Five summer vegetables, 20 recipes to enjoy

  • Article by: RUSS PARSONS , Special to the Star Tribune
  • Updated: July 3, 2013 - 1:01 PM

Enjoy the fresh produce that’s appearing in our farmers markets and grocery stores.

Summer flavors illo for Taste 070413. By Jennifer Hewitson, Special to the Star Tribune

When the garden or the market offers up corn, tomatoes, zucchini, eggplant and peppers, try these creative ways to bring that seasonal bounty to the table. Here are 20 fresh recipes for these five vegetables:

Corn

Salad: Quinoa salad with grilled corn, tomatoes and cilantro

Cook 1 cup quinoa, cool and pat dry. Toss with kernels from 2 ears of grilled corn, 2 cups chopped tomatoes, 1 chopped serrano pepper and 3/4 cup chopped green onion. Make a vinaigrette with 3 tablespoons lime juice, 2 tablespoons oil, 1 minced garlic clove and 1 3/4 teaspoons ground cumin to dress the salad. Just before serving, fold in 1 1/2 cups chopped cilantro.

Appetizer: Grilled corn with tequila-lime butter

Beat together 1/2 cup softened butter, 3/4 teaspoon minced jalapeño, 1 teaspoon each lime zest, lime juice and tequila, 1 tablespoon minced cilantro and 1/2 teaspoon salt. Form it into a log and chill until solid. Soak 8 ears of corn in their husks, then grill over a medium fire until golden and tender, 20 to 25 minutes. Husk the corn and pass the butter at the table.

Pasta: Sweet corn and shrimp “risotto”

Sauté 3/4 cup diced Spanish chorizo in 1 tablespoon butter, then add 1/2 cup each chopped green onion and red bell pepper; cook until tender. Add 4 cups diced zucchini and shelled shrimp. Add cup 1/2 white wine and reduce to a syrup. Add 5 cups corn kernels and then add 1 cup shrimp stock 1/2 cup at a time, finishing with 1/4 cup heavy cream and 3 tablespoons slivered basil.

Main dish: Green chile, corn and zucchini frittata

Cook 1 chopped zucchini, 1/4 cup chopped green onions and 1/3 to 1/2 cup chopped peeled green chile in 2 tablespoons butter. Add 1 cup corn kernels. Beat 6 eggs and stir in the vegetable mixture and roughly 1/3 cup grated Monterey Jack. Return the mixture to the skillet and cook over low heat until it begins to set. Scatter over another 1/3 cup cheese and broil until the top is puffed and brown.

Tomatoes

Salad: Lentil salad with tomatoes, zucchini and arugula

Salt 1/4 pound diced zucchini and drain for 30 minutes. Cook 1 cup lentils until tender, then drain and pat dry. Rinse the zucchini and pat dry and add to the lentils along with 3 tablespoons minced chives, 1 minced clove garlic and 1/2 pound halved cherry tomatoes. Dress with 2 tablespoons olive oil and the juice of 1/2 lemon. Fold in 1/2 cup torn arugula leaves and 2 tablespoons toasted pine nuts just before serving.

Appetizer: Crostini with roasted tomatoes and goat cheese

Slice 4 pounds plum tomatoes in half lengthwise and place in a single layer in a baking dish with whole peeled cloves from a full head of garlic. Pour over olive oil to halfway up the pan and roast at 300 degrees until the tomatoes are golden on top, at least 2 hours. Smear fresh goat cheese on a toasted baguette slice and mash a roasted tomato on top.

Pasta: Rice salad with shrimp and arugula

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