One of my most favorite things about summer is the abundance of fresh produce whether from the farmer’s market or your own garden. Mr. Bee’s garden is beginning to produce and, as you gardeners know, when things ripen, you can almost have an overabundance. Over the years I have collected recipes that help me make the most of the harvest.
We didn’t have a good year for beans in the garden, but there are plenty of farmer’s markets in our area that have them. One of my favorite dishes with green beans is a twist on the Nicoise Salad. It’s filling and flavorful, perfect for a quick weeknight meal. Find how I did it here.
You wouldn’t believe how many cucumbers one plant produces. We do share them with friends and family but somehow end up with 3 cucumbers in the refrigerator on a given day. Mr. Bee found this recipe for pickled cucumbers that his mother used to make. The fresh ginger gives them a real flavor boost. We love them with any grilled meats.
I am a subscriber to Bon Appetit magazine and I recommend it for great writing, informative articles and delicious recipes. Now that Mr. Bee is bringing home 3 and 4 tomatoes a day, we are making this Spaghetti with No-Cook Puttanesca once a week. You won’t believe how good this easy sauce is.
I have heard so much about aioli but wasn’t sure what exactly it is. Of course it was easy enough to learn more about. Aioli is a versatile sauce involving a raw egg, garlic and lemon juice. It’s delicious as a sauce for dipping or spooning over those fresh vegetables. In the course of my research I found this Cheater’s Aioli. It’s so delicious. And she has a great technique for adding the garlic flavor without the garlic bits.
I spooned it over some roasted carrots, but ate them before taking a picture! This sauce is irresistible.
I hope this gives you some ideas for enjoying summer’s fresh vegetables.