Garden Variety: Three Recipes with Tomatoes, Corn, and Zucchini

By Rachel Jones / Photography By Michael Fornataro | Last Updated August 09, 2016
Share to printerest Share to fb Share to twitter Share to mail Share to print
Styling by Alyssa Otto and Jason Solak

Summer loves to save the best for last. That’s why the most versatile offerings arise in our gardens this time of year. Golden cobs of corn, vibrant vines of tomatoes, and armfuls of succulent zucchini add a punch of color as we bring the season to a refreshing close. Incorporate the nutritious trio into multiple dishes for your next alfresco dinner party for a culmination celebration. These local chefs will show you how!

Zuskinny Tacos 

By Juan Grimaldo of Totopo Mexican Kitchen and Bar | Yield: 3 tacos

Late Summer Pork Chop

By Kenny Cumberland of Six Penn Kitchen | Yield: 4 servings
Build your own subscription bundle.
Pick 3 regions for $60