You've probably heard it said: what grows together goes together. Well, what does that mean?!? Basically, that most vegetables, and fruit for that matter, that grow during the same season taste good together! Think summer's tomatoes, zucchini, basil, peppers, corn and eggplants (and peaches) or fall's squash and sweet potatoes plus sturdy greens and shitakes or spring's onions, spinach and potatoes. Our mouth is watering just thinking of the variety of dishes that can be made the current season's bounty of wonderful produce, everything from pastas to stir fries to frittatas to salads.
Recipe #1 Pasta with Sauteed Zucchini, Tomatoes and Pesto
- 1 lb pasta of your choice
- 1 recipe pesto
- Summer vegetables: tomatoes, eggplant, summer squash, broccoli, cauliflower, green beans, asparagus to name a few
- Freshly grated parmesan
- Fresh basil
Recipe
Cook pasta according to package directions, reserving 1 cup of pasta cooking water before draining.
Meanwhile prepare vegetables: summer squash and eggplant do best cut into bite-sized pieces and sauteed in olive oil with salt and pepper. Asparagus, broccoli, cauliflower and green beans may be cut into bite-sized pieces and quickly cooked in boiling, salted water until barely tender. Tomatoes are good raw and diced or for grape tomatoes, halved.
Toss warm pasta with pesto, vegetables and enough pasta cooking water to make saucy. Sprinkle generously with freshly grated parmesan. Taste and adjust for salt and pepper. Plate, garnishing with more parmesan and some freshly snipped basil.
Do it up right by dining al fresco!
Recipe #2 GREEN BEAN SALAD WITH CORN, CHERRY TOMATOES & BASIL
- 3 cups fresh corn kernels (3 to 4 ears)
- Kosher salt
- 1 lb fresh green beans, trimmed and cut in half diagonally
- 1 small red onion, cut in half through the root end, root trimmed, and cut lengthwise into very thin slices
- 1 clove garlic
- 1/4 cup red-wine vinegar; more to taste
- 1/3 cup extra-virgin olive oil
- 1 pint cherry tomatoes, cut in half
- 1 cup roughly chopped fresh basil
- Freshly ground black pepper
Recipe
Bring medium pot of water to boil. Add corn kernels and blanch for 1 min. Scoop out corn with a strainer; set aside. Season water with a generous amount of salt, return to boil, add beans, and cook until just tender, about 3 min. Drain beans and spread on baking sheet to cool.
Meanwhile, place onion in small bowl filled with ice water (which will crisp it and mellow its flavor). Using mortar and pestle or the flat side of a chef's knife, mash garlic to paste with pinch of salt. Put paste in small bowl (or keep it in the mortar) and whisk in vinegar. Let sit for 5 to 10 minutes and then whisk in olive oil.
Just before serving, drain onions. Put beans, corn, onions, cherry tomatoes, and basil in a large bowl. Season with salt and pepper and toss with vinaigrette. Taste again and add more salt, pepper, or vinegar if needed. Serve right away.
Recipe #3 GRILLED ZUCCHINI TACOS WITH CORN SUCCOTASH
- 2 zucchini, tops and bottoms removed and sliced into strips
- 2 yellow squash, tops and bottoms removed and sliced into strips
- 1 1/2 Tbsp extra virgin olive oil
- salt and pepper to taste
Roasted Tomatillo Salsa:
- 4 tomatillos, cut in half
- 1 garlic clove, gently smashed
- 1 Tbsp extra virgin olive oil
- 1 jalapeno, seeded and roughly chopped
- ½ avocado
- ½ bunch cilantro, roughly chopped
- 1 limes, juiced
Sweet Corn Succotash:
- 2 Tbsp unsalted butter
- ¼ cup red onion, diced
- ¼ cup red bell pepper, diced
- ½ jalapeno, seeded and diced
- 1 garlic clove, minced
- 1 corn on the cob, kernels and milk removed from cob
- 12 Mi Tierra corn tortillas
- 1/4 cup queso fresco, crumbled
- 2 limes, cut into wedges
Recipe
1. Preheat oven to 350°F. Place tomatillos and garlic in bowl and toss with olive oil, salt and pepper. Pour mixture onto baking sheet and roast for 20 minutes or until tomatillos have softened and are slightly caramelized.
2. Meanwhile, brush zucchini and squash with olive oil, season with salt and pepper and place on a hot grill/grill pan. Grill on each side for 4 to 5 minutes or until slightly softened. Remove and set aside.
3. Remove tomatillos from oven and put with garlic and remaining salsa ingredients into food processor. Puree mixture until smooth. Season with salt and pepper. Set aside.
4. Melt butter in skillet over medium-high heat. Add red onion, bell pepper, jalapeno, and garlic and sauté for 3 to 4 minutes. Add corn and continue to sauté for 5 to 7 minutes. Season with salt and pepper. Remove from heat and set aside.
5. Warm tortillas in skillet for about 3 minutes each side. Assemble tacos with a few zucchini slices and a heaping spoonful of succotash in each tortillas. Top with tomatillo salsa, crumbled cheese, and a squeeze of lime juice.
more seasonal recipes to try:
- Classic Ratatouille with Olives
- Grilled Vegetables with Rosemary Goat Cheese Polenta
- Summer Vegetable Stir Fry
- Easy Red Curry with Tofu and Vegetables
- Panzanella with Grilled Eggplant, Corn and Tomatoes
