This week's meal includes Zucchini and Feta Quiche, Garlic Roasted Potatoes with VK Herb Dip, and Blueberry Crumb Bars. A few weeks ago, I made a quiche inspired by a lunch I had in Montbrison, France. It was so popular I decided to make it again, but this time with zucchini and feta. A summer quiche!

The Zucchini and Feta Quiche is a simple, delicious quiche. The crust is flakey and tender. The filling is a creamy custard with zucchini, feta, and basil. It felt like a perfect summer combination.

The Garlic Roasted Potatoes are small buttery potatoes roasted in olive oil, fresh garlic, kosher salt, and freshly ground black pepper until golden brown and crisp. They are simple and delicious. I serve them with VK Herb Dip. It's greek yogurt, dill, chives, parsley, and lemon juice. It's the perfect accompaniment with the Garlic Roasted Potatoes.

The Blueberry Crumb Bars are a simple bar with a lemony butter crust, fresh, juicy blueberries, and a crumbly topping. They are simple, delicious, and perfect.

I hope you enjoy this week's meal as much as I do! Next week's menu is BBQ Chicken Skewers, Corn Bread Salad, and VK Brownies.