Falafel Pitas with Salad from The Kitchn: Oven-baked falafel is crunchy, flavorful, and satisfying. In a soft pita with tatziki and cucumbers, it’s out of this world! I like to serve these pitas with a huge side salad full of tomatoes, cucumbers, onions, and feta.
Cheesy Onion Verdolagas with Fried Eggs from Edible Baja Arizona: Verdolagas, or purslane, grow wild during the monsoon season in Baja Arizona. If you can’t find them in your neighborhood, you’re likely to find them at your local farmers’ market. Once you’ve acquired the tender greens, cook them up with some onions and parmesan cheese and top them with a fried egg for a quick summer meal.
Harvest Tortilla Soup from Simple Bites: All of summer’s best produce (sorry, eggplant) in one soup? Yes, please! Local tortillas from your nearest Mexican restaurant make this Harvest Tortilla Soup even better.
Taco Salad Bowls from Edible Baja Arizona: Tender beans. Spicy roasted sweet potatoes. Crunchy cucumbers. Whatever else your fridge has to offer. I love the versatility of these Taco Salad Bowls, which allow you to mix and match seasonal veggies and toppings all year long.
Hatch Green Chile Chicken Enchiladas from Lovely Little Kitchen: Are you ready for Hatch green chile season? For the next two months, you’ll have the opportunity to buy fresh Hatch green chiles from our lovely neighbors in New Mexico. Put them to good use in these cheesy enchiladas!