Summer is in full swing, which means plenty of fresh produce! Here’s a peak into a few ways I’m enjoying everything the season has to offer.
Happy Friday! Are you excited for the weekend?! I know I sure am. The past few weekends have been packed full of fun activities, which means I’m due for a relaxing-do-nothing-weekend. I’ve been reading a lot this summer and I’m itching to finish my current read (Big Little Lies by Liane Moriarty). I chose that one after reading The Husband’s Secret by the same author, which I absolutely loved. Big Little Lies is great so far, too!
If you have any book recommendations for me, send ’em my way! I’ve found that if I have another book lined up before I finish one, I’m more likely to keep reading. I’ve gone through phases in the past where I’ll read a lot, and then won’t pick up a book in a year. I love reading, though, so I want to keep it going.
Ok, enough book talk, let’s talk about how I’m enjoying summer produce in another edition of what I eat!
As per usual for this time of year, I have loads and loads of zucchini. So, I’ve been incorporating it into my breakfast omelette. I’ve said before I’m much more of a savory breakfast person, so I typically always have eggs. This particular omelette has been on repeat for over a week.
- 1 Teaspoon Ghee or Butter
- 1 Small Zucchini, thinly sliced
- Salt & Pepper
- 2 Eggs, beaten
- 1 Slice Havarti Cheese
- Fresh Chives
- 1 Slice Tomato
Heat the ghee in a 10-inch skillet and add the sliced zucchini. Season with salt and pepper and sauté the zucchini over medium heat, until softened and caramelized. Transfer the zucchini to a plate and reduce the heat to low. Pour the eggs into the pan, and let them set until you flip the omelette. Add the cheese to one half and top with the zucchini. Add some chives and then turn the omelette out onto a plate, folding it in half. Top the omelette with the tomato and season with more salt and pepper and top with more chives.
It’s SO good. And as per usual for me, I have blueberries on the side.
It wouldn’t be summer without some watermelon… and watermelon season just started here. I grabbed a local watermelon over the weekend and have been enjoying it every day! This was just your classic seedless watermelon, but I just picked up a sugar baby watermelon the other day. If you’ve never had one, try and find one! They are the sweetest, best tasting watermelon… ever. 🤗
This lunch may look a bit odd to some, but I do this a lot in the summer. I have tons of cherry tomatoes and cucumbers from my garden, and I always have local sweet corn hanging around. I roast the corn in the oven for about 10-15 minutes, top it with a hint of butter and salt… so very good. Sliced cucumber and caprese salad (tomatoes, mozzarella, basil, salt, pepper, balsamic, and olive oil) on the side make the perfect summer lunch!
While I was at the local farm picking up the sugar baby watermelon (and more corn and blueberries… and peaches), I just had to get some ice cream. Locally made ice cream is big here in Delaware, so I really can’t pass it up.. right? This flavor is “Holy Cow”… which is filled with peanut butter cups. It was so hot that it was melting faster than I could eat it, but despite that, it was delicious!
Dinner was an old favorite… spaghetti and meatballs. But, not just any old spaghetti and meatballs! The meatballs are my Whole30 Turkey Meatballs, which happens to be one of my most popular recipes. And for good reason, they are super easy and delicious! I served them over spaghetti and zucchini noodles that was tossed with lemon juice, olive oil, basil, and parmesan.
I think spaghetti and meatballs speaks for itself, but if you need extra assurance, it was definitely delicious!
Have a great weekend, friends! ✌🏼