If you haven’t heard, it’s cherry season. Do you know the only thing that sucks about cherry season? It’s so short, only a month or two! So I’ve been trying to devour enough of the juicy, pitted candies of nature to last me all year.
The summer heat (supposed to be in the 100’s by the weekend here in NC) also has me back on the green smoothie train.
My newest addition to the mix? Raw chocolate coconut butter. Coconut butter is different from coconut oil in that it makes use of the entire flesh of the coconut. This coconut butter is best when heated and poured on a banana. Mmmm….
I’ve also been anxiously awaiting my growing garden to yield some produce. It hasn’t quite yet, but it’s growing.
It’s only a matter of time until the zucchini plants claim the entire garden as their own. Clearly zucchini and squash demand more leg room. See, I learn best from experience.
However, I won’t mind if zucchinis pop up everywhere, as long as the tomatoes thrive as well. Then I can make this dish many, many more times before cool temperatures return!
Braised Cod with Summer Vegetables and Orzo
I usually go for bold flavors. I typically prefer spicy and strong, which this recipe is not. However, I was won over by the fresh, summery flavors of this simply seasoned dish.
The recipe is by Williams Sonoma, though I made a few substitutions (like cod for halibut because halibut is EXPENSIVE).
If you are looking for a meal that encompasses summer in every bite, full of nutrition and perfectly light for a summertime supper (400 calories per serving), you must try this recipe.
What summer food are you loving right now?