One of my favorite things about summer is visiting the farmers’ market and creating a menu around whatever is fresh/available that day. Tonight’s dinner was inspired by this afternoon’s trip. I wanted to keep things simple (who wants to cook in this heat?!), yet I didn’t want to rely on store-bought food (something I admit I’ve been doing as the mercury’s been rising). I knew I had chicken in the freezer, feta in the fridge, teriyaki sauce in the cupboard, and watermelon from yesterday’s trip to the grocery store. So while my toddler played with his trains in the next room, I got dinner ready in under 30 minutes start to finish. Admittedly, I bought the slaw prepared, but you could cut corners by using raw organic broccoli slaw (available at Trader Joe’s and Whole Foods) dressed with mustard, oil, vinegar, sugar and salt.  Enjoy!

  • Teriyaki chicken (pasture-raised organic boneless, skinless chicken breast grilled or baked with organic teriyaki sauce*)
  • Farmers’ market corn on the cob (grilled or boiled with a touch of organic sugar)
  • Watermelon, tomato and feta salad (chopped organic seedless watermelon, farmers’ market cherry tomatoes halved, organic crumbled feta, fresh or dried basil, and a dash of extra-virgin olive oil and balsamic vinegar)
  • Organic tangy mustard slaw from Riverbank Farm in Roxbury, CT (to make your own: shave or thinly slice 1/2 cabbage, 2 carrots, a handful of radishes, 1 fennel bulb, 1 onion, sprinkle with fresh or dried dill and other herbs and dress with mustard, vinegar, olive oil, a touch of organic sugar and a dash of salt)**

*I like Organicville because it’s (relatively) low in sodium and gluten free, dairy free, and vegan.

**My son (age 2) isn’t a big fan, so he gets steamed mixed vegetables instead.