|'Taste the summer...put it all in a jar.'|
Meal 1: Summer Vegetable Falafel Croquettes, Israeli Couscous Salad, Carrot and Harissa Quick Pickle
• Heat the falafel in the oven at no more than 350° for about 10-15 minutes, or until toasty. Serve with some yogurt if you like.
• Serve the pickled carrots chilled and the couscous at room temp. Fold the dried tomato into the couscous before serving.
Meal 2: Roasted Tomato Soup, Organic Green Salad , Roasted Garlic Potato Bread
• Heat the soup in a saucepot.
• Warm the bread.
• Dress the salad. Nothing tricky here. Let the good fresh flavors speak for themselves.