My local market is full to the brim with corn cobs, long zucchinis, and ruby red and heirloom tomatoes that cost pennies to purchase and taste like summer itself. These fresh veggies are at their peak right now.
I’m trying to incorporate all three vegetables into as many of our dinners as possible, and a quick peek through the SavvyMom archives revealed just what I was looking for: simple, seasonal suppers that will allow me to enjoy the last two weeks of summer vacation without spending too much time in the kitchen over a hot stove.
Each of these dinners have been designed for the little people in your life, and are fantastic for introducing your toddlers to the season’s most delicious produce. Most can be made in advance and tucked into the fridge until needed, or cooked quickly for a ready-in-minutes meal.
Egg Salad with Zucchini: I like to serve this alongside a platter of crackers and some fresh fruit or salad for a quick, no-cook dinner.
Blueberry, Corn and Quinoa Salad: This can be made up to a day or so in advance and kept in the fridge until needed. Serve as is or alongside some grilled chicken or fish for a healthy weeknight meal.
Black Bean, Corn and Goat Cheese Tacos: A family-favourite for sure, you can use soft tortilla shells for your toddler and cut them into bite-size pinwheels for easy eating.
One-Pot Cheesy Pasta with Broccoli and Cherry Tomatoes: No draining or straining required, this one-pot meal is sure to please everyone at the table.
Grilled Cherry Tomato Pizza: Toss a few of this month’s hottest veggies onto your homemade pizza for a seasonal spin on a kid-pleasing dish.
Tomato Alphabet Soup: The nights are getting cooler and soup is slowing making an appearance at our table again. This version is the perfect dish to bridge the gap between late summer and early fall.
Summer Fresh Orzo Salad: Orzo is an ideal ingredient for summer salads and is very easy for toddlers to eat. Feel free to customize the recipe to feature your favourite summer flavours.