The best part of growing a kitchen garden is that you don’t have to stop at the supermarket on your way home from work. Instead, you can pick up your harvest basket and pluck lettuce and tomatoes on your way into the house. There is nothing more exciting than harvesting those first ripe tomatoes, eggplants, and peppers and bringing them into the kitchen to cook.
Yet now the gardener’s job has doubled, because you are required to spread your time evenly between the kitchen and the garden. When it comes to summer food, I like to pair foods that grow together. While the grill is hot, try my simple and delicious recipe for grilled romaine and radicchio topped with blue cheese dressing served alongside basil wrapped fish or chill out with a corn, cucumber and salad to serve.
Six of my favorite summer fresh recipes are posted on my website.
