The Delights of Summer

The Delights of The Delights of Summer Summer

KEVIN DELEVAN CATEGORy MANAGER PRODUCE

Summer produce doesn’t need much to taste delicious, but the abundance of peak-season veggies can be overwhelming without a game plan. So when the market overflows with golden ears of corn and our gardens are overrun with plump zucchini and shiny heirloom tomatoes, there’s only one thing to do: Cook it all, then cook some more.

If you’re sick of zucchini bread or regular salads, we’ve got you covered. These delicious summer vegetable recipes are guaranteed to turn a full fridge into a full dinner table. Produce lovers, start your engines.

Grilled RomaCrunch with Blue Cheese & Bacon Vinaigrette Butternut Squash & Broccolini Salad

INGREDIENTS

• 3 tablespoons olive oil • 2 large shallots, diced • ½ pound bacon, chopped • ½ cup apple cider vinegar • 2 teaspoons sugar • 3 heads RomaCrunch® lettuce, cut in half lengthwise • ½ cup crumbled blue cheese • Salt and freshly ground black pepper to taste

DIRECTIONS

1. Heat 1 tablespoon of olive oil in a sauté pan over high heat. Add the shallots and bacon and cook, stirring occasionally, until the bacon is crispy. If needed, drain off some of the rendered bacon fat. Add cider vinegar, sugar, and stir to combine. Remove from heat, season with salt and pepper, and set aside.

2. Preheat a grill pan to high heat. Brush the RomaCrunch lettuce with the remaining 2 tablespoons of olive oil. Place on the grill cut side down, and quickly sear.

3. Serve the RomaCrunch, cut side up, and drizzle the bacon dressing over the top. Sprinkle with blue cheese and garnish with extra cracked pepper.

INGREDIENTS

• One bunch Mann’s Broccolini®, stalks trimmed in half • 2 20-oz. bags Mann’s butternut squash cubes • 2 tablespoons dry vermouth • 2 tablespoons white wine vinegar • 1 large shallot, chopped • 1 tablespoon coarse-grained Dijon mustard • 2/3 cup extra-virgin olive oil • 2 tablespoons chopped fresh parsley

DIRECTIONS

1. Blanch Broccolini in large saucepan of boiling salted water until crisp-tender, 2 minutes. Transfer to bowl of salted ice water until cooled. Drain and pat dry.

2. Cook butternut squash in the same pot of boiling water until just tender, about 12 minutes. Drain and rinse with cold water. Transfer squash to large bowl and drizzle it with the vermouth. Toss gently and let stand 5 minutes. Meanwhile, whisk vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Pour over squash and toss to coat. Stir in Broccolini and parsley. Season to taste with salt and pepper.