Vegetables
Recipes in this category
Heirloom Tomato Salad
From Gourmet Magazine
Ingredients:
1/4 cup balsamic vinegar (reduce to 1/2 of amount and set aside to cool for 10 minutes)
1/2 cup olive oil
1 tablespoon black peppercorns roasted 8-10 minutes then crushed
2 1/2 lbs. a...
Read MoreAvocado Shooters
Ingredients:
1 medium-sized, ripe but firm avocado
1 cup sour cream
1 cup chicken broth
1/3 cup packed parsley or cilantro leaves (no stems)
1/2 teaspoon salt
Juice from 1 lime
1 cup prepared gazpacho or 1/2 ...
Read MoreStuffed Zucchini
Ingredients:
4 med zucchini, sliced in half lengthwise
2 T extra virgin olive oil
1/4 cup finely chopped onion
3 cloves garlic, finely chopped
1/4 cup finely chopped mushrooms
1/4 cup finely chopped celery
2 T dry w...
Read MoreFarmers Market Pasta
Ingredients:
3 garlic cloves, minced
3 T Sherry or white wine vinegar
1/3 cup olive oil, plus more for drizzling
1 1/2 pounds cherry tomatoes, halved
3 ears corn removed from cob
1 1/2 pounds medium zucchini
8 to 9 ounces l...
Read MoreCorn and Zucchini Salad with Feta
Ingredients:
4 ears of corn, husked, kernels removed
4 small zucchini thinly sliced lengthwise
1/4 cup coarsely chopped fresh basil
1/4 cup coarsely chopped fresh flat-leaf parsley
1/3 cup olive oil
1/4 cup white wine vinegar ...
Read MoreSmothered Yellow Squash with Basil
This also works well with zucchini Ingredients:
2 T olive oil
1 1/2 lb medium yellow squash, halved lengthwise and cut crosswise into 1/8-inch-thick slices
2 garlic cloves, finely chopped
1/2 cup water
1/4 tsp salt
...
Read MoreRadishes with Mozzarella
Ingredients:
8 ounces mozzarella or burrata cheese, torn into pieces
2 thinly sliced radishes
2 tablespoons olive oil
2 teaspoons fresh lemon juice
Salt and pepper
Chopped chives and finely grated lemon zest (for topping)
...
Read MoreTomato-and-Corn Pizza
Ingredients:
3 small Tomatoes, sliced
1/4 teaspoon S alt
1/8 teaspoon freshly Ground Pepper
1 (14-oz.) package prebaked Italian Pizza Crust
Parchment paper
1/3 cup refrigerated Pesto
1/2 cup f...
Read MoreShare this page: Vegetables