Repertoire

Most of us who cook have a rotation of meals we prepare on a fairly regular basis. Our choices can be based on time constraints, ease of preparation, number of folks around the table or simply what is on sale at the local grocery store. Seasonal availability often drives our choices as well. My garden is currently bursting forth so every meal includes a vegetable or two or three. I am not complaining. There is nothing better than a bowl of freshly picked green beans with a little (or a lot) of butter and a sprinkling of salt. Perfection. 

Most fresh vegetables need little intervention to be tasty but a variety of preparations can help avoid vegetable fatigue. Some vegetables lend themselves well to cooking or baking such as the ubiquitous zucchini. If you raise summer squashes you know that it doesn't take long before you are asking the neighbors if they like squash. Sharing is caring. I have several recipes I use to help manage the abundance of  squash. If I want a full meal with them, I make a zucchini dish with ground meat, fresh herbs and Parmesan cheese stuffed into little squash boats. I also like squash sliced thinly pole to pole, brushed with a little olive oil and grilled. Quick and easy. If my squash gets a little larger than I prefer, I slice them into coins, dip them into a beaten egg, roll them in Panko crumbs and saute in oil until golden and tender. Top with Parmesan cheese and they are better than french fries. Almost. I must confess that my all time favorite way to eat summer squash is straight up boiled until very tender, excess water drained off and a generous amount of butter added. Finish with salt and plenty of black pepper. My mother often prepared squash this way and I never tire of it.

Cucumbers are best just as they are, crisp and cooling but a few adjustments can be made for a little variety.  I often make a quick dressing of a little mayo, salt and a pinch of sugar. Great with any meal. Recently, I tried a recipe for smashed cucumbers with an Asian style dressing. It was an interesting change of pace but I am not sure it will be added to my regular repertoire. If you are facing down more cukes than you can eat and your neighbors are starting to avoid you, they can also be made into delicious refrigerator pickles (the cucumbers, not the neighbors). No canning necessary and pickles last a long time in the fridge. 

And then there is the tomato. A sublime gift from God, for sure. The first bite of a vine-ripened, freshly picked tomato wipes away the memory of all the sad, tasteless tomatoes eaten throughout the majority of the year in the upper plains. A plate of sliced tomatoes is good enough for any meal but the addition of bacon, lettuce and toasted bread doesn't hurt either. Chopped tomatoes, onions, fresh garden peppers, lime juice and cilantro make an unbeatable salsa. And tacos have an elevated level of taste when the tomatoes are fresh and juicy. 

I hope your meal repertoire includes plenty of garden fresh vegetables this summer. 'Tis the season.