healthy menu meal plan #26

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There’s no easier time to enjoy following the Mediterranean diet than right now. But sometimes, I get a little panicky that my seasonal favorites are going to disappear from the market stalls before I get enough. Does it seem like the growing season gets shorter every year to you too?

What happened to asparagus and zucchini flowers? What about those delicate little fraises des bois (French strawberries), and plump cherries that we enjoyed a few weeks ago? Well, I have to accept that they had their moment and move on.

Luckily, there’s still plenty of color and flavor left to the season. So this week, the goal is to make the most of whatever is fading from view (like the last of the asparagus spears) and lean hard into whatever shows up next.

The simplest way? Create a mixed grill from a pile of vegetables. Clean ‘em, trim’ em and fire up the grill or the griddle. Then whip together a tangy, protein-rich smear of classical Mediterranean flavors from a creamy block of feta cheese, home-raised honey and a little spice, and you’ll have a party platter ready to go that will disappear as fast as those seasonal veggies & fruits.

As always, you’ll find a few extra recipe treats in the menu PDF besides the meal plan I promised you (mostly because I just can’t help myself). When I can, I’ll reach into the archive so that you don’t have to go hunting around.

But right now, it’s time to pull up a chair, grab a cup or a glass and join me in my Mediterranean kitchen while we work our way from one flavor-packed meal to another.

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