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From The Garden

Contributed by culinary partner Pam Smith, RDN

August 16, 20191715 days ago

Make the most of your access to fresh produce, whether from your own garden or a farmers market. Pair corn with fresh herbs, try a cold, refreshing soup or a new take on “coleslaw” and add Israeli or pearled couscous to a summer salad. These recipes embrace the summer season and also recognize that you don’t want to be working away in a hot kitchen.

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Eggplant Caponata
Eggplant Rollatini
Market Fresh Vegetable Gazpacho
Watermelon Gazpacho
Summer Corn, Couscous and Cherry Tomato Salad
Chopped Chicken and Seven Vegetable Salad with Ice Box Buttermilk Dressing
Blackberry, Melon and Jicama Slaw
Chili Lime Cod
“Creamed” Corn with Basil
Cucumber, Red Pepper and Jalapeño Slaw
Summer Rosé Sangria
Triple Berry Shortcake with Triple Berry Sauce and Chai Whipped Cream
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About Pam Smith, RDN

Culinary Nutritionist and Chef

Pam Smith, RDN, Chair of the Culinary Institute of America's Healthy Menus R&D Collaborative, has authored 15 books on health and wellness, provides strategic menu consulting to top hotels and restaurants across the country, was co-creator of the Bahama Breeze and Seasons 52 restaurant concepts, and has hosted all 24 years of Epcot's® International Food & Wine Festival. Pam and her daughter, Nicole, own and operate P.S. Flavor!™ - an artisanal spice blend company. Reaching home kitchens across the globe with all-natural flavors and monthly Facebook Live cooking classes, Pam and Nicole equip you to serve up hand-crafted delicious wellness, one plate at a time.

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