This time around, it's all about the late-summer harvest. The time is quickly passing for leafy greens - so long, Swiss chard - and has made way for a whole rainbow of delicious vegetables. Check out our loot:
- red peppers
- cherry tomatoes
- summer squash
- green beans
- purple basil
- Frittata with red peppers, summer squash, leeks
- Pizza Margherita (tomatoes, basil or purple basil) and tossed salad (cherry tomatoes, carrots, cucumber, lettuce)
- Tortellini with roasted cherry tomatoes and pesto sauce* (basil or purple basil)
- Enchiladas with salsa verde (tomatillos) and guacamole (tomatoes, jalapeños, onions)
- Eggplant Parmesan
- Grilled peppers, zucchini, eggplant, and onions over quinoa
- Carrot-Apple-Coconut Muffins
- Green Beans Amandine as a side dish
- Stir Fry (red peppers, carrots, summer squash, scallions)
* If you make a big batch of pesto, pour the leftovers into an ice cube tray and freeze overnight. The next day, pop the cubes out into a freezer-safe ziptop bag or container and store in the freezer. You can add a cube or two to sauces or soups (excellent addition to minestrone!), or heat up a bunch over pasta one night for a quick dinner.
The one item I don't really care for is okra. I've tried it and I just don't like it. I decided to pick up a few anyway to try out a craft idea with the kids that I had seen in Kiwi magazine. Here is a link to a similar idea. By all means, feel free to make some Jambalaya with your okra, but I'll stick to painting with it.
Whether you belong to a CSA, frequent a farmers' market, or just want to stock up on in-season goodies at the grocery store, I hope these ideas inspire your culinary curiosity. Bon appetit! And as always, thanks for reading.