33 Delicious Ways To Use Up Your Summer Vegetables

    Before you get buried under the pile of zucchini and Swiss chard that magically regenerates on your counter.

    1. Grilled Radishes with Brown Butter, Thyme, and Sea Salt

    2. Zucchini Fritters

    3. Mexican Corn Dip

    4. Tangy Tex-Mex Bell Pepper Slaw

    5. Greek Green Bean Salad

    6. Grilled Potatoes with Garlic Scapes

    7. Baked Parmesan Zucchini

    8. Low-Carb Chicken and Poblano Enchiladas

    9. Green Bean Bacon Bundles

    10. Quinoa-Stuffed Peppers

    11. 30-Minute Fresh Tomato Sauce

    12. Cucumber-Feta Toasts

    13. Spicy Swiss Chard Chips

    14. Garlic Parmesan Yellow Squash Chips

    15. Beet Ice Cream with Mascarpone, Orange Zest, and Poppy Seeds

    16. Cucumber and Mint Sorbet

    17. Beet Bread with Cream Cheese and Dill Swirl

    18. Chocolate Zucchini Cake with Brown Sugar Streusel

    19. Strawberry, Pineapple, and Kale Smoothie

    20. Sweet Corn Bacon Ice Cream with Cacao Nibs

    21. Vegan Chocolate Eggplant Heartache Cake

    22. Corn Ice Cream Shortcakes with Blueberry Compote

    23. Zucchini Banana Bread

    24. Peanut Butter Cup Smoothie

    25. Blueberry Kale Popsicles

    26. Cucumber-Lime Paletas

    27. Slow-Roasted Tomatoes Preserved in Olive Oil

    28. Corn Relish

    29. Pickled Garlic Scapes

    30. Sweet and Spicy Zucchini Relish

    31. Garlic Scape and Almond Pesto

    32. Easy Pickled Radishes and Green Beans

    The crunchiest pickles around. Recipe here.

    33. Beet and Cabbage Sauerkraut