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Seasonal Recipes for your fresh farmers' market product, utilize your farm-fresh fruits and vegetables with these delicious recipes

Fresh Summer Recipes

Triple Strawberry Smoothie

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Beverage
Vitamix

If you can’t get enough strawberries, revel in this triple-treat of berries, yogurt and ice cream! More About Triple Strawberry Smoothie »

Chilled Cucumber-Yogurt Soup

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Soup
Tested and perfected in the Sur la Table Cooking Class Program.

Keep your summers cool with this tangy, light and refreshing Mediterranean soup. More About Chilled Cucumber-Yogurt Soup »

Yellow Tomato Gazpacho

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Soup
Adapted for Sur La Table from Janet Fletcher’s Eating Local.

Surprise your guests with this eye-catching, golden version of satisfying gazpacho. More About Yellow Tomato Gazpacho »

Grilled Bruschetta with Fava Bean Puree and Pecorino

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Appetizer
Janet Fletcher and Sur La Table, Eating Local (Andrews McMeel)

At a spring dinner party, pass these irresistible toasts with the evening’s first glass of white wine. The fava bean spread is moist and sweet and a fresh spring green, with pale grated pecorino as its salty counterpoint. More About Grilled Bruschetta with Fava Bean Puree and Pecorino »

Salad of Butter Lettuce, Radishes and Roasted Corn with Green...

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Salad
Tested and perfected in the Sur la Table® Cooking Class Program.

Give the Goddess dressing a day to develop its tangy flavors; you’ll love how it enlivens this crisp salad. More About Salad of Butter Lettuce, Radishes and Roasted Corn with Green Goddess Dressing »

Arugula & Shaved Parmesan Salad

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Salad
Tested and perfected in the Sur la Table Cooking Class Program.

As seen on CNN, February, 2008 More About Arugula & Shaved Parmesan Salad »

Stuffed Vegetables with Couscous

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Side
Lékué

Filled with nutrients and flavor, this colorful and hearty dish will satisfy the entire family. More About Stuffed Vegetables with Couscous »

Tabbouleh

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Salad
Tested and perfected in the Sur la Table Cooking Class Program.

The classic light and refreshing Middle Eastern salad is bright with fresh tomatoes, cucumbers and fresh herbs. More About Tabbouleh »

Tuscan Kale with Pine Nuts and Golden Raisins

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Side
Janet Fletcher

The crinkly-leaved greens known as Tuscan kale (or lacinato kale) get a Sicilian treatment here. The pairing of pine nuts and raisins is so commonplace in Sicily that the two are sold already mixed together. You can prepare Swiss chard, turnip greens, broccoli rabe, or... More About Tuscan Kale with Pine Nuts and Golden Raisins »

Asparagus and Chopped Egg with Meyer Lemon Olive Oil

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Side
Marie Simmons and Sur La Table, Things Cooks Love (Andrews McMeel)

This recipe, while not traditionally Italian, illustrates the versatility of the mezzaluna. It is used to chop every element: the hard-cooked eggs, the asparagus, and the tarragon. The salad, which can be served as a main course, first course, or side dish, is dressed with... More About Asparagus and Chopped Egg with Meyer Lemon Olive Oil »

Summer Vegetable Casserole with Manchego

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Entree
Marie Simmons and Sur La Table, Things Cooks Love (Andrews McMeel)

Here, eggplants, red peppers, potatoes, tomatoes, onions and zucchini are cooked separately and then layered in a cazuela (gratin) and baked until they melt together. This is a good dish for late summer when these vegetables are at their prime. You can cook the vegetables a... More About Summer Vegetable Casserole with Manchego »

Summer Squash Carpaccio with Arugula, Pecorino, and Almonds

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Side
Tested and perfected in the Sur la Table Cooking Class Program.

Carpaccio, reinterpreted. Your favorite summer veggies take center stage in this raw dish. More About Summer Squash Carpaccio with Arugula, Pecorino, and Almonds »

Marinated Grilled Zucchini with Oregano and Dried-Tomato Vinaigrette

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Salad
Marie Simmons and Sur La Table, Things Cooks Love (Andrews McMeel)

Zucchini is mild flavored, so it is the perfect canvas for the bold tastes of fresh oregano and dried tomatoes. Use your best extra-virgin olive oil and aged red wine vinegar for the dressing. More About Marinated Grilled Zucchini with Oregano and Dried-Tomato Vinaigrette »

Grilled Pizza with Mozzarella, Arugula, and Chile Oil

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Entree
Janet Fletcher and Sur La Table, Eating Local (Andrews McMeel)

Wispy leaves of young arugula are used like an herb in this recipe, sprinkled on the sizzling pizza just as it comes off the grill. Note the long, slow rise on the dough—a total of six hours—which produces a particularly light, chewy, and flavorful crust. More About Grilled Pizza with Mozzarella, Arugula, and Chile Oil »

Olive-Oil Poached Salmon with Beets and Cucumber Crème...

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Entree
Tested and perfected in the Sur la Table Cooking Class Program.

Hearty salmon, sweet ruby beets and a dollop of tangy creaminess deliver vitality with incredible flavor. More About Olive-Oil Poached Salmon with Beets and Cucumber Crème Fraîche »

Maple-Glazed Carrots with Toasted Pecans and Mint

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Side
Tested and perfected in the Sur la Table Cooking Class Program.

Quickly add color, crunch and a touch of sweetness to your meal with this delicious side dish. More About Maple-Glazed Carrots with Toasted Pecans and Mint »

Carrot-Zucchini Bread with Candied Ginger

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Side
Janet Fletcher and Sur La Table, Eating Local (Andrews McMeel)

When summer delivers too many zucchini, many people reach for a zucchini bread recipe. Here’s one with a difference: wisps of grated carrot for color and nuggets of moist candied ginger for spice. More About Carrot-Zucchini Bread with Candied Ginger »

Strawberry Mascarpone Tartlets with Rhubarb Glaze

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Dessert
Tested and perfected in the Sur la Table Cooking Class Program

Creamy mascarpone mingles with the classic sweet-tangy duo of strawberry and rhubarb. More About Strawberry Mascarpone Tartlets with Rhubarb Glaze »

Classic Strawberry Shortcakes

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Dessert
Cindy Mushet and Sur La Table, The Art & Soul of Baking (Andrews McMeel)

These big, pillowy shortcakes are tender and slightly sweet. Split in half and filled with juicy strawberries, they are topped with softly whipped cream for a gorgeous dessert. Ripe, flavorful strawberries are essential for this dessert, as is sugaring them beforehand to let... More About Classic Strawberry Shortcakes »

Pavlovas with Honey-Lavender Cream and Poached Strawberries

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Dessert
Cindy Mushet and Sur La Table, The Art & Soul of Baking (Andrews McMeel)

Pavlova, the favorite dessert of Australia and New Zealand, consists of a meringue shell that is crispy on the outside and soft on the inside, cradling a filling of whipped cream and fruit. It was named in honor of the Russian ballerina Anna Pavlova, famous at the time for... More About Pavlovas with Honey-Lavender Cream and Poached Strawberries »

Strawberry Pocket Pies with Lemon Glaze

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Dessert
Recipe adapted from The Art & Soul of Baking by Sur La Table and Cindy Mushet

These mini-pies are filled with a sweet and tart filling made with fresh strawberries and glazed with lemon. They’re perfect for picnics, after-school treats or as a nostalgic addition to a dessert buffet. More About Strawberry Pocket Pies with Lemon Glaze »

Strawberry Basil Soft Serve

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Dessert
Joel Gamoran

Delicious and natural, this soft serve ice cream can be enjoyed any time of the year. More About Strawberry Basil Soft Serve »