More Summer Veggies We Love

We’re back with another round of our favorite summer veggies. Check out our staff’s favorite summer vegetables and how they like to prepare them for summertime meal ideas that are fresh, easy, and delicious!


Grilled sweet corn

Rachael Raab
Director of Strategic Partnerships

I wrap corn in tin foil and grill for 10-15 minutes, turning occasionally. While the corn is grilling I mix queso fresco with a tiny bit of butter, a small dollop of mayo, and lime in a food processor. When the corn is done on the grill I roll the corn in the queso fresco/butter mixture. Delicious.


Brussels sprouts with lemon and pine nuts

Sally Rothstein
Colorado Springs Regional Manager

Brussels sprouts, olive oil, salt, lemon juice, and pine nuts are all I need to satisfy my tasty + healthy + easy favorite way to eat.  After cutting off the rough ends of the Brussels sprouts, I slice them thinly and toss them into a pan with salt and just a bit of olive oil. They only need a few minutes of heat and stirring until they’re slightly softened, and then ready for the finishing touches of lemon juice and pine nuts (pistachios are a great option, too). Another minute until everything’s hot/mixed and this light and delicious dish is sure to please. This is especially great in the summer when the stove is only on for about five minutes. This delicious recipe has converted many non-Brussels sprouts eaters! 


Braised Swiss chard

Amy Daly
Director of Communications

We get a lot of Swiss chard from our urban farm CSA in the summer. Chard is great because it has a pretty mellow flavor (if you’re a kale-hater, give this one a try!) and is packed with nutrition (antioxidants, vitamin K, vitamin C, magnesium, iron, fiber, and more!). The easiest way to use it? Just toss a few leaves into the blender while making a morning smoothie. They won’t alter the taste much and add a whole lot of health benefits!

Chard is also delicious braised. I wash and chop up one bunch of chard leaves and stems. Then I saute half of an onion (cut in crescents) in a few tablespoons of olive oil. Once they’re soft, I add the chard stems- I like to use them because they’re delicious and lend a nice crunch to the greens. Next, I add the greens and saute them for a few minutes until they start to wilt and turn bright green. Then I pour in a mixture of 2 tablespoons water, 1 tablespoon tamari, and 1 tablespoon mirin (or dry sherry), cover the pan, and cook for 5 minutes or so until the leaves are tender and tasty. If the pan starts to get too dry, just add a couple of tablespoons of water. I like to top mine with some sesame seeds…yum!


Swiss chard + shallot saute

Cortney Paddock
Volunteer Resources Coordinator

I love Swiss chard! Fun fact: chard is related to the beet, but has been bred to have thick stems. Now you know!

I like to toss some fresh chard with olive oil and shallots, then saute in a skillet. It makes a great side or a base for a meat or veggie dish. 


Leslie Scotland-Stewart, Project Angel HeartFlavored water

Leslie Scotland-Stewart 
Director of Meals for Care Transitions

I love flavoring my water with things from my garden!  Here are some of my favorite combos:

  • Mint + cucumber
  • Mint + watermelon
  • Basil + strawberry
  • Basil + lemon

I just add these items to a large pitcher of water and let it soak in all the flavors for a few hours.  Pour over ice and you have a delicious, refreshing drink with added health benefits! 


Zucchini, corn, and green chile calabacitas

Brandy Brogan
Client Services Manager

Being from New Mexico, I cook with green chiles every chance I get! One of my favorite delicious and easy summer recipes is for calabacitas. I start by cooking sliced bacon in a pan, then adding onion, garlic, and oregano. Once that’s fragrant, I add sliced zucchini and green chile, cover, and cook for a few minutes until the zucchini softens. Corn kernels get added at the end, along with salt and pepper and fresh chopped cilantro. Yum!


Sauteed squash

Rachel Newnam
Corporate Partnerships Manager

I love to slice zucchini and summer squash and saute them in a pan with a little olive oil and salt. Simple, easy, affordable. When it’s summertime and they’re super fresh, they really don’t need anything else to be delicious!


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