. Add dressing and toss to coat. Season with salt and pepper and serve.

Anonymous wrote:

Anonymous wrote:Greek shrimp with feta. I served it over brown rice.

Gross

I taught my kids to be more polite when they were in preschool.

Roasted eggplant drizzled with olive oil zaatar, topped with Greek yogurt and feta

Corn on the cob

Raw broccoli with hummus

Blanched green beans with capers, olive oil, parsley

This is my staple summer lunch (this amount lasts in the fridge for a few meals): I combine a can of white beans, a can of garbanzo beans, and a jar of artichoke hearts in a bowl. Then I toss in olive oil, juice of 1 lemon, lots of oregano, some basil, and red pepper. Delicious alone but I also crumble some feta and also add a little scoop of chopped calabrian chiles because I love the heat.

I have noticed I snack less on days this is my lunch.

Cowboy caviar - whatever can I’d beans I have in the cabinet plus crunchy stuff - peppers, onions, celery - and a dressing of vinegar and olive oil.

Dinner:
Large scallops
Fresh corn on the cob
Roasted Brussel sprouts

Anonymous wrote:Reviving this thread for more ideas. I am currently eating a huge salad with chicken and vegetables and this dressing:

https://www.gimmesomeoven.com/thai-peanut-dressing/

Very good and different for me. I’ve used something similar over sautéed vegetables with chicken before and I’m going to do that again soon.

Also fresh nectarines are so good right now!

I just ate a fresh nectarine! Had a bowl of perfect cherries yesterday!