Eating summer produce in all kinds of ways


We had an odd little lunch today:

That’s bruschetta on the left (tomatoes, parsley, onion, garlic, parmesan, lots of olive oil) and potato salad on the right (with celery, capers, red onion, pickles, red pepper).

Eating at this time of year is a little funny. We’re absolutely rolling in produce. At the same time, it’s often so hot we don’t feel like cooking. And the same ingredients seem to be around day after day, requiring ninja meal planning to keep things interesting (though, of course, just eating sliced tomatoes for two months straight isn’t such a bad fate.) Here are some of our recent solutions to the puzzle:

–Omelets with homemade pesto and tomatoes.

Tomato and eggplant stew, topped with feta and served with corn on the cob.

Carrot salad.

–A Greek salad that absolutely killed (big chunks of tomato and cucumber, red onion, more of that feta cheese, Kalamata olives, balsamic vinaigrette, fresh oregano).

–Pasta with (again) pesto, summer squash and small tomatoes.

On the hottest days we’ve just sliced up the tomatoes and cukes, maybe hard-boiled an egg or two, and torn off chunks of good bread. This we eat in front of the fan. As long as there’s bread in the house (or, in a pinch, couscous), we can feed ourselves with little or no use of the stove.

How are you eating all these local summer veggies?