Even though potatoes are our favorite vegetable, we love all the bounties from the earth and have a collection of recipes that feature summer harvest favorites.
Thinly sliced Idaho® potatoes are used as the crust for Idaho Potato Grilled Pizza, which is topped with zucchini, leeks and fresh basil. Kebobs also make a great summer feast allowing you to use all the veggies in your refrigerator. Herb Chicken Vegetables and Idaho Baby Gold Kebobs calls for seasoned red bell peppers, onions, zucchini and chicken.
If grilling isn’t convenient for you, try Idaho Potato Crusted Summer Vegetable Quiche. Sliced potatoes are layered on the bottom and along the sides of a pie plate. The dish is then loaded with steamed zucchini, broccoli flowerets, diced red bell pepper, shredded carrots, sliced green onions, whisked eggs, half and half and a variety of cheeses. Bake for 45 minutes and breakfast is ready!