Summertime Veggie Favorites
At this time of year, we find ourselves looking for ways to use all of the wonderful produce arriving weekly at the tailgate markets. It's quite a juggling act to find enough recipes to use the tomatoes, corn, eggplant, squash, and fruit that we buy in quantity. The beautiful Asian eggplant we are finding is perfect to pair with goat cheese for an appetizer, or side dish. Although corn is starting to disappear, there is still enough available to try the Kentucky Scramble for a very hearty breakfast or brunch dish. We particularly enjoy this with slices of ripe, red tomatoes on the side.
Wheat berries made an appearance in a column earlier this year, and we've included another salad idea that we recently tried out on our dear friend, Terry Catalano. This is really more of a concept than a recipe and it should be adjusted to include whatever you find at the market and the ingredients you enjoy.
At the risk of annoying the people who don't particularly care for squash, we have once again included a Patricia Wells recipe we found a couple of years ago that is a wonderful way to enjoy squash, at least at our house. It's impossible to count the number of times it has appeared on our table just this summer. We hope you will give it a try while local squash is at its peak.
