Today on Kelsey’s Essentials, it’s all about celebrating vegetables. Don’t get Kelsey Nixon wrong: She loves a good steak as much as the next person. But with so many fresh, seasonal vegetables available at the market, why not build a summer dinner around them?
Kelsey digs into her family archive for the first recipe of the show, a ridiculously delicious Ratatouille Tart With Caramelized Onion-Tomato Jam.
Then it’s on to her version of an Italian bread salad, Smoky Panzanella With Market Vegetables. It’s the perfect dish to play around with; work in whatever vegetables look the best at your market.
And for her last dish, she turns creamy corn into the base for a pan-seared Pacific cod. This light, summery meal gets topped off with a cilantro vinaigrette.
Tune in to Kelsey’s Essentials today at 2:30 p.m. ET to learn Kelsey’s tricks and tips for making these veggie-heavy recipes.
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