July’s Recipe ReDux theme was all about enjoying summer produce. I posted a carrot salad but realized I should also share some of the other vegetable-centric dishes I have been making this summer.
At the start of summer, I made a version of Smitten Kitchen’s Sugar Snap Pea Salad with Miso Dressing from her cookbook. There’s snap peas, radishes, basil, mint, and sesame seeds. The miso dressing is incredible and I have made the dressing again for dressing other salads.
Ottolenghi’s vegetable-centric cookbooks have been a great resource for using my summer produce. He especially loves Swiss chard, which is great because I have so much chard and am begging for new ways to prepare it. I made a version of the Swiss Chard with Tahini, Yogurt, and Buttered Pine Nuts from Jerusalem. That sauce, oh that sauce was good.
The Red Lentil and Chard Soup from the Ottolenghi cookbook was full of spices and flavors like cumin, cinnamon, and lemon. The soup fed us for many days.
Bon Appetit has been helping me up my non-lettuce salad game by giving me the confidence to use tons of fresh herbs and heat (red pepper flakes).
This salad has ribboned summer squash (I just used a vegetable peeler), shaved corn (boil the corn for 3 minutes before shaving), and feta cheese. I also added in chopped green bell pepper, scallions, and a mix of cilantro, dill, and basil. The dressing is made with olive oil, white wine vinegar, and red pepper flakes.
There’s still a lot more summer veg love to come.Stay tuned.
Figsinmybelly 
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