7 surprising ways to use summer’s greatest veggies
The end of summertime usually entails a fridge overflowing with inexpensive, delicious produce. That can lead to the dreaded salad tirednes 😛 TAGEND
Here are unexpected ways to use the best of summer’s bounty. And we promise there isn’t a salad among the suggestions.
Free your lettuce from its solid lettuce-y restricts and pure it into a silky cold-or-hot soup. Serious Eats warns against mild iceberg leaves, but any other lettuce is full steam ahead. Get creative with the garnishes and use tiny diced radishes or jewel-like Sun Gold tomatoes.
Caramel corn need not apply. At summer’s peak, corn was nice and tender it need not even be cooked and shouldn’t be relegated to main courses. Swirl it into an ice cream base, sprinkle kernels atop heaps of whipped cream and fold them into ribbons of gooey butterscotch sauce.
Grilled watermelon steak
Finally, a red steak even vegans can sink their teeth into. Grilling thick slabs of watermelon until the outside is charred and the inside is warm and juicy makes even the staunchest of carnivores drool in anticipation. Top itwith balsamic glaze and feta for a complex sweet/ sour/ salty taste.
Tomatillos are relatives of gooseberries and have a tart, bright savor. They are an ideal foil for smoky grilled meats. Eschew salsa for a sticky-tart jam that is an ideal accompaniment to sandwiches or a cheese plate.
Sweet tomato casserole
This dish originated in the American South, home of the tomato sandwich. It bridges the gap between sweet and savory and is often enjoyed for breakfast. It can be made with white bread or homemade biscuits. Defy the exhort to add bacon or high-end, artisanal products. The beauty in this dish is its simplicity.
Peaches are a natural substitute for tomatoes. And their sweet, fragrant savor working for you with vegetal cucumbers and the gentle kick of red wine or sherry vinegar. Use this recipe as a springboard and substitute whatever veggies and herbs are lying around your kitchen.
Even the best summertime produce is occasionally underripe. Don’t toss those hard avocados, pickle them! This recipe from The Kitchn suggests firm avocados are ideal for soaking up sweet and sour brine to make a creamy pickle that perks up any quesadilla, fish taco or hamburger.
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