What To Make With...

It’s time to fall for the beloved Southern vegetable.

Make it a meal!

Anytime you find yourself with leftover baked chicken breasts, shredded chicken from the slow cooker, poached chicken breasts, or whole roasted chicken, consider it a very good thing. You can certainly go for a second round of last night’s dinner, but the wonderful thing about chicken is that it’s so easy to repurpose it into an entirely different meal.

Fall in love with the unsung root vegetable.

A tomatillo is like a gift: It’s a tart green fruit (that’s sometimes confused with an unripe green tomato), wrapped in a crinkly husk. Peel the wrapping away and you’re left with a world of culinary possibility. If the first thing you think of when you see tomatillos is salsa verde, we don’t blame you. Us too!

Apple cider vinegar (or ACV, if you prefer) is a light, subtly sweet vinegar made from — you guessed it — apples. Whether you’re drinking it straight or getting ready to pickle everything in sight, apple cider vinegar is truly a superstar pantry staple. If your bottle has sat unused and unloved for too long, though, you probably just need some new ways to use it. You’re in luck! These 25 apple cider vinegar recipes will give you some inspiration.

It’s not just for breakfast.

It’s all about Taco Wednesday.

You’ve probably spotted knobby purple or green kohlrabi at the farmers market recently and wondered what the heck this odd-shaped thing is! For starters, it’s a fantastically versatile vegetable that deserves more love! It is a hardy vegetable that falls under the cabbage family, defined by its sturdiness and bulbous shape. Kohlrabi has a mild, somewhat sweet taste and crunchy texture somewhere between cabbage and broccoli stems.

The time we’ve been looking forward to all year is finally here. It’s tomato season! Yes, peak tomato season is in full swing, and that means one thing: It’s your duty to consume as many tomatoes as possible. My cue that it’s time to dive in is when I go to the market and I can smell the table of heirloom tomatoes before I even step up to it.

For years I skipped over radishes; they felt more like a garnish in green salads than a necessary component. Then I joined a CSA and was bombarded with radishes. I suddenly had to figure out what to do with them all, only to realize radishes have a whole lot of love to give. They’re crispy, peppery, and not only a colorful addition to so many dishes, but can also stand out all on their own.

It's loaded with flavor.

Picking up a basket of fresh figs never ceases to feel like a treat. They have a sweet, honeyed fragrance and soft, jammy texture, which make them a lovely snack on their own, yet it’s quite easy to partner figs with other foods like sharp cheese, tangy yogurt, and dark chocolate. They’re a delicate fruit with a short shelf life, so you’ll want to handle them with care and eat them within a few days.

It’s the Midwestern technique I swear by.

Summer brings with it so many vegetables that are hard to get enough of. But of all of them, I think it’s safe to say sweet corn is always the one that steals the show. Those sweet, tender-yet-crisp kernels are all too easy to love (especially when they’re grilled!). And since fresh corn is only in season for a couple months a year, we want to get our fill every chance we get.