May this be your summer of showcasing sensational produce, whether it’s grown with your own green thumb, a local farmer’s market find, or the bountiful harvest of a neighbor. This is the season to shine with homegrown and locally grown fruits and vegetables starring in your favorite recipes. Let your dinner table become the farm-to-fork experience your family will crave. For a meal on its own or as a side salad, the Italian chopped salad presents all the flavors of antipasto into every forkful. The next two recipes testify to the simplicity of garden freshness. Roasted cherry tomatoes bring out the natural sweetness and concentrate their flavors into savory goodness. Serve them as a side dish, a base for bruschetta, or a simple berry tiramisu. No baking, just bright berries, cream, and ladyfingers to soak up all the berry juice goodness. Make the most of your summer produce, enjoying great food, simple recipes, and not missing a moment of sunshine! topping for pasta. Another simple use of produce and basic pantry staples is the crispy Parmesan rounds. The crispy rounds are perfection and are versatile as a side dish, appetizer, or a savory crunchy snack. Serve as a finale to your summer dining
Italian Chopped Salad
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Ingredients
2 heads of romaine lettuce finely chopped, about 8 cups
1 can chickpeas, drained and rinsed
½ cup roasted red peppers, chopped
½ cup English cucumber chopped
½ red onion thinly sliced
5 oz. of salami thinly sliced into thin strips
1 cup cherry tomatoes sliced in half
½ cup Kalamata olives sliced
½ cup of pepperoncini thinly sliced
¼ cup basil leaves cut into ribbons
¾ cup mini mozzarella balls
½ cup shaved Parmesan cheese
Salt and pepper to taste
Dressing:
¼ cup red wine vinegar
½ cup olive oil
1 tsp. Dijon mustard
1 tsp.dried oregano
1 large clove of garlic minced
1 Tbsp. lemon juice
Salt and pepper to taste
Slice the tomatoes, cucumbers, red onion, and mozzarella balls, then roughly chop the lettuce, roasted red peppers, salami, pepperoncini, olives, and fresh basil. Top of FormIn a small bowl or jar with a tight-fitted lid, whisk together the ingredients for the Italian dressing. Set aside. In a large bowl, combine all the ingredients, along with the garbanzo beans, for the salad. Pour the dressing over the salad and toss well until everything is evenly coated. Taste and season with additional salt and pepper as needed. Serve and enjoy!
Serves 8
Roasted Cherry Tomatoes
Ingredients
2 cups cherry tomatoes, halved
3 Tbsp. olive oil
3 garlic cloves, minced
1 tsp. fresh thyme leaves or ½ tsp. dried thyme
1 tsp. fresh rosemary, finely chopped
Salt and pepper to taste
Fresh basil or parsley, for garnish
A drizzle of aged balsamic vinegar for added depth
Preheat your oven to 400°F. In a medium bowl, toss the halved cherry tomatoes with olive oil, minced garlic, thyme, rosemary, salt, and pepper. Make sure the tomatoes are evenly coated with the oil and seasonings. Spread the seasoned cherry tomatoes in a single layer on a baking sheet lined with parchment paper. Place in the preheated oven and roast for 15-20 minutes or until the tomatoes are soft and slightly caramelized around their edges. Remove the roasted cherry tomatoes from the oven and transfer them to a serving dish. Garnish with fresh basil or parsley, and drizzle with balsamic vinegar.
Serves 6
Zucchini Rounds
Ingredients
2 medium zucchinis sliced into ¼ inch rounds
½ cup grated Parmesan cheese
¾ cup Panko bread crumbs
1tsp. garlic powder
1 tsp. dried oregano
½ tsp. salt and pepper
2 eggs beaten
2 Tbsp. olive oil for drizzling
Preheat your oven to 400°F. Line a baking sheet with parchment paper. In a shallow bowl, combine the grated Parmesan cheese, breadcrumbs, garlic powder, dried oregano, salt, and black pepper. Mix well to combine. Dip each zucchini round into the beaten egg, making sure it’s fully coated. Then, dredge the zucchini in the Parmesan breadcrumb mixture, pressing lightly to ensure it sticks. Place the coated zucchini rounds on the prepared baking sheet. Arrange the zucchini rounds in a single layer on the baking sheet, leaving a little space between each round. If desired, lightly drizzle the rounds with olive oil for extra crispiness. Place in the preheated oven, bake for 20-25 minutes, flipping halfway through, until the zucchini rounds are golden brown and crispy on the edges. Remove from the oven and let cool slightly before serving. These zucchini rounds are delicious on their own or served with a side of marinara sauce or ranch for dipping.
Serves 4
Easy Berry Tiramisu
Ingredients
3 cups fresh blackberries
3 cups fresh blueberries
3 cups fresh strawberries, sliced
1½ cups sugar, divided
4 tsps. grated orange zest
1 cup orange juice
1 cup heavy whipping cream
16 oz mascarpone cheese
1 tsp. vanilla extract
2 packages (7 oz. each) crisp ladyfinger cookies
Additional fresh berries, if desired for decorating
Place berries in a large bowl. Mix ½ cup sugar, orange zest, and orange juice; toss gently with berries. Refrigerate, covered, 45 minutes. Beat cream until soft peaks form. In another bowl, mix mascarpone cheese, vanilla, and the remaining 1 cup of sugar. Fold in whipped cream, a third at a time. Drain berries over a shallow bowl, reserving juices. Dip ladyfingers in reserved juices, allowing excess to drip off; arrange ladyfingers in a single layer on the bottom of a 13x9-in. dish. Layer with half the berries and half the mascarpone mixture; repeat layers, starting with ladyfingers. Refrigerate, covered, overnight. If desired, top with additional berries before serving.
Serves 10-12
Images by Julie Hyske