Summer is a time of fresh vegetables whether you grow them yourself in the garden or buy them at the farmer’s market. One of my favorite veggies is tomatoes. I buy grape or cherry tomatoes all year long. In the summer I sometimes find heirloom tomatoes at the farmer’s market. Today’s simple recipe is a tomato marinade. Fresh tomatoes with olive oil, fresh herbs, pepper, a tablespoon of honey, and vinegar. I suggest red wine or balsamic vinegar but if you love apple cider vinegar like me, it’s good too. You can make it with 5 large tomatoes or 35 oz. in cherry tomatoes. I like using multicolored tomatoes too as it looks so appealing. For vegan-friendly, drop the honey and use maple syrup, agave, or brown sugar.
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Fresh Zucchini & Corn Sauté
It’s August with all its summer heat. Today’s recipe is a simple sauté of two of the season’s most bountiful crops, fresh corn kernels and zucchini. Nothing beats the fresh taste of vegetables. The classic sauté begins with butter. I am using 1/2 butter and 1/2 olive oil. For vegan, use vegan butter and/or olive oil. Olive oil adds a rich flavor to the buttery veggies.
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Summer Nectarine Salad With Cucumbers & Tomatoes
For gardeners, summer can be a time of never-ending cucumbers and tomatoes. Even if you don’t grow your own, the supermarkets and farmer’s markets are loaded with summer produce. Here’s a tasty salad that goes great with grilled chicken or fish and is oh so easy to make. Use cucumbers with heirloom tomatoes, but even grape or cherry tomatoes work well too.
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Fresh Succotash
Succotash originated from Narragansett Native Americans living in the area now known as Rhode Island. The name is derived from a Narragansett word meaning “broken or boiled corn kernels.” Native Americans introduced succotash to struggling colonists in the 1600s.
Happy 4th of July to all my fellow Americans! Today is the perfect time for a historic fresh vegetable side dish originally shared by Native Americans in the 1600s. Succotash is a highly underrated dish made with fresh sweet corn kernels, squash, onion, tomatoes, and lima or other beans. I remember enjoying it as a child with summer meals. Many Americans consider it a southern dish, but there are variations of the dish across the country. Now in modern times you can personalize the seasoning blend to be Greek, Latin, or Cajun. For example, you could use a green bell pepper or a red one. Today I am adding green beans, red bell pepper, cumin, and a jalapeno pepper. You can add whatever beans you have. Nearly every version has lima beans included but sometimes with the addition of other beans. I recommend using fresh vegetables in the summer if available except for the lima beans. You may use frozen lima beans defrosted.
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Zucchini and Tomato Gratin
Today’s dish of summer’s fresh, firm zucchinis and tomatoes sliced and topped with cheese is a perfect side or even main entree. When the garden gives you lots of great vegetables, make a tasty gratin. Classic gratin is fresh vegetables baked with a layer of cheese. My recipe is slightly different than the classic sprinkling of Parmesan. I’m adding thin slices of mozzarello between the rounds of tomatoes and zucchini before sprinkling with Parmesan. The result is a beautiful, yummy dish that hits the spot with flavor and ease. Today’s recipe serves 4 as a side dish or appetizer and 2 as a vegetarian entree. I think it is perfect to accompany garlic herb grilled salmon or grilled chicken. For a meatless meal, serve with bread or rolls and a salad with a lemon vinaigrette.