There’s no doubt that this time of year is full of amazing produce. But if you’ve been sticking to the same few recipes—we get it!—it might be time to try something new.
And you can find plenty of that in chef Steven Satterfield’s most recent cookbook, Vegetable Revelations. Featuring 150 recipes—that includes breakfast and dessert options, too—the James Beard award-winner, who also owns the Atlanta-based restaurant Miller Union, truly centers veggies, showing you how to do the same.
Want a sample? Here are three summer-ready recipes to try now:
-
Watermelon with Tamarind and Labneh Recipe
Makes 4 to 6 servings Around the time that we added a tiny pool onto the deck of our Atlanta home, I was experimenting with different ways to serve watermelon. I had gone to the Israeli market earlier in the week and found a bunch of tasty ingredients to play around with, so I threw…
-
Froth Cucumber Limeade Recipe
Makes 6 to 8 servings If cucumbers are left unattended in the garden they can grow longer than expected and result in thicker skins or pithy seeds. If this happens, don’t fret. You can peel the skins and scrape the seeds to make this refreshing cooler, or just grate some whole cucumber and start from…
-
Cherry Tomato Crostata Recipe
Makes 6 servings Tomato tart is a summertime favorite. Cherry tomatoes work well because they give off less water and keep the crust crisp, while tomato jam brings a concentrated tomato layer at the base of the tart and absorbs those bubbling tomato juices as it bakes. A drizzle of honey heightens the sweetness. INGREDIENTS…
