This week's vegetarian meal for two includes Zucchini and Ricotta Galette, Parmesan Smashed Potatoes with Chive Yogurt, and Peach Crisp. The add-on this week is Honey-Vanilla Ice Cream, which is perfect on the Peach Crisp. And I'm excited to introduce Nibble Boards! Nibble Boards are little snacks that coordinate with the weekly meal and are the perfect snack while you're preparing your dinner or an easy, ready-to-go lunch.
The Zucchini and Ricotta Galette is a rustic tart filled with ricotta cheese, mozzarella cheese, parmesan cheese, shingled with fresh, local zucchini, and topped with garlic olive oil. The pastry is flakey and has a hint of lemon flavor. Honestly, zucchini is not my favorite summer vegetable. I usually find it a little bland and slimy. However, I lost my mind for this tart. It has so much flavor and has me feeling a deep love for summer zucchini.
The Parmesan Smashed Potatoes with Chive Yogurt are new potatoes boiled, smashed, and topped with olive oil, parmesan cheese, salt, and pepper. They then get roasted in the oven, and the smashed edges get a little crispy. They are great!
Peach Crisp. Peaches are my all-time favorite fruit. The peaches are perfectly ripe and topped with oats, brown sugar, cinnamon, and of course, butter. It's a perfect and classic summer dessert.
The Honey-Vanilla Ice Cream pairs perfectly with the Peach Crisp. The ice cream uses only honey for the sweetener, no sugar. So, it has a deep honey flavor. The perfect vanilla ice cream, in my opinion.
Nibble Boards! This week's first nibble board is inspired by summer favorites, just like the meal. It includes Rainier Cherries—the ABSOLUTE BEST—summer berries, Prairie Breeze cheese from Milton Creamery, honey goat cheese, strawberry and jalapeño crackers, water crackers, sesame almonds, and fresh mint. It's the perfect snack with a summer cocktail or an effortless summer lunch.
I hope you enjoy this week's meal!