I’ll admit it: I’m not a recipe follower. My approach in the kitchen is to start with whatever item we have in abundance, add spices or flavorings that we didn’t just eat in the past few meals, taste, adjust, and enjoy.
This leads to a broad diversity of results that carry us through weeks of enjoyable seasonal meals. But sometimes I feel the need to switch things up. To try something new. Or to use some new combination of flavors I just wouldn’t have thought of when trying to pull together a quick dinner from scratch.
Sometimes, especially starting around August, I also start to feel overwhelmed by the abundance of certain veggies and tired of my standard way of preparing them. Bring on the recipes!
Here are a few ideas we’ve enjoyed this summer:
Beet Risotto: Crafted by a friend and creative chef, this fun combination, enhanced by a generous amount of lemon zest, was a great way to enjoy our first true harvest of beets. Check out her other recipes if you ever need in-season inspiration!
Raw Kale Salad: I was doubtful at first – I don’t love raw kale or dishes without enough sour, salt, and fat to balance out kale’s strong bitter green roughage. It turns out the trick is in fine cutting and dressing ahead of time. Yum!
Rainbow pizza: When I saw this online in January, I immediately thought: “I can’t wait to try this in August!” If the cauliflower crust in this recipe intimidates you, try it with a regular crust.
Zucchini Fritters: After inventing a handful of variations on meals featuring zucchini and summer squash, I was excited to find this one to add to my repertoire.
Homemade fudgesicles: Ok, we didn’t grow any of the ingredients in this one. AND, we ate them all without taking a picture. BUT, it is a simple recipe with relatively whole foods and very delicious results! I especially appreciated how the subtle sourness of the yogurt enhanced the overall flavor of these delicious cold treats.
Be sure to send your favorite summer veggie recipes my way, I’m always in need of new ideas!