3 Ways to Use Up Summer’s Bounty!

zucchiniGot zucchini coming out of your ears? No problem, make a huge platter of Zucchini Carpaccio! Thinly sliced raw zucchini that gets slightly “cooked” by a lemon and olive oil dressing.  I recently brought this to a party on the biggest platter I could find. It looks very impressive, quite the show stopper with all the zucchini slices neatly layered on top of each other. I think I used 5 zucchini  and 1 yellow squash. Try and pick squash that is similar in size, it will visually look better on the platter.
zucchini carpacio I used a mandoline to slice all the squash nice and thin, then shaved Parmigiano Reggiano all over the slices, I added chopped fresh basil, parsley, and a little salt and pepper.party tray When I got to the party I dressed the whole thing with a fresh lemon and olive oil dressing that I had pre-made in a jar and brought along. It was a big hit and a great way to use up my zucchini!fresh corn Whether you grow your own corn or just buy a ton like I do during the summer, this is something you just have to make! Grilled Corn Planks with Creme Fraiche and Tarragon. Three simple ingredients that go so amazing together, we just can’t get enough of it, it’s that good!corn planks Use a good serrated knife and cut off your kernels in a sawing motion to assure nice “planks” of corn.creme fresh Even if you don’t quite care for tarragon, ( I admit I was one of those) I promise you, it makes the whole dish spectacular, I can’t imagine it with out!corn with tarragon I found this in Fine Cooking magazine, here’s the recipe. I did not use the vinegar, but followed everything else exactly.  Hurry and make this while sweet corn is still in abundance!

grilling kale I’m ending this post with kale, Grilled Kale, we grow a ton of it. I’ve froze some, made a bunch of salads, made pesto, but sometimes I just get lazy so I walk out to the garden, pick a gigantic bunch, bring it in the house, wash it and pick the tough stems off then pat dry. Throw the cleaned kale into a huge bowl, drizzle with olive oil and toss until well coated, then pile it all directly on top of the grill.

grilled kale It only takes a few minutes to cook down and you’ll have a large bowl full to do whatever you want with it. It’s a great way to cook up massive amounts and besides, the nice smoky flavor adds another dimension. I like to saute shaved garlic in olive oil, add a pinch of red pepper flakes, pour it over the grilled kale and toss. Finish it by squeezing fresh lemon all over. I’m going to miss all this goodness!

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Comments

  1. All this looks so good. Never thought of grilling kale. Love the zucchini idea. Oh I will miss all the fresh veggies and fruit too.

  2. Denise Lamb says:

    They all looks so good. Unfortunately our
    zucchini is all gone. Will have to try the
    corn dish as soon as I get to the farmstand.

    The kale looks very interesting and I think I
    will try to get some and make this also.

    Great job and everything looks so beautiful.

    Denise

  3. Talk about the Wow factor. I want to fix the corn for my sister. She is a tarragon lover – her favorite. My niece is the zucchini addict.

  4. It’s a shame all these wonderful vegetables come on at the same time. My fridge is busting at the seams. Your veggies are the best, Marie. What a beautiful way to serve zucchini. It makes me want to go out and buy a mandoline.

  5. That all looks soooo delicious! I’m so sorry that the summer is almost over.

  6. We just planted our fall kale, and am hopeful……………what a great idea to freeze it! I will try that.
    Beautiful carpaccio! I hate to see summer produce go. :(

  7. What a fabulous bounty! With recipes like this and food that looks this tempting, everyone will eat his or her vegetables. Your carpaccio is a work of art, Marie. . About the corn and taragon – poor underappreciated tarragon. It seems so many folks are unfamiliar with it. I adore it. It is indeed an excellent mate for corn. Have you ever tried it in a sliced raw mushroom salad? Just slice the small cremini or white button mushrooms very thinly and combine with a classic vinaigrette made with tarragon vinegar and chopped fresh tarragon. It’s wonderful, a perfect dish for a picnic.

    And I love this! We make our kale in the same manner. It is so good, and so good for us. My mom never made kale, and so I came to it as adult. How about you? Did you grow up with it? And your kids – did they enjoy kale? It is quite strongly flavored, and I was wondering if your kids loved it or sort of had to learn to love it. Thanks for a lovely paean to the summer vegetable garden.

  8. You are so creative Marie. I can just imagine the reaction to that beautiful zucchini carpaccio . It’s a work of art. I’ve never eaten corn with creme fraiche, but I love it on other things and with the addition of tarragon, it sounds perfect. It’s an herb I seldom use so I appreciate the tip on using it here. I need to eat more kale too, and you are inspiring me to grill some now.

  9. Marie you still inspire me. I love your fresh cooking.
    Thank you

  10. I’m crazy about all 3 but love the presentation on that carpaccio!

  11. The corn looks absolutely beautiful. How do you keep it from falling through the grates on the grill…or are you using foil? I may just “grill” it in a skillet. The char marks on it is what makes it look so scrumptious! Thank you for sharing this.

  12. wow. zucchini carpaccio. Brilliant!!!

  13. It all looks amazing, I’m practically dribbling! I need to find out if I ca grow kale in Italy…or it I already do under a different name!

  14. What beautiful vegetables! You really know how to use summer’s bounty, Marie. I love the licorice taste of tarragon, especially when paired with fish! I even grow my own in a pot on the patio. Your carpaccio is a work of art!

  15. What an inspiration I have read so many recipes for Kale have never tried it… now youve convinced me too with this one. If you think is great it must be!

  16. I need to try the grilled kale and pesto. I normally dry my extra kale and use it like parsley for the rest of the year. (Small freezer)

  17. How r u freezing it? Can you do the same for chard?

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