Stuffed Mushrooms with Corn and Saffron
Saffron blesses everything it comes in contact with, including these stuffed treats.
Summer Garbanzo Salad
Cook some extra garbanzo beans whenever you make hummus to toss in this easy, fresh salad.
Bacon, Kale and Raisin Strata
This savory strata or bread pudding can be assembled the night before serving.
Caprese Salad with Beets
This classic summer salad of fresh tomatoes, mozzarella and basil is even better with the addition of another summer staple–earthy beets. It comes to us by way of Chef Stan Chamberlain, of Crippen’s Country Inn and Restaurant in Blowing Rock, N.C.
Green Bean Salad with Smokehouse Almonds
Not your mother’s green beans almondine. These almonds are smoked and dressed in vinaigrette.
Butternut Squash and Heirloom Bean Chili
A vegetarian chili with a robust meaty quality. Serve it alongside a bowl of rice or with cornbread.
Barbara Kingsolver’s Eggplant Papoutzakia
A Greek-inspired recipe from Barbara Kingsolver's narrative Animal, Vegetable, Miracle.
Grilled Garden Vegetables with Caesar Romaine Lettuce
A bounty of squash, onion, bell pepper and olives are the basis of this wonderful side dish salad. Young tender squashes make for a more pleasant presentation, but by all means when you find that huge squash in your garden…use it.
Roasted Tomato & Garlic Spread
Here's a spread for crackers or wraps that's packed with delicious roasted tomatoes.
Caesar Salad Cups
Caesar Salad is a classic, and I just love eating it in these cups. My mom made them once and I liked them so much, I kind of stole her idea.—Jack Witherspoon
Vermont Baked Beans
Baked from dried beans, this hearty side dish is slightly sweet with the flavor of maple syrup and so much lighter and fresher tasting that meat-laden baked beans.