Here you can use whatever produce is in season, or that you have on hand. This version is from Super Natural Every Day.

• 2 tablespoons extra-virgin olive oil plus more for drizzling
• 2 small onions, chopped
• 8 ounces new potatoes, unpeeled, sliced into paper-thin rounds
• 2 shallots, chopped
• Fine sea salt
• 8 ounces seasonal vegetables such as zucchini, broccoli or asparagus, cut into 1/2 inch pieces
• 10 large eggs, well beaten
• 1/4 cup crumbled goat or feta cheese (pictures is shredded parmesan I had on hand)
• Small bunch of chives, snipped

Heat oil in a heavy-based ovenproof 12-inche skillet over medium-high heat. Stir in the onions, potatoes, half of the shallots, and two big pinches of salt. Cover and cook, stirring occasionally, until the potatoes are just cooked through, about 5 minutes.

Stir in the seasonal vegetables and cook for another minute or two, until they soften up a bit. Set aside half of this mixture on a plate.

Whisk 1/2 teaspoon salt into the eggs, and pour the eggs into the frying pan. Cook over medium-low heat until the eggs are just set and there isn’t a lot of liquid in the pan, about 5 minutes. To facilitate this, run a spatula underneath the perimeter of the frittata and tilt the pan so the uncooked eggs run to the underside.

Once setting of the egg mixture is good, top it with the vegetables that have been set aside and sprinkle with the cheese and remaining shallot. Place the pan under the broiler on a low setting for a couple of minutes or until the top of the frittata is set and the cheese has slightly melted. Remove the pan and allow the frittata to sit for a couple of minutes. Sprinkle with the chives, drizzle with olive oil and serve warm or at room temperature.

Serves 8

Who wants to cook these days? It’s too hot and humid. So a salad is perfect….. I recreated the salad from a great local restaurant called Windsor.  Here is my version.

• 1 small bunch kale, rinsed well, ribs removed and chopped chiffonade
• 1/2 cup corn kernels
• 1/2 cup sugar snap peas, chopped on the diagonal
• 3/4 cup shredded carrot
• 2 tablespoons roasted sliced almonds
• 2 tablespoons dried cranberries
• 2 tablespoons goat cheese or feta
• Your favorite salad dressing

Combine all ingredients and toss with the dressing.

Serves 2

Canning is so great for preserving fruits and vegetables when there is an abundance certain times of the year. That way you can enjoy the harvest throughout the year. But canning must me done with the utmost in care in order for it to be safe. If you have never canned before (or if you need a refresher), please read and be very familiar with the process, which can be found in the USDA Complete Guide to Home Canning.

This recipe is from the blog, and book of the same name, Food In Jars. This jam is both sweet and savory and absolutely delicious.

• 5 pounds tomatoes, finely chopped
 (don’t peel)
• 3 1/2 cups sugar
• 1/4 cup lime juice 
(about 4 limes)
• 2 teaspoons freshly grated ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1 tablespoon sea salt
• 1 tablespoon red chili flakes

Combine all ingredients in a large, non-reactive pot. Bring to a boil and then reduce temperature to a simmer. Stirring regularly, simmer the jam until it reduces to a sticky, jammy mess. This will take between 2 and 2 1/2 hours, depending on how high you keep your heat.

When the jam has cooked down sufficiently, remove from heat and fill sterilized jars, leaving 1/4 inch of head space. Wipe rims, apply lids and twist on rings. Process in a boiling water canner for 20 minutes (add time if needed depending on your altitude.)

When time is up, remove jars from water bath and allow them to cool. When jars are cool enough to handle, test seals. Store jars in a cool, dark place for up to one year.

Makes approximately 4 (1-pint) jars depending on the how juicy the tomatoes are

This is a great summer soup that features zucchini and is topped with pistou. The recipe is found in the cookbook Basic to Brilliant, Y’all.

• 1 tablespoon pure olive oil
• 2 onion, preferably Vidalia, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 2 large cloves garlic, finely chopped
• 6 cups water, plus more if needed
• 1 ham hock or ham bone (optional)
• 4 ounces green beans, ends trimmed and cut into 1/2-inch pieces
• 1 yellow squash, chopped
• 1 zucchini, chopped
• 1 bay leaf, preferably fresh
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon red pepper flakes
• 1/2 cup elbow macaroni or orzo
• Pistou (recipe follows)

In a large, heavy Dutch over, heat the oil over medium heat. Add the onions, carrot, and celery and cook until the onions are golden, 10 to 12 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add 4 cups of the water and the ham hock (if using). Season the mixture with salt and pepper. Bring to a boil over high heat, and then decrease the heat to low. Simmer until the mixture is flavorful and well combined, about 30 minutes.

Add the green beans, yellow squash, zucchini, bay leaf, parsley, basil, and red pepper. Add more of the remaining 2 cups of water as needed to cover the vegetables by about 1 inch. Continue to simmer slowly over very low heat until the vegetables are just tender, 20 minutes more. Add the pasta and more water, if needed. Simmer until the pasta is tender, 10 to 15 minutes.

Before serving, taste and adjust the soup for seasoning with salt and pepper. To serve, ladle the soup into warmed bowls. Finish with a dollop of pistou.

Serves 6

Pistou

• 4 cups firmly packed fresh basil leaves (about 3 bunches), washed and dried
• 4 to 6 cloves garlic, finely chopped
• 3/4 cup freshly grated Parmigiano-Reggiano cheese (about 3 ounces)
• Coarse salt and freshly ground black pepper
• 1/3 cup extra-virgin olive oil

Combine the basil, garlic, and cheese in a food processor fitted with the metal blade. Season with salt and pepper. Blend until smooth, scraping down the sides of the bowl as necessary. With the machine running, slowly pour in the olive oil until it is thoroughly incorporated and the mixture is smooth. Use immediately, store in the refrigerator in an airtight container for up to 2 days, or freeze for up to 1 month.

Makes about 1 1/2 cups

Not just your usual biscuits. These are yummy with added sweet potato. The recipe is from the cookbook Basic to Brilliant, Y’All.

• 2 medium sweet potatoes
• 2 cups all-purpose flour, plus more for rolling out
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 5 tablespoons (1/3 cup) unsalted butter, chilled and cut into small pieces
• 1/3 cup low-fat or whole milk

Preheat oven to 400 degrees.

Bake or microwave the sweet potatoes until soft and tender, about 45 minutes in oven or about 10 minutes in the microwave. Set aside to cool.

When the sweet potatoes are cool enough to touch, peel and mash until smooth in a food processor fitted with a metal blade or with an old-fashioned potato masher, Measure out 1 cup and reserve the rest for another use.

Line a rimmed baking sheet with a silicone baking liner or parchment paper. Set aside.

In the same bowl of the food processor, combine the flour, sugar, baking powder, and salt. Pulse in the butter until the mixture resembles coarse meal. Combine the sweet potato and milk in a small bowl and whisk until smooth. Add the potato mixture to the flour mixture, pulsing just until moist.

Turn the dough out onto a lightly floured surface; knead lightly four or five times. Using a lightly floured polling pin roll out the dough ¾ inch thick. Cut out 10 biscuits with a 2-inch biscuit cutter, pressing the cutter straight down without twisting so the biscuits will rise evenly when baked. Place the biscuits on the prepared baking sheet.

Gather together the scraps (by placing the pieces on top of one another in layers instead of bunch it up). Roll out ¾ in thick. Cut with the biscuit cutter into 5 or 6 more biscuits. Discard any remaining scraps.

Bake until lightly browned, about 15 minutes. Transfer biscuits to a wire rack to cool. Serve warm or at room temperature. Delicious with butter and honey.

Makes about 14-16 biscuits