5 Days of Menu Ideas for July

by Britt Richardson from *

Meal #1: Asian-Inspired Slaw

Using chopped Napa cabbage as your base, add cucumbers, shredded carrot, chopped cilantro, sliced salad turnips, grilled salmon, chicken, or tofu, and top it off with sesame seeds, green onion and a dressing of lime juice and toasted sesame oil. This meal is not only delicious, it is a great source of fiber for gut health and vitamin D if you choose to top it with salmon.

Meal #2: Dip Night

Sometimes a platter of cut veggies, crusty bread, cheese, nuts and inventive dips makes for a perfect meal on a hot night – no stove, oven, or hot grill needed. If you have a food processor, toss in garlic scapes and/or scallions, a handful of herbs, plain Greek yogurt, salt and pepper and blend for a zesty dip. Store bought or homemade hummus and tzatziki are also perfect additions to this easy dinner. Don’t skip the dips – the yogurt and chickpeas provide the protein for this meal.

Meal #3: Grilled Eggplant & Steak with Chimichurri

Grilling an eggplant whole over low heat delivers tender, creamy, spreadable eggplant the perfect side for grilled meats. This chimichurri recipe never fails to please as a side for your favorite grilled meats, fish, or vegetarian proteins and gives a breakfast a kick when drizzled on eggs and toast.

Meal #4: Noodle Salad

In our house, the snap peas barely last long enough to make it to dinner, but if they do, they make a wonderful addition to a noodle salad. Top your favorite cooked noodles (spaghetti, Soba, ramen, etc.) with raw or lightly steamed snap peas, green beans, matchstick carrots, broccoli florets, purple cabbage, and any other colorful veggies you like. We love to top our noodle salad with this peanut sauce and tofu, but a soy-sesame dressing and your choice of protein would also work wonderfully.

Meal #5: Beet the Heat

Ok, it’s a terrible pun, but I couldn’t resist highlighting beets this month. Boiled or roasted whole, beets can be used in a variety of ways, from salad toppings to hummus to smoothies to good old pickled beets. My favorite way to enjoy them is a simple three ingredient salad: shredded beets, shredded carrots, and shredded Granny Smith apples. A sweet and refreshing side to sandwiches, burgers, grilled pork, or really anything you’re having!

*Britt Richardson has been an Ananda Gardens CSA member since 2016 . Britt has a degree in Dietetics, Nutrition and Food Science and has been working with clients to improve their health for 19 years. She is passionate about body positivity and delicious food from local farms. She is currently completing her dietetic internship to become a Registered Dietitian Nutritionist. You can follow her on Facebook or Instagram @a.full.bite or contact her at britt@afullbite.com (her website is currently under development).

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