kimwhitman

Prep & Cooking Overview Prep time: 10 minutes Cook time: 10 minutes Yield: 8–10 servings Ingredients 3 cups sweet corn kernels (fresh sheared off the cob works best, but thawed frozen sweet corn works great too) 1 tbsp unsalted butter 8 oz cream cheese, softened to room temperature 1/2 cup sour cream (or mayonnaise) 1 1/2 cups sharp cheddar or pepper jack cheese, shredded 1 jalapeño, finely diced (remove seeds for lower heat) 1/2 cup red onion, finely diced 1/2 tsp chili powder 1/2 tsp garlic powder 1/2 tsp smoked paprika 1/2 tsp kosher salt 2 scallions, sliced (for garnish)

Celebrate the flavors of summer with this savory tomato galette. Juicy garden tomatoes are layered over a creamy herb cheese filling and wrapped in a flaky, golden crust. It's perfect for lunch, dinner, or served alongside a fresh green salad. Ingredients For the Galette 1 refrigerated pie crust (or homemade pie dough) 3–4 medium tomatoes, sliced ¼-inch thick 1 teaspoon salt 1 cup ricotta cheese ¼ cup grated Parmesan cheese 2 ounces cream cheese, softened 1 garlic clove, minced 1 tablespoon fresh basil, chopped 1 tablespoon fresh chives, chopped 1 teaspoon fresh thyme leaves 1 teaspoon lemon zest ½ teaspoon

A refreshing, creamy soup that's perfect for hot summer days. This no-cook recipe comes together in just 10 minutes and is a wonderful way to use fresh garden cucumbers. Ingredients 3 medium pickling cucumbers (or 2 large slicing cucumbers), peeled if desired and roughly chopped 1½ cups plain Greek yogurt ½ cup sour cream 2 tablespoons fresh lemon juice 2 garlic cloves, minced 2 tablespoons fresh dill, chopped 2 tablespoons fresh chives, chopped 2 tablespoons fresh parsley, chopped 2 tablespoons extra virgin olive oil ¼ teaspoon sea salt, plus more to taste ¼ teaspoon black pepper ¼ cup cold water

This one-pan meal is packed with fresh summer vegetables and comes together in about 30 minutes. Sweet corn, zucchini, and juicy tomatoes pair perfectly with seasoned chicken for an easy weeknight dinner. Ingredients 2 tablespoons olive oil, divided 1½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces Salt and black pepper, to taste 1 teaspoon garlic powder 1 teaspoon paprika 4 ears fresh sweet corn, kernels removed (about 3 cups) 1 medium zucchini, diced 1 pint cherry tomatoes, halved ½ small onion, diced 2 cloves garlic, minced 1 teaspoon Italian seasoning ¼ cup chicken broth ¼ cup

If you thought squash blossoms were only meant for light, airy ricotta fillings, think again. Today, we are taking this delicate summer garden staple and giving it a rich, hearty twist that will completely steal the show at your next backyard cookout. These Italian Sausage Stuffed Squash Blossoms balance the delicate, slightly sweet flavor of the zucchini flowers with a savory, cheesy, herb-packed filling. Baked until bubbly and topped with a golden panko crunch, they are the ultimate farm-to-table appetizer. The Farm-Fresh Twist Make it your own: If you raise your own livestock or shop local, this recipe shines

If you’ve ever wandered through a farmers' market in mid-summer or tended to your own backyard garden, you’ve probably spotted them: those vibrant, golden-orange zucchini and squash flowers. While they look like pure garden art, they are actually one of the culinary world's best-kept summer secrets. Stuffed with a savory, herbaceous ricotta blend and cooked to perfection, Stuffed Squash Blossoms are the ultimate seasonal delicacy. They taste like a cross between a gourmet Italian appetizer and a warm summer breeze. Here is everything you need to know to bring this elegant dish to your own kitchen table. The Pro-Gardener’s Secret

This classic Provencal-style gratin layers vibrant summer squash and ripe tomatoes, all held together by a rich, garlic-infused custard and finished with a crunchy, cheesy topping. It’s light yet satisfying, and a perfect side for grilled meats. Yields: 6-8 servings Prep time: 30 minutes Bake time: 45-55 minutes Ingredients 2 lbs large zucchini (about 3-4 medium), sliced uniformly 1/4-inch thick 2 lbs ripe Roma or beefsteak tomatoes (about 4-5 medium), sliced uniformly 1/4-inch thick 1 large yellow onion, halved and thinly sliced 3 cloves garlic, minced 2 tablespoons olive oil, divided, plus extra for greasing 1 tablespoon fresh thyme leaves

Cool, refreshing, and bursting with fresh summer flavor, this Strawberry Cilantro Lime Agua Fresca is the perfect way to stay hydrated on a warm day. Sweet strawberries, bright lime juice, and a hint of fresh cilantro create a unique and delicious drink that's ideal for backyard gatherings, gardening breaks, or relaxing on the patio. Why You'll Love This Recipe Light and naturally refreshing Easy to make with simple ingredients Customizable sweetness A great way to use fresh summer strawberries Ingredients 2 cups strawberries, hulled ¼ cup fresh cilantro leaves Juice of 2 limes 4 cups cold water, divided 2–4 tablespoons

If you're looking for an easy way to preserve garlic scapes, these quick refrigerator pickles are a great place to start. Crisp, tangy, and packed with mild garlic flavor, they're perfect for snacking, adding to charcuterie boards, or serving alongside sandwiches and burgers. Why You'll Love This Recipe Simple 4-ingredient brine No canning required Ready in just 24 hours A delicious way to use fresh garlic scapes Ingredients 10–12 garlic scapes, cut into 3-inch pieces 1 cup vinegar 1 cup water 1 tablespoon salt 1 tablespoon sugar Instructions Step 1: Pack the Jar Place the garlic scape pieces into a

New to cooking with garlic scapes? This simple stir fry is one of the easiest and most delicious ways to enjoy them. Tender-crisp and lightly seasoned, garlic scapes have a flavor that falls somewhere between garlic, onions, and green beans. Why You'll Love This Recipe Beginner-friendly Quick and easy Highlights the natural flavor of garlic scapes Great side dish for almost any meal Ingredients 8–10 garlic scapes, cut into 2-inch pieces 1 tablespoon olive oil Salt and pepper, to taste Instructions Step 1: Heat the Oil Warm the olive oil in a large skillet over medium heat. Step 2: Sauté