Swiss Chard Spring Rolls from Edible Baja Arizona: These Swiss Chard Spring Rolls are perfect for those warm Baja Arizona nights when turning on the oven is simply not an option. Fill your large leafy Swiss chard leaves with with some leftover grains (may I suggest farro, rice, or quinoa?) and crunchy raw veggies and roll them up like spring rolls. Then, dip ’em in some peanut ginger dressing for some extra flavor and call it a night!
Image credit: Shelby Thompson
Spicy Maple Grilled Chicken Sandwiches with Smoky Bacon Corn from Half Baked Harvest: Can we all just agree that sweet corn is one of the best things about summer? My favorite heirloom variety is called “Peaches and Cream” and it’s just as sweet as it sounds. Although it’s perfectly wonderful right off the cob, I certainly wouldn’t mind having it piled high on a smokey BBQ chicken sandwich with some local zucchini on the side!
Image credit: Tieghan Gerard
Grilled Corn Summer Panzanella Salad from Edible Baja Arizona: Speaking of corn, have you had it in panzanella (a.k.a. bread salad, a.k.a. the best kind of salad)? This Grilled Corn Summer Panzanella Salad is bursting with summer’s best produce: cherry tomatoes, cucumbers, corn, peppers, and basil. Then, it’s tossed in a zippy vinaigrette so that the cubes of toasty bread can soak up all the flavor. My advice? Start making panzanella and don’t ever look back.
Image credit: Isadora Lassance
Fettuccine With Zucchini from NYT Cooking: We’re already seeing an abundance of summer squash at our local CSA and farmers’ markets. Use them for good in this easy Fettuccine With Zucchini, which mingles farm fresh veggies with rich pine nuts and everybody’s favorite carb: pasta.
Image credit: Michael Kraus
Grilled Chop Salad from Edible Baja Arizona: In my book, salads aren’t for getting that summer beach bod (after all, there’s no beach in Arizona). Salads are for truly tasting the freshest seasonal produce available. This Grilled Chop Salad, with over eight different vegetables, does just that.