Summer Squash, Corn, Tomatoes, and Sausage Stir Fry

As summer wraps up, I find myself wanting to use as many summer veggies as I can, while I still can. This stir fry uses summer sweet peppers, corn, tomatoes, zucchini, squash, and basil. This is actually a modified recipe from Plated, a meal delivery kit that my husband and I tried several years ago…

National Vegetarian Awareness Week

It’s #vegetarian awareness week! The Clean Food Club is celebrating by making veggie meals all week using fresh, in-season produce from the farm. National Vegetarian Awareness Month isn’t until October (oddly), so this way you’ll have plenty of time to practice your #meatlessmonday recipes til then. Gina Homolka, in her cookbook The Skinnytaste Cookbook, makes a Grilled…

Chilled Beet, Cucumber and Tomato Soup

There’s nothing like a chilled soup full of fresh produce to energize you during the long, hot days of summer. With myriad chilled soup recipes available, it’s hard to choose just one. My approach to meal preparation generally begins with an assessment of what produce I have in my kitchen and in my garden, and…

Ratatouille Pasta Salad

Believed to originally hail from Provence, France, ratatouille is a classic meal that exquisitely displays the bounty of summer. With some recipes calling for only tomatoes and squash, and some insisting on the use of Herbes de Provence, the dish greatly varies depending on the source. Though generally considered a staple of rural Provençal cuisine,…

Panzanella Salad with Fresh Summer Tomatoes and Basil

It’s tomato season! And it’s garlic season. And basil, and, well, everything good basically. Panzanella salad is the ultimate way to combine the best summer ingredients. Panzanella, or panmolle, is a salad originating from Tuscany that has a base of bread and tomatoes. Other cultures have a similar salad, like the Mediterranean dish fattoush, that build a base from…

Creamy Spinach Polenta with Roasted Summer Produce and a Fried Egg

I’ve professionally cooked in a variety of restaurants: a small cafe serving breakfast and lunch made from locally sourced ingredients, a yoga retreat center with an all-vegetarian menu using ingredients grown right outside of the kitchen, a high-end restaurant and a number of private catering events. I share this information not to boast or intimidate, but to share the…

Spinach, Strawberry and Feta Salad with Homemade Honey Garlic Dressing

Stepping into the center of a new farmers market for the first time can feel overwhelming. Depending on the number of vendors and the layout, it can resemble an intermediate-level maze. Between the crowds, unpleasant weather and lack of maps or signage, knowing where to start and what to buy can seem daunting.  Approaching the…

Grilled Bok Choy, Teriyaki Chicken and Fried Rice

Whenever I get bok choy in my CSA share, I immediately think of making Chinese food. I tried grilling the bok choy this time (I usually sauté the leaves), and it was so good. This week was the first pickup of the Stearns Farm CSA, and we received two heads of bok choy, one bunch each…

Salmon Nicoise Salad

I finally filled my basket this late spring season with leafy greens and colorful carrots, cucumbers, tomatoes and radishes (not pictured, because I ate them immediately). All of the recent cold weather made me think that we were skipping spring and going straight into summer, but not to worry. It’s all growing now! While I did…