Tomatoes, zucchini and other end-of-summer produce are now at their peak and ready to enhance the menu. These five recipes showcase the best of the season’s bounty.
Still getting in the end-of-season tomato harvest? This antioxidant-rich soup is a sustainable choice because it can be prepared with less-than-perfect tomatoes.
The classic corn muffin gets an update with corn kernels and walnuts in the batter. It’s a twist that expands the muffin into any meal occasion—breakfast, snack or an accompaniment to a lunchtime soup or a chicken dinner.
BLAT stands for bacon, lettuce, avocado, tomato—an update of the classic BLT sandwich. Chef Jason Baran deconstructs the sandwich into a summery salad featuring peak season cherry tomatoes, cucumbers, radishes and frisee.
Chef Tom Colicchio, founder of the ‘Wichcraft chain of sandwich shops, marinates eggplant in herbs and jalapenos before grilling the slices, then sandwiches them with mozzarella.
This plant-forward dish makes use of the abundance of zucchini now on the market. And with watermelon available year-round, the tzatziki and fruit-based salsa makes a convenient and refreshing accompaniment.
University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.