Summer Foods but it Feels Like Fall: overview of quick dishes

These quick summer recipes got us through our Maryland summer:
We had lots of kale, pretty rugged from the farmer's market...mostly kale w scallions marinated in Bragg's Liquid Aminos, apple cider vinegar and water.

Cucumbers every way you can imagine, pictured here with very hot peppers, dressing of apple cider vinegar, water and raw buckwheat honey.

Zucchini noodles made with our spiralizer (and with the diligence of four kids obsessed with the spiralizer) in tomato sauce, sometimes my own and occasionally from a jar of Cucina Antica.








Brussels sprouts with our traditional mustard sauce. I have been cheating and buying pre-halved Brussels sprouts from Whole Foods.

Salads of fresh lettuce, peppers, cucumbers, and anything fresh from the farmer's market, sometimes wrapped in rice paper and served with peanut ginger sauce.

ready to go into rice paper or collard green salad wraps

Corn, Perry sauteed it with salt and pepper or with fresh peppers. She would make it for guests and for lunches with black beans or served on a tortilla with refried beans.
There is a local brand of hummus with Old Bay that I think will see a noticeable drop in sales when we leave. Baked onto a brown rice tortilla, that was a staple lunch, easy to throw together and served with cut up carrots, peppers and cucumber.
We made homemade popsicles with fresh raspberries and coconut milk.

Lots of our typical baked peaches or blueberries with corn flakes and ground pecans and today an apple one with sliced apples that started out very crunchy and fresh, lots of cinnamon and pecans...

fresh basil and tomatoes with nutritional yeast baked on tortillas

fresh berries

stir fry of local shishito peppers, local cabbage, shitake mushrooms and bean sprouts (my daily staple)

camp snack for Susannah's group

70s party

Perry's nature project with local recipes

Susannah's first duathlon