#grilled summer squash

[inthecityofgoodabode]

August & September 2024 : Labor Day Weekend

He's hard to spot but there is a Goldfinch enjoying our echinacea seeds in there:

All the scouting lakes & ponds finally paid off. We caught over thirty fish on Sunday but almost all of them, like this Green Sunfish, weren't keepers. It is a pretty fish all the same. My queen & I call them Green Meanies because, despite their size, they strike the bait like they were at least twice their size:

My queen & the lake. The lake is in an undeveloped section of a suburban neighborhood plot. We'll fish here until they put up the "no fishing. Lake access for HOA members only" signs:

Out of the thirty plus fish caught, this bream & green sunfish were the only ones that we harvested. The rest were released to hopefully grow bigger:

Labor Day dinner:

[poorly-drawn-mdzs]

There's nothing he can't do. Yet.

(Thank you to everyone who participated in the poll!)

[morethansalad]

Grilled Summer Vegetables with Easy Romesco Sauce (Vegan)

[sea-salted-wolverine]

Both me and my cats have eaten so much salmon that we are currently entering a nirvana like amateur of true enlightenment that is indistinguishable from a food coma and in fact I belive it might just be me and Toko in grilled salmon nirvana while Swix is just achieving a vegetative state and becoming one with the hat and glove bin. The neighbors kid just road by on her bike blasting sweet child of mine. There's a cool breeze and warm slanted sunshine. I have so much squash. The fireweed is blooming but its a long ways from the top. Its a good summer.

[beautyandlifestyleblog86]

These pairings not only highlight the natural flavors of the ingredients but also demonstrate the importance of using herbs to add depth and complexity to a dish. Whether it's a simple grilled peach dessert with honey and thyme or a classic pasta with basil pesto, the combination of seasonal ingredients and herbs can create a culinary experience that is both delicious and memorable.

Examples of delicious pairings -

1. Grilled salmon with lemon and dill: Pairing fresh salmon with the bright flavors of lemon and dill creates a mouthwatering dish that is perfect for spring or summer. The citrusy notes of lemon complement the richness of the salmon, while the herbaceous freshness of dill adds a pop of flavor.

2. Roasted butternut squash soup with sage: Butternut squash is a fall favorite, and when roasted and blended into a creamy soup with fragrant sage, it becomes a comforting and flavorful dish. The earthy sweetness of the squash pairs beautifully with the savory, slightly peppery flavor of sage.

3. Grilled peaches with honey and thyme: Grilling ripe peaches and drizzling them with honey and a sprinkle of fresh thyme creates a deliciously sweet and savory dessert or side dish that is perfect for summer. The caramelized peaches, sweet honey, and aromatic thyme combine to create a flavor explosion that will tantalize your taste buds.

4. Lemon rosemary roasted chicken: Roasting a whole chicken with lemon slices and fresh rosemary sprigs creates a mouthwatering and aromatic dish that is perfect for any season. The tangy citrus of the lemon complements the woodsy, fragrant notes of rosemary, infusing the chicken with flavor and creating a deliciously juicy and tender result.

5. Pasta with basil pesto: Fresh basil pesto made with basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil is a classic pairing that creates a bright and flavorful pasta dish. The herbal, peppery notes of basil combined with the nutty richness of pine nuts and the salty tang of Parmesan cheese make for a deliciously satisfying meal that is perfect for spring or summer.

[rivetgoth]

Want to create a restaurant that’s like a fast food vegetable restaurant that sells like drive thru vegetable dishes only, salads and stir fries and summer rolls and tempura, or just like, bowl of steamed broccoli, bowl of grilled yellow squash and zucchini, bowl of gai lan with oyster sauce, etc etc. And it’s called Leafs In Front Of Me and it’s dinosaur themed with like statues of dinosaurs out front. Maybe animatronics dinosaurs inside. Maybe they have a daily “carnivore attack” where the lights turn red and the T rex animatronic awakens and roars and all the herbivore animatronics start crying or something idk. Anyway and we’d partner with local farmers to always have seasonal veggies so we’d be environmentally and socially concious too.

[kitchenwitchtingss]

WITCHY SAGE SKEWERS

They've got witches at the barbeque now????

I rarely ever see witchy grilling recipes for summer, so when in doubt, make your own!

The witchy part comes from the seasonings mostly, but also the intentions. Any food cooked with good intentions goes much farther than that with none.

That being said, sage, rosemary, black pepper, and thyme are kinda like the go-to bad vibes be gone type herbs lol.

I use bok choy and yellow squash in this recipe, but you can totally use whatever vegetables you have on hand at the time.

Oh! You could also try to spice the recipe up by subbing the butter for some sort of BBQ sauce. Sounds yummy.

INGREDIENTS (seasoning measurements are just suggestions):

4 chicken thighs, skinless + boneless (can be substituted for pork, tofu, or any fatty meats)

1 yellow squash, washed.

1 bunch of bok choy, washed.

1/2 tbsp Dried Sage

2 cloves Garlic, Minced

2 tsp Ground Thyme

1.5 tsp Black pepper

1 tsp Onion powder

1 tsp brown sugar (you don't need it if you don't really want anything too sweet)

1 tsp honey (or more brown sugar)

1 tsp salt (plus more for the chicken)

0.5 tbsp Paprika (plus another half for the butter)

1 tsp Dried Rosemary

1/4 cup (4 tbsp) Unsalted Butter

Zest of half an orange (if you don't like orange, you could use lemon instead.)

1 tsp orange juice (or more to taste)

You can add lemon juice if you like a little more tang along with the orange juice

PREP: Mince garlic, soak wooden skewers, wash veggies. Slice yellow squash vertically into thin slices, along with bok choy, slicing vertically across the center. Set aside.

DIRECTIONS

Cut chicken thighs into about one-inch pieces. Season chicken thighs with salt, pepper, paprika, brown sugar, ground sage, and onion powder. Massage chicken until coated nicely. I like them pretty seasoned but really it's up to you!

Soak wooden skewers in water for at least 12 minutes so they don't burn on the grill.

In a bowl, combine mix melted butter, minced garlic, onion powder, salt, paprika thyme, black pepper, honey, and rosemary together in a bowl. Add in orange zest and a tsp of orange juice. I also added a little bit of lemon juice. Set aside.

Toss chicken thighs, bok choy, and yellow squash in olive oil.

To assemble skewers, string on a piece of bok choy, gently folded over itself a couple of times, and pierced through to keep it folded on the skewer. Then, string on a piece of chicken. Next with your thinly sliced yellow squash fold that over just like the bok choy. You could also cut it into bite-size pieces and pierce right through it without needing to fold it over itself. Repeat this pattern until the skewer is full.

Heat the grill, clean the grates, and oil them. On medium high-ish heat, cook the skewers on each side for 5 minutes. Each time you flip the skewer, brush on your sage butter sauce. Make sure the chicken is done before taking it off the grill. It could take more than 5 minutes on each side to cook. To be safe, I cook them for another 3-4 minutes after flipping both sides.

Take off the grill and brush with more sauce if desired!

Enjoy! I made these with some herb-crusted potato wedges and grilled peach salad. They were delightful.

RECIPE NOTES:

I love skewers because you can put any fruits, veggies, and meat on it, and it works. A fun lunch idea is to skewer some peaches, cook them slightly on the grill, and throw it into some sort of salad. Very tasty lol.

I like using Bok Choy because it's very absorbent, and any marinade you put it in, it will soak up all the flavor. Just be careful not to share it on the grill.

Yellow squash is also what I use in this recipe, but the good thing about skewers is that you can use any vegetable. The more colorful, the more fun!

[mariacallous]

Shawarma eggplant is a satisfying plant-based dish that has all the spices and flavors of your favorite grilled meat. This vegetarian main is versatile and customizable, and can be prepared in advance, making it ideal for hosting. A slather of Michael Solomonv’s herbaceous, spicy Yemenite zhug on top adds necessary zing and heat. For a little extra protein, drizzle the roasted eggplant with tahini, serve it on a swirl of labneh or add roasted chickpeas on top. 

Olive oil is eggplant’s best friend, making it satisfyingly rich. First you’ll brush oil onto the eggplant before it’s roasted, then drizzle it mid-bake, and again when it comes out of the oven. Crusted with spices, the eggplant emerges from the oven browned and fork-tender. You can swap the homemade shawarma spice blend with your favorite store-bought mix; and if you’re not an eggplant fan, you can swap it for thick-cut cauliflower steaks or large zucchini and summer squash.

Note: Eggplant can be made in advance, stored in the refrigerator and reheated in a covered baking dish until warm.

[airfryerburrito]

Erin Clarke's Summer Celebration Orzo Salad

I found this recipe in Erin's Well Plated cookbook and made some tweaks. The cookbook version includes roasted or grilled squash and corn, halved cherry tomatoes, arugula, orzo, chickpeas, feta, and basil pesto. I used less squash and added in a pepper, used store-bought sun-dried tomato pesto, and topped it with some parsley and avocado. The orzo (I used Jovial gluten-free cassava orzo) is a great blank canvas for a lot of different flavors.

Another plus: this salad works as both a main dish and as a side salad.

[iguessyouwonderwhereivebeen]

don’t wanna work, want a summer vacation, a week spent on a beach, a surfing excursion or a yoga retreat in Malibu, Costa Rica.. wanna go to Mexico City, Pueblo and Oaxaca, and drink fresh fruit smoothies, coconut water from a straw, and eat papaya and mango in the morning and squash blossom tacos and dark mole sauce and whole grilled fish at night

[nateslehky]

so instead of actually working on my restaurant au fic, i decided to write a review for the made-up restaurant in the fic, mostly as a writing exercise, but also to help me understand what a mackinnon-led kitchen would be like.

in all likelihood, this won't make it into the final product, so below the cut you'll find a review of a denver restaurant with a kitchen operated by a fictionalized version of nathan mackinnon <3

Restaurant Review: Twenty Nine on 29th 

A restaurant opening in a refurbished brick warehouse is nothing new for River North. Twenty Nine on 29th looks to be another standard, run-of-the-mill joint hoping to find its footing in the up and coming arts district, but what it lacks in curb appeal it more than makes up for with what matters the most for restaurants in the end: the food. 

In a kitchen led by head chef Nathan MacKinnon, you’d expect nothing less. Food and Wine lists him among the best up and coming chefs in the nation–and for good reason. 

Mackinnon’s cuisine, previously described as “like an uncut gem, yet still a rarity”, seems to have finally begun to polish. Everything I ate felt refined; MacKinnon’s mind and hands crafting some of the best food I’ve ever had the pleasure of tasting.

Not just in River North. Not just in Denver. But in all my life.

The appetizers and entrées rotate seasonally, so what I describe may no longer be available if you’re lucky enough to snag a reservation, but I’d be shocked if anything leaving the kitchen wasn’t carefully cultivated by MacKinnon and executed to perfection.

To begin, I started with something that came highly recommended by a friend and colleague: the summer soup. Other appetizers called my name, most notably the squash blossoms, but I promised I’d try what she described as “summer in a bowl” and I’m not one to break my promises. 

So shout out to Amy; the soup was an excellent call.

It perfectly encapsulates what it’s like to dine at Twenty Nine. Similar to the restaurant itself, the dish is unassuming both in its description (a medley of fresh vegetables) and its look (a smooth green blend swirled with cream, topped with charred sweet corn and cherry tomatoes, a whipped ricotta crostini on the side), but still managed to blow me away. It felt like velvet on the tongue and the flavors were simultaneously familiar and unexpected. It transported back to the late-Julys of my youth, sun shining high in the sky with my father at the grill.

Summer in a bowl, indeed.

I had not made any promises for what to order for my entrée, so I teetered between the home-made tomato pasta or the scallop skewers, but in the end I ordered neither. A plate sizzled by my ear as I deliberated my choice, and I was met with the spectacle of an entire spatch-cocked chicken on a plate, the smell of its herb-crust too tantalizing to pass up despite the menu indicating it was meant for two or more patrons. 

Boy, am I glad I went with my gut (or my stomach, I suppose). It had a simple yet striking flavor, the accompanying butter sauce coating my tongue with such luxury that I felt as though I was dining at a five star restaurant beneath La Tour Eiffel, rather than among my fellow Denverites between artsy brick walls. 

After the chicken I was nearly too full to try a dessert, but went with a classic: the tarte tatin. Like everything at Twenty Nine, it was executed well, the pastry flaky, the apples crisp, the caramel sweet. An excellent end to an excellent meal.

A soup. A roast chicken. An apple pie.

Three things I like to think I could make in my sleep, and yet, it’s one of my favorite meals I’ve had in a long, long time.

That is how MacKinnon thrives: executing simplicity with striking efficiency, delivering mouthwatering menus that appear on paper like something you’d find buried in the back of your mom’s recipe book, but on the plate come to life so vividly and with such bold flavors that they feel like something you won’t find or replicate anywhere else.

Reservations at Twenty Nine are becoming harder and harder to come by, the cozy booths and tables full nearly every hour from lunch through dinner. The bar is full service and first-come, first-serve, but good luck trying to find an open seat. Like the rest of the restaurant, it is busy at seemingly all hours of the day. 

Plus, you’ll have to work your way around me. I plan to plant myself there until I’ve tried everything on the menu myself.

[icleanedthisplate]

Dine-Out Meals of October 2023, Ranked

I ranked the following based on taste alone. I made no consideration for ambiance or the general dining experience or whatever. I included meals I got to go. I included food trucks, catered meals, and fast food.

I got into burgers this month.

Should you be interested in the pictures or reading the few words I had to say about each meal, click on the home page and scroll down or see the archives.

Apolonia ‘Classics’ Tasting Menu (Yellowtail Crudo, Roasted Mussel Toast, Fiorentini al Sugo, Mediterranean Branzino, The Pistachio). Apolonia. Chicago, Illinois. 10.1.2023.

Samantha’s Steak Salad. Samantha’s Tap Room. Little Rock, Arkansas. 10.9.2023.

Signature Sweet Hot Burger w/Fries. Copper Grill. Little Rock, Arkansas. 10.10.2023.

Half Rack of Ribs, Broccoli, Baked Sweet Potato. Corner Grub House. Sulphur Springs, Texas. 10.25.2023.

Chopped Sirloin w/Mashed Pots, Creole Salad. The Faded Rose. Little Rock, Arkansas. 10.23.2023.

The Ranch Salad w/Salmon. Standard Service. Heath, Texas. 10.27.2023.

Whiskey & Aged White Cheddar Burger w/Steamed Veggies. Yard House. Irving, Texas. 10.26.2023.

Fried Chicken Livers w/Pepper Jelly (shared), Eggs Benedict. The Second Line. Memphis, Tennessee. 10.22.2023.

Baleadas Con Todo w/Carnitas. El Sur Street Food Co. Little Rock, Arkansas. 10.9.2023.

Chicken Spaghetti Lunch Special, Side Salad. Cache. Little Rock, Arkansas. 10.16.2023.

Meatloaf w/Green Beans, Baked Potato. Samantha’s Tap Room. Little Rock, Arkansas. 10.30.2023.

Veggie Sandwich w/Potatoes. Blackberry Market. North Little Rock, Arkansas. 10.17.2023.

Angry Wife Roll, Hibachi Chicken Lunch. Wasabi. Little Rock, Arkansas. 10.6.2023.

Santa Monica Cobb Salad w/Chicken. Summer House (ORD). Chicago, Illinois. 10.4.2023.

Chicken Leg Quarters, Peas, Broccoli & Cheese Casserole. Platnum BBQ (River Market). Little Rock, Arkansas. 10.18.2023.

Chicken Leg Quarters, Green Beans, Broccoli & Cheese Casserole. Platnum BBQ (River Market). Little Rock, Arkansas. 10.5.2023.

Steak Sandwich w/Steamed Veggies. Huey’s (Germantown). Germantown, Tennessee. 10.21.2023.

Noodle Bowl w/Tofu. Three Fold Noodles + Dumpling Co. Little Rock, Arkansas. 10.19.2023.

Lunch Catering (tacos, chips, etc.). Blue Coast Burrito. North Little Rock, Arkansas. 10.22.2022.

Bangkok Noodles w/Shrimp. Bangkok Thai Cuisine. Little Rock, Arkansas. 10.24.2023.

Buffalo Tempeh + Sesame Cauliflower. City Silo. Memphis, Tennessee. Germantown, Tennessee. 10.21.2023.

White Bean & Ham Soup. Cache. Little Rock, Arkansas. 10.31.2023.

Catered Buffet (buffalo chicken chimichanga? Shrimp tacos, assorted pizza, fried chicken sliders, etc). Acebounce. Chicago, Illinois. 10.2.2023.

Breakfast Catering (Bacon, Eggs, Fruit, Pastries). Gaylord Texan Resort & Convention Center (Catering). Grapevine, Texas. 10.26.2023.

Catered Buffet (Pasta, Pasta, Pasta, Minestrone Soup, Doughnut). Hilton Chicago (Catering). Chicago, Illinois. 10.3.2023.

Catered dinner (Steak & Chicken pieces, butternut squash, Brussels, mashed potatoes, ice cream w/toppings). The Glass Cactus (catering). Grapevine, Texas. 10.25.2023.

Tacos (Tipsy Chick, Crossroads, Mr. Orange). Torchy’s Tacos. Rogers, Arkansas. 10.12.2023.

Chef Salad w/Turkey, Pizzas (Pineapple, Sausage). Vino’s Brewpub. Little Rock, Arkansas. 10.20.2023.

Chicken Wrap (?). Unknown Caterer. Irving, Texas. 10.26.2023.

Chicken Fingers w/Side Salad. Stickyz Rock’n’Roll Chicken Shack. Little Rock, Arkansas. 10.11.2023.

Oatmeal, bacon. Residence Inn by Marriott. Germantown, Tennessee. 10.22.2023.

Turkey Bacon, Cheddar & Egg White Sandwich. Starbucks. Benton, Arkansas. 10.25.2023.

Turkey Bacon, Cheddar & Egg White Sandwich. Starbucks. Chicago, Illinois. 10.2.2023.

Turkey Bacon, Cheddar & Egg White Sandwich. Starbucks. Chicago, Illinois. 10.3.2023.

Turkey Sandwich, Pasta Salad, Cookie. McCormick Place. Chicago, Illinois. 10.2.2023.

Chicken Sandwich, Pasta Salad, Cookie. McCormick Place. Chicago, Illinois. 10.3.2023.

[ccdcbruins]

Grilled Squash and Zucchini Zucchini and yellow squash are tossed with lemon, butter, salt, and pepper for a nice light summer side dish.

[jtownraindancer]

Some pro-tips from someone in northeastern usa with food sensory issues AND cooks for both a small army of picky eaters & folks with different health risks:

Frozen onions are pre-diced and very, very easy to add into things. Unless someone has an allergy, I toss a handful of frozen onions (and garlic) into most of the dishes I cook. In thicker sauces & soups especially, they're very easy to sneak in.

Most squashes can be pureed and mixed into sauce! I like to use butternut squash especially (very popular donation to the food pantry so we always end up with a bunch) to mix into my stovetop mac'n'cheese sauce! Also another dish that you can freeze, though I will say that cubed squash (pumpkin especially~) is also really, really good when roasted with bacon, or when mixed into seasonal risotto.

Cauliflower! Cauliflower is a miracle veggie to me! You can dice it, rice it, mash it, use it as an alternative to pizza dough, and from personal experience it is absolutely delicious when breaded and deep fried.

Cucumbers! They go great with mint, watermelon, and are easy to sneak into sandwiches!

Kale & spinach are some greens that always are fairly popular with the crowd. For kale I like to either fry it up with some bacon, chicken, and pecans or dice it really fine to mix into soups. Spinach is very similar to that, but both are also good for salads. Kale has kind of a bitter- very mild!- taste to it and a bit more crunch; spinach is a little more bland & a bit softer (slightly longer to chew). Kale is also a good base for pesto. (I had so much kale from my garden last year; I had to get creative.)

Tomatoes are a hit-and-miss for me, so I've been getting more creative with them. I usually take canned tomatoes (homemade or store bought are both really good) and mix them into Hamburger Helpers (I'm poor and they're yummy), puree them for my own quick pasta sauce or salsa. I also love the smell of stewed tomatoes with mac'n'cheese but hated the texture; I found a recipe online that incorporates bell pepper slices and a slow simmer. I make them every time together.

Corn is very versatile. I personally love to make homemade cornbread (no idea how old our family recipe is), grill it, boil it, broil it, mix it into soups... I know there are more ideas out there, but I haven't tried them all yet.

Celery is one of those veggies I still can't quite get into, but it's always been good for soup: chunks into chicken pot pie, beef vegetable, pureed into a chilled celery soup on hot summer days, or even as a key ingredient in a veggie stock for meals later on.

Frozen berries! I know this thread is about veggies, but fruits & veggies kind of go hand-in-hand with this for me. Frozen berries can easily be added to ice cream, smoothies, cookies, or made into sauces & dressings for your rice, salads, & roasted meats. A few weeks back I used one bag of frozen blueberries to make a sauce that I put on chicken thighs, rice, and the rest went into a salad dressing. Plus they can be added to muffins, cereals, oatmeal, grits if you're willing to give it a go (maple syrup adds a little something-something too~)

Apples! I love apples; I can never stop thinking about how good apples are. They are very crunchy as they are and are very yummy raw, or drizzled with caramel, honey, baked into pies, grilled with brown sugar & cinnamon... Some of my personal favorites though are recipes where I slice them thin and incorporate them into my salads & sandwiches. Apple slices with cheddar cheese, apple butter, and cucumber slices on a cracker is divine for a midday snack, or apple slices with turkey, brie, and a little bit of honey toasted together (good place for some romaine lettuce too). My younger brother loves to grill up some slices of sausage with kale, apple, chive & onion cream cheese on toasted pieces of baguette.

Canned pears, peaches, and pineapple are always another option you can fall back on. I'm sure it's nowhere as good as the original, but I like to make sticky rice with pears as a dessert sometimes, and I've found the full sized canned pears are also good for making into a compote. Pineapple slices always add a little bit to a roast ham, and I love to heat up my peach slices in the microwave with a little cinnamon. They make easy snacks, too.

If you're like me and you have a phobia of produce going bad before you can finish it, I'd do a little digging into what you know you like to see if you could preserve it in some way.

Canned foods are usually fairly cheap (rinse several times before cooking to remove excess sodium!) and will stay good for several years.

Frozen fruits and veggies are often cut up in advance, which I can say from experience can save a LOT of time, and you don't need to use an entire bag in one go. I usually just do a handful or so at a time. Many also come with seasoning and can be cooked in the microwave!

If you, like me, rely on a food pantry, or even if you have to shop bulk, and tend to end up with a lot of fresh produce you don't think you can eat, it's worth the effort to set a day aside (if you can!) to figure out ways you can preserve it. I often spend my Saturday afternoons canning, dehydrating, and/or freezing what I know we can't use in the next week. I usually don't have a lot of spoons when I get home from work during the week, so any time I can save for myself cooking later is much better. (You can also freeze fresh herbs, cheeses, and meat!)

Getting into the habit of eating healthier can be a challenge, but it's worth trying to experiment and finding what sticks. In my case, it was eating mac'n'cheese baked inside a pumpkin & having my entire world view shift on me. Maybe it'll be something as simple as eating an apple slice drizzled with honey, or trying a different cheese on some leafy greens. You just have to find what works for you, and be patient with it.

i mean this in the gentlest way possible: you need to eat vegetables. you need to become comfortable with doing so. i do not care if you are a picky eater because of autism (hi, i used to be this person!), you need to find at least some vegetables you can eat. find a different way to prepare them. chances are you would like a vegetable you hate if you prepared it in a stew or roasted it with seasoning or included it as an ingredient in a recipe. just. please start eating better. potatoes and corn are not sufficient vegetables for a healthy diet.

[thesoleingredientllc]

Savor the Season: Why Seasonal Menus Taste Better and Make More Sense

When it comes to unforgettable dining experiences, there’s one secret ingredient that elevates flavor, freshness, and even the feel of your event: seasonality. At The Sole Ingredient Catering, we believe the best menus are rooted in what’s fresh, local, and naturally available at that moment in time.

A seasonal menu doesn’t just taste better—it tells a story. It honors the land, the community, and the time of year you’re celebrating. Whether you're hosting a corporate mixer, non-profit gala, or intimate dinner party, seasonal ingredients create a flavor profile that feels authentic and luxurious.

Let’s explore why choosing a seasonal menu is not only a smart decision—it’s a delicious one.

1. Fresh Is Always Better

Ingredients that are in season are harvested at their peak ripeness and flavor. That means:

Sweeter berries in spring and summer

Earthier root vegetables in fall and winter

Bright, crisp greens in early spring

Juicy tomatoes, corn, and stone fruits in midsummer

When your ingredients are naturally bursting with flavor, they require less seasoning and manipulation. The food simply tastes better—because it’s allowed to shine in its most natural, vibrant form.

2. More Nutrients, Less Stress on the System

Seasonal produce doesn’t travel across oceans or sit in cold storage for weeks. It’s often harvested locally or regionally, which:

Reduces time between harvest and plate

Preserves more nutrients

Lessens environmental impact from long-haul shipping

Supports local farmers and producers

Your guests get fresher food with a lower carbon footprint—and that’s a win for everyone.

3. Event Menus That Match the Mood

Think of food as part of your event’s sensory experience. A warm, rustic winter menu feels cozy and grounding, while a summer spread with fresh herbs and chilled seafood feels light and luxurious.

Here’s how we at The Sole Ingredient create menus that align with the season and the vibe of your event:

Spring 

Lemon herb chicken

Strawberry feta salad

Asparagus tartlets

Lavender lemonade spritzers

Summer 

Grilled peach and burrata crostini

Cajun shrimp skewers

Watermelon mint salad

Iced hibiscus tea or sangria

Fall 

Butternut squash bisque

Braised short ribs with rosemary

Apple cider–glazed carrots

Maple pecan mini tarts

Winter 

Wild mushroom risotto

Roasted beet salad with goat cheese

Herb-crusted beef tenderloin

Hot cocoa bar or spiked cider station

Your guests feel the season—not just through the décor and atmosphere, but through every bite.

4. Seasonal Menus Offer Cost-Efficiency

When ingredients are in peak supply, they’re often more affordable. This allows us to:

Deliver higher-quality dishes without inflating your catering budget

Add more diversity and abundance to your table

Focus on gourmet details that elevate the overall experience

You don’t need to spend more to eat better—you just need to work with a caterer who knows how to source smart.

5. Room for Creativity and Surprise

Seasonal menus push chefs to be creative and innovative. At The Sole Ingredient, we love creating:

Custom dishes inspired by seasonal harvests

Limited-edition items that create buzz and exclusivity

Pairings and presentations that feel fresh and unexpected

Your event becomes a one-of-a-kind culinary experience that no guest will forget.

6. Connection to Place and Time

There’s something soulful about eating food that reflects the season and place you’re in. It creates a sense of grounding and gratitude.

If you’re hosting a spring fundraiser, imagine serving local greens, honey vinaigrette, and citrus-marinated chicken—all ingredients sourced within 50 miles. Your guests will not only taste the freshness, they’ll feel more connected to the event’s purpose and community impact.

Final Course: Choose Menus That Matter

When you choose a seasonal menu, you’re choosing more than just a plate of food. You’re choosing:

A deeper flavor experience

A more sustainable footprint

A more aligned, immersive event

A better return on your catering investment

At The Sole Ingredient Catering, we specialize in designing bespoke seasonal menus that reflect your vision, your values, and the best of what nature offers—when it offers it.

[livemodspro]

Seasonal Shopping Tips for Your Local Grocery Store in Glendale

Seasonal shopping is one of the best ways to make the most of your trips to a grocery store in Glendale. When you align your grocery list with the natural rhythm of the seasons, you get fresher ingredients, better flavor, and often, lower prices. Whether you're planning your weekly menu or preparing for a holiday feast, Super King Market is your go-to affordable grocery store in Glendale for all your seasonal needs.

We’re not just any grocery store near you. At Super King Market, we specialize in delivering quality, variety, and value—year-round. From fresh produce in Glendale to hard-to-find international specialties, you’ll find everything you need under one roof. And with the added convenience of online shopping and delivery, preparing for each season has never been easier.

Why Seasonal Shopping Makes Sense

Shopping seasonally isn’t just trendy—it’s smart. Here’s why:

Freshness & Flavor: Produce that's in season is harvested at its peak, meaning it's fresher and tastier.

Cost Savings: Items in abundance are typically cheaper, which makes seasonal shopping perfect for those looking for a cheap grocery store without compromising on quality.

Support for Local Agriculture: Choosing seasonal products helps support regional farmers and reduces the carbon footprint of your grocery haul.

At Super King Market, we rotate our inventory to reflect the season's best. Whether it's juicy summer fruits or hearty winter vegetables, our grocery store in Glendale ensures freshness and affordability in every aisle.

Seasonal Shopping Tips for Every Time of Year

Here’s how to make the most of each season when shopping at your favorite grocery store:

Spring: Refresh and Rejuvenate

Spring is the season of renewal, and your shopping list should reflect that. Think light, green, and vibrant.

Spring Picks:

Asparagus, peas, radishes, arugula

Strawberries, apricots

Fresh herbs like mint, parsley, dill

These items are not only delicious but also ideal for detoxing and boosting your energy after a long winter. Stock up at your local affordable grocery store and enjoy budget-friendly freshness.

Summer: Savor the Sunshine

Summer is prime time for fruit lovers and grill masters. It's also when fresh produce in Glendale shines the brightest.

Summer Picks:

Berries, melons, peaches, nectarines

Tomatoes, corn, cucumbers, zucchini

Freshly baked buns, marinades, grilling spices

Don’t forget to explore seasonal beverages and refreshing snacks—perfect for picnics and BBQs. And if you can't make it in, try our online shopping and grocery delivery for ultimate convenience.

Fall: Harvest the Bounty

Fall is about warmth, comfort, and preparing hearty meals.

Fall Picks:

Pumpkins, squash, sweet potatoes

Apples, pears, figs

Beans, grains, spices for slow-cooked recipes

As a leading international supermarket in Glendale, Super King Market also stocks traditional ingredients for cultural and holiday celebrations. No need to search for an "international supermarket near me" — we’ve got you covered.

Winter: Cozy Up with Essentials

Winter is the season for soups, roasts, and indulgent treats.

Winter Picks:

Root vegetables like carrots, beets, turnips

Citrus fruits like oranges, grapefruits

Baking ingredients and international holiday treats

Warm up with hearty ingredients and stock your pantry with winter staples from your favorite grocery store in Glendale.

Don’t Forget Your Pantry Staples

While seasonal shopping focuses on fresh items, don't overlook pantry essentials. Stock up on rice, pasta, canned goods, oils, and spices—many of which are available at unbeatable prices at our cheap grocery store.

As an international supermarket, we also offer rare and culturally diverse ingredients you might not find elsewhere. From exotic spices to imported grains, our aisles are a treasure trove for home chefs.

Online Shopping and Delivery: Seasonal Shopping Made Simple

Busy schedule? Don’t worry—Super King Market brings the store to your door. Our intuitive online platform makes it easy to:

Browse seasonal selections

Create custom shopping lists

Schedule deliveries or pickups

Whether you're prepping for a holiday or just restocking weekly basics, our affordable grocery store ensures you never miss a beat—or a deal.

Frequently Asked Questions (FAQs)

What’s the benefit of shopping seasonally at Super King Market?

Seasonal items are fresher, more flavorful, and often more affordable. We update our selection regularly to reflect the best of each season.

Can I get seasonal items through online delivery?

Absolutely! Our online shopping and delivery system includes seasonal produce and weekly promotions so you can shop smart from home.

Do you carry products for different cultural holidays and cuisines?

Yes, as a full-scale international supermarket in Glendale, we carry a wide variety of products tailored to cultural needs throughout the year.

Is Super King Market an affordable grocery store?

Yes! We pride ourselves on being an affordable grocery store in Glendale that delivers high quality at reasonable prices. You’ll always find great deals on essentials and seasonal favorites.

How can I find the best seasonal deals?

Check our website regularly or sign up for our newsletter to stay updated on weekly promotions and seasonal highlights.

Ready to Shop Smarter This Season?

Your perfect seasonal shopping experience is waiting at Super King Market. From spring greens to winter comfort foods, we’ve got everything you need at prices you'll love. Visit us in Glendale or shop online today for fresh, seasonal ingredients and unbeatable value. Enjoy fast, reliable grocery delivery and make every season more flavorful with Super King Market.