Sometimes in September I feel like I am betwixt and between. Summer has been great (maybe too short) and fall is a great time of year in the Mountain State.
I look forward to the cool days, but I realize I will soon be missing those fresh seasonal vegetables and fruits of summer.
If you are feeling like that, too, don't waste a single meal of the last few weeks of summer.
Take every opportunity to enjoy your favorite summer veggies in recipes that are perfect for those last cookouts and first cool fall nights.
Take stock of the seasonal fruits and vegetables at your local farmers market or green grocer. Look at the herbs in your garden that are crying "Pick me! Pick me!"
Then mix and match for some great end-of-summer meals.
We've got a salad fanatic at the West Virginia Marketplace who can't get enough of veggies and fruits with a light, fresh dressing.
One of her go-to recipes this summer is an Heirloom Tomato Salad with Fried Capers. Another is a fresh-as-morning watermelon salad with black olives, feta and mint. Either adds a light, fresh taste to brunch, lunch or dinner.
There's no earthly reason why you can't grill 12 months out of the year. We like a summer veggie combo that will go with any menu - vegetarian, fish or meat. Ours includes corn, peppers and zucchini, but there's no reason why you couldn't add cherry tomatoes or red-skinned potatoes to yours.
While we might not be in the Deep South in Charleston, we can attest to one thing at The Purple Onion. Our customers love pimento cheese spread. We recommend taking ours to a heavenly level with a tomato pie. It's easy and great served at room temperature.
Finally, we realize cool days are ahead. So consider a frittata or casserole of your favorite summer flavors. We love the bright colors, bold flavors and pizazz of a tomato and green bean casserole.
Summer may be fleeting, but it's flavors are still here for a short while. Enjoy them while you can.
Tomato Pie
2 pounds tomatoes
1 tablespoon kosher salt
1 cup pimento cheese spread
2 tablespoons basil (chopped)
frozen pie crust
Slice tomatoes thinly and place them in a colander with salt.
Blind bake frozen pie crust according to directions.
Spread pimento cheese spread in the bottom of the pre-baked pie crust.
Pat tomatoes dry.
Place in concentric circles atop pimento cheese spread.
Bake 30 minutes at 350 degrees.
Remove from oven, sprinkle with fresh basil.
Let sit at least 30 minutes and serve at room temperature.
Heirloom Tomato Salad with Fried Capers
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
3 tablespoons chopped fresh tarragon, parsley or dill (or a combo)
1 teaspoon freshly ground black pepper
¼ teaspoon J.Q. Dickinson Salt-Works salt
6 tablespoons extra virgin olive oil, divided
3 tablespoons capers, drained
2 pounds heirloom tomatoes cut into 1-inch wedges
1 pint cherry tomatoes, halved
Whisk vinegar, mustard, herbs, freshly ground black pepper and salt in a small bowl.
Whisk in 5 tablespoons of oil until well combined.
Pat capers thoroughly dry.
Heat 1 tablespoon oil over medium heat in a small saucepan.
Add the capers and cook, stirring occasionally, until brown, about 3 minutes.
Remove with a slotted spoon and drain on a paper towel.
Place tomato wedges and cherry tomatoes in a large bowl.
Drizzle with the vinaigrette and sprinkle with capers.
Grilled Summer Veggie Salad
3 ears corn, husked
3 large bell peppers, seeded and quartered
2 small to medium zucchini, cut into large chunks
4 tablespoons olive oil, divided
1 teaspoon kosher salt
½ teaspoons freshly ground black pepper
2 tablespoons red wine or apple cider vinegar
2-3 tablespoons chopped fresh oregano, basil or thyme
Prepare grill to medium-high heat.
Toss corn, peppers and zucchini with 3 tablespoons olive oil, salt and pepper in a large bowl.
Oil a grill basket and add the vegetables.
Grill the vegetables, turning often for about 6-8 minutes until lightly charred and tender.
Chop peppers in 1-inch pieces.
Cut zucchini chunks into the same size.
Cut corn kernels from the cob.
Transfer all vegetables into a serving dish and drizzle with vinegar and remaining olive oil.
Tomato and Green Bean Casserole with Pesto
2 pounds green beans, trimmed and cut into 2-inch pieces
½ cup chopped fresh parsley, chives and cilantro
½ cup roasted shelled pistachios, divided
1-3 tablespoons chopped jalapeño pepper
1 tablespoon fresh lime juice
1 small clove garlic
½ teaspoon ground cumin
½ teaspoon kosher salt
¼ cup olive oil
1 cup cherry tomatoes
½ cup shredded cheddar cheese
Bring a large pot of water to a boil.
Add green beans and cook until tender-crisp, about 4 to 6 minutes.
Drain and rinse with cool water.
Position a rack in upper third of oven.
Preheat broiler to high.
Combine herbs, ¼ cup pistachios, jalapeño, lime juice, garlic, cumin and salt in a food processor.
Pulse until finely chopped, scraping the side occasionally. With motor running, add oil and process until well combined.
Pat the green beans dry and transfer to a 9-inch-by-13-inch broiler pan.
Add the sauce and tomatoes and toss to combine.
Sprinkle with cheese.
Broil the casserole until the cheese is melted and begins to brown, about 4-6 minutes.
Chop the remaining pistachios and sprinkle on top.
Serve immediately.