In the Kitchen
- Brussels Sprouts
- Green Beans
- Lemon Verbena
- Sweet Marjoram
- Sweet Potato
- Swiss Chard
Ideal for picnics and barbecues, this vibrant dish features grilled sweet summer corn combined with chopped heirloom tomatoes and tossed with an herbed vinaigrette.
While the flavor of cumin is often instantly recognizable, ground coriander (ground from the seeds of cilantro plants) is more subtle. It adds a mild lemon flavor to dishes like this simple, sophisticated salad.
Thinly sliced, seasoned grilled beef, crisp chopped romaine, and wedges of flavorful heirloom tomatoes, all tossed in a spicy Thai dressing — just the thing for a warm-weather dinner out on the deck.
The perfect blend of creamy and tangy, this buttermilk dressing turns already-tasty fresh heirloom tomatoes into a delicious treat you’ll want to make again and again.
Burrata is a ball of fresh mozzarella filled with a mixture of fresh mozzarella pieces and cream, which can resemble a fine-curd cottage cheese but is much more flavorful. This recipe boasts a small ingredient list, but it’s big on flavor!
Sliced heirloom tomatoes are shingled in a baking dish and topped with a mixture of seasoned breadcrumbs, herbs, and grated cheese — the ultimate summer comfort food!
Summer garden buddies tomatoes and squash star together in this tasty pastry. Pair with a fresh salad for a simple lunch, or with soup for a light supper. Makes a wonderful brunch dish, too!
Tomatoes and watermelon may seem like an unlikely pairing, but these summer favorites taste delicious together. The honey-balsamic dressing enhances the sweetness of the heirloom tomatoes.
Crisp, fresh greens are served with a savory twist: pan-fried panko-coated goat cheese rounds. Topped with Sherry-Walnut Dressing, this is the salad you’ll want to serve at your next dinner gathering.
This cool, refreshing summer soup makes the best of a big, gorgeous bounty of tomatoes. When your harvest is just beginning or ending, simply divide the recipe in half.
Kale is the centerpiece of this savory, quiche-like dish that incorporates sweet onions, garlic, and cheese for a complex, delicious flavor. It’s enrobed in flaky puff pastry, and also features walnuts for a bit of crunch. Just the thing for brunch, this recipe goes wonderfully with a side salad and grits.
This Creamed Brussels Sprouts recipe will change the mind of anyone you know who claims to hate Brussels sprouts. Adults and kids alike tend to eat them like candy, and you’ll find that the bowl rarely reaches the table full.
Serve these crunchy but tender, easy-to-make fries with Chipotle Dipping Sauce for a zingy treat. Or, whip up a sweet, delicious Cinnamon Sugar version of the fries to serve as a mouthwatering, surprising dessert.
These Lettuce Cup Tacos are simple, healthy, and delicious—and don’t require a bit of actual cooking. Whip some up for lunch or a light dinner, or serve them up as appetizers.
Using lettuce in your green breakfast smoothie gives it a milder taste than using kale or most other fall greens (making it great for kids), while still providing a good dose of fiber and vitamins A and K. The slices of Honeycrisp apple lend seasonal flavor to this Green Smoothie with Apple, plus a generous dollop of peanut butter provides protein in a very yummy way. Feel free to be adventurous, swapping, adding, or subtracting ingredients as desired.
Homemade garden salsa is a perfect afternoon snack or appetizer for kids of all ages. Don’t hesitate to get creative, adding other tasty ingredients like corn and black beans. Use fresh tomatoes from the garden for best flavor.
Serve this delicious Spiced Pumpkin Butter on fresh bread or pancakes, or use it as a mouthwatering pie filling. For best results, use homemade pumpkin puree—it’s sweeter, has less moisture, and tastes both different and better, as the canned “pumpkin” you find in the grocery store is actually made from butternut squash.
Often used in Thai and Vietnamese dishes, sriracha sauce is adds a tasty kick to noodles, soups, sauces, stir-fries, or pizza. Try mixing with soy sauce for a spicy marinade or with mayonnaise for an unexpected sandwich spread. However you use it, skip the bottled version and make your own for super-fresh flavor using your favorite red chile pepper.
Recipe by Susannah Felts These stuffed peppers are a surefire pleaser because all the various flavors – the mild but snappy pepper, the garlic and onions, the tangy sweetness of the tomatoes, the potent dash of cinnamon – all meld beautifully into a complex, perfectly spiced dish. These stuffed peppers are delicious both as the… Read more »
Fried green tomatoes are excellent as a stand-alone appetizer served with a chipotle sauce, as a topping to your favorite burger, or as a substitute for a ripe tomato on a BLT.
Using graham crackers to make the crumbs makes a difference in the flavor of the pie.
Use a vegetable peeler to make gorgeous squash ribbons for a stunning quick pickled summer squash salad. Of course, you can substitute your favorite veggies (like carrots or cucumbers) in place of the squash.
Try these Basil Chicken Wraps for your next picnic. Double the basil dressing recipe and keep the extra on hand to toss with hot cooked pasta or whole grains, or use it to dress a hearty romaine salad.
Farro, a key ingredient in this Farro Salad, is an ancient grain that’s begun to grow in popularity. Bob’s Red Mill sells it prepackaged, or look for it in the bulk bins at your local natural foods store. Substitute wheat berries if you can’t find it. Then make this salad for your next picnic!
With its mix of vibrant colors and mild flavors, this recipe for Marinated Sweet Peppers & Fresh Mozzarella is sure to be a crowd pleaser. If your guests like fiery heat, substitute a spicy chile, such as serrano, for the banana peppers.
Try this refreshing, fresh-from-the-garden Watermelon Cucumber Sparkler recipe for your next picnic. If you prefer a nonalcoholic version, use a mildly zingy ginger ale.
A tall glass of minted iced tea is very refreshing on a hot summer day. While spearmint is the traditional mint used in iced tea, it’s fun to experiment with other varieties of mint such as orange and chocolate mint to create uniquely flavored beverages. Yield: 8 cups Ingredients 10 sprigs fresh mint 2 family-size… Read more »
Few salads are as simple to prepare or as satisfying as wedges of garden ripe tomatoes and sweet basil leaves tossed with a light dressing. This salad is most flavorful when served at room temperature. Yield: 4 servings Ingredients 1 ½ pounds large cherry tomatoes, quartered ½ cup loosely packed Sweet basil leaves 3 tablespoons… Read more »
Dehydrating intensifies the natural flavors of your Roma tomatoes, making them tangy and sweet in these tomato snacks. The spices give them a little extra punch. Ingredients • 8 pounds of Roma tomatoes, or the quantity required to fill your dehydrator • Greek seasoning or spice mix of your choice Instructions Slice washed Roma tomatoes… Read more »
Ingredients 1/2 cup butter 1/2 cup shortening 1 1/2 cup sugar 2 eggs 2 3/4 cup flour 2 tsp. cream of tartar 1 tsp. baking soda 1/4 tsp. salt 2 scant tsp. chopped fresh rosemary Instructions Preheat oven to 400˚F. Blend together the butter, shortening, sugar and eggs until creamy. Sift flour into the mixture… Read more »
Ingredients 8-9 Roma tomatoes 1/2 roasted red pepper 1/2 cup fresh basil, chopped 1/3 cup grated Parmesan cheese 2 large garlic cloves, crushed 2 Tbsp. olive oil Instructions Preheat oven to 350˚F. Cut the tomatoes in half, remove the seeds and coarsely chop them and place them in a medium sized bowl. Next, chop the… Read more »
Ingredients 4 large bell peppers, any color is fine 1 tsp. extra virgin olive oil 1/2 tsp. freshly cracked black pepper 2 tsp. fresh thyme leaves Kosher salt to taste, or about 1/4 tsp. Instructions Quarter peppers and remove seeds, stem and centers. Toss in olive oil, salt, pepper and thyme. Place on hot grill… Read more »
Ingredients 28 oz. can whole San Marzano stewed tomatoes, in the juice (or 8 fresh Roma tomatoes) 4 cloves garlic, minced 4 Tbsp. minced fresh oregano leaves 1/2 stick salted butter Fresh cracked black pepper to taste Instructions Place tomatoes in a large mixing bowl. Using your hands, squeeze them so that they are crushed… Read more »
Ingredients 1 1/2 lbs. green beans, trimmed 2 tsp. olive oil 1 Tbsp. minced garlic 1 cup chicken broth Salt and pepper to taste Lemon juice Instructions Heat olive oil and garlic in a 12-inch skillet until fragrant. This will take only about 30 seconds to a minute once the oil starts to sizzle around… Read more »
Ingredients 1 3 lb. whole chicken 1 head of garlic, plus 4 cloves 1 lemon, quartered 20 sprigs of fresh thyme 1 sprig fresh rosemary Kosher salt Fresh black pepper 1 Tbsp. unsalted butter Kitchen twine 1 cup extra-virgin olive oil Instructions Preheat oven to 425˚F. Remove contents from inside the chicken, wash thoroughly and… Read more »
Try this grilled eggplant recipe with mint marinade. The fresh mint marinade makes the eggplant moist so it’s not on the dry side like plain grilled eggplant. Ingredients 1 1/2 lbs. eggplant 1/2 cup olive oil 2 cloves minced garlic Marinade 1 cup chopped fresh mint, firmly packed 1/2 cup white wine vinegar 2 tsp…. Read more »
Ingredients 7 cups sliced potatoes 1/2 cup vinaigrette or Italian-style salad dressing 1/2 cup sour cream 1/2 cup mayonnaise 2 tsp. horseradish 3 green onions, finely chopped 2 Tbsp. fresh dill Salt and pepper to taste Instructions Slice unpeeled potatoes into disks and cook until tender. Rinse and drain the potatoes, then transfer to a… Read more »
Ingredients 3 cucumbers, peeled, seeded and thinly sliced 2 Tbsp. sea salt 1/2 cup plus 2 Tbsp. sour cream 1/4 cup chopped fresh dill 1 Tbsp. white distilled vinegar Pinch cayenne pepper Freshly ground black pepper Instructions In a large bowl, mix the cucumbers and salt and set aside at room temperature for 30 minutes…. Read more »
Ingredients 2 lbs. pork tenderloin 1 1/2 Tbsp. minced fresh sage leaves 1 1/2 Tbsp. extra virgin olive oil, plus 2 more for pan 1 1/2 Tbsp. minced garlic 1 tsp. fresh cracked black pepper 1 tsp kosher salt Instructions Allow the tenderloin to come close to room temperature. Preheat oven to 400˚F. Combine sage,… Read more »
Ingredients 1 quart cherry tomatoes (about 4 cups) 2 Tbsp. extra-virgin olive oil 1 Tbsp. minced garlic 1 tsp. salt 1/2 tsp. black pepper 1/4 cup basil, chopped 1/4 cup Parmesan cheese Instructions Preheat oven to 400˚F. Place the tomatoes, olive oil and garlic in an 8-inch square baking dish. Toss everything together to coat…. Read more »
Ingredients 1 cup all-purpose flour 1 tsp. salt 1 Tbsp. dried basil 1/2 tsp. black pepper 1 cup freshly grated Parmesan cheese 1/2 cup breadcrumbs 1/2 cup corn meal 12-24 slices meaty tomatoes, sliced 1/2-inch thick 2 large eggs, lightly beaten 3 Tbsp. olive oil Instructions To prepare this recipe you will need 3 large… Read more »
Fresh basil, high quality olive oil, and delicious pine nuts are the basis for a truly good pesto. Add some cheese and it’s just the thing for hot pasta.
Ingredients 2 bunches Swiss chard 2 Tbsp. olive oil 2 garlic cloves, finely chopped Instructions Rinse chard and separate stems from leaves. Tear stems and leaves into bite-size pieces. Add the olive oil and garlic to a medium pan and heat garlic to infuse the olive oil. Add stems to the pan and sauté on… Read more »
Warm and fresh, this savory Spinach & Basil Salad is delicious as a side dish or on its own.