Summer squash adds texture to this easy side dish, which combines stewed tomatoes with paprika, garlic, basil and pepper, as well as some melty mozzarella and Parmesan. It goes well with roast chicken or beef.
Sweet onion, mushrooms, snap peas, marinated chicken and feta top an oiled crust in this pizza recipe from the Stone Barn in Nelson, Wisconsin. "The vegetables add crispness," says Stone Barn owner Pam Taylor.
Tacos (pictured at left) Halve and slice zucchini. Saute in olive oil 3 to 4 minutes; season with salt, pepper and chili powder. Serve with shredded cooked chicken in warm flour tortillas.
Sauced Saute sliced or chopped zucchini in olive oil with crushed garlic and sliced mushrooms about 4 minutes or until tender. Add a little heavy cream, and cook until thickened. Season to taste; serve over pasta. Top with Parmesan.
Asian Julienne zucchini and saute in olive oil with chopped shallots about 4 minutes or until tender. Season with toasted sesame seeds, a splash of soy sauce and crushed red pepper.
Fiesta Saute chopped zucchini, sliced onion and fresh corn in olive oil for 4 minutes or until tender. Stir in some salsa; heat.
Annie France of Mission, Kansas, was a finalist in the 2012 Best of the Midwest Recipe Contest for this inventive and beautiful summer dish. Juicy cherry tomatoes are roasted and served over spaghetti squash with herbs and mozzarella balls. Annie says she serves it as a side dish, but we think it would make a fantastic meatless main.
If you’ve never tried Swiss chard (a dark leafy green similar to kale and spinach), this pretty appetizer makes a good introduction. Garlic, red onion, currants, vinegar and honey balance its earthiness. The recipe comes from Urban Roots Farm in Springfield, Missouri.
Purple-black kalamata olives and feta cheese blend with rice-shape orzo, fresh herbs and tomatoes for this Greek salad from Surdyk's Cheese Shop in Minneapolis. It's been a reader favorite since we first published it in June 2003.
Homemade salsa bursts with freshness thanks to straight-from-the-garden corn, tomatoes and sweet peppers. Chipotle chiles add a hint of heat alongside the tangy lime juice. It's like a bite of summer when scooped up on corn chips. You can also serve it with grilled meat or poultry.
Designed for a potluck or large family gathering, this make-ahead salad features a mustard-garlic vinaigrette along with cut green beans, tomatoes, Parmesan cheese, your choice of pasta and lots of basil!
The recipe was developed for heirloom tomatoes such as Cherokee Purple or Brandywine, but if those aren't available, use whatever kind of tomatoes you like. Drain sliced tomatoes on a paper towel before adding them to the quiche, and they won't release as much water.
This pizza is packed full of vegetables: zucchini or yellow summer squash, sweet peppers, fresh mushrooms, green onions and more. If you have kids, have them help make this with their favorite vegetables.
You'll find a wide variety of potatoes at your farmers market or supermarket produce section. We play up an assortment of potatoes--such as baby Dutch yellow, fingerlings, baby purple and round red--in this easy-to-fix recipe.
Based on Tex-Mex ingredients, this layered salad can be prepared up to 24 hours in advance. For a fun presentation, assemble individual servings in clear jelly jars, dressing and all, then refrigerate.
This Asian-inspired pizza is topped with goat cheese, chopped red potatoes, onion, zucchini, chile peppers and garlic. Even more flavor comes from a sprinkling of fresh cilantro, mint, ginger and an Asian spice mix.
Tomatoes, squash, red sweet peppers and green onions give garden-fresh flavor to this chicken-and-pasta main dish. Also, the vegetables add nice color to the recipe, which comes from the Culinary Vegetable Institute in Milan, Ohio.
Our Five-Herb Roasted Carrots and Potatoes recipe, developed by the Midwest Living® Test Kitchen, uses fresh chives, oregano, parsley, rosemary and sage to make the veggies fragrant and delicious. The roasting temperature also brings out the flavor in the vegetables.
Chef Sara Moulton, who provided this recipe, says it's a longtime favorite. "Many years ago I hired my friend Rosa Ross, a cooking teacher and author who specializes in Chinese cuisine, to teach me some recipes for a Chinese New Year's party," Sara says. "One of the recipes was Summer Rolls with Peanut Dipping Sauce. The dipping sauce was completely addictive. Here is my adapted version."
Play up fresh with an easy side dish from Chicago-area chef Joe Morelli. Marinate fresh asparagus, red pepper, yellow zucchini, shaved carrots and cremini mushrooms in extra virgin olive oil with some kosher salt and black pepper. Drain off the marinade and pan-roast the mix in a sizzling-hot saute pan with 1/4 cup canola oil for 2 minutes. Add shaved garlic and minced shallots for the last 30 seconds.
Asparagus fritters are a spring customer favorite at Bread and Cup in Lincoln, Nebraska. "I refer to the humble fritter as a blank canvas on which we paint the colors of the season," says chef-owner Kevin Shinn. "With the basic batter recipe, you can simply change the vegetable. We start out with asparagus and move to sweet peas, to green onions, to sweet corn and so on.
"They are very simple to make at home. In the restaurant, we serve them with a bit of local honey or our lemon garlic aioli."