Summer is a season of abundance, when stores and farmers markets are packed with stacks of gorgeous local veggies.
Scarlet tomatoes bursting with sun-ripened goodness, plump, emerald zucchini, bell peppers in stoplight hues, sweet and milky corn, knobbly little new potatoes, it’s enough to turn anyone into a vegetarian.
Now that summer produce is at its finest, here are some delicious ways to make the best of its all too brief season. Remember, for optimum flavour be sure to use produce as soon as possible after purchasing it.
Chicken, Veggie & Rice Casserole
2 eggs
1 tsp kosher salt
Freshly ground black pepper to taste
2 tsp Dijon mustard
2 cloves of garlic, minced
1 cup cottage cheese (not fat free, 2% is fine)
½ cup freshly grated Parmesan cheese
2 cups cooked brown basmati rice
½ cup chopped green onions
1½ cups seeded and chopped ripe, fresh tomatoes
1 medium zucchini, finely chopped
Kernels from one large ear of corn (run a sharp knife down the sides of the cob, cutting off kernels as close to the cob as possible; it’s a good idea to hold the cob on end in a large bowl while cutting, as the kernels tend to scatter everywhere)
½ of a medium red or green bell pepper, finely diced
2 cups diced or shredded cooked chicken (you can leave this out for a vegetarian main dish or a side dish to serve with barbecued meats)
¼ cup chopped fresh basil, divided use
Preheat oven to 350º F; generously grease a large casserole dish (about 9x13) with butter. In a large bowl, gently whisk together the eggs, salt, pepper, mustard, garlic and cottage cheese.
Add the remaining ingredients, using only half of the basil; stir well to combine. Pour mixture into the prepared pan; cover tightly with foil and bake for 30 to 40 minutes, until vegetables are tender.
Remove foil and bake for another 15 minutes, until cheese turns golden brown. Remove from oven; let cool for five minutes, then garnish with remaining basil and serve. Makes eight servings.
Summer Vegetable & Quinoa Salad
¾ cup quinoa
1½ cups water
1 cup diced zucchini
1 cup halved cherry or grape tomatoes
½ cup finely diced red onion
½ cup fresh green peas, blanched in boiling water for two minutes (or use thawed frozen ones)
1 cup diced red bell pepper
½ cup diced yellow bell pepper
1 cup crumbled feta cheese or mini bocconcini, cut in half
2 Tbsp finely chopped fresh basil
Dressing:
4 Tbsp balsamic vinegar
3 Tbsp extra virgin olive oil
2 tsp Dijon mustard
½ tsp brown sugar
1 garlic clove, finely minced
Salt and freshly ground black pepper to taste
In a medium saucepan, bring the quinoa and water to a boil. Reduce to a simmer, cover and cook for 10 minutes, then turn the heat off and leave the covered saucepan on the burner for five minutes more.
Remove pan from heat, remove the lid and fluff the quinoa; set aside and allow to cool. In a large bowl, combine the zucchini, tomatoes, green onions, peas and bell peppers.
Combine the dressing ingredients in a jar with a tight lid; screw lid on jar and shake until dressing is well blended. Add the quinoa to the vegetables; pour dressing over top and toss salad until evenly combined. Add the cheese and the basil; toss gently until they’re mixed in. Serve immediately or refrigerate until needed. Makes six servings.
Barbecued Warm New Potato Salad
2½ lbs small new potatoes (about golf ball size, cut larger ones in half or in quarters if necessary)
3 or 4 large, thin slices of prosciutto, chopped
2 Tbsp olive oil
Kosher salt and freshly ground black pepper
¼ cup sour cream
¼ cup mayonnaise
1 Tbsp lemon juice
1 Tbsp chopped fresh chives
1 Tbsp chopped fresh Italian (flat-leaf) parsley
Preheat barbecue to high with lid closed. In a large pot of boiling salted water, cook the potatoes until just tender, about 15 minutes (cooking time depends on size of potatoes).
Drain thoroughly and place in a large bowl, along with chopped prosciutto and olive oil. Toss to combine; season to taste with salt and pepper. Place potato mixture in a large disposable foil baking tray. Place tray uncovered on barbecue grill; reduce heat to medium and cook with hood closed until potatoes are golden and tender, about 40 minutes.
Combine sour cream, mayonnaise, lemon juice and half of the chives and parsley in a large serving bowl; stir to combine. Add the potato mixture and toss to coat; sprinkle with remaining chives and parsley and serve immediately. Makes six servings. (Instead of prosciutto you can crumble four slices of crisp, cooked bacon and add them to the salad at the same time as the dressing).
Angela Shellard is a self-described foodie. She has done informal catering for various functions. Contact: [email protected].
