Most produce is at its peak during the summer months. Get your fill of in-season vegetables (and take advantage of the garden fresh taste!) by preparing these all-stars au naturel. Here’s how:
Asparagus. Thinly slice or, if slender, use whole.
Beets. Shred on a box grater.
Broccoli. Cut into florets or finely chop.
Corn. Cut the kernels off the cob.
Green beans and sugar snap peas. Thinly slice or use whole.
Kale and chard. Discard the stems and thinly slice the leaves.
Turnips and kohlrabi. Thinly slice or cut into matchsticks.
Zucchini and summer squash. Thinly slice or use a vegetable peeler to cut into ribbons.