(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) Summer Squash Risotto

Yes, you could make squash casserole, or grill your squash, or just stir fry it. But maybe you’d like to try this risotto idea from thekitchn.com. Risotto is such a thing these days that you’ll find Arborio rice on the shelves at every grocery store. I remember when it was a specialty item and you had to search!

Eggplant/Squash Baba Ghanoush

I find it interesting that in all our eggplant recipes, we don’t have one for baba ghanoush. Well, that’s what I’m making from the eggplants in the box. Truth be told, it’s one of the few ways my husband will eat eggplant.

This one is from “Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi” by Yotam Ottelenghi and actually uses squash. I’m going to use up the squash from today’s box, but augment it with eggplant. This is a pretty fancy version, but worth knowing about.

Summer Squash Salad Sliders

Jon Wolf of The Terrace on Peachtree at The Ellis Hotel demoed this recipe at the Peachtree Road Farmers Market five years ago. It’s such a nice idea – raw, chopped vegetables as a slider – that I’m resurrecting it here. You could serve this as a simple salad as well, but it’s kind of fun to surprise people with a vegetable sandwich.