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The Cookstr Weekly: Corn, Tomatoes & Summer Squash

August 14, 2012

As August rolls around, we want to take full advantage of summer’s bounty and cook with the glut of ripe tomatoes, fresh corn and succulent summer squash that won’t come around again for another year. These recipes suggest inventive uses for veggies, from stuffed tomatoes to corn pudding and zucchini cupcakes – not to mention pastas, risottos and main-course salads that make use of all the season’s greatest hits. Check out the Eat Well Guide, a resource for finding local produce at farmers’ markets near you. This simple recipe by James Peterson for Pan-Fried Sage-Scented Zucchini Pancakes includes just a few ingredients, focusing on the flavors of fresh zucchini and chopped sage leaves. Crispy and savory, they also work as a vegetarian burger substitute!

More Recipes from Cookstr:

“The subtle, citrusy scent of lemongrass, the bittersweet flavor of caramel, and the heat of red chilies marry very well in this popular Vietnamese chicken dish. Every Vietnamese cook has his or her own recipe-this version comes from Huong Thu Nguyen, who ran a Vietnamese restaurant in Denville, New Jersey, in the 1980s. Even now that she has retired to Hawaii’s Big Island, this is still a core dish in her kitchen. “It takes awhile to make good caramel sauce without burning it,” she notes. So keep practicing! You may be tempted to use chicken breasts instead of thighs as well as remove the skin. Please don’t. Thigh meat is juicier and more succulent and the skin has tons of flavor, all of which add to this delightful dish. Serve with freshly steamed rice.” 

 – Patricia Tanumihardja

“I first heard about chickpea poppers from my friend Chasity Santoro, a fellow mom at my kids’ school who shares my passion for feeding her kids healthy food. I’d never thought to bake chickpeas with Indian spices because I was so used to making them into a chana masala dish. The first time I made these, my kids went utterly crazy, not only gorging themselves on them that night, but also asking me to put them in their lunch boxes the next day. I now make a batch and set it aside for quick snacks, as a substitute for croutons on my salad, and as a nice addition to soups. The best is watching the kids in front of the television popping these into their mouths instead of chips and junk food.” 
– Anupy Singla
One Comment leave one →
  1. August 29, 2012 8:49 am

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    Amazing blog!

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