Using up all that late summer zucchini + a special treat at the end!
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Fresh, Light Meals Perfect for August

Does everyone who lost power from Isaias have it back? That storm hit Connecticut like a swing of a sledgehammer, but the serious damage everywhere did not reflect the shortness of the storm. 
Like many people, I cleaned out my fridges and decamped for a new spot back in NYC (we also lost water in CT, and internet, so sticking around wasn’t all that tenable). And then found myself with the immediate need to cook many things that weren’t going to last much longer. So last week included tacos, chicken enchiladas, Greek salad with steak, and a few weird little creations made with pie crust and puff pastry.  
Yeah. So that happened.
But now a new week beckons. A busy week, as I have a photo shoot for a bunch of new recipes. Photo shoots were a regular part of my work life, but once COVID hit they were one of the many casualties of my work life. But my friend/photographer Cheyenne and I are convening—just the two of us with masks and a solid 6 feet of distance between us—to get back in the saddle, and I am so freaking excited. Photo shoots are some of my favorite days, and while we will miss our third colleague Mandy, who has settled in DC for the foreseeable future, it will be a joy to do something I love with someone I love and feel a little bit normal for a moment.
“That’s fascinating, Katie. Say, perhaps you have a recipe or two you would like to share?”
I do! But first, let me just say that I’m glad you are out there cooking away. I love hearing from you, seeing what you are making—your comments (and nice reviews!) have been gratifying in a really difficult time. The phrase “we are all in this together” has never been more apt.
If you are into teriyaki-like flavors, then this super simple pork chop recipe will be a hit in your house. Make them outside on the grill, or if you have a grill pan, go for it indoors.

Click here for the recipe.

Like most bean salads, this one is cheap, easy, fast, and immensely satisfying and good for you. I think this whole salad should cost about $4. I originally created this as a side recipe for a pork dish, but then quickly realized it deserved to hold the spotlight on its own.

Click here for the recipe.

I would much rather have a few wedges of a generously filled quesadilla than multiple wedges of a skimpy quesadilla. And if you are trying to use up leftovers (or deal with a defrosting freezer!) quesadillas are the best way to go.

Click here for the recipe.

A summery pan sauce turns a package of chicken breasts into a colorful and quick dinner. It’s a tomato festival out there—don’t miss it.

Click here for the recipe.

Do the words “browned butter” make you happy? Me, too. And a big hello to anything that makes use of zucchini during August. Got to use those bad boys up!

Click here for the recipe.

I know I’m WAY behind the bubble waffle craze, but I still had a serious case of FOMO (which I know is also a dated word at this point), and had to see what was what. Oh, Instagram, you cruel, cruel mistress. Cute and fun and delicious, these are also sometimes get called Egg Puffs or Puffles. Let’s just say the day I made these was the day I felt the most loved by my children. 

Click here for the recipe.

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If you have meal-planning gripes, questions, or things you want to suggest, come hang out with me on Instagram, Facebook, or Twitter!

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