Summer tomatoes don’t need much dressing up, but we’ll never say no to goat cheese and fresh basil.
vegetarian
Grilled Summer Vegetables
Marinate ’em and then toss ’em on the grill.
Herbed Mushroom Salad with Parmesan
Toss button and cremini mushrooms in a lemony dressing for a tasty side dish.
Chilled Carrot Soup with Salted Peanuts
This velvety soup has a touch of crunch.
Roasted Fall Vegetable Soup
This hearty soup will warm you up on chilly autumn nights.
Zesty Whole-Grain Salad with Feta
A great option for your next block party.
Pickled Summer Squash
No canner or water bath necessary for this tangy pickled squash that’s the color of sunshine.
Creole Eggplant Casserole
This hearty recipe wasn’t labeled as a casserole when it was published in The State in 1941, but it’s baked in a classic casserole dish and calls for ingredients you’d find in many casseroles, such as diced vegetables, breadcrumbs, and of course, grated cheese.
Roasted Vegetable Salad With Goat Cheese
Round up an array of vegetables in fall colors, then add goat cheese.
