Right now is the time when many gardens are starting to yield great fresh veggies and produce. This means it is the perfect time to experiment with summer versions of your favorite fall and winter dishes like autumn vegetable soup. To make a summer version of this dish you will first want to go to your garden or to your local farmer’s market to see what is in season. Grab a selection of veggies like sweet corn, herbs, green beans, peas and tomatoes. Chop up these veggies and boil them in organic chicken or vegetable broth to make a quick soup that will freeze beautifully.
If you have a BBQ planned for the 4th of July weekend and if you intend on making beef brisket Jewish recipes, then you can cut up the leftovers and add them to your veggie soup. You can also slice the leftovers super thin and package them for sandwiches. The key to meal planning in the summer is to reduce the amount of time you spend in your kitchen and to be resourceful with leftovers.
During the summer months we all get a little tired of the hot weather and the seeming lack of holidays and family celebrations. After all the 4th of July is really the last holiday to speak of until the fall when Labor Day caps off the summer. To get a little taste of the holidays consider making lighter versions of your favorite Hannukah Jewish recipes as a special mid-summer treat.
Do you have tips for summer cooking? Post your ideas below.