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Recipes Filled with Summer Freshness

Are you looking for ways to use up all those wonderful vegetables from the garden? Here are two easy recipes packed with summer goodness!

Grilled Corn Avocado and Tomato Salad


2 ears corn on the cob.

2 tbsp. chopped cilantro

1 avocado, diced

2 cups cherry or grape tomatoes, halved

2 tbsp. lime juice

3 tbsp. vegetable oil

1 tbsp. honey

1 clove garlic, minced

black pepper


cayenne pepper


Grill two ears of corn for 10 minutes, cut corn from cob and scrape husk for juices then let cool.

Chop 2 tbsp of cilantro, dice one avocado, and halve two cups of grape or cherry tomatoes. Add to corn and mix together.

In a separate bowl mix 2 tbsp lime juice, 3 tbsp vegetable oil, 1 tbsp honey, 1 clove minced garlic, and a dash of salt, black pepper, and cayenne pepper. Add to corn, avocado, and tomatoes. Mix well.



2 cups diced tomatoes, with juices

1 (15 oz) cans unsalted chickpeas

1 ½ tbsp olive oil

1 tbsp minced garlic

1 cup chopped red onion

1 large zucchini cut into 1 in. pieces

1 large yellow squash cut into 1 in. pieces

1 tbsp red wine vinegar

½ tsp smoked paprika

½ tsp black pepper

1 tsp salt

2 tbsp fresh basil (Optional)

Drain the tomatoes. and reserve the liquid. Combine the reserved liquid, tomatoes, and chickpeas in one bowl.

Heat 1 tbsp oil in a skillet over medium high heat and lightly sauté the red onion (about 2 min). Add in the zucchini, squash, garlic, and salt; sauté for 7-8 minutes, or until tender.

Add the tomato/chickpea mixture and remaining ½ tsp salt. Cover and cook for 5 min.

Take off the cover and stir in vinegar, paprika, and black pepper.

Add fresh basil leaves when serving (optional).

Nothing tastes as good as summer! Enjoy!

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