The heat is on in Cary this past week! I am thankful for the passing thunderstorms that have kept our crops and gardens going. Peppers, tomatoes, zucchini, corn and melons look especially nice right now, and I was given a zucchini pie with heirloom tomatoes recipe from one of my clients that is going on this week’s menu offerings. Can’t wait to try it!

Chicken Breasts with Caraway and Smoked Paprika

Red Peppers Stuffed with Wild Rice, Spinach and Celery (veg option)

Zucchini Pie with Mortgage Lifter and Yellow HeirloomTomatoes

Grilled Corn Salad with Fresh Herbs

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Grilled Tilefish with Charmoula Sauce

Butternut Squash and Potato Tajine with Charmoula Sauce (veg option)

Risotto with Hearts of Palm, Fresh Thyme and Parrano Cheese

Lemon Marinated Lacinato Kale with Grilled Okra

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Baked Penne Pasta with Bacon, Wild Mushrooms and Parrano Cheese Sauce

Baked Penne Pasta with Wild Mushrooms and Parrano Cheese Sauce (veg option)

Grilled Eggplant and Pepper Salad with Basil and Tomato Vinaigrette

Roasted Beets with Shallots, Capers and Flat Leaf Parsley

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Roasted Pork Tenderloin with Pickled Watermelon

Sweet Potato and Quinoa Stuffed Cabbage with Pickled Watermelon (veg option)

New Potato Salad with Greek Yogurt and Dill

Shaved Fennel and Blackberry Salad with Arugula

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Pulled Turkey Tacos, Crispy Corn Tortillas

Mexican Spiced Zucchini and Summer Squash, Crispy Corn Tortillas (veg option)

Corn and Black Bean Salad with Cilantro

Pico de Gallo, Guacamole, Lettuce and Cheese

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Slow Cooked Beef Short Ribs in Cabernet Sauce

Beet and Goat Cheese Raviolis in Cabernet Sauce (veg option)

Pommes Duchesse

Fig and Arugula Salad with Yellow Heirloom Tomatoes, Baby Red Potatoes and Chapel Hill Honey Mustard Dressing