Supporting your local urban or rural farmers not only does your tummy some good, but it also helps the community. Eggplant and green beans are at their prime this time of year, so I’m putting both to good use in pasta dishes and an easy skillet dinner. You can’t forget summer corn! I’m savoring them in a BBQ chicken bowl with pico de gallo and black beans. Grab double the amount of vegetables you’ll need for this week’s recipes and freeze them individually for use during the off-season. I’m a big fan of being able to eat shucked, frozen corn in the middle of the winter.
