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This is the time of year when the produce does all the heavy lifting. Bright tomatoes, fresh corn, zucchini piling up faster than you can use it, herbs you can smell before you even get close. This week's recipes are built around what's at its peak right now. Simple preparations that let the ingredients shine.
Let's get cooking!
Burst Tomato Pappardelle with Zucchini, Sweet Corn, and Crispy Chicken
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Method: Stovetop
Calories / Serving: 763
Difficulty: Easy
One-Pot Creamy Corn Pasta (Vegetarian)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Method: One-Pot / Stovetop
Calories / Serving: 497
Difficulty: Easy
Burst Tomato Galette with Corn and Zucchini (Vegetarian)
Prep Time: 35 minutes
Cook Time: 40 minutes
Total Time: 2 hours 15 minutes (includes chilling time)
Method: Baked / Oven
Calories / Serving: 167
Difficulty: Moderate
Grilled Mediterranean Chicken with Tzatziki
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Method: Grill / BBQ
Calories / Serving: 383
Difficulty: Easy
Strawberry Juice
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Method: Blender / No-Cook
Calories / Serving: 73
Difficulty: Easy
Fun Fact: Tomatoes are technically a fruit. Botanically speaking, they're the seed-bearing structure of the tomato plant. But in 1893, the U.S. Supreme Court actually ruled that tomatoes should be legally classified as a vegetable for trade and tariff purposes, since they were used primarily in savoury dishes. It remains one of the only times in history that produce classification has been settled by a court of law.
That's all from us this week. Hope it takes some of the "what's for dinner?" guesswork out of your week.
If you've got a recipe you love and want to share, just hit reply. We're always looking for new favourites and love hearing from all of you 😊
Until next Sunday, Jess
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