Milkshakes for breakfast and pizza for dinner? This is an MM menu to get excited about. Thanks for sharing Hallie!

Name: Hallie

Breakfast: We had some leftover orange/mango/cantaloupe juice that we had made with the juicer this weekend, so as a treat I made a smoothie with that and some vanilla whey protein powder. It was like a 50/50 milkshake for breakfast! Definitely not an every day thing… but such a treat.

Lunch: A pita bred sandwich with homemade black bean spread, grilled zucchini, fresh local tomtato, and spinach. The bean spread was super easy - I just stuck 1/4 cup of canned black beans in the blender with about 1 tbsp of salsa and the juice of half a lime. It was my first time making it and I’m pretty sure it will now become a staple in my fridge.

Snacks: Some crackers with peanut butter, and a green plum.

Dinner: Heirloom tomato pizza. Mixed up some good ricotta with lemon zest (to taste), spread that over raw whole wheat pizza dough. Placed slices of heirloom tomato all over the pizza, then sprinkled with fresh basil, drizzled with olive oil, seasoned with sea salt. Baked the pizza according to dough instructions, et voila! The ricotta is so creamy and mild, it really lets the tomatoes shine, but still holds up as a base sauce replacement.

Agreed—and that pizza sounds off the chain. Anyone else cooking with—or preserving—heirlooms right now, before they’re all gone?