We’re slicing, frying, pickling, and simmering the summer’s sweetest and juiciest vegetables.
With vibrant color and the summer’s freshest flavors, this salad can be served hot off the grill or made ahead and refrigerated until ready to serve.
Bursting with bright, tangy flavor from the pickling liquid, these fried tomatoes are our new favorite appetizer.
A slightly sweet filling that packs a smoky punch paired with a cheesy buttermilk cornbread crust? Don’t mind if we do.
We revamped this Southern summer classic with bacon-infused veggies and a hit of Gruyère cheese.
It’s hard to beat a sandwich made with fresh tomatoes when they’re in peak season; juicy slices paired with perfectly crisp bacon and a runny egg yolk amplify it even more.