eat your veggies.

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We are in the middle of summer, and in Virginia that means a lot of heat, a lot of humidity, and also a lot of delicious summer vegetables.  Last week my summer bounty included hand-picked green beans, butter lettuce, summer squash, the beets I featured in this post, and teeny tiny potatoes.  Best part?  Each of these required short prep time and ingredients you probably already have in your fridge.  Here’s a quick how to:

For the potatoes:  preheat oven to 425, put the a rimmed baking sheet into the oven while you preheat.  Half the potatoes and toss in olive oil, S+P, and cumin (all ingredients to taste, but if you are a fan of measurements, I would say 1/2 tsp salt, 1/2 tsp pepper, 1 1/2 TBSP olive oil, 1 tsp cumin per pound of potatoes).  Bake for about 25 minutes.

For the squash: cut squash lengthwise into wedges.  Toss in olive oil and salt and pepper, grill on the stove top using a grooved pan (preferably cast iron).  I added a few slices of sweet onion for flavor.

For the beans:  blanch beans in salted boiling water for 3-5 minutes.  Put directly into ice bath.  Sautee garlic (or in my case, garlic scapes) and a swirl of olive oil over medium heat.  Add beans and a squeeze of lemon for five more minutes.

For the salad: I used a homemade mustard vinaigrette, loosely adopted from Frank Stitt.  I macerate a mix (1-2 TBSP)of vinegars (ideally sherry and red wine) with a few thyme sprigs and salt and pepper.  Add a dollop of dijon, whisk in 4 TBSP of olive oil.  For these butter lettuces, I added feta and cherry tomatoes.

For the beets:  I used Greek yogurt instead of sour cream.

Summer perfection!  What are your best easy veggie recipes?

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