When the garden or the market offers corn, tomatoes, zucchini, eggplant and peppers, try these creative ways to bring that seasonal bounty to the table. Here are 20 fresh recipes for these five vegetables: Corn Salad: Quinoa salad with grilled corn, tomatoes and cilantro Cook 1 cup quinoa, cool and pat dry. Toss with kernels from 2 ears of grilled corn, 2 cups chopped tomatoes, 1 chopped serrano pepper and 3/4 cup chopped green onion. Make a vinaigrette with 3 tablespoons lime juice, 2 tablespoons oil, 1 minced garlic clove and 1 3/4 teaspoons ground cumin to dress the salad. Just before serving, fold in 1 1/2 cups chopped cilantro. Appetizer: Grilled corn with tequila-lime butter Beat...
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