It’s August, Here & Now resident chef Kathy Gunst‘s garden is thriving and there’s plenty of great produce in local farmers markets. Kathy brings in dishes made with summer produce to share with hosts Robin Young and Jeremy Hobson.
Got a garden overflowing with zucchini? Not sure what to do with all the summer squash at the farmers market? Here’s your answer.
These fritters/pancakes are great served for breakfast, lunch or dinner. The batter and the yogurt sauce can be made a few hours ahead of time, and the fritters cooked just before serving. Makes 10 fritters; serves about 4 to 5.
The Yogurt Sauce
This classic main-course summer salad from southern France is made with fresh sauteed tuna, green beans, potatoes, hard-boiled egg, summer tomatoes, anchovies and greens. Serve with warm bread or a baguette.
Although there are several ingredients that need to be cooked, the elements can all be prepared ahead of time and the salad put together in about 15 minutes just before serving.
Anchovy Vinaigrette Ingredients
This is a simple, savory galette or tart with a layer of lemon and herb-flecked ricotta cheese, ripe garden tomatoes and plenty of fresh garden herbs. Serves 4 to 6.
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