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August is notorious for two things — a plentiful harvest of fresh summer vegetables and herbs AND the return to school and normal family activities.
As families return to the routine of school and familiy activities there’s always the challenge of finding dinner ideas that are quick, easy, and affordable. Our family is no different! This week’s menu was designed to help you with those challenges!
This week I wanted to share some tips to help you harvest, cook with, and store food from your summer garden. All of this week’s recipes contains ingredients that are currently in season and are commonly grown in household gardens (tomatoes, bell peppers, jalapenos, and herbs).
This sandwich recipe has summer grilling written all over it! It takes the classic BLT recipe and adds in juicy grilled chicken thighs and smoked gouda for an elevated, smoky, and satisfying sandwich! Chicken can be grilled on an outdoor grill or an indoor grill pan.
Gone are the days of soggy, smelly, and bland brussels sprouts. In the last few decades brussels sprouts have gone from a dreaded vegetable to a hot selling menu item at high quality restaurants.
This recipe takes a traditional roasting method and elevates the brussels sprouts with sweet chili sauce and other delicious flavors. This recipe comes together in less than 20 minutes and pairs well with a variety of entrees.