July is here. Thank goodness. In June, we listened as very important protests and conversations took place. We spent our first wedding anniversary together in a little cabin. We said goodbye to my beloved grandmother Virginia, and I already miss talking to her about my latest gardening endeavors. The tomatoes that I grew from seed for the first time this spring are getting so big!
We looked for a new home and found one that was downright perfect, except for the location. We’re still looking. Maybe we’ll find the right one in July. Here’s to a month of hope, progress and good health for all of us. I have new recipes in the pipeline, and you’ll find plenty of in-season recipes below.
Looking for 4th of July recipes? Here are some of my favorites. The more salads, the better!
- Dips: Chunky Avocado Salsa, Mediterranean Tomato and Feta Dip, Pimento Cheese or Strawberry Salsa
- Hearty Salads: Favorite Quinoa Salad, Fresh Black Bean Salad, Garden-Fresh Corn Salad, Jessica’s Marinated Chickpeas, Herbed Potato Salad (no mayo!), Layered Panzanella or Watermelon Salad with Herbed Yogurt Sauce
- Meals: Grilled Veggie Skewers with Cilantro-Lime Rice (Love Real Food, page 160), Mujadara (Lentils and Rice with Caramelized Onions) or Sweet Potato & Black Bean Veggie Burgers (I prefer the version in my cookbook, page 177)
- Fun Desserts: Blueberry Almond Crisp, Easy Pineapple Mint Popsicles, Gluten-Free Almond Cake with Berries on Top or No-Bake Greek Yogurt Tart
Gluten free and vegan
“Made this immediately last night and loved it – my daughter as well! Quick and easy for when you get home from work – served alongside pasta.” – Connie