Quick and delicious way to prepare beans and what an amazing aroma in the house while it is cooking!

Some of you are looking for innovative ways to enjoy the bountiful corn so give this method a try, you won't be disappointed! This one is so delicious and works well as a brunch dish with the potatoes and pepper. If you have some cooked potatoes on hand use those instead of the raw potato, that really speeds things up.

Often zucchini, corn and mint are all growing at the same time, this is not your usual way to bring these flavours together but do try it this is yummy!

The carrots can be sliced diagonally or cut into sticks; the idea is to make the pieces the same size so that they cook evenly.

This is the perfect recipe for the summer time when we have an abundance of both yellow and green zucchini.

This is another easy and flavorful way to prepare beans; it has the distinct nutty taste of the brown butter which is enhanced by toasted pine nuts.

In a recent issue of the Fine Cooking magazine there was an article on "Cooking Green Beans For More Flavour". The technique involves heating oil or butter in a pan, adding aromatic ingredients like onion, and then adding the green beans along with a liquid, simmering the beans just long enough for them to collapse and slightly wrinkle.
We had only ever steamed beans and added seasoning or sauce before this. This is well worth the effort!

Another great bean recipe from the Fine Cooking feature on cooking fresh beans!

The feta that we use is Macedonian or Greek Style Creamy feta, if you can't find that type try mixing some cream cheese with your feta to make it creamier for this recipe. These can be made ahead, refrigerated and broiled briefly prior to serving. Serve these as appetizers or as a side dish.

This is another Fine Cooking favorite of ours.

This is a simple, country way to prepare the humble leek. Delicious and easy!

At our house the first new potatoes are prepared in the traditional Ukrainian way, with cream and dill. There is no way that a person could eat potatoes this way all summer long but they are a treat. Also I have learned to steam potatoes, all potatoes and especially the new potatoes; this method gives the absolute best taste and retains the most nutrients; give it a try you'll be amazed!

This recipe is more about technique than an actual recipe so allow yourself some flexibility as far as the actual ingredients. Nicolette found this recipe in one of our Fine Cooking magazines. It is awesome for the rainy days when you don't mind having the oven going or the cooler days of autumn. Roasting a selection of vegetables offers an opportunity to match everyone's preference or just provide a good selection for all. The amounts are listed per serving so you can roast according to the number of people you plan to serve. Remember to cut down on the quantity if the vegetables are larger.

The following is our favorite way to enjoy the first cabbage from the garden. It is a simple and delicious Ukrainian dish that immediately transports Ron back to his Mother's kitchen. Green peas can be added at the end of the cooking time to further enhance the flavor.

Swiss chard cooks up similarly to spinach but has a lot more personality. On its own, it is very satisfying (and goes especially well with grilled lamb), but the versatile vegetable readily takes to other flavorings, such as the additions below.

By adding cooked pasta to the vegetables, this side dish quickly becomes a main dish.

I believe this technique for prepping them prior to cooking is the key to ensuring you don't end up with mushy zucchini. This is a fabulous side dish that i make often during zucchini season.

Cheryl has shared the following recipe. She found it in the Company's Coming Vegetables Cookbook. This is very delicious. Seems a little fussy but really it is not. Enjoy!

The flavor is a bit unusual but delicious. You will find that the spiciness of jalapenos differ greatly so if at the end, the dish doesn't have the kick you expected, use cayenne to bump up the heat.

The following recipes require two quick and easy steps to accomplish the best tasting and best textured zucchini; first you salt it for 10 minutes which draws out the moisture and then you cook it over very high heat to caramelize the flesh before it has a chance to steam and get soggy. This treasured recipe is from Fine Cooking and is definitely a keeper!

Another yummy way to enjoy the Zucchini abundance