I really love, love what I have thought of as my best green bean dish, which is Lemon Green Beans. There’s little to it and I make this A LOT. It’s probably my most used “recipe” because people memorize it at my dinner table: “Cooked green beans stirred up with lots of salt, pepper, and grated lemon rind with a little crushed red pepper and olive oil.” Great summer snack, too. I just leave a bowl on the counter. Keeps me from raiding the chips. Sometimes. ALL ABOUT COOKING GREEN BEANS HERE.
This time of the year it’s tempting to fast forward and begin a bit of food talk about autumn roasted vegetables, spiked hot chocolate, chili, or pumpkin bread. My blogging friend Lydia Walshin reminded me of this today. But out west and up high (and elsewhere, too) where the vegetables are just now thinking about coming in –if they come in at all– we’re loving the lush summer extravaganza of corn, tomatoes, zucchini, yellow squash, eggplant, beans, cucumbers, and sweet bell peppers to name just a few. It’s still summer; my tomatoes are just beginning to ripen. I’m eating Colorado peaches for breakfast, lunch and dinner. The best corn of the year just arrived in the grocery this week. And you’re trying to figure out what to do with all that squash, right?
(Above: “Fried Egg Skillet with Zucchini and Salsa” — a one-dish breakfast, lunch or dinner. Just sauté the zucchini and onions, break the eggs on top, cover, and cook until the eggs are just how you like them.)
Zucchini might be my favorite vegetable; I eat is several times a week year-round– often for breakfast in my egg-white omelet or even stuffed into a sautéed veggie wrap. This post highlights my own favorite zucchini recipes from the last few years. I’ll probably include a few with yellow squash, which are just as prolific and delectable. If there are photos you can’t abide, know that I KNOW they need to be redone and smile at them for me. In the meantime, eat zucchini! (By the way, said friend Lydia has published a lovely, quick book all about lovely ways to cook zucchini. Check it out here.).
Here we go, beginning with morningish meals, including the one above at top: