Steamed Eggplant – Hunan Style, from Eric Hsu, staff member at Chanticleer Garden, adapted from The Woks of Life. Steaming is not an approach many consider using when cooking eggplant, but the texture and consistency of the finished product is delectable and adaptable to the sauce below or simply being dressed with a little chili oil and soy sauce or miso.
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White Gazpacho (Ajo Blanco) from Beth Dooley, chef and author. The base for this robust, satisfying cold soup relies on bread, almonds, and plenty of garlic. Cucumbers add the fresh, vibrant flavor, and sherry vinegar makes a snappy finish. It’s hearty enough for lunch or a light dinner paired with tomato-topped bruschetta.
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Sweet Corn Chowder by Lucia Watson, chef and author. We make this creamy chowder when the corn is so fresh and sweet that the farmers at market give away samples to eat just off the cob. It really doesn’t need to be cooked. If using fresh corn on the cob, scrape off and reserve the kernels, then add the cobs to the stock. Just before serving, remove the cobs and add the corn kernels. Garnish with bits of bacon and freshly chopped parsley.
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Grilled Corn Salsa submitted by Lou Ann Hall, former Seed Savers Exchange Seed Rack Manager, adapted from Cooking Light. This exceptionally versatile salsa was featured at Seed Savers Exchange’s 2018 Tomato Tasting at Heritage Farm. Pair it with tortilla chips for a party, tuck it into tacos, or serve it over blackened fish or chicken. This easy-to-make salsa is also great served as a topping or side dish for fried green tomatoes.
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Panzanella Green Bean Salad By Beth Dooley, chef and author. Panzanella—the word is said to have come from the Italian “pane” (bread) and “zanella” (soup bowl). What it really means is a salad-sandwich, with fresh garden vegetables, great bread, and terrific olive oil. Though it’s most often associated with tomatoes, this summer toss-up is open to any interpretation—including zucchini, summer squash, and cucumbers—and it’s terrific with green beans. Make this ahead so the flavors mingle and the bread softens; it’s perfect picnic or beach fare.
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Baked Zucchini Stuffed with Chouriço and Cream Cheese by Jen Miller of Jen Reviews. This particular zucchini dish uses young, tender zucchinis. Just a little trim on each end and a quick scrape with a spoon to remove the seeds, and they’re ready to be filled and popped into the oven.
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Spring Ricotta Salad by Nonesuch restaurant, Oklahoma City, dubbed “America’s Best New Restaurant 2018” by Bon Appétit magazine “The idea behind this dish is to make a fresh, versatile base of ricotta to highlight wonderful springtime vegetables,” says Kyle Kern, general manager of Nonesuch. “Feel free to substitute any vegetables in the base recipe for your own seasonally available favorites. The only ‘special equipment’ you will need is cheese cloth and a thermometer.”
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Pork-Stuffed ‘Ausilio Thin Skin Italian’ Peppers by Chad Ogle-Riccelli, donor of the ‘Ausilio Thin Skin Italian’ pepper, inspired by grandparents, Nicholas Domenico “Nick” Riccelli and Theresa Grace Ausilio Riccelli. “This is an amazing dish, and you will want more and more—make, bake, and serve with a nice bottle of Chianti wine,” says Chad. “This dish was inspired by a recipe from our grandfather, Nick Riccelli’s, recipe box.
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Marinated Asparagus by Diane Ott Whealy, Seed Savers Exchange co-founder. “When I had absolutely eaten enough steamed asparagus, I began looking for other options,” says Diane. “The marinated version has become an annual favorite.”
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Lemon Basil and Peach Panzanella by Lucy Burkhart, Neptune Springs Family Farm. “Panzanella has always been a hit in our family,” says Lacy. “This light, yet filling, dish is delicious after a long, hot day working on our sixth-generation family farm, and ‘Mrs. Burn’s Lemon’ basil has the perfect citrus flavor to add extra depth to it.”
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