Zucchini & other summer squashes
This is a simply yet very tasty salad that goes well with veggie burgers, pasta dishes, and spicy grain or bean dishes. And—dare I say it—this might be just the kind of salad to entice younger eaters. Read More→
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To honor Jason and the Argonauts and seasonal eats, here’s a briam — a Greek casserole of seasonal summer veggies. Many traditional recipes are oil guzzlers (fancy that). This has less oil but loads of flavor from the veggies themselves, and the produce and time does the work for you. Crusty on top, juicy on the bottom, it’s good over brown rice, quinoa or with crusty bread for soaking up sauce. Serve with a Greek—or any—salad.
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Making raw spaghetti-like “noodles” with a spiral slicer (I got the one made by World Cuisine and enjoy it quite a bit) is all the rage among those who have adopted raw food diets. It’s also a boon to those who’ve gone gluten-free, as well as gardeners who have more squash than they know what to do with. For anyone else who just wants to eat lighter and fresher during the summer, it’s just plain fun. Read More→
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This is a traditional summer dish from the Southwest. The combination of fresh squash and corn, flavored with garlic and chiles, is simply delicious. Photo courtesy of East Moline Farmer’s Market. Read More→
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This recipe calls for zucchini and yellow summer squashes, which are available year-round, but any tender squash, such as pattypan, may be substituted or added. Read More→
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Here’s a tasty salad to make when zucchini and tomatoes are abundant in late summer. Read More→
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Fresh mint and lemon add zest to this simple stir-fry; carrot contributes extra color. Adapted from Stir Crazy!by Susan Jane Cheney. Read More→
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This is almost so embarrassingly easy, but it’s such a crowd-pleaser, I just had to share it. Use a really flavorful prepared marinara—smoked tomato, mushroom, or chunky vegetable. Adapted from Vegan Express. Read More→
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