This publication is the first of a new series within the Gazette where the first Monday of each month, The Maple Press will share monthly meal plans with its readers. Weekly meal plans were shared in the past on the Gazette, however, sharing monthly will be a far simpler process.
Summer is in full swing with all the fresh produce. Planning seasonal meals is a wonderful way of becoming immersed in the season and enjoying the natural pace of real food. July's menu highlights the fresh berries, rhubarb, peaches, and greens that are in abundance in the garden.
For lunches in July, two options are alternated throughout the week providing simplicity and variety. The Maple Press will be enjoying a vacation the second week of July resulting in no need to meal plan.
Each week on Wednesdays is what The Maple Press likes to call "scraps supper" where a scrappy meal is thrown together using food items that are not needed to prepare dishes later in the week. This practice helps to eliminate food waste and makes meal planning far simpler. If there is a rare occasion where there are not enough food "scraps" to create a scrappy meal, dining out is the alternative.
Some dishes are listed without an accompanying image, which means the dish was thought up without any sourced inspiration to credit.
Dessert is thrown together on whatever evening feels most fitting. The dessert item typically makes enough for a couple of evenings for enjoyment.
Inspiration & recipe sources
Special thanks to...
Flourishing Foodie for creating the:
Strawberry and Peach Salad recipe
"The Best of Metropolitan Market" publication, containing the image of the grilled cheese with tomatoes and basil (the inspiration for the Grilled Cheese Sandwich with Tomato & Basil Pesto Filling)
The Lemon Apron for creating the:
Mocha Chocolate Pudding recipe (the inspiration for the Chocolate Hazelnut Spread Croissants with Berries)
Rhubarb Vanilla Custard Pie recipe
Rhubarb Curd, Honey and Lime Strawberry Crepes recipe
Diner Burgers, AKA Smash Burgers recipe (the inspiration for Burgers & Fries with Grilled Corn on the Cob)
Pomegranate Molasses Pork Chops and Peaches recipe
Peach Sour Cream Pie with Basil in a Pretzel Crust recipe
Brooklyn Supper for creating the:
Savory Peach and Ricotta Tars with Basil Oil recipe
Cherry and Peach Cornmeal Cobbler recipe
Grilled Chicken and Peach Salad with Basil Vinaigrette recipe
My Diary of Us for creating the:
Southern Fried Chicken, Spinach, and Berry Salad with Yogurt Chive Dressing recipe
Easy Fluffy Pancakes recipe (the inspiration for the Pancakes & Berries with Eggs)
Half-Baked Harvest for creating the:
Garlic Butter Creamed Spinach Salmon recipe
Honey Mustard Pretzel Chicken and Avocado Bacon Salad recipe
Bojon Gourmet for creating the:
Gluten-Free Garlic Bread Bruschetta recipe (the inspiration for the Bruschetta served alongside the Garlic Butter Creamed Spinach Salmon)
Vindulge for creating the:
Margherita Pizza recipe (the inspiration for Pizza with Side Salad)
Jamie Oliver for creating the:
Salmon with Rhubarb Sauce & Tarragon Mayo recipe (the inspiration for Salmon with Rhubarb Sauce & Side Salad & Potatoes)
Food52 contributor Grant Melton for creating the:
Honey-Butter Pork Chops with Rhubarb Sauce & Herby Peas recipe
Real Simple contributor Grace Elkus for creating the:
Ginger-Lime Melon Salad recipe (the inspiration for the Melon Salad served alongside the Burgers & Fries with Grilled Corn on the Cob)
The Modern Proper for creating the:
Grilled Flatbread with Burrata Cheese recipe (the inspiration for Grilled Cheesy Flatbread with Grilled Tomatoes & Squash)
The Original Dish for creating the:
Green Goddess Salmon with Peach Salad recipe (the inspiration for the Salmon with Creamy Basil Sauce & Peach Salad)
Dennis the Prescott for creating the:
Smoked Rosemary Garlic Beef Roast recipe
Delallo for creating the:
Berry Trifle recipe (the inspiration for the Berry & Pound Cake Trifles)
Wood and Spoon for creating the:
Peanut Butter Pie recipe
Until next time,