(2017) Gazpacho with Tomato Sherbet

I love gazpacho, especially when it’s as hot as it is right now. This recipe is from “Julia Reed’s South: Spirited Entertaining and High-Style Fun All Year Long.” There’s the gazpacho and then there’s a sherbet. You can make one or the other, or both – but it’s a very impressive combination if you can make the time to do the sherbet. Gazpacho goes together in minutes.

(2017) Raw Beet Salad

This is a recipe from Mark Bittman’s “How to Cook Everything Vegetarian.” In his notes he says, “Beets, like carrots, can be eaten raw. And they’re delicious that way, crunchy and sweet. So sweet, in fact, that they need a strongly acidic dressing like this one for balance.”

If you don’t have shallot, finely dice a little bit of the yellow-skinned onion in today’s box.

(2017) Summer Succotash

I wish I remembered where this came from. But it’s a great way to use the corn and peppers from today’s box. We don’t have field peas yet, but I’m betting we’ll see some soon. And this is delicious without field peas – so consider maybe dicing up a zucchini if you have one left from last week. It’s an easy recipe for a slow cooker.

(2017) Spicy Pickled Green Beans

There are a couple of pickled green bean recipes. Here’s one more from the food blog Popsugar. If you don’t have all the spices, it’s ok. Just use what’s at hand. And if you just want to turn these into refrigerator pickles, then you can skip the information about sterilizing and processing the jar and just refrigerate after the brine has cooled.

You can multiply this recipe by the number of jars of beans you want to fill.

(2017) Garlic-Potato Deviled Eggs

Everyone needs one more deviled egg recipe. Right? This one’s from something called “Homestyle Family Favorites Annual Recipes 2008.” They use just a few of the egg yolks in order to reduce the cholesterol in the deviled eggs. If that’s not an issue in your family, then keep them all!