Though the calendar may say September, the recent warm weather has the gardens thinking it’s still high summer as they continue to produce favorites like heirloom tomatoes, grilling peppers and zucchini, as well as crisp salad greens, edible flowers and more. Break out the grill for one last cookout this week with a lineup starring our house-blend dry grill rub and a mixed vegetable frittata to serve alongside—uncork a bottle of Rosé wine, slice up some Pomodoro bread and toast to lingering summer.
Here are a few recipe ideas for the week:
Zucchini Ribbons with Lemon & Basil
This incredibly fresh side from Alice Waters’ Art of Simple Food II is seasoned with just the right amount of fragrant basil and zesty lemon.
Grilled Peppers & Zucchini
Serve these classic grilled vegetables from Domenica Marchetti’s The Glorious Vegetables of Italy atop warm Pomodoro bread.
Green Beans & Herbs
These tender-crisp beans are accented with a medley of fresh herbs and butter.
Roasted Heirloom Tomatoes
As good as heirloom tomatoes are fresh, roasting them concentrates their flavor even more!
Heirloom Tomato & Herb Salad
A simple drizzle of oil and vinegar allows the natural tomato flavors to shine in this recipe from Martha Stewart.
Sweet Onion Confit
This buttery-sweet topping is wonderful in sandwiches or even atop pizza!