5 Tips for Grilling the Best Vegetables Ever — Tips from The Kitchn

Depending on how they're prepared, grilled vegetables can be tender and succulent, or unevenly cooked and charred. Add some color to your grilled menu and avoid disappointment with these five vegetable grilling hints!


Recipe: Summer Squash Shakshuka with Baked Eggs — Recipes from The Kitchn

It's that squash-y time of year, when gardens, CSA boxes, and market baskets overflow with zucchini, crooknecks, pattypans, and more. Whether you have one variety or three, here's a great way to eat a bunch of squash – plus summer tomatoes, basil, and a handful of eggs. It's a riff on classic shakshuka, and it's perfect for breakfast, brunch, or even dinner.


How To Make Zucchini Bread — Cooking Lessons from The Kitchn

I'm pretty sure that zucchini bread is the whole reason zucchini exists. How else would we get to make a tender, rich, and ever-so-slightly sweet cake like this and still be able to call it healthy?


The Vegetable Butcher’s Favorite Tool for Ribbons and Noodles — The Vegetable Butcher

There aren't many single-function kitchen tools that I can get behind. Do we really need a jalapeño corer and an avocado cuber? I'll admit I do love a strawberry huller and a citrus squeezer, but generally these types of products are fun at first use, then end up collecting dust and making clutter in my kitchen. My knives or my hands alone end up doing all the work.

There is one seemingly gimmicky tool in my kit that I absolutely adore and highly recommend; a handy little number: the julienne peeler.


Recipe: Esquites (Mexican Corn Salad) — Quick and Easy Weeknight Sides

(Image credit: Joe Lingeman)

Now that we're entering the height of sweet corn season, you're going to want to keep this salad on repeat in your meal plan rotation and make it your go-to dish for picnics, pool parties, and potlucks. Crisp, sweet kernels are charred on the stovetop, then partnered with a slew of ingredients for a salad that's just the right balance of smoky, spicy, and tangy flavors. Serve it warm, chilled, or at room temperature, it's up to you, and totally delicious in every form.


Recipe: Kohlrabi and Carrot Slaw — Recipes from The Kitchn

With winter out of the way, one vegetable I've been seeing in abundance at Bay Area farmers markets is the sputnik-like vegetable with the funny name, kohlrabi. Eaten raw, it's fresh, crisp, and the ideal ingredient for a summer slaw.


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