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Posts tagged "Summer"

Summer Squash and Corn Medley

Summer Squash and Corn Medley
Servings 4 | Prep Time 15 Mins | Cook time 10 Mins 
  • 3 ears of corn 
  • 1 pound red onion 
  • 1 pound zucchini 
  • 1 pound summer squash 
  • 1 lbs early girl tomatoes 
  • 1 bunch basil 
  • 1 lemon 
  • 1/4 cup olive oil 
  • Salt and pepper to taste 


Shuck corn and cut red onions into 1/2-inch rings. Grill both vegetables until slightly charred. When cool to touch, cut corn off the cob and rough chop red onions and reserve to the side. 

Wash squash. Cut the tops off and dice into 1-inch size cubes and save to the side. Take basil leaves off the stem, and tear into 1-inch size pieces. Juice the lemon and put to the side. 

Heat up olive oil in a sauté pan on medium-high heat. Add squashes for about 4-5 minutes or until squash begins to sweat. Add in corn, red onions, cherry tomatoes. Sauté for another couple minutes. 

Toss in basil and fresh lemon juice. Season with salt and pepper to taste. 

Roasted Eggplant with Balsamic Vinegar and Basil

Roasted Eggplant with Balsamic Vinegar and Basil
Servings 4 | Prep Time 10 Mins | Cook Time 30 Mins
  • 2 medium eggplants 
  • 1/3 cup olive oil 
  • 1/4 cup balsamic vinegar 
  • Salt & Pepper 
  • 1/3 cup finely chopped fresh basil 


Preheat oven to 450 degrees F. 

Cut the eggplant into 1-inch pieces. Place the eggplant in a bowl along with the olive oil, balsamic vinegar, salt, and pepper. Toss the ingredients to coat the eggplant and let rest for 10 minutes. 

Cover two baking sheets with foil, then spread the eggplant out evenly. Roast the eggplant, turning the pan halfway, until the eggplant is tender and golden brown, about 30 minutes. 

Remove the eggplant from the oven and place on a platter. Sprinkle the eggplant with the basil and serve warm or at room temperature. 

Early Girl Tomato and Lemon Cucumber Salad

Early Girl Tomato and Lemon Cucumber Salad
Servings 4  |  Prep Time 10 Mins  |  Cook Time 10 Mins 
  • 1 lb Lemon cucumbers, sliced 
  • 3 early girl tomatoes, sliced 
  • 1/2 small red onion, sliced 
  • 1/4 cup fresh dill or herbs of choice, finely chopped 
  • Juice of 1/2 lemon (about 2 tablespoons) 
  • 1/4 cup extra virgin olive oil 
  • Sea salt and black pepper to taste 


In a medium-sized bowl, combine the tomatoes, lemon cucumbers, onion slices, chopped herbs, lemon juice, olive oil, sea salt, and black pepper. 

Toss and coat the ingredients well with the dressing. 

Refrigerate for at least 20 minutes before serving. Enjoy!