Meal Plan for August 1, 2018

Enjoy the goodness of summer while it lasts!

Tomato Pie is one of my favorite summer delights! It’s makes a lovely side dish at brunch or dinner but really I could eat the whole thing myself as a meal. This dish doesn’t taste the same outside of fresh vine ripe summer tomatoes.

You may not be familiar with delicata squash but it’s by far my favorite squash. It’s name is given because of it’s edible delicate skin unlike many other hardier squashes. It’s sweet flesh is a lovely summer treat.

Hope you’ll try these recipes and find something new that you and your family will enjoy!


Tomato PIe
  • I lb tomatoes sliced
  • 10 fresh basil leaves chopped
  • 1/2 cup green onion or red onion, chopped
  • 1 9- inch pre-baked pie crust
  • 1 cup shredded mozzarella cheese
  • 1 cup freshly shredded cheddar cheese
  • 3/4 cup mayonnaise or half mayo, half Greek yogurt
  • 2 Tablespoons freshly grated parmesan cheese
  • salt and freshly ground black pepper
  1. Preheat oven to 350 degrees F.
  2. Place the tomatoes in a colander in the sink in a single layer. Sprinkle with salt and allow them to rest for 10 minutes.
  3. Start by pre-baking your pie shell for a few minutes.
  4. Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don't want wet (juicy) tomatoes or your pie will turn out soggy).
  5. Layer the tomato slices, basil, and onion in pre-baked pie shell.
  6. Season with salt and pepper.
  7. Combine the grated cheeses and mayonnaise or Greek yogurt together.
  8. Spread mixture on top of the tomatoes and sprinkle parmesan cheese on top.
  9. Bake for 30 minutes or until lightly browned.
Recipe Notes

Recipe from Tastes Better from Scratch

Red Potato Salad
  • 1 pound red potatoes cut into ¾-inch pieces
  • 1 tablespoon Kosher salt
  • 1/4 cup plain Greek yogurt
  • 1/8 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1/4 cup finely chopped red onion
  • 3 hard boiled eggs coarsely chopped
  • 1 tablespoon chopped fresh parsley
  1. Place cut potatoes in a large pot and add cool water until the water level is about 2 inches above the potatoes. Bring to a boil over high heat. Once boiling, add 1 tablespoon Kosher salt to the pot and stir. Boil potatoes for 6-10 minutes, until just tender when pierced with a fork. Check the potatoes often and be careful not to overcook them. Drain the potatoes well.

  2. Meanwhile, make the dressing. In a small bowl, combine the plain Greek yogurt, olive oil, apple cider vinegar, honey, Dijon mustard, salt and pepper. Whisk until smooth.

  3. Transfer the drained potatoes to a large bowl. Add the dressing and toss to coat the potatoes. Gently stir in the celery, onion, hard boiled eggs and parsley.

  4. Red potato salad may be served immediately or made ahead and chilled until ready to serve. 

Recipe Notes

Recipe from Kristine's Kitchen Blog

Mediterranean Okra Tomato Stew
  • I lb okra
  • 3 tbsp olive oil
  • 3 garlic cloves minced
  • 1 small onion finely chopped
  • 4 oz tomato paste
  • 4 cups boil water
  • 2 vine-riped tomatoes chopped
  • 16 oz beef tips boiled or seared (I like to pan-fry mine with olive oil, salt and pepper) can leave out if vegan
  • 1/4 cup fresh cilantro chopped
  1. In a heavy bottomed saute pan over medium-high heat, heat the the olive oil, then add the garlic, cilantro and onions and cook for about 1 minute until fragrant.
  2. Add the okra to the garlic cilantro mixture and stir well, coating the okra with the mixture. Pan-fry the okra for about 10 minutes, stirring occasionally until the okra is fully cooked.
  3. Add the tomato paste, fresh cut tomatoes and 4 cups of boiling water to the pan. Then add the beef tips, and mix around to incorporate everything together. Lower heat to low and simmer for 15 minutes until sauce thickens.
Recipe Notes

Recipe adapted from Feel Good Foodie

Roasted Cinnamon-Ginger Delicata Squash
  • 1 medium delicata squash trimmed to ¾-inch thick pieces
  • 2 + tablespoons olive oil or substitute coconut oil, or a favorite oil
  • 1 teaspoon cinnamon or to taste
  • 1 teaspoon granulated sugar optional but helps with caramelization
  • ¾ teaspoon ground ginger or to taste
  • salt and pepper optional and to taste
  1. Preheat oven to 425F, line a baking tray with a Silpat Non-Stick Baking Mat, 11⅝ x 16½-inches, Half Sheet Size or line tray with parchment and spray with cooking spray; set aside.

  2. Trim about one inch of flesh from each end of squash, creating flat bases. Stand the squash on one and and carefully slice it lengthwise. Remove seeds and fibrous or stringy membranes from squash and discard. Slice into pieces about ¾-inch thick in width; length does not matter.

  3. Place squash pieces in a mound on baking tray, drizzle with oil, sprinkle cinnamon, sugar, ginger, salt, pepper, and any optional seasonings used over the top. Toss with hands to coat and distribute.

  4. Arrange squash in an even flat layer on baking tray, without sides touching. Bake for about 18 to 20 minutes, remove tray, and flip pieces over with tongs. Return tray to oven and bake for 5 to 15+ minutes on second side, or until desired browning is reached. Baking times will vary greatly based on squash used, its moisture content, how big or small pieces are, and personal preferences. Serve immediately. 

Recipe Notes

Recipe from Averie Cooks

BBQ Chicken with Habanada Pepper
  • 2 lb boneless skinless chicken breasts or jackfruit for vegan option
  • 1 c. water
  • 1/2 lb habanda peppers deseeded and sliced
  • 1 red onion sliced thin
  • 1 c. BBQ sauce
  • buns
  1. Place chicken in slow cooker. Pour water over chicken, onion and sliced habanada. Cook on low 4-6 hours.
  2. Remove chicken from slow cooker and shred. Drain liquid from slow cooker except for 1/2 cup. Add 1/2 c. liquid from slow cooker to chicken and mix. Add BBQ Sauce to chicken and place back in slow cooker. Heat on high until mixture is heated through.
  3. Serve on buns.
Recipe Notes

Recipe adapted from Julia Eats and Treats

Crustless Squash Pie
  • 1 lb squash, yellow or zucchini (or a combination)
  • 2 tbsp butter
  • 2 tbsp onion, chopped
  • 2 clove garlic, minced
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 6-7 leaves basil, chopped
  • 2 cups favorite cheese, shredded
  • 2 eggs beaten
  1. Melt butter in 12" skillet over medium to medium-high heat.

  2. Saute' onion in butter about 1 minute.
  3. Add squash and garlic and saute' until squash in slightly limp, about 8 minutes.
  4. In a separate bowl stir together cheese, eggs, herbs, salt and pepper.
  5. Add squash/onion mixture to cheese mixture.
  6. Pour into 9" pie plate, which has been buttered or sprayed.
  7. Bake at 375 degrees for 25-30 minutes, or until center is set and edges are lightly browned.
Recipe Notes

Recipe from Biscuits and Burlap


Bell Pepper, Tomato, Cucumber, and Grilled Bread Salad
  • 4 1-ounce slices day-old country-style bread
  • 1 lb coarsely chopped tomatoes
  • 1 cup finely chopped red onion
  • 1 cup chopped bell pepper any color
  • 1/2 cup torn fresh basil leaves
  • 1 cucumber peeled and coarsely chopped
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon sea salt
  • 2 garlic cloves minced
  • 1/4 cup extra-virgin olive oil
  1. Prepare grill to medium-high heat.
  2. Place bread slices on grill rack; grill 1 minute on each side or until golden brown with grill marks. Remove from grill; tear bread into 1-inch pieces.
  3. Combine tomatoes, onion, bell peppers, basil, and cucumber in a large bowl. Add bread; toss gently.
  4. Combine vinegar, black pepper, salt, and garlic in a small bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss gently to coat. Cover and chill 20 minutes before serving.
Recipe Notes

Recipe from My Recipes


Meet the Author

Michele Reneau

Michele and her husband relocated to Chattanooga, TN from Charleston, SC in 2009. Leaving a successful real estate career upon relocation, and shortly after became a mom, she transferred her passion of helping people into health matters. She became a Certified Health Coach and enthusiast for local real food. Michele is the Chattanooga Chapter leader of the Weston A Price Foundation. The Reneaus who now have 4 children started a family farm in 2015 on Signal Mountain. Michele loves to cook, eat and teach others about real food.