What we've been eating

I love the spring and summer because of the abundance of good quality, in-season produce. We tend to eat a ton of veggies during this time, planning our meals around the various quality vegetables that we grow or purchase. Every once in awhile, I will pick a new interesting-looking recipe for a meat and throw that in too. Here's what we've been eating lately (including a dessert at the very bottom):

Lamb burgers with mint pesto and baked sweet potato fries.

Our take: The lamb burgers were fabulous (to us) and the mint pesto was terrific. We ground the lamb from a boneless leg of lamb we bought at Costco. We cut the oil down tremendously in the mint pesto to cut the fat and honestly, it didn't need it. The baked sweet potato fries are not magic like the blog post says but after cooking them twice as long as the recommended time, they turned out crispier than most.

Grilled zucchini tacos

Our take: I love these and they were so simple for us because we already had homemade roasted tomatillo salsa in the freezer. The corn succotash is really tasty and the leftovers work well on all kinds of tacos (we added it later to grilled fish tacos) and breakfast burritos.

 
Grilled cedar plank salmon

Our take: Easy and a great simple dish. The husband seasoned the salmon here with dill and lemon. We pair this with whatever vegetable we have on hand, and if the veggie is good grilled, even better!

Grilled Hawaiian chicken kebabs

Our take: A nice change of pace as we usually do not eat a lot of fruit and grilled pineapple is amazing. The marinade was pretty good but didn't leave a lasting flavor - we doubled it and I saved some to spoon over the brown rice and grilled veggies which definitely boosted the end flavor.

 

 Pesto Orzo with roasted tomatoes and grilled fish

Our take: This is one of our recent go-to's. Such an easy weekday dinner, made even easier by our stash of frozen homemade pesto. 

Spicy potato and black bean burritos

Our take: We made quite a bit of this a few weeks back and it was great. The husband even liked it (without the beans of course). We didn't make burritos with it but instead used it as a taco filler in whole wheat tortillas. It was an easy meal to reheat and tasted especially good with avocado on top.

Lemon blueberry cake loaf

Our take: This is a nice change of pace for dessert with a surprisingly light fresh taste. The husband and I were both concerned about the sweetness with the icing but the cake is not very sweet so it worked out well. Both the cake and icing are very easy to make and do not require a ton of ingredients. I substituted almond milk for the milk in the cake and in the icing without any issue.