Need more help with ideas for using up those garden tomatoes? Check out these tips for Roma, cherry, and beefsteak varieties, plus a recipe for a tomato and Swiss chard pie.
Fresh field peas get a boost in flavor from summer herbs. For added flavor, add a few strips of bacon to your herb packet and then simmer with the peas to make an aromatic side dish.
For those of you fortunate to be near a farmers’ market, or even better with an overflowing garden of your own, use up the abundance of zucchini with this decadent chocolate zucchini cake.
Stuffed peppers are the perfect solution for a quick weeknight meal. They also make a colorful dish to serve to guests for lunch or dinner.
Cauliflower is sautéed with pistachios, ham, sage, and pears, then topped with a fried egg for dinner. Add or subtract various ingredients and you’ve got a side, a vegan meal, or a pasta dish.
A savory tart paired with a fresh salad makes a great end-of-summer dinner. Start with a basic tart dough and then choose your favorite topping option.
This blondie strikes gold, it has all the goodness of a snickerdoodle cookie but with the ease of making into a bar cookie and delivers for white chocolate lovers, too.
Grill the freshest corn you can find, and dress it up with creamy mayo, zesty lime, sweet honey, spicy sriracha, and salty cheese, to take the sweet, slightly nutty, lightly charred, juicy corn kernels to a whole new level.
It may sound strange, but grilled kale is delicious! Pair it with spiced rice and a seafood main course for a light and simple dinner.
Delicious bean salad with Greek flavors is a snap to make and good for you, too.
A boxed cake mix doctored up with sour cream and coconut pudding makes short work of this coconut Bundt cake. Topped with toasted coconut, this cake has a nice variety of textures.
White-fleshed fish and okra are quickly stir-fried with garam masala, cumin seeds, and other spices, then served over rice with coconut milk and cumin for a big-flavored, slightly spicy meal.
This summer stuff all those bright tomatoes with a summer squash, onion, and cheese filling. These beauties make a great addition to a veggie plate, or a side for a meatier meal.
One crust and using less sugar make this traditional dessert lighter and showcases the fresh taste of peaches instead of the pastry.
A refreshing summer lunch is just minutes away. Rip up some lettuce, chop a few veggies, and top with quality cheese and oil and vinegar, no recipe or instructions are needed for this garden salad.
Convents and monasteries in 19th-century Portugal used large quantities of egg whites for starching nuns’ habits and monks’ cassocks and the leftover egg yolks were turned into cakes and pastries, such as Lisbon's world famous pastéis de natas.