Summer Vegetable Recipes

From June through August, your farmers market will bustle with vendors offering baskets of robust summer vegetables.  You'll find green beans, robust heirloom tomatoes, zucchini, and cucumbers.  Delicious enough on their own, it doesn't take much effort to make them extra delicious.

You can serve most summer vegetables, such as tomatoes and cucumbers, raw in salads - with only the lightest drizzle of olive oil and vinegar to bring out their flavor. But, many lend themselves well to roasting or a gentle sauté in a hot pan.

Tomatoes are particularly versatile, working just as well in a salad as they do roasted. Green beans are similarly diverse in their use.  You can pickle them, steam them, or sauté them with shallots and bacon.

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