Recipes from the July/August 2012 Issue of EatingWell (Slide 24)
This sophisticated dish of braised vegetables—carrots, potatoes, beans, tomatoes, bell pepper and squash—drizzled with a pestolike sauce made from garden-fresh herbs was inspired by a summer stroll through the farmers’ market. Feel free to mix up the produce based on what you have on hand, and make extra sauce since it freezes well and is perfect for tossing with pasta or swirling into soups. If they’re available, try adding fresh fava or other shell beans to bump up the protein in this quintessentially summery dish.
Recipe: Braised Summer Vegetables with a Green Herb Sauce
Making your own pickled ginger is easy and delicious. Pickled ginger is served as a palate cleanser …View slide
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