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Another week filled with health, nutritious recipes to simplify those busy, summer nights!
I can’t believe it’s already July 4th weekend. Maybe because my kids JUST finished school last week, but this definitely snuck up on me.
Is anyone else taking advantage of their local farmer’ markets? Our local one is pretty good, noting too fancy but I love getting all of the local produce. The recipes this weeks are so bright and colorful, I just know I can stock up on fresh fruits and veggies to make them ALL!
Kale and Sweet Potato Frittata from Spoonful of Flavor.
Prep Ahead: This frittata comes together relatively easy but you can save time by chopping the onion in advance.
Caprese Kabobs with Balsamic Glaze from Hip Foodie Mom.
These kabobs are a super fun way to serve a traditional caprese salad to your family or guests! Keep them fresh, or throw them on the grill just for a second. Either way, they are delicious!
Prep Ahead: they can be prepped a day ahead. Just cut and cube everything and refrigerate and assemble the kabobs the day of!
Thai Chicken Tacos with Spicy Peanut Sauce from Lauren Kelly Nutrition.
Prep Ahead: you can make the peanut sauce in advance.
Vegetarian Option: Substitute roasted veggies for chicken.
Mixed Berry Balsamic Mason Jar Salad from Flavor the Moments.
Prep Ahead:The chicken may be made in advance, as well as the dressing.
Vegetarian Option: The chicken may be omitted to make this a vegetarian meal — just add nuts like toasted pecans or some quinoa for protein!
Cilantro Pesto Steak Tacos from greens & chocolate.
Prep Ahead: You can make the cilantro pesto in advance.
Vegetarian option: sub grilled veggies (squash, mushrooms, peppers, onions, etc.) for the steak
I don’t eat steak but I can’t wait to make these tacos with roasted eggplant and zucchini! That cilantro pesto sounds AMAZING!
Have a great long weekend! Happy cooking!