Aside from stuffing ourselves with corn on the cob, blueberries and donut peaches, I’ve tried a few new recipes recently, and made a couple of old favorites.

Sticky Miso Salmon Bowl: This was quite tasty! I made the sushi rice in the rice cooker, following the instructions on the package. For veggies I did thin sliced carrots and radishes, and I blanched some green beans and tossed them with a bit of salt and some toasted sesame oil. It would also be good with red, yellow, or orange bell peppers, avocado, cucumbers, steamed or sauteed kale, We served it with some chili crisp, pickled ginger, and furikake. Don’t skip the scallions, butter, and seasonings in the rice, it smelled so good.

Braised Chickpeas with Zucchini and Pesto: This is Deb’s latest recipe and it is delicious! It’s also super easy and forgiving. I started the heat as soon as the chickpeas and broth went in, and cut the rest of the cook time down to 30 minutes. I also missed the part where you’re supposed to stir after the first little while, but everything was fine. Take a quick taste after you add the pesto – I ended up doubling it. You’ll definitely want some bread with this. And actually, if you cook off enough of the liquid you could even use it as a sandwich filling.

Summer Corn, Tomato, and Salmon Salad with Za’atar Dressing: I wrote about this last summer but it’s a favorite of mine. This time we had leftover corn and tomatoes, so I threw in a can of chickpeas and it was a delightful lunch with some Wasa crackers.

Blistered Shishito and Corn Salad: This caught my eye because a couple of stans at our farmer’s market have shishitos this year. It was just ok. I didn’t have enough shishitos, which is not the recipie’s fault. I do think think it’d be better if the corn was cooked. I think next time I’ll do that, or turn it into a taco or quesadilla filling instead, or put it on a taco bowl.

Corn and Chorizo Tacos: One of my corn season favorites. You want fresh, Mexican chorizo for this, not the cured stuff. It’s also really good as a quesadilla filling and freezes well if you somehow wind up with too many leftovers.

Zucchini Quesadillas: Another Deb recipe, this time from a few years ago, but she shared it recently in a zucchini-focused edition of her newsletter. I’m specifically on the lookout for new summer squash recipes this year because it always looks so great at the farmer’s market, in part because there are multiple varieties available. This was pretty easy to put together. I added black beans when I assembled each quesadilla, but next time I’d just mix them in with the cheese and squash.