From Greyfield Inn on Cumberland Island. (I’m making the salsa with cherry tomatoes instead of green tomatoes.)
Summer Squash with Sweet Pepper Agrodolce and Green Tomato Salsa Verde
Recipes
Mushroom-Zucchini Tacos
By Taylor Mead of Better Off Fed, demonstrated at the East Atlanta Village Farmers Market
Summer Spoon Salad
From Kismet: Bright, Fresh, Vegetable-Loving Recipes from Sara Kramer and Sarah Kymanson
Clean Green Cucumber, Avocado and Caper Salad
From “Champneys The Cookbook: Food For Wellness”
Country Panzanella With Watermelon Dressing
Recipe from Gabrielle E.W. Carter, founder of Black Farmer CSA in North Carolina.
Melon & Cucumber Salad
From Garnish & Gather
Home Fries Salad
From “To Vegetables, With Love” Hetty Lui McKinnon
Not your mom’s potato salad!
Watermelon Chow Chow
From the New York Times
Dried hibiscus may not be in your pantry, and it’s not absolutely necessary although it adds wonderful color and tartness. Or maybe you’re like I am and keep it on hand to make hibiscus tea?
Serve like you would with grilled meats or greens.
Salata Falahiyeh (Palestinian or Farmers Salad)
Probably you have a salad like this already in your repertoire, but it’s never bad to be reminded of a delicious combination. If you’ve got a lemon on your counter and some mint growing in your garden or a pot, you’re golden.
Grilled Kale with Ricotta and Peaches
From The Peach Truck out of Nashville