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Every once in a while, I get a week free from obligations — calendar or budget — and can just choose recipes that are new, enticing, or have just been on my to-try list for too long. This is one of those rare weeks, and how it fell in the middle of summer when produce is at its peak I’ll never know, but I’m thanking my lucky stars.

This week’s meal plan features a bunch of seasonal suppers that have had me drooling. The meals are still relatively quick and easy, and almost every dinner uses one or more peak-season vegetable — making the most of our farmers market haul and overrun from our neighbor’s garden.

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