Sweet Corn & Cheddar Quesadillas
Make your own fried rice: dice up any assortment of vegetables, just be sure they are a small dice. Heat some oil in a large skillet or wok, toss in the vegetables, and stirfry until just tender. Add in two to three cups of cooked white rice and toss until heated through. Add soy sauce to taste.
Make stirfry and curry with any combination of vegetables from the garden. Keep them all a uniform size so they cook evenly.
Pasta is a great way to use random veggies. Think Pasta Primavera, but translate it into a summer version: a medley of summer vegetables, or a simpler combination over your noodles. Try sweet corn kernels with smoky bacon and parmesan, fresh diced tomato, basil, and garlic, or wilted greens with mozzarella.
Grill vegetables on kabobs or in a grill basket. Squirt a little fresh lemon juice over them after you take them off the grill.
Get creative with your salad toppings. Any vegetable or fruit has potential to be an amazing salad component. Start simple, taste as you go, and add one new ingredient at a time.
Make garlic-herb butter (see the slideshow). Simple soften a stick of butter, mince your garlic and herbs, and combine in a bowl. You can use it on bread, in pasta sauce, over fish, or as a last-minute baste for those grilled vegetables.
Puree herbs to make your own salad dressing (see slideshow); just blend with a bit of water, then combine to taste with oil and vinegar and perhaps a little zing of lemon or lime juice.
Make quesadillas with sweet corn kernels, sheared off the cob, and sharp cheddar cheese. No need to pre-cook the corn; just layer it on a tortilla with some cheese, cover with another tortilla, and cook for 2 to 3 minutes on each side until the cheese is melted and the tortilla is lightly browned.