The first day of fall is exactly one month from today. Autumn is my favorite season of the year, but that doesn't mean I'm ready to give up all the wonderful summer produce that's been showing up in my CSA box. This week I'm totally into grilled peaches.
Arugula: I love this peppery green. I find it pairs particularly well with a little sweetness, like this Peach and Arugula Salad. (And hey! I got peaches this week, too. That works out well.) For something a little heartier, try Faith's Whole Wheat Couscous with Cherries and Arugula. So delicious.
Kale: I had a choice this week between rainbow chard or kale, and you might think I've grown tired of kale, but you'd be wrong. I've been trying to start my mornings out with green smoothies, and this one from The First Mess really hits the spot. I particularly love the addition of mint, parsley, and ginger. This smoothie is also a nice way to use some of the apples I got this week.
Lettuce: My little head of lettuce is almost an afterthought. In past weeks I've thrown it into a salad with other greens or stuffed it in a wrap or sandwich. This week I plan to use it as a bed for Anjali's Thai Grilled Steak Salad. This is a great summer salad — fresh, crunchy, but full of juicy flavor.
Carrots: First carrots of the season, complete with their long green tops! (Which you can eat!) An easy way to eat carrots is to grill them with lemon and dill, or make this Soba, Sesame, and Carrot Salad. It's simple, refreshing, and vegan.
Eggplant: As Faith says, sometimes the simplest things are the best. That's what you get with Grilled Eggplant Topped with Goat Cheese and Tomato. It's an easy end-of-summer dish that makes a very satisfying main meal.
Potatoes: I have a ton of potatoes right now, so I'm going to just roast them all up this week, preferably with a cornmeal crust topping and a little rosemary and garlic.
Green Bell Pepper: I've been craving fajitas lately, so my pepper will definitely go into these Chipotle Chicken Fajitas with Creamy Black Bean Spread this week.
Summer Squash: Do you have more squash than you can handle right now? One delicious way to use up a bunch of summer squash at once is to make this Summer Squash with Baked Eggs. The squash will caramelize a little, and get a little buttery tasting. It's even better served with crusty bread.
Zucchini: A wonderfully filling and savory way to use zucchini is in a curry. Faith's Thai Green Coconut Curry with Chicken and Zucchini really couldn't be easier. It's so creamy and just a touch spicy.
Peaches: Whether you're in a savory or sweet mood, grilled peaches is it. Stuff with goat cheese and serve with prosciutto and greens, like this recipe from Strawberry Plum, or top with a balsamic glaze and coconut cream for a sweet (and dairy-free!) dessert, courtesy of Sarah from A House in the Hills.
McIntosh Apples: Apples make me think of fall, so I find it a little weird to be getting them already. I'm still in summer fruit mode. Oh well — I think I'll dehydrate this week's batch to throw into a trail mix for my next summer hike.
Tomatoes: David Lebovitz's Fresh Tomato Tart sounds just divine. Enough said.