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Summer Veggies the Edge

Summer Veggies the Edge


Summer’s in full bloom and the veggie bounty is, too, with fresh seasonal varieties cropping up at farmers markets, roadside stands and, if you’re lucky, in your own backyard.

Whether they’re sliced into salads, marinated and grilled, or enjoyed raw, making the most of the warm-weather harvest is a must. But if you’re looking for new ways to serve up your summer standbys, we have two fresh new recipes to share as well as tips for tasty ways to play up the flavor of your faves.



Deep-dish delish! Our savory veggie pie bursts with the fresh flavors of sweet corn, tender portabella mushrooms and the zing of zucchini, and makes for an easy one-dish summer supper.



Riffing on the savory summer classic, we’ve added superfood kale and sweet red bell pepper for a splash of color and more than a dash of extra nutrients. (And yes, we kept the bacon in there!)

Read on for more ways to play with favorite summer veggies:


Technically a fruit but always welcome at the veggie table, this seasonal superstar should be savored ’til it’s time to can or freeze sauce!

  • DRESS OR DRIZZLE: Give caprese a rest and get your umami on by whisking together an easy topping (and spot-on flavor fusion) of soy sauce, sesame oil and fresh basil or cilantro.
  • DIG IN: Let specialty strains shine in our recipe for Heirloom Tomato Bread Salad or call in the Romas for our light and simple Summer Tomato Pie.


Try our top ideas for this versatile summer squash, but remember, it loves the grill, salads and baked goods, too. (And believe it or not, this one’s also a fruit!)

  • DRESS OR DRIZZLE: Go old school and slice into coins, or join the trend and create “pasta” or shave into thin ribbons. Serve with a light and zesty lemon-chive vinaigrette.
  • DIG IN: Torn between two cravings? Watch them bloom when combined in our Baked Tomato-Zucchini Blossoms.


Best enjoyed soon after picking, a cob of fresh corn is sunshine on a stick. Or slice off kernels and let them add their sweet sparkle in other ways!

  • DRESS OR DRIZZLE: Sauté fresh corn kernels in a pan with oil, then toss with cayenne or minced chile peppers, lime juice and a bit of queso fresco.
  • DIG IN: Want your tomato, zucchini and corn today? Our Summer Thyme Veggie Medley says the more the merrier, and peps up the players with chopped fresh thyme.


A summer staple, fresh green beans are even tasty snapped right from their vine. Give it a try!

  • DRESS OR DRIZZLE: Sweet and simple on their own, green beans get a little sophisticated when drizzled with a balsamic-shallot butter.
  • DIG IN: Give crisp-tender beans and bell pepper some Mediterranean love with a tangy feta dressing in our Summer Bean and Pepper Salad.


  • TREAT THEM RIGHT: Maintain fresh flavors and textures while extending the life of your picks with these helpful tips for keeping produce fresh.
  • SMOOTH MOVES: Smoothies can be a great way to use up overripe veggies. Add a handful of fresh greens, such as spinach, kale or arugula, to sweeter fruits like berries, banana or pineapple. Blend with almond milk or Greek yogurt and start your day off with a bigger nutritional bang.
  • HERB IN: Often thought of as just a garnish or flavor enhancer, fresh herbs are great sources of antioxidants and other phytonutrients. Pair with veggies often and reap the benefits!

We love the classics, but working in some fresh takes on summer’s best produce keeps the palate happy and the plates exciting.