Simple summer Vegetable Recipes

As you know, I'm obsessed with my Stillman Farm's CSA. Every week, I get local, in-season vegetables for every meal. I love knowing where my food is coming from and truly feel so much more nourished.

I really try to eat clean daily, which means I try to eat whole foods only and avoid processed foods or items that are made in a factory. I'm not going to lie - I partially do it for cosmetic/vanity reasons (they say abs are made in the kitchen for a reason!), but I also avoid processed foods because I feel so much better without them. My mind is clearer, my stomach doesn't hurt after every meal, I have more energy and my muscles recover quickly. Trust me - I definitely have cheat snacks and meals throughout the week but because I'm so specific about my diet for the most part, I don't feel guilty about an occasional pizza night or ice cream sundae.

I plan on doing a "what I eat in a day" post soon, but while we're in the midst of summer with so many yummy fresh produce, I thought I'd share my favorite summer vegetable recipes I create with my Stillman's CSA. I love gathering new recipes - share your favorite summer recipes in the comments!

Raw corn and tomato salad

Photo from Skinnytaste

I love eating raw, fresh corn. Not many people think to do it, but in my opinion, it's so much tastier than cooked corn. Raw corn is featured in this easy dish, and it's amazing!! I love to make it for an easy and fresh lunch dish.

Ingredients:

• 1 ear of corn, cut off the stalk
• Handful of cherry tomatoes, cut in half
• Half cucumber, diced
• Half avocado, diced
• 4 slices of fresh mozzarella, cubed
• 1 Tbsp fresh basil, cut into thin slices
• 1/2 Tbsp olive oil
• 1/2 Tbsp balsamic vinegar
• Salt and pepper to taste

Wash and prepare ingredients as directed. Mix together in a medium sized bowl. Add salt and pepper to taste. Serve immediately, as it gets soggy.

summer squash medley

Photo from Mel's Kitchen Cafe

This is my favorite vegetable side-dish during summer. When summer squash is fresh, I eat this at least once a week. It's so good and so easy to make!

Ingredients:

• 1 white or yellow onion, diced
• 2 summer squash, diced (I like to use one green and one yellow)
• 1 ear of corn cut off the stalk
• 2 Tbsp of Olive oil
• 1 tsp of minced garlic
• Dried oregano to taste
• Salt and pepper to taste
• Red pepper flakes to taste
• Fresh grated Parmesan 

Wash and prepare the vegetables as directed. 

Heat olive oil in medium sized frying pan over medium heat.

Saute onion until translucent.

Add in diced summer squash, garlic, oregano (I use a ton - the vegetables are basically coated), a generous portion of salt, pepper and red pepper flakes. Saute for 5 minutes, add in corn.

Saute for about 15 minutes until the squash is "al dente" - not too soft but not crunchy.

Serve and top with freshly grated Parmesan to taste.

Fresh green juice

Photo from Google Images :)

We just got a juicer at our apartment and it's the most amazing purchase. I'll have to do another post later once I've tried out some more recipes, but for now, this one is a winner!

Ingredients: 

• ​Whole heart of lettuce (we use whatever comes in the CSA, but you can use romaine, bibb, iceberg, kale, etc)
• 1 English cucumber
• 1 whole apple 
• 1 lime
• Fresh mint to taste

Serving Size: ~16 ounces
To prepare: Cut the end off of the lettuce and wash the leaves. Cut the ends off of the cucumber. Pull the stem out of the apple. Cut the lime in half and peel the flesh of the lime out of the skin. Wash the mint.

To juice: Place items in the juicer individually, with the exception of lettuce and mint - those can go together for maximum juicing (is that a word)? Everything should be juiced into the same container, usually the pitcher it comes with.

Mix and serve over ice. Best if drank immediately after juicing.

Cheat Meal: Southern Tomato Pie

Photo from Call Me PMc

This recipe is RIDICULOUS! It sounds crazy on paper but it's oh so tasty. I got this one from Geneviève Stillman, the farmer's wife at Stillman Farms. It's a great cheat meal and I promise you'll love it.

Ingredients:

• 1 pie shell partially baked
• 2 medium-large tomatoes
• ½ cup mayonnaise
• ½ cup Greek yogurt or sour cream
•  2 Tbs chopped basil
• ¾  cup shredded Cheddar cheese
• ¾  cup shredded Mozzarella
• ½  cup grated Parmesan
• ¼  cup diced onion
• Pepper to taste

Peel the tomatoes, slice thinly and place on layers of toweling to drain. Pat with more paper towels to absorb as much liquid as possible.

Mix together mayo, yogurt/sour cream, basil, cheese (saving a bit of each) and pepper.

Sprinkle remaining cheese over bottom of crust.

Arrange tomato slices on top of cheese.

Sprinkle onion over tomatoes.

over completely with mayo mixture and smooth top.
​
Bake at 375 for 40-50 minutes.

​Let rest at least 20 minutes before slicing.