Fresh vegetables: a summer treat

We will be harvesting fresh vegetables now, and it is always so wonderful when the table is set with an abundance of them. There just isn't anything like it.

Today's recipes represent some suggestions for your bountiful crop. Be creative and enjoy experimenting with different combinations of vegetables and cooking methods; you have all summer to develop your favorites.

Honey and Orange Glazed Carrots

• 2 pounds rainbow carrots, or any color
• 1/4 cup olive oil
• 1/5 cup raw local honey
• 2 drops orange essential oil
• kosher salt, to taste

Clean carrots and cut off tops if greens are still attached. Line a rimmed baking sheet with a sheet of parchment paper to make cleanup easier. Slice the carrots into strips of thirds. Evenly lay them out on the baking sheet. Sprinkle the carrots with salt, according to taste. Mix together olive oil, honey and orange oil. If you don't have orange essential oil, you can use a fair amount of orange zest in its place. Drizzle oil and honey mixture evenly over the carrots.

Place the sheet in an oven at 350 degrees for 45 minutes to one hour, or until the carrots are tender. The honey and oil will caramelize as the carrots cook, giving them amazing flavor. Remove from the oven and serve hot.

A good accompaniment to grilled chicken breasts, cabbage and fresh fruit for a full meal.

Sauteed Brussels Sprouts

• 1 pound fresh Brussels sprouts, cleaned
• Half a small onion, diced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• Fresh cracked pepper, to taste
• 2 slices cooked bacon, crumbled

Clean the sprouts and slice in half lengthwise. In a large skillet, add olive oil, onion and garlic. Saute over medium-low heat for about 2 minutes. Add sprouts to skillet, stir and coat them in the olive oil/onion/garlic mixture. Add kosher salt and fresh ground pepper. Saute over medium-low heat for about 10 minutes or until they reach the desired tenderness. Finally, toss in the crumbled cooked bacon. Mix well, coating everything evenly.

A nice side dish to chicken, salmon or steak.

Summer Vegetable Bake

• 2 medium potatoes
• 2 medium yellow squash
• 2 medium zucchini
• 1 large onion
• 1 large tomato
• 1 cup mozzarella cheese, shredded
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper, to taste

Thinly slice all of the vegetables using a mandoline or very sharp knife. In a 9-x-13-inch baking dish, alternate one slice of zucchini, yellow squash, potato, onion and tomato, standing each up on edge. Alternate each vegetable into rows until the dish is filled. Top with fresh pepper and kosher salt. Sprinkle evenly with the olive oil.

Sprinkle with the minced garlic. Use the back of a spoon to spread evenly. Top evenly with the shredded cheese. Bake in 350-degree oven for 1 hour or until the potatoes are tender.

Zucchini and Potato Bake

• 2 medium zucchini, quartered and cut into large pieces
• 4 medium potatoes, peeled and cut into large chunks
• 1 medium red bell pepper, seeded and chopped
• 1 clove garlic, sliced
• 1/2 cup dry breadcrumbs
• 1/4 cup olive oil
• Paprika to taste
• Salt to taste
• Ground black pepper to taste

Heat oven to 400 degrees.

In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, breadcrumbs and olive oil. Season with paprika, salt and pepper. Bake 1 hour, stirring occasionally, until potatoes are tender and lightly brown.

Fresh Corn Salad

Mix sweet dressing, fresh veggies and spicy jalapeños to create a low calorie, fresh-tasting potluck salad. Wear kitchen gloves when handling hot peppers such as jalapeños to avoid burning skin and eyes with volatile oils. When hands touch peppers, wash immediately in warm sudsy water.

• 1/2 cup cider vinegar
• 1/4 to 1/3 cup sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon coarsely ground black pepper
• 4 ears fresh corn
• 1/2 cup finely diced red onion (cut to same size as the clusters of corn kernels), soaked in ice water for 20 minutes and patted dry
• 1/2 cup hot house or English cucumber, diced to same size of onions
• 1/2 cup red or orange sweet pepper, diced to same size as onions
• 1/2 cup cherry or grape tomatoes, halved or quartered
• 3 tablespoons parsley, finely torn
• 1 tablespoon basil leaves or buds, pulled apart
• 1 tablespoon fresh jalapeño, seeds and veins removed, very finely diced
• 1/2 teaspoon sea salt or kosher salt
• 1 to 2 cups small arugula leaves

For dressing, in a glass bowl whisk together vinegar, sugar, the 1 teaspoon kosher salt and black pepper until sugar is dissolved. Let dressing stand while preparing salad.

For salad, cut corn kernels from cobs. In a large bowl, toss corn and remaining ingredients except sea salt and arugula leaves.

To serve, transfer salad to large serving bowl. Season with the 1/2 teaspoon sea salt. Add the dressing; gently thread in arugula leaves. Serve immediately before the cucumbers and tomatoes begin to break down. Makes 8 servings.

Roasted Baby Bok Choy

Oven roasting is a delicious and quick way to prepare almost any vegetable. Try this same method of roasting for chunked up cabbage, asparagus spears, Brussels sprouts, squash, root vegetables and nearly all vegetables.

• 2 baby bok choy, cleaned
• 2 tablespoons olive oil
• kosher salt and fresh cracked pepper, to taste

Cover a rimmed baking sheet with parchment paper, to make for easy cleanup. Cut the baby bok choy in half, lengthwise. Place on the parchment paper, sliced side up. Sprinkle with the olive oil, then kosher salt and fresh cracked pepper. Bake in a 400 degree oven for about 15 minutes. They will caramelize on top and be delicious.

Have a great week, and until next time, happy cooking.