You may be done with summer veggies, but the days are still long and warm, so chances are good that your garden, CSA share or
farmers' market is still bursting with certain vegetables.
Cucumbers, zucchini and corn were on my CSA pickup this week. Again.
While I love cukes, zukes and corn, apparently after receiving them for several weeks in a row I've hit a culinary wall,
since I still have stragglers in my fridge from as long as two weeks ago.
Even though I have a stack of old reliable recipes that I turn to for cooking these seasonal vegetables, at this point in the
game I need some more interesting vegetable recipes.
For cooking inspiration, I searched through the EatingWell archive for zucchini, cucumber and corn recipes. In this
vegetable-recipe roundup, I've also included some preserving tips, in case you just can't bring yourself to eat any more of
these veggies right now. I know I might be using some of these tips myself!
Can't stand another loaf of zucchini bread? I hear ya. Gnocchi with Zucchini Ribbons &
(pictured) is just the thing to get you out of a rut. And it takes only 20 minutes to make, perfect for
harried weeknights. If I still have some left, I'll make Zu-Canoes
with some grilled chicken another night. My daughter loves
to eat "zunoes"!
How to save it:
I shred zucchini and freeze it in 2-cup portions, perfect for making chocolate-chip zucchini bread
any time of year.
Don't get me wrong, I love corn on the cob with butter, salt and pepper, but I
can definitely OD on it. Roasted
Corn with Basil-Shallot Vinaigrette
is one of my favorite recipes to come out of the EatingWell Test Kitchen. It's just
the thing to celebrate summer sweet corn and fragrant basil and tastes great with grilled steak. Entertaining this weekend?
Try Roasted Corn-Cheese Dip
-it's a crowd-pleaser!
How to save it: Cut corn off the cob, then cook the kernels in boiling water for 2 minutes.
Plunge in a bowl of ice water to stop the cooking process, then spread out on a baking sheet lined with parchment paper.
Freeze until solid, then put in an airtight container to enjoy all winter long!
I can only eat so much cucumber salad. Are you with me? So I'm going to do a
one-eighty and make cucumber soup. This Creamy Cucumber
gets luxurious texture from pureed avocados and is just plain delicious. It's great hot or cold, so you can enjoy it
at whatever temperature suits you. I'll make it with grilled cheese sandwiches for dinner, then eat the leftovers cold for
lunch the next day.
If I get my act together and finally have friends over this weekend, I'll make a batch of Rosemary-Infused Cucumber Lemonade
awesome as is or with a shot of gin.
How to save it:
There's only one thing to do with too many cukes-make pickles! Don't be
intimidated if you've never made them before. Bread
& Butter Pickles
are yummy, and our recipe will guide you through the process.