Man oh man, things on the vegetable front are looking better and better!

This week’s basket is booming with summer produce: cucumbers, basil, swiss chard, lots of greens, and still more zucchini. With the temperatures up in the high 80s this week, I see lots of salads and no-stovetop-needed meals in our future.

We had an extra special weekend celebrating the engagement of two of our great friends and meeting Theo’s future wife for the first time (Hi baby Coley!!). They were a little shy, but the good thing is they have at least 25 years to get to know each other.

Back to food though, here are some ideas for what to do with all those vegetables this week, in a new format.

Basil

• My plan: a fig and basil salad recipe straight out of Ottelenghi’s Plenty More to help work through this giant batch.
• Heirloom tomato with burrata
• Grilled polenta salad with burrata
• And if after all that you’re still left with basil, you can always make pesto.

Cucumbers

• Beet, cucumber, feta salad with basil
• Quinoa, pepper, avocado, and cucumber salad
• Green on green on green smoothie

Tomatoes

• Tomato and anchovy butter pasta with swiss chard
• Heirloom tomato with burrata
• Grilled polenta salad with burrata
• Fried halloumi with bell peppers, carrots, capers, and so much other good stuff

Swiss Chard

•  Tomato and anchovy butter pasta with swiss chard
• Sauteed swiss chard with crispy shallots and walnuts
• Wilted greens and pasta with a poached egg in a browned lemon butter sauce

Scallions

• Cucumber sesame salad
• Japanese eggplant with ginger and scallions
• Green vegetable rice noodle bowl

Green Peppers

• Egg in a green pepper
• Pisto manchego
• Breakfast grits and eggs

Fennel

• Artichoke, cucumber, fennel, and radish salad
• Fennel and orange salad with mint
• Braised fennel wedges with tomatoes

Romaine and Red Head Lettuce

• Grilled romaine with corn and creamy anchovy garlic vinaigrette
• Lettuce salad with dill vinaigrette

Zucchini, Summer Squash, and Patty Pan Squash

• My plan: a grill the zucchinis and squash with some peaches, cheese, and greens.
• Zucchini gazpacho
• Grilled eggplant and zucchini with za’atar vinaigrette
• Stuffed patty pan squash

What are you all cooking this week?

One Comment

• 08 / 07 / 15 / 7:03 am

  […] summer squash. Use whatever combination you have, because it’s August and your garden or CSA is likely overflowing with them anyways. Just make sure to slice them evenly. When the grilling starts, you don’t want to have to […]

  writes Grilled Summer Squash and Peaches with Blue Cheese and Herbs - Things I Made TodayReply