Grilled Vegetable Frittata from This Mess is Ours: I love a good frittata. They’re easy to make, hearty, and serve as a great basis for whatever seasonal produce I have on hand. Feel free to adapt this Grilled Vegetable Frittata any way you like: Add more vegetables, sub gruyere or goat cheese for the pepper jack, and use whatever herbs you have on hand (well, maybe not mint). It’s sure to be a quick and easy weeknight meal!
Independence Day Feast from Edible Baja Arizona: May I make a suggestion? Leave the processed meat at the grocery store and celebrate Independence Day with local, seasonal food. I’ve put together a list of 20 summery drinks, appetizers, main dishes, sides, and desserts that are guaranteed to make you forget about hot dogs and soda.
Zucchini Grilled Cheese from Smitten Kitchen: This is one of those great recipes that you can use to “hide” vegetables. Combine grated zucchini (which is essentially flavorless, and thus can be sneaked into cake, disguised as noodles, and hidden in grilled cheese without so much as a second thought) with three different types of cheese, stuff it between two slices of good bread, grill it in a hot pan, and you have dinner for both zucchini lovers and despisers alike. (Pssst: Serve it with my favorite tomato soup.)
Zucchini and Quelite-Pecan Pesto Linguine from Edible Baja Arizona: Speaking of zucchini, here’s another great way to use it: Zucchini and Quelite-Pecan Pesto Linguine. Thinly shaved zucchini is tossed with linguini in a garlicky, creamy basil-quelite pesto. Best enjoyed with a glass of cold, crisp white wine.