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If there’s one really great season, it’s the very last part of summer, when produce is at its peak and harvests come in faster than you can keep up with. Think about it: the tomatoes you get now taste like sunshine and are so juicy you’ll be dreaming about them for the rest of the year. It’s the perfect time to get creative with vegetables, not just as side dishes, but also as meatless entrees.
It’s also the time of year when the clock is on summer – and if we’re being honest, the absolute last place I want to spend the last few weeks of the season is grocery shopping in cold stores. That’s why I like to use Walmart+ grocery delivery so much: I can order quickly online and the next morning everything I need is at my door. The service costs $12.95 per month, or $98 per year, but the first month is free as a trial. Thought I’d test it and cancel before the month was up – seriously, who needs a monthly subscription anymore? — but this one saved me so much time and money in the end because the delivery items have similar prices to items in Walmart stores and there is no minimum rate for free delivery.
Here are two incredible dishes I cooked recently, using fresh summer vegetables provided by Walmart+.
For 4 people as an appetizer
Preparation time: 5 minutes
Cooking time: 15 minutes
I love this recipe because you can adjust it however you want. Add some shallots or onion when browning the garlic, throw in some fresh herbs like Italian parsley or chives you have on hand, or garnish with a little balsamic glaze at the end. You don’t even have to use cherry tomatoes if you don’t want to. Make sure you have enough of the tomatoes you use to make a sauce to cover the pasta.
1 pound pasta as shown Barilla Cellentanic
½ cup olive oil such as Pompeii Extra Virgin Olive Oil
3 cloves fresh garlic, finely chopped
1-18 oz. package fresh grape tomatoes
1-10 oz. package fresh cherry tomatoes
1 teaspoon red pepper flakes as Great value organic, optional
½ teaspoon sea salty Morton, or more to taste
1-8 oz. package Belgioso Fresh Mozzarella Pearls
1-0.75 oz. package fresh basil, minced meat
Grated Parmesan cheese as beautiful rose, for garnish
Boil water and cook the pasta according to package directions.
While the pasta is cooking, heat olive oil in a large skillet over medium heat.
Add the garlic and cook for 1 minute until it starts to turn golden brown. Add the tomatoes whole, then add the salt and pepper. Cook for about 7-8 minutes, until the tomatoes burst and release their juices. Add the mozzarella and stir to combine.
Use a slotted spoon to transfer the pasta directly into the pan. The remaining water on the pasta will combine with the ingredients in your skillet to make a light, smooth sauce. If you need to add a little more pasta water, go ahead.
Add the basil and stir to combine. Adjust seasonings to taste, garnish with Parmesan cheese and serve.
For 4 people as a side dish
Preparation time: 10 minutes
Cooking time: 25 minutes
corn ribs are the Tik Tok recipe trend of the summer, but it turns out they’re not just for social media “likes.” If you’re not a fan of digging into a big ear of corn – or if, like me, your dental work means cutting it off the cob – this is a much easier way to eat fresh corn. Play with the seasonings, or go simple and glaze them with barbecue sauce. There really is no wrong way to season these ribs. Just be all Be careful when you cut the corn on the cob: it’s too easy to prick a finger if you’re rushing the job.
2 ears fresh corn, peeled
1 stick (1/2 cup) salted butter, such as Large value
1 teaspoon smoked paprika, as Spice Islands
½ teaspoon garlic powder, such as McCormick
½ teaspoon salt, such as Morton
½ teaspoon cayenne pepper, such as Great value organic
½ teaspoon black pepper, such as McCormick
Preheat your oven to 350F.
Stand an ear of corn upright. Use a sharp kitchen knife. cut the cob lengthwise down the center, little by little, so you don’t break the cob and cut yourself. Repeat on each half so you have four long, lean sections of corn on the cob. Do this with the other ear of corn. You have a total of eight pieces.
Melt the butter in a medium, microwave-safe bowl over high heat, about 45 seconds in total. Stir in the herbs.
Line a baking tray with foil or parchment paper. Lay the “ribs” cob side down on the sheet, leaving plenty of space between each. Using a basting brush, generously brush the ribs with the spice mixture.
Bake for 25-30 minutes, until ribs are golden brown and slightly curled. Serve with a dipping sauce of your choice, or garnished with grated Parmesan cheese and parsley, or plain. They are delicious no matter how you serve them.
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