During the Summer, the heat will cause you to crave cool foods, like salads. Summer is the perfect time to shop at a farmers' market because of the abundance of fresh berries, tomatoes, and other delicious fruits and vegetables.
Click here to view a schedule of produce by season!
Basil Garlic Pesto
Prep time 15 min
3 cups basil leaves, chopped
½ to 1 cup olive oil
½ cup chopped nuts (pecan, almond, pine, walnut, etc.)
½ cup grated Parmesan or Pecorino Romano cheese
2 tsp. garlic, minced
½ tsp. chili powder (optional)
Place basil in a blender or food processor. Pour in about 1 Tbsp. of olive oil, blending basil into a paste. Gradually add remaining ingredients and enough olive oil to make a thick paste. Blend until smooth.
Prep time 15 min
1 ½ cups water
1 ½ cups sugar
1 ½ cups lemon juice
1 lemon, thinly sliced
2 sprigs of rosemary
Combine water and sugar in saucepan. Bring to a boil over high heat. Boil for 3 minutes, stirring constantly. Remove from heat and stir in lemon juice and rosemary sprigs. Refrigerate until very cold. Strain into a storage container and store in the refrigerator (should make about 4 ½ cups of concentrate)
Making your drink:
Add ice to a glass or pitcher and fill 1/3 full with the lemon-rosemary concentrate. Add water or club soda to fill. Garnish with lemon rounds for a pretty finish.Click here for a printable version!
Green Bean and Tomato Salad
Prep time: 30 mins. (including cooling)
4 cups green, purple or wax beans
2 cups roughly chopped ripe tomatoes, or halved cherry tomatoes
1 Tbsp. balsamic vinegar
¼ cup olive oil
¼ cup thinly sliced basil leaves
Salt, to taste
Snap off the tops of the beans and pull out any strings in the side. Place beans in amedium saucepan with about 1 to 2 inched of salted water. Bring water to a boil, cover pot and cook on medium-low until the beans are tender (about 7 to 10 minutes depending on the size of beans). Drain water and spread beans on a plate to cool.
Whisk the vinegar and oil together with a touch of salt, or shake until combined in a lidded jar. Toss the cooled beans with the vinaigrette, tomatoes, and baisl. Serve cold or at room temperature.Click here for a printable version!
Prep time: 25 mins.
1-2 ripe tomatoes, chopped
4 basil leaves, cut into ribbons
2 small garlic cloves, minced
1 baby summer squash, sliced
2 tsp. olive oil
4 serving pasta (your choice)
Salt, to taste
Cook past in salted water, according to package directions. Drain, leaved a little salted water in the pot. Pour the pasta back into the pot. Place all ingredients directly in the potwith the pasta and toss.Click here for a printable version!
Prep time: 20 mins
Cook time: 3 hrs in the oven
10 ripe tomatoes, peeled and roughly chopped
4 sweet peppers, de-seeded and diced
1 medium eggplant, diced
½ pounds shiitake mushrooms, stemmed and roughly torn
3 cloves garlic, peeled and chopped
Preheat oven to 325 degrees F. Spread vegetables in a deep roasting pan. Place pan in the oven allow to roast slowly for about an hour, checking every now and then. When they begin to cook down, caramelizing around the edges, give them a stir. Cook up to 2 hours, until there are very little juices left and the tomatoes are dark red. Remove and season with salt.
If freezing, place in quart bags allowing ½ cup of sauce per serving (so if you plan unthaw enough for two people, just freeze 1 cup in each bag; for four people, 2 cups; and so on).Click here for a printable version!
Prep time: 10 mins.
4-6 ears fresh corn, shucked
1/3 cup heavy cream OR 2 Tbsp. butter and ¼ cup milk
½ tsp. salt
½ tsp paprika (optional)
Black pepper, to taste
Carefully cut kernels of corn from the cib, no more than an hour before preparing. This will keep the corn sweet and fresh (the longer it sits, the starchier it becomes).
Combine corn, cream, and seasoning in a medium saucepan over medium-high heat, stirring about 5 minutes or until the mixture has thickened. If the corn is super fresh, it should be tender right from the start. If not, a slightly longer cooking time may be required.Click here for a printable version!
Prep time: 15 mins.
Cook time: 20 mins. for baking
1 lbs. okra (about 6 cups), stems removed, sliced into ¼ inch slices
½ - 1 cup cornmeal
½ tsp. salt
4-6 Tbsp. olive oil
Black pepper or red pepper flakes, to taste (optional)
Preheat oven to 375 degrees F. Place sliced okra in a medium size bowl (the okra will be slimy, but don’t worry, the “slime” will go away). Toss the okra with cornmeal, salt, and other seasonings to coat. Add more cornmeal if desired. Toss with olive oil.
Spread coated okra on a baking sheet and cook, stirring occasionally, until the okra begins to brown. Keep a close eye at the end as it can burn quickly. Cook until it reaches the crispiness you prefer. Serve warm or room temperature with fresh sliced heirloom tomatoes and corn on the cob.Click here for a printable version!
Summer Squash Blondies
Prep time 15 mins.
Cook time 30 mins. for baking
1 medium summer squash, grated (about 1 cup)
5 Tbsp. butter, melted
½ cup brown sugar
½ local honey
1 cup flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
Preheat oven to 350 degrees F. Grease a 9 inch baking pan. In a large bowl, stir brown sugar and honey into the melted butter. Whisk in the egg. In a separate bowl, whisk together flour, salt, baking powder, and baking soda. Slowly add sugar mixture.
Stir in grated squash and any other additional ingredients. Spread in pan and bake about 30 minutes or until a knife inserted in the middle comes out clean. Slice when cool enough to touch.Click here for a printable version!
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