Squash blossoms with ricotta, corn and black beans and a roasted jalapeno chimichurri

by Sarah Steimer

Why not another squash blossom recipe! I you’re going to make some, go all out. Still not sold on edible flowers? At the very least, bookmark this amazing roasted jalapeno chimichurri sauce.

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Savor It: Hot pepper jam

by Sarah Steimer

I’m calling this one of our best guides ever. These jams have been incredible and I’ve spent hardly any time on mine. No pectin, no canning, just a quick jam to store in the fridge for the week.

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Peperonata with feta and pita

by Sarah Steimer

When I initially bookmarked this recipe, I thought the result would be something a bit more like what one of my favorite recipes serves. Sadly, it was not. But it was still pretty delicious! I added the feta aspect, which I think really helped kick it up.

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Slow-cooked pork tacos with pickled corn

by Sarah Steimer

This was not a particularly small serving, and I had seconds. I love Mexican-style food all year, but there is nothing like tacos at the peak of summer vegetable season.

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Skewered: Sambal chicken skewers

by Sarah Steimer

When Caitlin suggested we do kebabs as a guide this month, I was all set with my first idea. The July Bon Appetit issue had been sitting on my coffee table for a couple of weeks and I’d been eying these chicken skewers on the cover every day. What a cover model.

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Lickety Split: Sriracha-pickled Swiss chard stems

by Sarah Steimer

I normally chop up all my chard stems and throw them into whatever recipe I’m making, but I’m sure there are instances when that doesn’t work. For those times, pickle them!

• Swiss chard stems, chopped
• 1/4 cup distilled white vinegar
• 1/2 cup sugar
• 1/4 cup onion, sliced
• 1-2 tablespoons Sriracha
• 1 small sprig dill

Add chard stems and onions to a small jelly jar — I went with a small jar in this instance because even a full bunch of chard won’t yield many stems.

Whisk together the vinegar, sugar, Sriracha and dill until the sugar has disintegrated. Pour over the chard stems and onions, covering everything (add water if it doesn’t cover completely.

Refrigerate for a few days.

Recipe adapted from: Bon Appetit

* Lickety Split is our August guide that features recipes for quick pickles, or pickles you can make in minutes and store in the fridge. See all of our Lickety Split pickle recipes here.

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Lickety Split: Horseradish-pickled wax beans

by Sarah Steimer

You really do have to like horseradish for this recipe – which I love. The beans stay really crisp and the horseradish and peppercorns give them a nice zip.

•  1 large handful of yellow wax beans or green beans
• 2 garlic cloves, halved
• 2 dill sprigs
• 1 tarragon sprig
• 1 teaspoons whole black peppercorns
• 1 teaspoon prepared horseradish
• 6 tablespoons distilled white vinegar
• 3 tablespoons kosher salt
• 3 teaspoons sugar
• 1/2 cup plus 2 tablespoons water

Trim the stem ends of the beans and pack them into a 16-ounce jar, trimmed ends facing up. Add the garlic, dill, tarragon, peppercorns and horseradish to the jar.

I’ve just been snacking on these beans straight from the fridge. They’re great just with a simple lunchtime sandwich.

In a small bowl, combine the vinegar, salt, sugar and water. Whisk until the salt and sugar have dissolved.

Pour the liquid into the jar to cover the beans. If the beans are not covered, add some water to cover.

Let rest in the refrigerator for 24 hours before serving.

Recipe adapted from: Food & Wine

* Lickety Split is our August guide that features recipes for quick pickles, or pickles you can make in minutes and store in the fridge. See all of our Lickety Split pickle recipes here.

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