Duluth Grill Ratatouille
Serve this vegetarian casserole with polenta or brown rice. If you have leftover roasted vegetables, use them in this recipe.
Fresh Summer Panini
You can use any kind of summer vegetables you like in this fresh grilled sandwich.
Summer Wheatberry Salad
Nutty, chewy, earthy wheatberries (farro) make a terrific base for a summer grain salad, this one featuring three farmstand favorites.
Classic Spinach Salad
With baby spinach readily available in supermarkets, you can enjoy this nutrient-rich salad year-round. The red onion and bell pepper slices add flavor and color contrast.
Asparagus and Vidalia Quiche with Potato Crust
The flavor of fresh asparagus sings through this quiche that uses thinly sliced potatoes as its crust.
A beautiful mélange of chicken and vegetables is topped off with a sprinkling of pistachios.
Smoky Eggplant and Chickpea Spread
Chickpeas (garbanzo beans) add loads of texture and fiber to this dip.