Nibbi's Kitchen has revived and updated that wonderful Southern tradition, pimento cheese, above. There's even a jalape˝o version, if you like it spicy.
Have waaaaay too many zucchinis? Try this sophisticated Zucchini Soup recipe, above, developed by Chef John Ash for Redwood Hill Farm.
Roasting vegetables brings out their sweetness. For veggie perfection, above, drizzle over them either Stella Cadente Olive Oil Basil Olive Oil or Rosemary Olive Oil.
Dress up and spice up summer squash with almonds, Parmesan cheese, and Mango Pineapple Pepper Sauce from Arawak Farm for Summer Squash SautÚ, above.
Got lots and lots of cherry tomatoes? They make this Navy Bean Salad, above, look so pretty. And it's Jimtown Store's Chopped Olive Spread that makes it so tasty.
Pork pairs so well with fruit, especially peaches. Make these Pork and Peach Skewers, above, slathered with Tailgate Bloody Mary Sauce>, made by Cathy's Sassy Sauce.
Make Garden Pizza, above, with the 15" flatbread from Valley Lahvosh. Top it with all your favorite veggies.
Quinoa can make Stuffed Bell Peppers Mediterranean, above, a vegetarian main dish. Mooney Farms Sun Dried Tomatoes in Olvie Oil give the dish a satisfying, rich flavor.
Engage Organics's recipe for Raspberry Blueberry Smoothies, below, makes a great protein fix for the day. Use bendable silicone muffin cups to freeze the liquid into single portions for an instant smoothie in the morning.
Summer fruit, avocado, cucumber, kale, and chia seeds are blended with La Tourangelle Artisan Oils Pistachio Oil for the Pistachio Smoothie, below.
Lime and melon, classic. Fresh basil and melon, also classic. Toss them with Pete's Living Greens Living Butter Lettuce for Melon, Basil and Butter Lettuce Salad, below.
Here's a unique -- and tasty -- new way to enjoy The Frosting Queens' Striking Strawberry all-natural frosting: Strawberry Summer Salad, below.
The flavor and color combinations in California Endive Farms' Endive Salad with Apricots, Blue Cheese and Pistachios, below, make it an appealing salad for a warm summer day.
The fresh goat cheese that Cypress Grove calls "Ms. Natural" tastes of fresh cream with a light citrus finish. (No goaty aftertaste.) It stars in Beet Salad with Ms. Natural Cheese, below.
Broccoli gets a makeover in Broccoli Salad with Figs, below, using California figs from Valley Fig Growers, walnuts and bacon.
The traditional accompaniment, fresh figs, perfectly balances the sweet and nutty flavors of baklava, above, from Desserts on Us, made with flaky filo pastry, almonds, walnuts, and pistachios.
Grilled Peaches, above, are luscious brushed with a sauce made with Sonomic Almost Vinegar Cabernet Sauvignon. For an extraordinary indulgence, top them with mascarpone cheese or vanilla ice cream. Whew!
There are so many ways to enjoy No-Grain Granola from Keep It Real Food, and one of them is Chia Seed Pudding with No-Grain Granola and Fresh Mango, above.
Peachy, dreamy popsicles are easy to make with real dairy, lactose-free yogurt and kefir from Green Valley Organics, sister company to 185 Not Found: Peaches-n-Cream Dream Pops, above.
One of the flavors of Hottie Biscotti is a blueberry and lemon combination called Fresh and Flirty, above. The fresh-picked flavor of blueberries with a little zing from lemon.
A meat rub on fruit!? Earl's Gone Wild's Cal-Spice was originally for meat. But Earl, being wild, decided to try it on fruit, and it was so good that he renamed it all-purpose seasoning. Favorites include pineapple, apple, and melon, above. Feel free to experiment!
Have kids who like to help in the kitchen? Whether you do or whether you just like really yummy desserts, try this Banana-Chocolate-Almond Dessert, above, with the nutty flavor of Almond Sesame Sauce from Zena's SASS.
The variety of apricots grown by B & R Farms in Hollister, California, is Blenheims, the very tastiest variety there is. Use fresh Blenheims to make Fresh Apricot Pie, above, either as a 2-crust, 9" pie or as individual mini tarts.
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