Though not Summer officially just yet, we’ve been enjoying early Summer produce at the local farmers’ markets for the past couple of weeks:  zucchini and summer squash, berries of many varieties, peaches, sungold cherry tomatoes, and now corn.  To me, Summer brings inspiration to spend more quality time in my kitchen, trying new-to-me recipes flagged in cookbooks or bookmarked from the internet, as well as revisiting or revamping familiar favorites.

This week I made a simple cherry tomato and cucumber salad with tzatsiki (no heat required!).  This dish was inspired, in part, by the dill plant taking over my patio herb garden.

Then, this past Tuesday was National Biscuit Day, so I had to bake these zucchini cheddar drop biscuits (and threw in some chives from the thriving patio garden).

I used more zucchini in this recipe for blueberry zucchini bread, but that loaf was for an ailing friend and I forgot to snap a picture before packing it up.  I did remember to photograph the blueberry yogurt parfait though!  It’s in a “fancy” martini glass because it served as dessert one evening (that said, you could go “fancy” for breakfast with this one too).  I made the granola with some local honey purchased at the Wake Forest Farmers’ Market.  Granola’s easy to make at home, and this DIY guide is a good template for creating your own granola recipes.  I left out the dried fruit mentioned in the final step, because I like to mix in fresh seasonal fruit.  Granola + fresh fruit + milk (or yogurt) = breakfast!

I had few kale leaves in the crisper and the remains of one red onion.  Add in a few pantry items and spices, and you have this simple kale and black bean tostada (the original recipe is for burritos – I had corn tortillas. Thus the tostada version).

Finally, I made a “fussy” version of this King Arthur Flour “No-Fuss” Focaccia.  It’s still a fuss-free bread recipe, since no kneading is necessary.  I added a blend of dried herbs (parsley, basil, oregano) in the dough when mixing.  Then, after the hour-long rise, I poked the dough top with halved cherry tomatoes (I used ten tomatoes in a 5 by 4 configuration).  The tomatoes were marinated in a bit of balsamic, olive oil, salt and black pepper.  Sprinkle a few shreds of any cheese and bake as directed in the recipe.

The bread is a nice side to a leafy green salad, or can be split, toasted and served with a fried egg, sandwich style, appropriate for breakfast, lunch or dinner!

Little bits of summer goodness go a long way and you’ll find plentiful produce at our local farmers’ markets this weekend.  I’d love to hear what you’re doing with all your summer goods.  So please, do tell!