Is it just me, or has the summer just flown by? I know that technically autumn doesn’t start until deep into September, but I think we all know summer unofficially ends near the end of August. The days get noticeably shorter, the air drier, and the quality of the light just says…..fall. Monarch butterflies can already be seen in my neighborhood, fresh from their cocoons, a clear harbinger of the next season arriving soon. 

I hope there’s been some good cooking and eating for you this summer. Farmer’s markets are absolutely in their prime, bursting with color and gorgeous vegetables, berries, and stone fruits. And by now your grill is broken in and you’ve mastered the coals, so making this flatbread pork tenderloin sandwich or spicy, aromatic jerk chicken wrap is a snap.  If you’ve been grilling lots of flatbread pizza like we have, then you’ll love our new sweet potato flatbread and a couple new chicken pizzas, too: one using sun dried tomatoes and one that the kids in your life will appreciate, broccoli, chicken, and all. 

I’ve still been eating relatively light these days, getting in lots of vegetables with my flatbread. Summer eggplant shines in the new baba ghanoush salad wrap  where texture and smoky flavor is king. And a light summer wrap with chicken and a lemony dressing is the perfect after beach or gardening meal. For dinner, I’ve been making mushroom burgers that are as good or better than the real thing. 

On my birthday, we had some friends over and made a slew of the best, easiest carnitas tacos in the world  using tender, melt in your mouth pork and spicy flatbread taco shells. What a great, easy party!  And I got to recreate a Greek favorite using flatbread, feta, and lots of spinach. It was a wonderful day to turn a year older. 

Whatever the rest of your summer holds, make sure you get out there and make the best of it. Keep cooking, stay active, get outside, and love the ones you’re with! Make it #FlatoutFabulous!

Amy at Flatout