As summer quickly approaches I know that freezer cooking sometimes takes a back-burner (pun very much intended) as we opt for fresh fruits, vegetables and grilled items. Add to that the fact that there are many fruits and vegetables that just don’t freeze too well and that we don’t put side dishes on our menus so there is a need to liven up our tables with fresh ingredients. Yes, I know that freezer cooking saves us time and money but there is definitely still a place for fresh and seasonal on our tables. So in light of these things, I thought it would be fun to have a summer series called “Sunday Salads”. Each Sunday (yes, the weekend), starting the first of June, we will have a seasonal ingredient that will be our point of focus for the salads. I will post the seasonal ingredient schedule ahead of time so that you can create alongside us if you would like. On Sunday mornings I will post our salad recipe using that ingredient and will have a linky for you to do the same with your salad recipe as well. My salads will be lettuce salads and will include suggestions for accompanying OAMM menu main “meat” entrees that could be used atop these salads. Either as a way to mix things up a bit or to use up leftovers in a fun and healthy way. You do not have to stick to lettuce salads and are welcome to post any salads as long as they contain the ingredient of the week. Let’s just get the particular’s out of the way shall we?
Schedule:
- June 5 – Strawberries
- June 12 – Beets
- June 19 – Blueberries
- June 26 – Grapes
- July 3 – Sun Dried Tomatoes
- July 10 – Raspberries
- July 17 – Avocados
- July 24 – Onions
- July 31 – Corn