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• Sweet Potato Medley
• Pan Grilled Baby Summer Squash with Blossoms
• Arugula Salad
• Dijon Mustard Vinaigrette Dressing
• Minced Apple-Walnut-Cinnamon Salad

Preparation Notes

Yes, it's still summer here in California, and we're still very much enjoying the delicacies found at our local farmers' markets. This lunch is truly delightful as it represents many flavors of the palate. The words sweet, salty, sour, bitter, aromatic, and pungent come to mind. What a lovely combination!

Prepare the sweet potato medley for dinner and save some for lunch the following day.

Add a handful of baby arugula.

Pack some dijon mustard dressing (or another dressing of your choice).

Pan grill the baby squash (leaving the blossoms intact) in a small amount of olive oil, sliced elephant garlic, fresh basil, and salt & pepper to taste.

Prepare the minced apple-walnut-cinnamon salad by chopping apples and walnuts and then adding cinnamon and 100% grape juice until it's moist and tastes great.