tri-ticker-05_30 Limited Time Only! 25% off Wilfa Precision Coffee Maker*Free shipping on all orders over $49*The Great Grilling Event - Up to 60% Off*
In Season Now Tomatoes Summer Squash Melons Stone Fruit Green Beans Berries

Gazpacho

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.

Panzanella

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.

Oven-Dried Tomatoes

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.

Previous Next

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.

Zucchini Tart

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.

Previous Next

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.

Melon Salsa

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.

Previous Next

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.

Wine-Poached Apricots

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.

Peach Crisp

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.

Previous Next

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.

Previous Next

Mixed Greens with Raspberry Vinaigrette

Whisk together raspberry vinegar, olive oil, Dijon mustard, honey and salt.

Toss mixed greens, raspberries, candied pecans and thinly sliced red onions with vinaigrette.

Quinoa with Blueberries, Toasted Walnuts & Mint

Toss cooked quinoa with blueberries, toasted walnuts and a handful of chopped fresh mint.

Drizzle with walnut oil and
lemon juice.

Grilled Pork Chops with a Blackberry Port Sauce

Season pork chops with salt and pepper. Grill 4 to 5 minutes on each side.

Simmer blackberries, port,
chicken broth, honey and minced shallot until reduced and berries are soft. Drizzle on pork chops.

Berry Bread Pudding

Whisk together 6 eggs, 3 cups cream, 1 cup milk, 1 cup sugar, 1/2 tsp. vanilla extract and a pinch of salt. Pour over 1-inch cubes of ciabatta or other crusty bread and refrigerate overnight.

Fold in berries and bake at
350°F until set.

Pavlovas with Strawberries

Quarter 1 pint strawberries; toss with sugar and lemon juice.

Whip 3 egg whites, 3/4 cup sugar and 1/4 tsp. cream of tartar until stiff and glossy. Spread 3-inch disks of mixture on a baking sheet and bake at 250°F until crispy. Top meringues with strawberries.

Berry Popsicles

Puree berries, sugar and a
squeeze of lemon juice in a blender.

Strain, then pour into popsicle molds and add sticks. Freeze
until solid.

Previous Next

#inseasonnow