Recipezaar: Summer,Vegetables recipes

Smoky Corn Salsa (Bon Appétit)

Fri, 21 Aug 2009 12:17:54 -0400

This is a really delicious and addictive salsa with a smoky flavour from the grilled vegetables. The recipe is from the Bon Appétit Test Kitchen (August 2009). Make a batch of this versatile sauce, then serve it all week. You can spoon it over grilled fish, chicken, or meatsor use it to fill quesadillas or burritos. It's even good served as a bruschetta on a sliced baguette. -- posted by blucoat

Chili Zucchini Marmalade

Mon, 24 Aug 2009 01:48:33 -0400

This unique marmalade is spicy good. Using an overabundance of home grown zucchini and hot peppers. Orange and chili do complement each other and work great in this. Serve on cream cheese with crackers or glaze chicken, salmon, or ribs at the end of cooking with the marmalade. using a food processor to shred the zucchini and apples is an easy way to go. -- posted by ~Rita~

Chilled Summer Squash Soup With Fresh Herbs

Mon, 24 Aug 2009 01:48:55 -0400

A refreshing soup for a hot day, with a little tang from buttermilk. Serve with a spinach salad and rolls for a light meal. Cook time includes overnight chilling. Use only fresh herbs in this. Plain yogurt can be substituted for the buttermilk. -- posted by mikekey

Garlic Tomatoes With Herbs and a Hint of Walnuts.

Mon, 24 Aug 2009 01:51:43 -0400

Every summer I like to dry tomatoes in the oven. Recipe #57884 is a base of this recipes . Oven dried tomatoes with 1 bulb thinly sliced garlic, rosemary and basil is to die for!!!! You'll have garlicky, plump, juicy tomatoes with a hint of walnuts from the oil. -- posted by ~Rita~

The Realtor's Buttermilk Garlic Salad Dressing

Mon, 24 Aug 2009 02:02:12 -0400

I love this dressing! It's so creamy and delicious! If you are out of buttermilk, you can substitute 1/4 cup sour cream and 1/4 cup milk. I have done that many times with very good results. This one tastes great either way. Make it the day before you plan to use it if you can. That way the flavors will have time to blend. -- posted by Realtor by day, Chef by night

Super Simple Zucchini

Mon, 24 Aug 2009 10:50:09 -0400

This recipe is so quick and easy! It brings out the wonderful flavor of the zucchini, adding nothing to detract from it. Great to use up all the excess zucchini from your garden. -- posted by breezermom

Wes' Super Awesome Pea Salad

Tue, 25 Aug 2009 02:12:50 -0400

I got this recipe from my buddy Wes which was a dish that his grandmother always made. People are sometimes afraid to try this 'cause the ingredients may seem strange, but I'm telling you, it's AWESOME! And once they try it they can't get enough. Also, don't be afraid of the canned peas, they really do work better than fresh or frozen. This recipe can easily be doubled or tripled for larger groups. I hope you enjoy! -- posted by KLBoyle

Refrigerator Dill Pickle Spears

Tue, 25 Aug 2009 02:51:19 -0400

I received this recipe from the McCormick Web site in a weekly e-mail. I have made a few changes to suit our tastes. I now have to limit our family to 1 quart a week or they will eat 3 quarts weekly. This makes a very sour pickle with loads of flavor. It also makes an excellent addition to most cold salads.Hope you enjoy this as much as we do. (cooking time stated is cooling time and prep time is soaking and prep time) -- posted by bshemyshua

Spiced Pickled Red Cabbage

Tue, 25 Aug 2009 02:57:45 -0400

Here you are a canned Eastern European recipe for you to savory. Red cabbage made to last for months on end.... There are endless recipes and I went and added to them. I used home grown red cabbage, raspberry vinegar, red wine vinegar, apples and red onions. Yes of course I added spices. -- posted by ~Rita~

Zucchini Harvest Bread

Tue, 25 Aug 2009 11:40:42 -0400

This is the perfect time of year to use fresh zucchini from our garden to make this bread. Cinnamon fills the air with its tantalizing aroma as this quick bread bakes. Land-O-Lakes Cookbook. -- posted by daisygrl64

Asian Vegetable Noodle Soup

Tue, 25 Aug 2009 12:07:36 -0400

This light, refreshing rice noodle soup is perfect for both Summer and Winter. If needed, dried herbs can be used in place of fresh ones. Add tofu, cooked chicken, seafood and mushrooms as desired. White cabbage can be added instead of bok choy and a small amount of leek or onion is also good. The soup will freeze well but noodles tend to go mushy when reheated. -- posted by the_allergic_chef

Grilled Zucchini, Onions, and Red Peppers

Wed, 26 Aug 2009 09:56:31 -0400

This is a great recipe to use up all those vegetables that are coming in from the garden about now. Plus, I love to grill, and this just makes it easier to make a complete meal on the grill. These are also good in a pita with garlic mayo or tzatziki sauce! **Prep time does not include the time to get the grill ready for grilling! -- posted by breezermom

Turkish Chopped Salad

Thu, 27 Aug 2009 02:50:45 -0400

POSTED FOR RAMADAN TAG. This is Musa's variation on a dish from Gaziantep sometimes called Women's Salad. Recipe by Musa Dagdeviren from http://www.foodandwine.com. -- posted by UmmBinat

Loaded Ranch Potato Salad

Thu, 27 Aug 2009 14:12:54 -0400

My deli stopped carrying their ranch potato salad, so I needed to come up with one! This is a super easy potato salad--great for leftover boiled potatoes! (And no egg!) I also cheat and usually use the real bacon pieces from the store with dried snipped chives. I hope that you enjoy! Note: Cooking time is cooling time and does not include cooking the potatoes. -- posted by Dwynnie

Fennel Leek Soup

Thu, 27 Aug 2009 14:17:18 -0400

This one is from my favorite recipe book, "Simply In Season". This is a wonderfully healthy summer recipe! -- posted by Valeria

Pomodori Con Riso

Fri, 28 Aug 2009 09:47:43 -0400

Stuffed vegetables went out with the Ark, but are coming back now. The rice is cooked in the juice and internal flesh of the tomatoes which adds a wonderful taste to the rice. -- posted by Xexe

Malaga Gazpacho

Mon, 31 Aug 2009 01:56:14 -0400

Summer after summer, we make batch after batch of gazpacho and, after trying many recipes, have determined that this is IT. It is adapted from a recipe published in the Times in 1968 -- a Craig Claibourne rendition of a home cook's (Manola Drozdoski) gazpacho formula. We have changed it a tad--less vinegar and sherry vinegar instead of red wine vinegar, We also only make it in the summer when we have gorgeous home grown or local tomatoes, peppers and cucumber. We've also found that it is even better if it sits in the fridge for 24 hours (but be aware that it doesn't last past a third day). If you've a good blender and a good strainer, it's a snap to make and amazingly delicious. Prep time does not include chilling time. BTW, it has no apparent relationship to Malaga. -- posted by Chef Kate

Summer Vegetable Pasta

Mon, 31 Aug 2009 02:31:44 -0400

This is a great use for zucchini! Recipe is from Rachael Ray. -- posted by Lainey6605

Roasted Red Pepper Salad

Mon, 31 Aug 2009 02:32:18 -0400

From Food Network, courtesy Todd English, 2001. I have not tried this yet; posted for safe keeping so I can clean out my paper recipe files. :) -- posted by swissms

Summer Squash Salad

Mon, 31 Aug 2009 02:33:35 -0400

Recipe source: Martha Stewart LIving -- posted by ellie_

Strawberry, Orange & Almond Chicken Salad

Mon, 31 Aug 2009 02:40:56 -0400

Romaine salad greens tossed with chicken, strawberries, orange, almonds and poppyseed dressing. -- posted by swissms

Spicy Green Beans With Garlic

Mon, 31 Aug 2009 02:43:39 -0400

From Food Network, Emeril Lagasse, 2001. -- posted by swissms

Grilled Tomato and Basil Bruschetta

Mon, 31 Aug 2009 02:45:06 -0400

What can I say? Absolutely sublime, but ONLY make with the freshest, ripest tomatoes. Prep time does not include the 20 minutes of "sit" time for the tomatoes. -- posted by 2hot2handle

Cheesy Corn Fritters

Mon, 31 Aug 2009 10:31:31 -0400

Leftover corn on the cob gets a starring role in these kid-pleasing, main-course dinner patties. Serve on whole wheat buns loaded with tomato slices and lettuce, or place on a bed of lightly dressed mixed greens and drizzle with salsa. From Today's Parent. -- posted by FrVanilla

Lemon-Zucchini Cornmeal Cookies

Mon, 31 Aug 2009 11:17:49 -0400

This is a light crunchy cookie and a good way to use up all that summer zucchini, other than zucchini bread. -- posted by Linda O.

Tomato Tartlets - Aubertin, Villeneuve Les Avignon, France

Mon, 31 Aug 2009 11:20:10 -0400

Tartlettes de Tomates. Published in Bon Appetit, May 1999. -- posted by swissms

Salsa Verde Potato Salad

Mon, 31 Aug 2009 11:24:54 -0400

From Womans Day Everyday Food -- posted by katew

Fresh Corn, Black Beans, and Tomato Salad

Mon, 31 Aug 2009 11:26:42 -0400

Another great tasting recipe from Cook's Illustrated: Fresh off the cob is perhaps the best way to eat summer corn, but corn tossed with beans and tomatoes is a close second. The sweetness of the beans and the acidity of the tomatoes bring out the flavor of the corn. We wanted to find the best way to combine and flavor this trio. Heres what we discovered: Boil the ears of corn until just tender, then cool them quickly under running water so that they dont overcook. Canned black beans taste fine, as long as you rinse and drain them thoroughly to remove any of the liquid in which they come packed. Choose sweet-tasting, firm-textured grape or cherry tomatoes. They release less watery juice into the salad than diced full-size tomatoes do. -- posted by Pi-E

Artichoke Hearts in Olive Oil

Mon, 31 Aug 2009 11:38:56 -0400

Turkish Style Artichoke Hearts in Olive Oil. Perfect side dish for those hot summer days. -- posted by Dinu

Chocolate Zucchini Cake

Tue, 01 Sep 2009 10:11:56 -0400

This recipe came from my high school friend's mother. It is so moist and delicious! My husband didn't want to have at first because of the zucchini, but he couldn't even tell it was in there! For a more healthy route, my sister-in-law does this: omit the butter, ¼ cup vegetable oil, and 3-3½ cups zucchini. Lastly, instead of buttermilk, you may use ½ cup milk+ ½ Tbsp apple cider vinegar or lemon juice- let mixture stand at least 5 minutes. -- posted by gnet

Garden Tomato Soup

Tue, 01 Sep 2009 13:10:47 -0400

If you have an abundance of tomatoes - or can get them cheap - here is a soup recipe that not only is delicious, its salt-free, and if you omit the milk or yogurt til later, you can freeze it for the winter. Very adaptable to suit your own taste. I found this in a soup cookbook by Debra Mayhew, & tweaked it to our needs. With tomato plants exceeding expectations, this is the way to eat well all winter long. I favour it to provide a kidney patient with no-salt soup she can still enjoy - we add some salt at the table, though. It wraps itself around your tongue like canned soup never, ever will. -- posted by Maple

Baby Beet Salad With Rocket and Goats Cheese

Tue, 01 Sep 2009 13:20:22 -0400

Taken from Country style, an Australian magazine -- posted by katew

Frozen Garden Tomatoes for Winter Soups and Sauces

Tue, 01 Sep 2009 13:21:14 -0400

This is absolutely the easiest way to preserve all those tomatoes from your garden. You don't even need to peel them before freezing. Family friends in Northern Ontario used to do this but this method was found in Chatelaine Food Express Quickies. The servings depend on how many tomatoes you're freezing. Preparation time also depends on how many tomatoes you intend on freezing. -- posted by Dreamer in Ontario

Magic Fresh Tomato Spaghetti, Pasta or Pizza Sauce

Tue, 01 Sep 2009 13:32:40 -0400

Check out this trick - a whole, unpeeled tomato goes in the pot, and a tasty, seed-free, peel-free tomato sauce comes out! Okay, well, maybe it's not really magic, but it's a great trick to save you from having to peel, chop, and de-seed all those tomatoes (which is the reason I almost never made sauce from my garden tomatoes until now). We'll take care of the peels and seeds with a blender/food processor and a fine mesh strainer. Yes, a couple of extra things to clean, but it's still faster than all that peeling and chopping! Also, because the peels are cooked in the sauce, you preserve more of the nutrients in them. This is a highly customizable recipe (really more a framework than anything else) - make it smooth or chunky, with meat or vegetarian, regular or low-sodium, or even use it to hide a few extra veggies (a tip for you parents of picky children - you can make them completely undetectable). The quantities are inexact because there's so much variation in the size, taste and texture of fresh tomatoes, and anything else you add will change the flavor. So you really have to adjust the seasonings and other ingredients to compensate. This is part of the art of making tomato sauce, but don't be intimidated! Just add a little bit at a time until it tastes right to you, remembering the axiom: "You can always put more in, but you can't take it back out." Unless you have a real magic wand, of course. :) -- posted by ItalianMama

Pasta Sauce for Canning

Tue, 01 Sep 2009 14:01:08 -0400

This is an all purpose pasta sauce my family makes every summer and ennoy all year. Don't be intimidated as each batch not including cooking time requires about an hour of your time. -- posted by Bridget Elaine

Zucchini Fritters / Pancakes (Nigella Lawson)

Tue, 01 Sep 2009 14:38:42 -0400

These are light, simple, and delicious pancakes from "Forever Summer" by Nigella Lawson. They are delicate and flavourful, delicious eaten warm or cool with a dollop of fresh yogurt on the side. They make a lovely appetizer, or, with a side salad, a wonderful summer meal. -- posted by blucoat

Fresh Tomato Lasagna

Thu, 03 Sep 2009 00:29:58 -0400

This is from the September 2008 Homemakers magazine; takes advantage of all the fresh local tomatoes available at the end of the summer. The original recipe calls for a total of 1/3 cup of oil which seemed like a lot; I usually use about 3 tablespoons. I also substituted lower fat ricotta and mozzarella cheese and reduced the salt and the flavours weren't compromised. Posted the recipe as it appears orginally, so I don't lose it. -- posted by Kirstenht

Crispy and Sticky Chicken Thighs

Thu, 03 Sep 2009 12:24:11 -0400

"This is a simple pan-baked chicken dish - the sort of food I absolutely love to eat. As everything cooks together in 1 dish, all the beautiful flavors get mixed up. This is what it's all about! With a green salad, it's an easy dinner. " Quoted by jamie oliver, this recipe is his. Just a quick note, the recipe preparation is timely, if your not patient it might frustrate you. -- posted by Xexe

Vegetable Platter With Lavender Vinaigrette

Fri, 04 Sep 2009 11:05:42 -0400

I assembled this recently out of sheer necessity because our garden is burstin' with cucumbers! Use the best quality vegetables you can get-that's very important! If you want to toss in a few imported olives, go for it! -- posted by Cookgirl

Nutty Brown Rice Salad

Sun, 06 Sep 2009 09:20:26 -0400

This is an old Womans Weekly recipe -- posted by katew

Fresh Corn on the Cob

Tue, 08 Sep 2009 13:02:24 -0400

This is very quick and simple to prepare. Cooking times may vary, depending on your microwave. -- posted by Firewife16

Smoky, Spicy Tomatillo Salsa Verde Aka Canned Green Hell!

Tue, 08 Sep 2009 13:07:25 -0400

I wanted to preserve my Recipe #97531 and came up with this. Adding the lemon, lime juice and vinegar for acidity to preserve the salsa. Green tomatoes can be used in place or along with the tomatillos. After opening the canned salsa you can drain some of the liquid so not to watery. Do NOT thicken with flour or cornstarch. FYI- don't like heat replace the hot chili's with bell pepper that you roasted. -- posted by ~Rita~

End of Summer Stew

Tue, 08 Sep 2009 17:09:03 -0400

Garden fresh vegetables and herbs, with an option for the carnivore in your life, lightly sauteed, briefly stewed, and full of summery flavor! This recipe was inspired by the movie, "Julie and Julia." I am a vegetarian that can not have dairy, so I was forced to find an alternative to Julia Childs' amazing french cooking demonstrated in the movie. -- posted by Chef #713330

Green Chili Potato Salad

Tue, 08 Sep 2009 18:02:09 -0400

I created this recipe many years ago when I was looking to do something a little different with my grandma's old fashioned potato salad dressing recipe (which is great by the way). I am now mortified that I actually used canned green chilis...it is much better with fresh ones! -- posted by Melanie B.

Warm Lentil Salad With Serrano, Chicken and Rocket

Wed, 09 Sep 2009 01:22:04 -0400

This is a great recipe for lunch or a light dinner served with garlic bread. Serrano ham is extremely expensive in Canada, so feel free to substitute a good quality prosciutto. And for the uninitiated, rocket is the British name for arugula. -- posted by Irmgard

Gourmet Garlic Mojo Hot Dogs

Thu, 10 Sep 2009 01:43:29 -0400

Mojo is a cuban sauce made from the juice of sour oranges (or, in this case, a mix of orange juie and lime juice). It's atruly versatile- the sauce works as a marinade or salsa for beef, fish, pork, and poultry--so no wonder it tastes great with hot dogs, too. from Bon appetit. -- posted by College Girl

Lizzie's Cold Cucumber Soup

Thu, 10 Sep 2009 11:17:06 -0400

My late MIL had a recipe for everything! Her chilled cucumber soup is unique with a slight taste of mint. Very refreshing on a hot summer day. -- posted by Trinkets

Lizzie's Cold Watercress Soup

Thu, 10 Sep 2009 11:18:59 -0400

My late MIL had a recipe for everything! Here's her quick and easy solution to lunch on a hot summer day. -- posted by Trinkets

Lizzie's Cold Avocado Soup

Thu, 10 Sep 2009 11:42:58 -0400

My late MIL had a recipe for everything! Here's her quick and easy chilled avocado soup she served at many luncheons on the fly. Serve with a salad and some bread and voila, instant success! -- posted by Trinkets

Spinach Salad With Beets

Thu, 10 Sep 2009 11:47:11 -0400

Recipe source: Fresh from the Farmers Market -- posted by ellie_

Grilled Beef & Corn Skewers

Thu, 10 Sep 2009 14:52:18 -0400

Corn on the cob, steak bites and bell peppers, what more could you want on a skewer? From Redbook. Prep time includes time to marinate. -- posted by Tee Lee

Top Tomato Soup

Fri, 11 Sep 2009 10:48:15 -0400

Late summer, when luscious vine-ripened tomatoes are available, is the perfect time to make this soup. The recipe was found on the Toronto Star website and adapted from Sam Stern's Cooking Up a Storm: The Teen Survival Cookbook. Stern is a British kitchen prodigy. The soup may be eaten warm or cold. -- posted by Dreamer in Ontario

Chicken Pesto Kabobs

Mon, 14 Sep 2009 10:39:26 -0400

My daughter loves to help me make these, and to eat them! -- posted by TattooedMamaof2

Yellow Squash Cinnamon "donut Bites"

Mon, 14 Sep 2009 14:23:51 -0400

I found a recipe for yellow squash puffs on zaar and found a way to adapt it so my kids and husband would eat the squash puffs. (of course they didn't know it was yellow squash at first!!) They came out great. -- posted by BobbyJoJo

My Grandma's Pa Dutch Potato Salad

Wed, 16 Sep 2009 16:17:18 -0400

So many potato salad recipes try to make themselves better by adding unusual ingredients. I can guarantee those will be the ones still sitting on the table after the picnic is over. This recipe came from my Grandma who was born in the late 1800's and it's the only one we keep coming back to! -- posted by Cabin Cat

Charred Vegetable Salad

Wed, 16 Sep 2009 17:46:45 -0400

Cooking Light. Sept 09. -- posted by dicentra

Grilled Corn and Potato Chowder

Thu, 17 Sep 2009 10:45:33 -0400

Cooking Light. Sept 09. -- posted by dicentra

Quick Fried Green Tomatoes

Thu, 17 Sep 2009 11:02:23 -0400

This is for those who've never had fried green tomatoes and/or may be a little intimidated at the thought of preparing them.This recipe is super easy, and super quick. I've had FGT that were a little grainy in texture or burned due to added sugar. These are much better with a delicate, crispy coating that literally melts in your mouth. If you feel the need for sugar sprinkle it on immediately after cooking. -- posted by I <3 Cookbooks

Lizzie's Tomato Aspic

Thu, 17 Sep 2009 14:18:53 -0400

My late MIL made this aspic all the time to serve with pea salad and poached salmon. So delicious in the summer for a refreshing lunch! Serve on lettuce leaves with homemade mayonnaise. Some people like to add chopped celery and grated carrots, etc. but I like it smooth. -- posted by Trinkets

Sauteed Green Beans With Almonds

Mon, 21 Sep 2009 00:56:20 -0400

A simple, but delicious, dish. The cooking method really brings out the flavor of fresh-from-the-garden green beans. Recipe serves 4-5 as a side dish, or 2 as a vegetarian main course over rice. -- posted by bakedapple42

Veggies! Pasta Sauce

Mon, 21 Sep 2009 11:01:48 -0400

Healthy and full of nutrients! Also tomato free! -- posted by Karina A

Swiss Chard Curry

Mon, 21 Sep 2009 11:08:54 -0400

A very hardy curry dish the whole family loved even though i'm usually the only one who likes swiss chard or curry. The recipe came from the Saskatoon Sun. I used canned chick peas rather than dried and added yams. I never had fresh ginger so I used ginger powder. Havn't tried it with the yogurt either. -- posted by Tilden

Zucchini "crab" Cakes from Wynn

Mon, 21 Sep 2009 11:10:29 -0400

I was given an original of this recipe and I refined it and developed the procedure. This will be a sure hit for the entire family. Create something special for the guest. Enjoy them for yourself. -- posted by Chef #1388301

Fresh Pesto and Tomato Salad

Mon, 21 Sep 2009 11:15:57 -0400

Sometimes simple and fresh is best! That is for sure the face with this recipe that I put together while creating recipes for my vegetarian food blog - http://weekendcarnivore.com . For the pesto, I used Kittencal's recipe #144195 which really is great stuff! This is enough for one but can be very easily multiplied. -- posted by Sarah_Jayne

Roasted Green Pepper Pesto

Mon, 21 Sep 2009 11:31:40 -0400

Adapted from the On The Farm column by Dean Mullis of Laughing Owl Farm in Albemarle NC. I make this in the summer when peppers are in season and freeze it for winter use. This is a very easy, versatile recipe that you should at least double. The uses for this recipe are endless. Two of our favorite ways are on a summer tomato sandwiches and spread on crackers with fresh goat cheese. -- posted by Shire Born

Summer Salad

Mon, 21 Sep 2009 12:37:08 -0400

Use the best, freshest, ripest garden vegetables you can find! -- posted by DrGaellon

Ripe Tomato and Leek Soup (Crock Pot Version)

Tue, 22 Sep 2009 13:35:37 -0400

from 1001 Best Slow Cooker Recipes. Serve hot or cold. -- posted by dicentra

Simply Sweet Pickles (No Processing Required)

Tue, 22 Sep 2009 13:43:32 -0400

This is the simplest recipe ever! I've canned a lot of pickles, and this is now our favorite sweet pickle recipe. And the beauty of it is there is no water bath required! It has a little kick to it from tobasco sauce. I do NOT like hot, spicey food so I was sceptical at first, but trust me, there is just enough kick to this to make it interesting. -- posted by Jan Marie

Peach Jalapeno Jam With a Hint of Basil

Tue, 22 Sep 2009 14:32:41 -0400

Sweet and savory peach jam has layers of flavors each working together. Sweetened with your choice of honey or brown sugar. Either complements peaches nicely. Kicking it up with jalapenos. Do taste them to sense the heat level and use according to your likes. Sprinkled hint basil to brighten up the flavor. -- posted by ~Rita~

Emerils Chickpea Salad

Tue, 22 Sep 2009 14:39:16 -0400

Fresh, Healthy and DELICIOUS! The lemon with the feta is unbelievable. I eat this over Salad, with tortilla chips, or just plain! Eye the amount of olive oil if you want a drier salad This recipe was featured on the Packing a Punch Episode of Emeril Green. -- posted by ~la petite chef~

Cob off the Cob

Wed, 23 Sep 2009 16:26:28 -0400

I love corn but not crazy about eating it on the cob. I devised a way that I can enjoy fresh corn on my plate without the cob. I used a large bowl to work so you can catch all the corn. You should go back a second time with your knife to get all the tasty kernels. I included pictures to show the process. -- posted by Sage

Red & Green Potato Saute

Mon, 28 Sep 2009 01:02:45 -0400

I like this cause i love to eat peppers, I first thought of this when i was in college and had limited resourses and money, great for those who have gardens, or want a cheap, easy, and fillin meal for a family of 4 or reduce the nums and make just for you. (rub rosemary and basil in the palm of hand and add over all) (Add cayenne pepper to add a lil heat to it.) when cooking this dish you want to remember to keep the veggies nice and crsp when you eat it. -- posted by Lynn54

Grilled Eggplant Stacks

Mon, 28 Sep 2009 01:53:43 -0400

This is delicious as is or for a nice presentation stack with fresh or grill tomatoes, and mozzarella cheese. Drizzle with the leftover marinade. -- posted by ~Rita~

Beet Leaf Rolls

Mon, 28 Sep 2009 02:05:21 -0400

Inspired by Beet Leaf Roll-ups #58314 . This version uses a yeast dough as the filling. -- posted by Lille

Pumpernickel, Mozzarella & Heirloom Tomato Panzanella

Mon, 28 Sep 2009 02:06:11 -0400

I love a great Panzanella Salad. I've made this several different ways, but this recipe is the one that seemed to get the best reviews when I served it. -- posted by Melanie B.

Shrimp and Feta Linguine With Charred Tomato Vinaigrette

Mon, 28 Sep 2009 02:07:19 -0400

This is a great summertime recipe to use up all those lovely garden tomatoes! -- posted by Irmgard

Herb-Grilled Corn (Ww)

Mon, 28 Sep 2009 14:16:15 -0400

We enjoyed this corn (only 2 points/ear). The original recipe (WW cookbook Sizzle It) uses fresh herbs which I didn't have except for cilantro, so I used dried herbs with delicious results. Although this serves 4 -- this is very easily adjustable depending on how many ears of corn you have. -- posted by ellie_

Shawn Michael's Ratatouille Tartlet

Mon, 28 Sep 2009 14:46:59 -0400

My cousin came up with this while at Culinary school in France. It's awesome with fresh produce in the summer and a great Brunch hit -- posted by GingerlyJ

Chargrilled Vegetables With Basil Dressing.

Mon, 28 Sep 2009 14:55:24 -0400

Simple, yet sophisticated side dish. From "The 1000 Best Recipes" cookbook. -- posted by Katanashrp

Marmie's Baked Potatoe Supreme

Mon, 28 Sep 2009 15:31:10 -0400

It seems silly posting something as simple as a baked potatoe, but this is sooo darn good! I created this when I was eighteen and we did a lot of entertaining...usually bring your own meat bbq's lol. I like it because it has everything in it, including it's own bacon bits, travels well, can be prepared ahead of time and gets rave reviews every time and is most always requested. Note: Depending on what meat I am serving I will add an appropriate herb to my potatoe eg: if I am cooking lamb I will add rosemary to my potatoe. You can let your potatoe cook longer to get that delish crispy peel....nummy. -- posted by Marmie's

Roasted Smoky Gazpacho With Shrimp

Tue, 29 Sep 2009 17:36:06 -0400

I Love gazpacho in the summertime with heirloom tomatoes and any fresh vegetable I can find. This was my favorite recipe to date and makes a great dinner party dish with freshly steamed shrimp. -- posted by Melanie B.

Trial and Error Baked Onion Rings

Wed, 30 Sep 2009 15:01:25 -0400

fiddled with a couple recipes, this is what i've come up with. tell me how you improved it. could also be used to make onion petals if you don't want to fiddle with rings -- posted by spiritussancto

Suzy's Colorful Southern Fried Corn & Okra Medley

Wed, 30 Sep 2009 15:31:18 -0400

This recipe comes from my ideas to combine garden surplus.Keep it healthy and colorful, plus the kids love it ! This is my answer to comfort food , you'll see why ! -- posted by Susan in Hillsboro Tn USA

Creamy Cucumber Salad Dressing

Wed, 30 Sep 2009 15:37:20 -0400

Delicious dairy-free version of cucumber dressing. I liked to use 2 small cucumbers, rather than 1 large because of the seeds. IF using a large or non-organic cucumber, make sure there is no wax on the peel, and scrap some of the seeds out! For a thicker, creamier dressing add more cashews and less water; for a thinner, lighter dressing add more water and fewer nuts. -- posted by Kozmic Blues

Gavin's Salsa

Mon, 05 Oct 2009 13:52:06 -0400

My son, Gavin, will eat a pint jar of this salsa a day!! He doesn't like "chunks" so I can 1/2 of this then boat motor the other half before canning the rest for him. We like it hot; feel free to reduce the habaneros or eliminate them all together. WEAR GLOVES WHEN CHOPPING PEPPERS! When I was working up this recipe, Gav was the taste tester (tough job, LOL), hence the name. -- posted by Junesjam

Simply, Simple Cucumber Slices in Vinegar Dressing- Longmeadow

Mon, 05 Oct 2009 16:50:37 -0400

Based loosely on Emeril Legasse's recipe for cucumbers in dressing, but adding thinly sliced white onion and *Mary Jane's Crazy salt* to the dish prior to serving. Cooking time = refrigeration time. -- posted by Andi of Longmeadow Farm

Fresh Corn Salad

Mon, 05 Oct 2009 17:11:34 -0400

From Cooking Light, Aug 2007. Use very fresh summer corn for this salad, since it isn't cooked. Listed cooking time includes 2 hours of chilling before service. -- posted by IngridH

Carrot Cucumber Bisque

Tue, 06 Oct 2009 15:03:26 -0400

This is from Simply in Season and is meant for summer, or whenever the produce is in season in your part of the world. -- posted by Valeria

Frozen Canned Fresh Corn

Mon, 12 Oct 2009 17:51:35 -0400

When the corn crop is good, I make sure to can as much of it as I can. I'm spoiled, because this is the only "canned" corn I will eat. If you can't have the fresh stuff, this serves as a close second. I freeze it in quart sized freezer bags and stock pile it in the deep freeze. This way, I get fresh corn all year long. -- posted by quirkycook

Sugar, Salt & Vinegar Red Tomatoes

Wed, 14 Oct 2009 14:38:01 -0400

I just reviewed a Sugar Glazed Fried Green Tomato recipe on Zaar and it reminded me of a recipe I use constantly during the summer and it is not posted. My mother stated it was Swedish and my father stated it was German or Bavarian. Very simple and the marinating juice can be used in soups, stews or vegetable pies. Note: You can use raw sugar also. These tomatoes can be added to a simple lettuce salad and no dressing is necessary or served separately with juice drained. -- posted by Montana Heart Song

Confetti Couscous

Mon, 19 Oct 2009 14:19:37 -0400

Cooking Light, JULY 2009 -- posted by dicentra

Magic Bullet Gazpacho

Wed, 21 Oct 2009 12:30:30 -0400

Adapted from Susan #2's 'Lynn's Famous Gazpacho' for the Magic Bullet Blender. -- posted by patnmax

Spring/Summer Green Salad

Mon, 26 Oct 2009 14:54:37 -0400

Good for American cuisine in hot weather, this salad is full of flavors both common and unexpected. For dressing, try Recipe #84159, Recipe #347763, or Recipe #347457. -- posted by CraftScout

Ginger & Tomato Chutney

Mon, 26 Oct 2009 17:49:02 -0400

This is a nice little recipe that I happened upon kind of by accident..its a long story...but it tastes great with basic grilled steak and chicken in the summer time. You can even substitute the canned tomatoes with heirlooms if you add a little extra juice. -- posted by Melanie B.

Grilled Heirloom Tomato, Ricotta, and Bocconcini Flatbread

Sat, 31 Oct 2009 14:08:38 -0400

I remember making a "Boboli" pizza with pretty tomatoes, Mozzarella, basil, and Garlic with my girlfriend Julie once many - many years ago. For some reason I still remember it, and came up with this recipe last summer when I had these beautiful heirloom tomatoes and basil plants in my mini-garden...it also started around the same time my affair with fresh Ricotta cheese began :) -- posted by Melanie B.

Chicken Asparagus Stir-Fry

Mon, 02 Nov 2009 10:56:37 -0500

This is easy and flavorful -- a family favorite! We serve it over steamed brown rice. Healthy and filling. -- posted by Peprich

Light Cream of Tomato and Pumpkin Soup

Sat, 07 Nov 2009 12:53:36 -0500

tastes like summer but warms you through in the middle of winter when there's precious little fresh veggies to be had. this is just a general outline. would lend itself well to substitutions like more milk or evaporated milk, spaghetti squash instead of pumpkin, change the spices, add more veggies, even brown rice maybe -- posted by spiritussancto

Cucumber and Onion Salad

Sun, 15 Nov 2009 20:42:30 -0500

From Splenda recipe book. (*Note: cooking time is marinating time) -- posted by AZPARZYCH

Asparagus and Black Bean Salad

Mon, 16 Nov 2009 11:40:12 -0500

I'm not sure where this recipe came from but my Aunt made it and I asked her for the recipe. "A colorful and very tasty cold salad that is an excellent addition to any barbecue. The cilantro dressing gives it a wonderfully fresh and zesty flavor." -- posted by Emily B.

Different Potato Salad

Wed, 18 Nov 2009 13:47:01 -0500

This is from Pots & Pipkins. Prep time includes time in fridge. -- posted by TJ Musgrove