Honey-Thyme Roasted Nectarines
Halve and pit nectarines. Combine honey and thyme and drizzle over nectarines.
Roast at 425°F until honey-thyme mixture is caramelized, 10 to 12 minutes.
Plums with Goat Cheese & Pistachios
Thinly slice plums. Arrange on a serving platter.
Drizzle with walnut oil, then sprinkle with crumbled goat cheese and toasted pistachios. Season with salt and pepper.
Combine white wine, sugar and water in a saucepan. Bring to a boil.
Add apricots and simmer until tender. Remove apricots from pan and continue cooking liquid until syrupy. Drizzle apricots with syrup and top with crème fraîche and toasted almonds.
Grilled Stone Fruit Vinaigrette
Grill stone fruit over medium heat until soft and slightly caramelized.
Peel fruit. Using a fork, mash fruit with lemon juice. Whisk in olive oil, salt and pepper and toss with salad greens.
Peel 6 peaches, cut into wedges and toss with lemon juice, 1 tsp. cornstarch and sugar to taste.
Stir together 1/2 cup flour, 2/3 cup brown sugar, 1 tsp. cinnamon and a pinch of salt. Cut in 4 Tbs. cubed butter and toss in 2/3 cup rolled oats.
Sprinkle on peaches and bake at 350°F until bubbling.
Easy Peach Galette
Toss 4 sliced, peeled peaches with 2 tsp. cornstarch and sugar to taste; place in center of a pie dough round.
Fold dough over edges of peaches, lightly crimping; brush pastry with egg wash and sprinkle with sugar.
Bake at 400°F until golden.
Coarsely chop tomatoes, cucumber, red onion and bell pepper. Purée in a blender until smooth.
In a bowl, stir minced garlic, vinegar and olive oil into the purée. Chill before serving.
Cut bread into 1-inch cubes. Sauté with olive oil until crispy.
Whisk together lemon juice, olive oil, salt and pepper. Toss toasted bread with chopped tomato, cucumber, bell pepper, basil and vinaigrette.
Heirloom Tomato Salad
Cut heirloom tomatoes into wedges. Toss with fresh tarragon, crumbled goat cheese and fresh corn kernels, either raw or blanched.
Drizzle with champagne vinegar and extra-virgin olive oil and toss to combine.
Stem, quarter and seed plum tomatoes. Arrange cut-side up on parchment-lined baking sheets. Drizzle with olive oil and season with salt.
Roast at 200°F until slightly shriveled, about 4 hours. Pack cooled tomatoes in a canning jar with thyme sprigs and olive oil; refrigerate up to 1 week.
Pasta with Fresh Tomatoes
Toss together diced tomatoes, minced shallot and garlic, slivered basil, shaved pecorino romano, olive oil, red wine vinegar, salt and pepper.
Top with drained cooked pasta. Let stand a few minutes before tossing.
Tomato & Basil Tart
Place a puff pastry rectangle on a parchment-lined baking sheet.
Top with thinly sliced tomatoes, leaving a 1/4-inch border. Sprinkle with olive oil, salt and pepper; brush the pastry with egg wash.
Bake at 400°F until pastry is golden, 25 to 30 minutes, and garnish with slivered basil.
Grilled Summer Squash
Cut squash into slices 1/4-inch thick slices; toss with olive oil, salt and pepper.
Grill over high heat until nicely marked on both sides, then toss with balsamic vinaigrette.
Serve as a side dish or as part of an antipasti platter.
Baked Summer Squash with Herbed Bread Crumbs
Halve squash lengthwise, drizzle with olive oil and season with salt and pepper. Place cut-side up in a baking dish.
Toss bread crumbs with chopped fresh herbs, salt, pepper and olive oil; sprinkle over squash.
Bake at 350°F until golden brown, about 20 minutes.
Zucchini & Feta Salad
Using a mandoline, thinly slice zucchini lengthwise into long strips.
Toss with olive oil, lemon juice, salt, pepper, crumbled feta and chopped toasted pecans or walnuts.
Pasta with Summer Squash
Using a mandoline or spiralizer, cut zucchini and yellow squash into long julienne.
Sauté squash with chopped shallots in olive oil until tender.
Toss with drained cooked pasta, chopped fresh herbs and grated Parmigiano-Reggiano.
Roll out puff pastry into rectangle.
Stir together feta, ricotta, lemon juice and an egg. Spread on pastry.
Arrange thinly sliced zucchini slices on top in a single layer. Brush with olive oil and bake at 350°F until nicely browned.
Stuffed Squash Blossoms
Stir together ricotta, Parmigiano-Reggiano, chopped mint, an egg yolk and salt.
Fill squash blossoms with cheese mixture. Dredge in 1/2 cup flour mixed with 1/4 tsp. salt and 3/4 cup sparkling water.
Fry in vegetable oil until golden.
Fried Green Beans
Toss green beans in flour seasoned with salt. Dredge green beans in buttermilk, then dredge in flour again.
Fry in vegetable oil at 375°F until golden brown. Serve with herbed buttermilk dressing.
Green Bean & Radish Salad
In a large bowl, toss blanched green beans and thinly sliced radishes.
Whisk together olive oil, lemon juice, whole-grain mustard, tarragon, salt and pepper. Add to vegetables and toss to combine.
Pickled Green Beans
Bring 1 cup water, 3/4 cup apple cider vinegar, 1 Tbs. sugar, 1 tsp. salt and 2 tsp. pickling spices to a boil. Pour over green beans.
Let come to room temperature, then chill at least 12 hours before serving.
Green Bean Bundles
Blanch green beans and divide into bundles of about 6 beans.
Wrap a chive around each bundle several times and place on a baking sheet, loose side down. Drizzle with olive oil, salt and pepper and roast at 375°F until tender, 15 to 20 minutes.
Wok-Fried Green Beans with Poached Egg
Blanch green beans.
In a wok, sauté garlic, ginger and chiles in oil until fragrant. Add green beans and toss to combine. Drizzle with soy sauce and top with a poached egg.
Chopped Green Bean Salad
Blanch green beans and chop into 3/4-inch pieces.
Whisk together sherry vinegar, honey, olive oil, salt and pepper. Pour over green beans and toss. Top with toasted hazelnuts and crumbled goat cheese.
Cantaloupe & Prosciutto with Balsamic Vinegar
Slice cantaloupe into wedges. Wrap prosciutto around cantaloupe and drizzle with balsamic vinegar.
Arrange on a platter and garnish with thin slivers of fresh basil, if desired.
Watermelon & Tomato Salad
Cut watermelon and tomatoes into 1-inch pieces and toss together in a serving bowl.
Sprinkle with feta, drizzle with olive oil and balsamic vinegar, and season with salt and pepper.
Pickled Watermelon Rind
Cut watermelon rind into 1-inch squares. Boil in lightly salted water until soft. Drain.
Combine 2 cups sugar, 1 1/4 cups apple cider vinegar and 1/2 tsp. pickling spice. Bring to a boil and pour over rind. Let cool, then cover and refrigerate in liquid at least 2 hours and up to 2 weeks.
Melon with Basil, Honey & Lime
Cut a honeydew melon and cantaloupe into 1-inch pieces and toss together in a bowl.
Stir together chopped basil, honey and lime juice. Add to melon bowl and toss to combine.
Finely dice melon, cucumber, serrano chile and shallot. Stir together in a bowl.
Add chopped fresh mint, lime juice and salt and pepper to taste. Toss to combine. Serve with grilled fish, meat or chips.
Mixed Melon Granita
Purée cantaloupe and honeydew melon, simple syrup and lime juice. Pour into rectangular pan and place in freezer.
Every 20 minutes, scrape mixture with a fork to create ice crystals. Serve when completely frozen.
Slice eggplant into 1/2-inch rounds and season with salt and pepper. Dredge in flour, then egg wash, then panko.
Panfry in olive oil until golden brown. Transfer to a baking dish.
Top with marinara and mozzarella. Broil until cheese is bubbling, then sprinkle with chopped fresh basil.
Eggplant Fritters with Mint & Honey
Slice eggplant into 1/4-inch rounds and season with salt and pepper.
Whisk together 1 cup flour, 1 tsp. baking powder and 1 tsp. salt. Whisk in 1 egg and 1/2 cup club soda.
Dip eggplant in batter and panfry in oil until golden. Drizzle with honey and sprinkle with slivered mint.
Prick a large eggplant with a fork.
Grill over medium-high heat until soft, then peel.
In a food processor, pulse eggplant with 2 minced garlic cloves, 1/4 tsp. cumin, 1/4 cup tahini, 1/4 cup lemon juice, salt and pepper. With motor running, drizzle in olive oil until smoothly pureed.
Served with toasted pita.
Sauté diced onion, red bell pepper, zucchini and eggplant in olive oil until almost tender.
Add diced tomatoes, sugar, red wine vinegar, capers and raisins and simmer until vegetables are tender. Sprinkle with salt, pepper and toasted pine nuts.
Serve with crostini or on grilled meat or fish.
Grilled Eggplant with Ricotta Salata
Halve Asian eggplant lengthwise; brush with olive oil and season with salt and pepper.
Grill over medium-high heat, turning once, until tender.
While still warm, top with crumbled ricotta salata, diced tomatoes, chopped fresh basil, extra-virgin olive oil and reduced balsamic vinegar.
Halve Asian eggplant lengthwise; scoop out flesh, leaving a 1/4-inch layer. Place in a baking dish and drizzle with olive oil.
Sauté diced onion in olive oil; add minced garlic, cumin, cinnamon, ground lamb, toasted pine nuts, salt and pepper and cook until browned.
Fill eggplant with lamb mixture and bake at 400°F until soft.