Hello, again friends, and happy summer! That’s right, we officially made it, humidity and all. But don’t worry because this month’s newsletter is chock-full of all the refreshing summer flavors you need to keep your body cool and your tastebuds happy. With all this talk of summer being here, it’s also only right that we get in a bit of prep for the OG summer holiday, the Fourth of July! So get your reusable bags ready because we are taking a trip to the farmers market for all the seasonal ingredients, and don’t forget to pick up one (or twelve) boxes of sparklers on your way back. 

I don’t know if there is a more wholesome activity than perusing the once barren parking lot now overflowing with local produce and chatting it up with the very farmers that carried the bounty straight from the plot of land it grew on. So take some notes because not only do these ingredients taste amazing on their own, but they taste even better with the recipes we have coming up in this very newsletter. To name a few- Arugula, Asparagus (end of peak season, grab it now!), Beets, Bok Choy, Broccoli, Chard, Cherries (a Michigan, and personal, favorite!!), Chives, Fennel, Garlic Scapes (such a fun ingredient!), Peas, Radishes, Rapini (amazing in Asian-inspired dishes), Shallots, Strawberries, Turnips, Watercress (great addition to salads and entrees!) However, if this wasn’t enough for this week’s grocery hull, feel free to check out the full list here. 

If you weren’t thinking that you needed a galette in your life this week, well think again. My Apple, Cherry & Mint Galette checks all the boxes such as sweet yet tart summer fruits (check), flaky crust (check), a touch of creamy goodness (check), and to top it all off a hint of lemon zest (check). A very honorable mention to Sister Pie Cookbook and their AMAZING bakery in Detroit, MI for their perfect (and did I mention flaky?) crust recipe. 

Next on this month’s menu, we’ve got dare I say, everything you need in one meal prep-able and portable Fresh Roll Bowl with Jumbo Shrimp. Now I know we can’t all be on a European adventure right now, but you can take your tastebuds on an absolute journey with this particular dish. And what makes this bowl even better than the dressing that tops it all off (maybe), is the fact that this is a journey you can make your own, meaning, you choose your veggies, protein, and whatever else your heart desires. 

Now, on to, you guessed it, even more food. With the pinnacle of summer holidays right around the corner (aka Fourth of July), we got potlucks galore to attend and luckily, I have a few recipes that are guaranteed to impress. Two twists on classics that make an unexpected pairing- my Sloppy Joes with Crispy Shallots and the Nest Tuna Pasta Salad. 

Last but not least is one of my favorite media appearances of the month where I had the treat of sharing the Fox 2 kitchen with Miss Mila. We made a lovely Mother’s Day brunch dish of our plant-based version of Chick’n & Waffles. We started with a fluffy waffle topped with chicken, Michigan-made maple syrup, fresh-cut berries, dusted powdered sugar, and a beautiful assortment of edible flowers to make mom feel extra special! And with that, we have reached the end of June’s menu, have a fun and safe holiday, and see you all next month with more (you guessed it again) amazing food.