Welcome to this twenty-first Friday 5, a roundup of Recipes of the Day featured on YayYay’s Kitchen Facebook page in the last week.
Spring into summer with both cool- and warm-weather recipes
With gardens beginning to produce now, and farmer’s markets bringing us zucchini, I couldn’t resist the zucchini “meatballs” recipe on Friday. On Saturday, I shared my own basic pasta and veggie recipe, along with three companion recipes that let you change it up for quick meals all week long–four for the price of one!
Then, just in time for (temporarily) cooler weather here in San Francisco, we had a savory turmeric black bean and quinoa hot pot, followed by a super easy, one-jar berry jam recipe for those of us who don’t have the space to store home-canned goods but prefer homemade jam. One jar! How cool is that?
We end the week with a blueberry pie I’m ever so anxious to try. You cook the blueberries in wine, then rest them in the fridge overnight before finishing the filling and folding it into a whole wheat pastry crust so flaky I may have to try it too, instead of using my own!
Recipes of the Day from June 10-16, 2016
Friday: Zucchini meatballs (Almondegas de abobrinha) by Caroline of The Green Dish
Saturday: One pasta pot, three quicker than fast-food organic meals by Yours Truly, right here on YayYay’s Kitchen
Monday: Tasty and terrific: Turmeric black bean quinoa vegetable hot pot by Deborah of Healthy Green Natural
Tuesday: How to make fruit jam by Dana Velden of Kitchn
Thursday: Blueberry pie with a twist from King Arthur Flour
As always, I invite you to share a link to what’s simmering on your back burner or to a favorite whole grain/whole food recipe you published or discovered this week. How are you navigating this especially fun time of year, as we move from spring into summer and all the good food it brings?