Log in to  your Cookthink account !

Give us the email address you used to sign up with to Cookthink!

close

what about one of these?

Thumb_13497_Skillet Spoonbread Cobbler With Vegetables

Thumb_13497_Skillet Spoonbread Cobbler With Vegetables

This soufflé-like spoonbread is gussied-up cornbread -- made with corn chips instead of cornmeal for heartier flavor and texture. Add a cupful of fresh corn to the vegetable mix if available. Read more about this recipe on the Washington Post.

Thumb_9622_Grilled Shrimp And Squash Kebabs

Thumb_9622_Grilled Shrimp And Squash Kebabs

These shrimp kebabs are a tasty main dish when paired with a hearty grain like our Barley, Zucchini and Tomato Salad with Mint, and make an elegant party appetizer. At a casual gathering, guests can even assemble and grill their own. 

Thumb_14008_Salmon Papillote With Vegetables And Herbs

Thumb_14008_Salmon Papillote With Vegetables And Herbs

What looks like too many vegetables will cook down to just the right amount to serve with foil-wrapped baked salmon. Be sure to use fresh herbs. Read more about this recipe at the Washington Post.

Thumb_13300_Squash Phyllo Triangles

Thumb_13300_Squash Phyllo Triangles

Phyllo is often avoided by the home cook because it seems so delicate and difficult to use. In reality, even though it is quite fragile, it is also very forgiving. It doesn't show rips and tears the way a pie crust might. Read more about this recipe in Lunch Lessons: Changing the Way We Feed Our Children.

Thumb_12296_ Summer Squash Fritters With Herbs

Thumb_12296_ Summer Squash Fritters With Herbs

If you make teaspoon-sized fritters, you can use them like blini and top them with tomato salad or pulled pork. This recipe from Cooking 4 The Week was featured in Root Source: Yellow Squash. 

Thumb_14006_Chicken And Summer Squash Salad

Thumb_14006_Chicken And Summer Squash Salad

This salad keeps in the refrigerator for up to 4 days; allow to warm up almost to room temperature before serving. Read more about this recipe at the Washington Post.

Thumb_12080_Roasted Lemon Rosemary Zucchini

Thumb_12080_Roasted Lemon Rosemary Zucchini

Save this simple dish for the middle of the summer, when you think you’ve done everything you can with zucchini. If you're using zucchini larger than an inch in diameter, slice them into 3/4-inch thick diagonal rounds -- instead of lengthwise -- and pile the breadcrumbs onto one cut surface. Read more about this recipe at Karina's Kitchen.

Thumb_15154_Grilled Summer Squash Vinaigrette

Thumb_15154_Grilled Summer Squash Vinaigrette

The combination of grilled vegetables and vinaigrette makes a delicious warm salad -- a harmony of roasted aromas, wine vinegar and fragrant olive oil. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_12114_Light And Fresh Minestrone Soup

Thumb_12114_Light And Fresh Minestrone Soup

This has a light, healthful flavor and is not as heavy as some minestrones. Dice the ingredients small so there are no unwieldy pieces of vegetables. Read more about this recipe at the Washington Post.

Thumb_16094_Roasted Vegetable Ratatouille

Thumb_16094_Roasted Vegetable Ratatouille

The finished ratatouille keeps well in the refrigerator in an airtight container for 4 to 5 days. It can be served hot, warm or cold. Read more about this recipe at the Washington Post.