Summer Vegetable Side Dishes: A Bounty for the Making
What were we thinking of as kids, refusing to eat our vegetables? Whereas once our parents had to resort to an arsenal of tactics just to get us to take a bite, by turns cajoling, imploring and vacillating between reward (the promise of dessert!) and threat (go to your room!), today nothing gives us quite the same delicious thrill as, say, a pretty medley of buttery corn, zucchini and tomatoes, or beautiful bowl of fresh, emerald-colored sweet peas.
That’s doubly true come summer. Once it seemed nothing could satisfy our thirst for color like a Bomb Pop or the Technicolor blur of our favorite Saturday morning cartoons. Now we spend our Saturday mornings at the farmers market, no less delighted by the bounty of red or yellow sweet peppers, dusky eggplant, the surprising rainbow of heirloom tomatoes and the sunny luster of sweet corn.
The USDA may recommend 3–5 servings of vegetables per day, but with all the ways to enjoy the summer harvest, that only seems like a starting point.
Savor the season! From corn to green beans, zucchini to sweet peas, explore all our vegetable recipes!