
photograph by Matt Hulsman
RECIPE BY COMMUNITY COOKBOOK SERIES
This fresh cucumber salad will make a great addition to any summertime meal.
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photograph by Matt Hulsman
RECIPE BY LYNN WELLS
In North Carolina, those who know know that the best hot dogs come loaded with chili, slaw, and yellow mustard.
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photograph by Matt Hulsman
RECIPE BY LYNN WELLS
Using zucchini as a vessel for spicy sausage and melted cheese might be the best way to eat your vegetables, and the recipe couldn’t be easier.
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photograph by Amy Brinkley
RECIPE BY AMY BRINKLEY
Whip some up at an outdoor get-together.
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photograph by Matt Hulsman
RECIPE BY LYNN WELLS
Marinate ’em and then toss ’em on the grill.
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photograph by Matt Hulsman
RECIPE BY COMMUNITY COOKBOOK SERIES
Tired of pumpkin? Try this Lumbee squash pie recipe for something different.
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photograph by Matt Hulsman
RECIPE BY LYNN WELLS
Growing up, recipe developer Lynn Wells remembers her dad cooking barbecue chicken over his Weber grill, patiently waiting for the just-right temperature and dousing the chicken in his signature sauce.
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photograph by Matt Hulsman
RECIPE BY LYNN WELLS
If you’ve never tried baking with zucchini before, we highly recommend it — it keeps these warm, spiced, and nutty bars especially moist and gives them a hearty texture. Plus, the addition of zucchini is bound to make you feel less guilty about having more than one.
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photograph by Matt Hulsman
RECIPE BY LYNN WELLS
Baked with a crumbly cornbread topping, this decadent squash casserole is a people-pleasing way to use up summer squash.
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photograph by Tim Robison
RECIPE BY CROOK’S CORNER
A recipe created “almost by accident” turns into a sensation.
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photograph by Matt Hulsman
RECIPE BY LYNN WELLS
These fritters aren’t exclusive to summer — they are delicious with fresh squash from your local farmers market, but can be made year-round with squash from the grocery store. And trust us, you will want to make these year-round.
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