More Summer Veg Love

23 Jul

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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.

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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.

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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.

IMG_7091.jpgBon 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.

 

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