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Veg Out!

Ahh the season of the great veggie haul is upon us! We are bringing home so much variety and colors and textures. But for a busy bee, one might be gathering all the CSA goodies and feeling like Dorothy from The Wizard of Oz, wandering through the woods, with great trepidation: "Tomatoes, Zuchinni and Corn... oh my!"

We've got your back, fam.

In this week's recipes, I am going to pick the simplest stuff, for a no-fuss, practical way to veg- out!

Tomato.... Tomahhhhto

Tomatoes are so flexible.

(They'll even forgive you for calling them "tomAHtoes" outside of England.)

If you've got some tomatoes, you have an easy dinner or side ready tp serve up pretty quick!

Take this recipe for summer pasta, for instance, shared with us by fellow CSA member Moira Horan!

Thanks Moira, this looks delish!

Summer Garden Pasta

Recipe here!

Tomato Cucumber Salad, a few ways!

Short on time and energy, but getting hungry? This is a go-to summer lunch at my house! You can dress it up so many different ways! Make it in whatever proportions you need - lunch for one, or for the whole family. Use as many veggies as you want!

Cherry tomatoes, halved, or heirloom tomatoes, cut into bite-sized chunks

Cucumbers, cut into bite size pieces

Extra virgin olive oil (the best you can get, it tastes amazing)

salt and pepper to taste

^^^^ That's it. the original. It's so delicious just like that. But you can switch it up and get fancy with it, too!

Options, add-ins, and tweaks:

Basil ribbons

Crushed red pepper flakes

Aged balsamic vinegar

Chickpeas, rinsed and drained.


Pumpkin seeds!

Mozzarella Cheese mini balls or chunks

Mexican Style:

add lime juice, cilantro and diced red onion or scallion, top with avocado and pumpkin seeds, and add a little cayenne, crushed red pepper flakes, hot sauce, or Tajín!

Rainbow style:

add shredded carrots, scallions, avocado, diced celery, bell pepper! If you want to switch out the olive oil for some ranch or green goddess dressing, I will be cheering you on.

BCT style:

I skip the lettuce and just keep cucumbers, but it's basically a BLT in a bowl.

Add some cooked bacon pieces, store-bought bacon bits, or vegan bacon (I love lightlife smoky tempeh strips!)

Switch out the olive oil for a little mayo, and you're done.

I have been eating some version of this almost daily since tomato and cucumber season started!


Corn Fritters!

Got a little over ambitious with the corn on the cob and now you've got leftover?

Here we go, deliciousness is served!

Check these out! and if you want to sneak in more veggies, search last years' blog for zuchinni corn fritters! I probably make those once a week in summer!

Corn and string bean Succotash!

I'm gonna be honest. I cook dinner every night for my mom, and my father in law. Some nights, I just don't have the inspiration. Last week i just needed to use string beans and corn. it was a side thought to the chicken and quinoa i already had cooking for them.

I found this Martha Stewart recipe and said, why not..... it was quick and easy.

I didn't have scallions so i cooked shallots instead. I also used smoked paprika, because YUM.

Well, this afterthought became the star of the show, and both our parents are asking when I am making that again!

Try it and you will be a believer!


Potatoes don't need to be fancy!

You can air fry or even grill in minutes!

Teeny tiny potatoes can be tossed in whole, or larger ones can be cut into bit sized pieces! Toss in olive oil and spices (I love salt pepper garlic and smoked paprika!)

Throw in air fryer at 375 for 15 minutes, shaking basket occassionally and check in on them!!!

Or Grill them! Toss potatoes whole in olive oil and seasoning, and throw on grill heated at medium, for anywhere from 12-20 minutes, depending on size. Around 7-8 min in, flip the potatoes and give them a stab and check for doneness!

Enjoy In good health, and keep it simple on these dog days of summer, friends!


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