5 Must-Try Summer Vegetable Recipes

Local chefs share their favorite recipes to make use of delicious in-season produce.

by

The summer might be slowly coming to a close, but chances are the shelves at your local grocery store are still stocked with fresh and delicious seasonal produce. 

Rather than letting it go to waste, put your cooking skills to the test and try your hand at a new recipe! We asked a few local chefs to share their favorite ways to spruce up summer vegetables. From sweet corn pudding and squash casserole to eggplant caponata and mushroom tacos, here are a few simple yet delicious recipes to recreate before the season is over. 

Squash Casserole

Courtesy of Chef Matt Bell, Gray & Dudley | Serves 4

Ingredients: 

  •  4-5 summer squash
  • 2 small garden onions, thinly sliced
  • 8 sprigs fresh thyme, 4 whole, 4 with leaves removed and stems discarded
  • 1 cup crème fraîche
  • 2 cloves of garlic, one thinly sliced, one whole
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon fresh chives, thinly sliced
  • 4 tablespoons olive oil
  • 1 lemon zested

Directions: Preheat oven to 325 degrees.In a small non-stick sauté pan, over medium heat, melt one tablespoon butter. Once butter is foamy, add panko breadcrumbs and whole garlic clove. Stir frequently until breadcrumbs are toasty and lightly browned. Remove from heat and stir in a pinch of kosher salt, chopped parsley, chives, and thyme leaves (save your whole sprigs of thyme for later). Set breadcrumbs aside and wipe pan clean.

In a large sauté pan, over medium-high heat, add 3 tablespoons olive oil. When the oil is shimmering, add sliced squash to pan. Sauté, stirring frequently, until squash begins to soften, about three minutes. Add your sliced onions and four whole sprigs of thyme to the pan and continue to cook for another 3 to 5 minutes. Remove to a bowl and let cool slightly. Season with salt, pepper, add sliced garlic, and crème fraîche.

Place in shallow baking dish or 9 inch cast iron skillet. Top with breadcrumbs and bake for 16-19 minutes until nicely browned.

Sweet Corn Pudding

Courtesy of Chef Ryan McKeown, STK Steakhouse | Serves 4-6

Ingredients: 

  • 8 oz. half and half 
  • 3 tablespoons butter 
  • 3.5 tablespoons corn puree 
  • 2.5 tablespoons sugar 
  • 1.5 tablespoons cornmeal - fine 
  • 8 oz. liter fresh corn kernels 

Directions: Sauté the corn kernels drained in the butter without coloration and season with salt. In a large pot, bring the half and half to a boil under a slow fire whisking often to avoid burning the bottom of the pan. Add the sautéed corn to the half and half and bring back to a light boil. Whisk-in the corn puree and sugar to the half and half mix. Once this mixture returns to a light boil, whisk in the cornmeal. Continue to cook over medium heat until the corn pudding thickens. Do not stop whisking and keep the fire low to avoid attaching at the bottom of the pan. Season with salt to flavor. Garnish with brown butter and chive

Eggplant Caponata

Courtesy of Chef Matt Bolus, The 404 Kitchen | Serves 4

Ingredients: 

  • 2 lb. eggplant, peeled and cut into ¾ inch cubes
  • 1 cup extra virgin olive oil
  • 1 ea. large onion, diced
  • 1 ½ qt. tomatoes, diced
  • ½ cup olives, chopped
  • 4 tbsp. capers, chopped
  • 4 ea. cloves garlic, small dice
  • 6 ea. boquerones, chopped
  • 1 tsp. red pepper flakes
  • ½ cup red wine vinegar
  • ½ cup golden raisins
  • Salt and pepper to taste
  • 12 oz. can tomato paste

Directions: Add cubed eggplant to bowl and salt. Sear eggplant in its own pan. In a flat-bottomed, non-reactive pot, add olive oil and garlic to infuse. Add onion and red pepper flakes and continue to sauté, being careful not to burn garlic. Deglaze with vinegar. Add tomato paste and cook for 2 minutes. Add boquerones, olives, and raisins. Cook for 5 minutes. Add tomatoes. Cook for 10-15 more minutes. Add eggplant at very end, stirring gently. Taste and season accordingly. Cool and store cold.

Tomato Watermelon Salad

Courtesy of Chef Tony Galzin, Nicky's Coal Fired | Serves 2

Ingredients: 

  • 1 cup large diced seedless sugar baby watermelon
  • 1 cup large diced heirloom tomatoes
  • 1/4 cup thinly sliced cucumbers
  • 1/4 cup shaved red onion
  • several leaves of fresh mint and basil

For the vinaigrette:

  • 1 small shallot minced
  • 3 tablespoons champagne or white wine vinegar
  • 1/4 cup high quality olive oil
  • 1 teaspoon dijon mustard
  • 1 teaspoon sugar

Directions: Whisk together with the dijon, sugar, and vinegar. Stream in the oil while whisking to emulsify the vinaigrette. Stir in the shallots. Combine the tomatoes, watermelon, cucumbers, and red onions in a mixing bowl. Dress with the vinaigrette to your preference, and season with salt and pepper. Garnish with torn pieces of fresh basil and mint.

Grilled Portabella Tacos with Green Scallion Salsa and Refried Black Beans

Courtesy of Chef David Harris, Butchertown Hall | Makes 6-8 tacos

Grilled Portabella Ingredients: 

  • 1 lb. baby portabella's
  • 3 tablespoons canola oil
  • 3 tablespoons apple cider vinegar
  • 3 garlic cloves, minced
  • 1 tablespoon thyme, finely chopped
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Directions: Clean and de-stem the mushrooms. Mix all other ingredients together and toss mushrooms in it. Grill over fire (a grill basket is recommended for ease)

Refried Black Bean Ingredients: 

  • 12 oz. can black beans
  • 1/2 yellow onion, finely diced
  • 1 jalapeno, finely diced
  • 3 garlic cloves, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon brown sugar
  • 1 lime, juiced
  • 1/4 cup vegetable stock
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 tablespoon canola oil
  • Salt to taste

Directions: In a large stockpot, add oil, onion, jalapeno, garlic, and ginger. Cook over medium-low heat until onions are translucent. Add beans, sugar, spices, and lime juice. Cook on medium-high heat, stirring often for 10-15 minutes. Add in veggie stock and bring to a rapid simmer, continuing to stir. Some of the liquid should start to cook out. Pulse with a stick blender and continue to cook out the liquid until the desired consistency is reached. Salt to taste.

Scallion Salsa Ingredients: 

  • 1 bunch green onions
  • 1/2 bunch parsley
  • 1/2 bunch cilantro
  • 1/2 yellow onion
  • 2 tablespoons olive oil
  • 1 lime, juiced
  • Salt and pepper to taste

Directions: Finely dice yellow onion. Finely chop parsley, cilantro and green onion. Mix all ingredients.

Assembly: Add grilled portobella and refried black beans to corn or flour tortillas. Top with scallion salsa.