Cuisine: Vegetarian
Baby Potatoes with Roasted Hatch Chile Vinaigrette
Yes, It's Hatch Chile season! I LOVE them. This year I did not opt to buy a 35-pound bag of roasted chiles, mainly because I have no room in my freezer which makes me very sad! I bought a small bag at Whole Foods and roasted them (or should I say, I asked my husband to roast them!) on the Big Green Egg. This recipe for Baby Potatoes with Roasted Hatch Chile Vinaigrette comes from Melissa's Produce. I simplified it a bit. I love using baby potatoes because they cook very quickly.
By - Prep: 15 mins
- Cook: 25 mins
- Yields: 4 - 6 Servings
Creamy Corn Salad
It seems like I've been posting a lot of corn salads lately. I have at least 6 different kinds on my blog. I guess you could say I like corn! It could have something to do with being raised in Indiana. This version has a creamy dressing and uses roasted red peppers and fresh basil.
- Prep: 20 mins
- Cook: 15 mins
- Yields: 4 - 6 Servings
Ratatouille
Ratatouille is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ratatouille niçoise. Ratatouille is a great way to use up some of your homegrown vegetables.
- Prep: 15 mins
- Cook: 45 mins
- Yields: 4 Servings
Tomato Gruyère Tart
This Tomato Gruyère Tart is an easy and incredibly delicious tart. Perfect for using up homegrown garden tomatoes. It only needs a few ingredients. You can also replace the Gruyère with some Parmesan or mozzarella.
- Prep: 20 mins
- Cook: 25 mins
- Yields: 6 Servings
Green Tahini Sauce
This Green Tahini Sauce goes perfectly with the Za'atar Roast Chicken. It has an irresistible light, bright freshness and herbal flavor. It is perfect for topping chicken and fish, or you can serve it as a dip with crudité and pita chips.
- Prep: 10 mins
Fried Squash Blossoms Stuffed with Mozzarella & Basil
My daughter Grace made these Fried Squash Blossoms Stuffed with Mozzarella & Basil. They are the epitome of summer! Served with warm marinara sauce for dipping. YUM!
- Prep: 10 mins
- Cook: 10 mins
- Yields: 2 Servings
Grilled Fairy Tale Eggplant with Rosemary
Fairy Tale eggplant offers a delicious, delicate flavor and delightfully creamy bite. They are smaller than regular eggplant at mere two to four inches, this variety is less seedy and less bitter, too. It gets tender quickly when cooked. This Grilled Fairy Tale Eggplant with Rosemary is quick to grill or roast in the oven.
- Prep: 10 mins
- Cook: 10 mins
- Yields: 6 Servings
Sautéed Corn and Zucchini with Basil
I know I have been posting a lot of recipes for corn, but I grew up in Indiana. There really is nothing better in the summer when the white, sweet corn is at its peak. This recipe for Sautéed Corn and Zucchini with Basil uses up some of the zucchini from your garden with fresh basil.
- Prep: 15 mins
- Cook: 10 mins
- Yields: 6 Servings
Cheesy Stuffed Mushrooms
These Cheesy Stuffed Mushrooms are deceptively simple to make. They are great for parties and get-togethers because they are not only delicious but also can be made ahead.
- Prep: 10 mins
- Cook: 5 mins
- Yields: 6 Servings
Chopped Roasted Beet and Blue Cheese Salad
I love beets, especially picked ones. I could eat them for breakfast! This Chopped Roasted Beet and Blue Cheese Salad combines the earthiness of the beets with a tangy vinaigrette, fresh dill (another favorite!) and chopped green onions. I'm sure not everyone will eat this at my dinner table, but certainly will!
- Prep: 15 mins
- Cook: 1 hrs
- Yields: 4 - 6 Servings
