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How the heck do you DO that?

Delicious ways to use your fresh produce

August 5, 2011
By EMILY DOMINICI , Times Leader

Harvest time is in full swing.

Tomatoes, cucumbers, zucchini, and corn - when in season, nature's bounty yields many fresh and delicious culinary opportunities.

Whether you have a garden of your own or you load up on locally grown goodies at your local farmers market, there are plenty tasty ways to prepare the harvested goods.

These tasty recipes from are sure to be a wonderful addition to any late summer meal.

Tomato, Cucumber and Red Onion Salad with Mint


2 large cucumbers - halved legnthwise, seeded and sliced

1/3 cup red wine vinegar

1 tablespoon granulated no calorie sweetener

1 teaspoon salt

3 large tomatoes, seeded and coarsely chopped

2/3 cup coarsely chopped red onion

1/2 cup chopped fresh mint leaves

3 tablespoons olive oil

salt and pepper to taste


1. In large bowl, toss together the cucumbers, vinegar, sweetener and salt. Let stand at room temperature for one hour, stirring occasionally.

2. Add tomatoes, onion, mint and oil to cucumbers and toss to blend. Season to taste with salt and pepper.

Corn Off the Cob Salad


6 ears corn, husked and cleaned

3 tablespoons melted butter

1/3 cup fresh lime juice

1/2 red bell pepper, diced

4 sun-dried tomatoes (not packed in oil), snipped into small pieces

1 tablespoon (or to taste) kosher salt

1 teaspoon cracked black pepper

2 tablespoons chopped fresh parsley

2 tablespoons garlic powder


1. Preheat outdoor grill for medium-high heat.

2. Grill corn on preheated grill until kernels are tender and have browned in spots, about 8 minutes. Set aside until cool enough to handle.

3. Whisk together the melted butter and lime juice in a large bowl. Slice the kernels off of the corn and place into the bowl along with the red pepper and sun-dried tomatoes. Season with salt, pepper, parsley and garlic powder. Toss until well combined.

Zucchini Souffle


1 cup flour

1 teaspoon baking powder

4 eggs

1/2 cup vegetable oil

1 onion chopped

2 pounds zucchini, peeled and diced

salt and pepper to taste


chopped fresh parsley


1. Preheat the oven to 350 degrees.

2. Sift flour and baking powder together into a bowl. Lightly beat eggs and mix them into the flour with the oil. Stir in the onion and zucchini and season with salt and pepper. Pour mixture into a well-greases 9x13 inch baking dish and sprinkle with paprika and parsley.

3. Bake in preheated oven for one hour.

And finally, a special recipe from my personal recipe box:

Zucchini Muffins


3 cups flour

11/2 cup sugar

2 teaspoons soda

2 teaspoons cinnamon

1 teaspoon salt

2 cups grated zucchini

1/2 cup chopped pecans

1 cup oil

1/2 cup milk

2 teaspoons vanilla

2 eggs


1. Combine dry ingredients.

2. Add zucchini and nuts, mix until well coated.

3. Whisk together liquids, then add to flour mixture.

4. Stir by hand until blended.

5. Bake at 350 degrees for 25 minutes.



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