Instructions: Summer vegetable feast - vegetables are in their prime during the hot summer months; shop at a farmers market or roadside stand to get the best produce. Ive created some wonderful meals by letting the vegetables stand alone, and I always try to think about a well-rounded meal (choosing different colors helps). One version of this type of dinner is corn on the cob, steamed asparagus with lemon, tomato salad, and green beans with new potatoes. Tomato salad: Chop 4 tomatoes and mix them with a handful of chopped green onions (scallions - green part only) and 1 tablespoon of red wine vinegar. Salt and pepper to taste, and let the salad sit at room temperature while you prepare the rest of the veggies.

Green beans/new potatoes: wash, trim, and snap the green beans and wash the new potatoes. Place them in a large pot, cover with water, add a veggie broth cube or two plus spices if you wish (oregano, basil) and bring to a boil. Cook at high until potatoes are done and you can push a fork through them easily (approx. 15 minutes). Corn on the cob: bring a large pot of water to a boil (do not salt water). Meanwhile, remove husks and silk from the corn. Boil cobs for 10 minutes. Steamed asparagus: wash asparagus and trim bottoms from each spear. Place spears in a large, shallow pan, and add a little water (about 1/2 cup). Cook over medium-high heat, covered, until spears are tender (approx. 7 minutes). Drain the asparagus, then squeeze fresh lemon juice over the spears before serving. Preparation time = approximately 30 minutes

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