Summer is the CSA basket’s time to shine. That’s why Joshua McFadden’s Six Seasons—a seasonal-cooking bible that made our list of the top five books for all things vegetable—considers summer to be three different micro-seasons rolled into one. In that vein, I present to you a guide to summer vegetable cooking (or no-cooking) that’s broken down into early, mid, and late, using the vegetables in McFadden’s iconic cookbook as examples.
Author Notes This recipe is featured in the story, 4 Light, Bright Chilled Soups for Sizzling-Hot Summer Days, sponsored by Milk Life. With a base of sweet beets and whole organic milk, no added sugar is necessary in this vibrant, refreshing soup. Aged balsamic brings brightness and acidity, while …
Author Notes Beet kvass is a fermented drink that tastes slightly sweet, slightly salty, and very earthy. A gorgeous red hue, beet kvass is full of probiotic bacteria, and easier to make than you might imagine. Organic, farm-fresh beets are ideal, as you are relying on the microbes living on the …
Author Notes Earthy beets and sweet cherries are an unexpected yet totally smashing duo. These meal-worthy toasts are one of my very favorite ways to enjoy them. A note on the beets. Many different kinds will work: marinated, pickled (as long as they're not too acidic), roasted, or steamed. This is …
Author Notes This recipe is lightly adapted from April Bloomfield's "A Girl and Her Greens." If you can't find small carrots for this dish, just roll cut larger ones—I've done this successfully a few times. This recipe was featured on our new cook-along podcast Play Me a Recipe. Listen as economics …
Author Notes Carrots usually show up in savory situations, but their sweet, creamy flavor is great in desserts, too. (Just ask carrot cake.) In this thoroughly modern ice cream, carrots get simmered in a mixture of cream, milk, and brown sugar until they’re fork-tender, then blended into a …
Author Notes When you start with freshly harvested, young carrots (preferably from your local farmer’s market) there’s no need to peel their thin skin. For a burst of color, use a variety of carrots (such as golden or red varieties), if available. Because Pickled Mustard Seeds can be prepared well …
Author Notes I love tabouli and eat it all summer long. I usually make it with cucumbers and tomatoes, but they can get watery and don't travel well. I love the taste of celery, and especially the leaves--green and vegetal and slightly bitter -- I use celery leaves frequently in my cooking. I also …
Author Notes This crunchy salad-slaw adds a nice cool element to many dishes. I use it in spring and all summer long on hotdogs, in tacos or just as a salad with any meal. Today it was a delicious addition to our dinner’s roasted chicken and Tortilla Española. —Kukla Test Kitchen Notes WHO: Kukla is a …
Author Notes I originally made this to be served with gin for a cocktail party I threw for a friend's birthday. It's also great without the gin, though; the dash of apple cider vinegar gives it a tangy kick. The frozen blueberries will keep the drink colder longer, adding their sweetness gradually …
Author Notes My business colleague came home from a recent trip to China, and told me the only fresh vegetables she had were cucumbers prepared in a vinaigrette that she guessed had rice vinegar, sesame oil, sugar, and some spicy heat. I was intrigued by her recipe because i thought that raw fennel …
Author Notes Potato salads usually fall into two camps: cold and mayo-slicked, or warm and vinegary. I have a soft spot for both. But give me a choice, and I’ll go for this feisty, grilled version that's essentially of a hybrid of the two every single time. A long-time fan of mayo marinades (see my …
Author Notes Delicious as a side for summer BBQs. The crunchiness of the radish, fennel, and celery is lovely against the soft potatoes. Reprinted from "Great Tastes." Copyright © 2017 by Danielle Kosann and Laura Kosann. Photographs copyright © 2017 by Aubrie Pick. Published by Clarkson …
Author Notes After seeing a recipe for beet and farro burgers that called for puréeing the roots raw in a food processor, I tried the same method with my C.S.A. turnips. It worked beautifully. Everything—root and greens—goes into the food processor together with herbs and rice, which allows the …
Author Notes This recipe comes from Chadwick Boyd's collection, Entertaining with Vegetables. You should absolutely make this salad the way Chadwick intends it to be: Understand how everything plays together by making it as written, but then bust it open. Add a different nut, a funky cheese. Try a …
Author Notes Inspired by the bounty at the farmer's market, three summer pizzas: peach and basil, roasted red pepper and tomato, sautéed broccoli rabe (rapini) and sausage. Each pizza shares a common ingredient: crème fraîche, which adds a tangy creaminess while making cheese nearly …
Author Notes Broccoli-nut salad is a Southern potluck staple. Raw broccoli florets are combined with grated carrots, diced red onions, and candied walnuts then tossed with a slightly tangy and sweet dressing. Some folks add bacon bits, others add dried cranberries or raisins, and then there are …
Author Notes This sandwich was inspired by a conversation I had with a friend over coffee. She was telling me about a visit to the recently opened Victoria Bar, and happened to mention the vegan Cauliflower Po'Boy. I couldn't let go of the idea, so realized I had to have one. Unfortunately their …
Author Notes Lightly adapted from Melissa Clark's In the Kitchen with a Good Appetite. Her version has whole cumin, coriander and brown mustard seeds. It's a spice mixture that's very adaptable, obviously; my current version is below. Also, if you don't have sliced almonds, substitute some chopped …
Author Notes I've been on a quest for a while to create a creamy dressing that my husband would enjoy. He has a strong aversion to the tanginess of sour cream and yogurt, products that are linked with cucumbers in many recipes. So silken tofu and coconut milk became the base for this recipe. —Amber …
Author Notes This recipe comes from Dawn Perry's new Short Stack, Cucumbers. It comes with a simple chile oil you can turn to again and again—whether you're looking to spice up ricotta cheese or a margarita pizza or, yes, a bowl of noodles—and a smart trick for accentuating the flavor of your cukes: …
Author Notes Yes, you can substitute vegetable stock for the chicken (I've used mushroom broth to great effect) or even straight water in a pinch. And since finding dainty haricots verts isn't a sure thing, you can use this technique with whatever variety and size of green beans you find at the …
Author Notes "You get flavors from grilling that you don’t get from roasting. Smokiness, first and foremost. Direct cooking gives a distinct char, and that char adds a lot of taste. You can grill pork loin with charcoal or wood, or gas. Grilling is just really convenient—it’s outside, there’s less …
Author Notes Invariably, someone you know will give you a baseball bat-sized squash every summer, or you will purchase summer squash only to find a box of zucchinis on your doorstep the very same afternoon. Using up squash is the primary goal of many a kitchen each summer season. This recipe goes …
Author Notes The summer side you can make whenever you have 15 minutes, and then completely forget about. Because the zucchini is already cooked through and relaxed, the marinade seeps in more quickly and thoroughly than had the order of operations been reversed. The zucchini boats become bright and …
Author Notes Comforting without the comfort food calories and residual waistline woes, this protein- and fiber-rich curry boasts chickpeas and red lentils, providing a belly-filling meal while leaving you light and bright in the midst of swimsuit season. Taking advantage of a free Sunday evening, I …
Author Notes Adapted from Jim Lahey at the Sullivan Street Bakery. —Genius Recipes Watch This Recipe Jim Lahey’s 5-Ingredient Summer Squash Pizza Prep time 2 hours 30 minutes • Cook time 25 minutes • Serves 4 to 8; makes 1 half-sheet or 2 quarter-sheet pizzas 1 tablespoon olive oil, plus more for fingertips • 1 …
Author Notes Adapted slightly from The Foothills Cuisine of Blackberry Farm (Clarkson Potter, 2012). —Genius Recipes Serves 6 to 8 Caesar dressing: • 1/2 cup finely grated Pecorino Toscano, Singing Brook, or Ossau-Iraty cheese (1 ounce) • 1 large egg yolk • 1 teaspoon Dijon mustard • 1 tablespoon finely grated …
Author Notes I like to build my quesadillas directly in a hot pan, first to get the cheese meltage starting, and also because transferring a fully loaded 'dilla from a work surface to a pan can be spilly and dangerous. If you're more of a build-then-cook type of person, do that! It's a quesadilla. …
Author Notes It's summertime, which means All The Things are grilled, lotsa smoke involved, corn and tomatoes everywhere, and chilled rosé. I decided to try using the corn husks for smoking this salmon and it worked perfectly—the smoke is sweet and subtle and to be perfectly honest it smells a …
