Like all these recipes, adapt the herbs to whatever you have on hand and your household prefers. This recipe appeared in Fine Cooking magazine in August 2011.
Summer Vegetable Soup with Dill
Vegetables
Macaroni Peas
This is a very traditional English recipe adapted from one in “River Cottage Veg” by Hugh Fearnley-Whittingstall.
Fresh Herb Potato Salad
A classic potato salad recipe from Southern Living. Sometimes it’s good to be reminded that there’s a reason the classics are just that.
Raw Vegetable “Pasta” with Tomatoes and Herbs
This recipe is adapted from one at wholefoods.com. No cooking – just a little knife of mandolin work and dinner is ready.
Grilled Chicken and Summer Squash Salad
I’m sorry to say I have no idea where this recipe originally came from, but it’s the kind of thing I make all year around. A great marinade for chicken or shrimp and vegetables. You can marinate the protein and vegetables up to 2 hours ahead.
Redeye Glazed Pork Tenderloin with Black-Eyed Peas
And finally – a fabulous recipe from Linton Hopkins of Restaurant Eugene. It ran in Bon Appetit back in February 2012. You could just do the peas and tenderloin if making the gravy seems like too much, but for a meal when you want to impress someone with fabulous Southern flavors, this would be a beautiful thing to make. It’s complicated, but so representative of the kind of cooking that’s made Hopkins an Atlanta treasure.
Double Chocolate Squash Bread
As long as you’re baking, why not indulge in this very decadent treatment of your zephyr squash? The recipe is from King Arthur Flour.
Caramelized Sweet Onions
For use in Caramelized Onion and Swiss Popovers, or anywhere else that strikes your fancy (grilled cheese sandwiches, a topping for burgers, with grilled steaks or pork chops, in quiches or tarts…use your imagination and have fun with them!)
Caramelized Onion and Swiss Popovers
Speaking of gorgeous onions, how great that the onions have not succumbed to the torrential downpours? Love this recipe from Southern Living’s May 2013 issue. Hope someone out there likes to bake besides me and the Mellow Bellies Rogue Baker.
This recipe will use up a bunch of onions and they are wonderful in more than just these popovers. Use them in sandwiches, top anything you grill, stir them into sour cream and make what a friend calls “Czechoslovakian Onion Dip” (the joke being that it’s so exotic that it’s far beyond the old standard French onion dip), put them on any kind of flatbread as a crostini ….. the possibilities are endless. It’s a great thing to have in your refrigerator.
Fish Tacos with Roasted Tomato Salsa
Does summer have you craving tacos? Or are you like us and crave them all year around? The recipe for this dish was inspired by one from Hugh Acheson, chef of Five & Ten in Athens, Georgia. Use whatever peppers are handy, even those nice mild ones from the box.
Do you happen to have some of those dried black beans from last year’s boxes? Cook them up and use them here. Yum.
It’s a very traditional recipe for salsa, and a little more work than just chopping up vegetables, but so worth it.