There's nothing quite like cooking with vegetables and herbs at their peak. Our recent Garden to Table class celebrated the flavors of summer with three recipes that make the most of fresh produce, simple techniques, and quality ingredients.

Whether you're harvesting from your own garden or shopping your local farmers market, these dishes are perfect for warm-weather meals and entertaining.

Along the way, Chef Shelby shared plenty of tips for getting the most flavor from seasonal ingredients—from broiling zucchini before stuffing it to charring fruit for extra sweetness.

Featured Kitchen Favorites

These are some of the tools and ingredients we used throughout class, all available at Bekah Kate's:

The right tools make preparing fresh ingredients quicker, easier, and more enjoyable.

Italian Stuffed Zucchini Boats

A hearty summer dinner that makes excellent use of garden zucchini. This recipe can easily be customized with ground turkey, beef, beans, or tofu.

Ingredients

Vegetable Filling

1 cup diced bell pepper
2 garlic cloves, minced
½ cup chopped onion
1 teaspoon dried basil
1 teaspoon dried oregano
⅛ teaspoon salt
⅛ teaspoon pepper

Optional Protein

1 pound ground turkey or beef
1 can beans
1 package tofu

Additional Ingredients

6 zucchini
2 tablespoons olive oil
½ cup diced tomatoes
¼ cup grated Parmesan

Directions

Preheat the broiler and wash the vegetables.
Trim and halve the zucchini lengthwise. Place cut-side up on a foil-lined baking sheet and broil for 10 minutes.
Cool for 10 minutes.
Scoop out the centers, leaving a sturdy shell. Dice the zucchini pulp.
If using meat, brown it and drain.
Sauté the zucchini pulp, peppers, onion, tomatoes, garlic, and seasonings in olive oil for about 5 minutes. Add protein if using.
Season the zucchini boats and fill with the mixture.
Sprinkle with Parmesan and broil another 5 minutes until tender and lightly browned.

Greek Herby Potato Salad

Fresh herbs, olives, and a bright vinaigrette turn this into a potato salad that's equally at home beside grilled meats or on its own for lunch.

Ingredients

3 pounds small yellow potatoes
½ cup chopped red onion
3 green onions, sliced
½ cup chopped parsley
½ cup chopped dill
½ cup Kalamata olives
¼ cup red wine vinegar
2 teaspoons Dijon mustard
1½ teaspoons dried oregano
2 garlic cloves, minced
1½ teaspoons salt
¼ teaspoon black pepper
½ cup extra virgin olive oil

Directions

Simmer potatoes in salted water until fork tender.
Whisk together vinegar, mustard, oregano, garlic, salt, pepper, and olive oil.
Drain potatoes, flatten gently on a baking sheet, drizzle with oil and broil for about 5 minutes until lightly crisp.
Stir onions, parsley, dill, and olives into the dressing.
Toss with the warm potatoes and adjust seasoning.

Serve slightly warm or at room temperature.

Charred Stone Fruit & Fennel Salad

One of the class favorites, this salad combines sweet grilled peaches, creamy goat cheese, fresh herbs, and a roasted cherry vinaigrette.

Cherry Vinaigrette

Ingredients

2 cups frozen cherries
5 tablespoons olive oil
Juice of 1 lime
½ tablespoon honey
¼ teaspoon salt

Salad Ingredients

⅓ cup goat cheese
1 tablespoon honey
2 ripe peaches, halved
1 fennel bulb
2 tablespoons olive oil
2 cups mixed greens
¼ cup toasted pine nuts
¼ cup torn mint leaves

Directions

Roast cherries at 450°F for 15–20 minutes until caramelized.
Chop and combine with lime juice, olive oil, honey, and salt to make the vinaigrette.
Grill peaches and fennel until nicely charred. Slice into rustic pieces.
Blend goat cheese with honey and olive oil until smooth.
Spread the goat cheese mixture onto a serving platter.
Layer greens, grilled peaches, and fennel.
Drizzle generously with the cherry vinaigrette.
Finish with toasted pine nuts and fresh mint.

This colorful salad is an easy way to showcase the best produce of the season.

Garden-to-Table Tips from Class

Broiling zucchini before stuffing helps remove excess moisture.
Flattening potatoes before broiling creates crispy edges while keeping the centers creamy.
Charring peaches and fennel intensifies their natural sweetness.
Fresh herbs should be added near the end to preserve their bright flavor.
Finish dishes with a quality olive oil or flaky sea salt for restaurant-quality results.

Keep Cooking with Us

Every class at Bekah Kate's is designed to help you become more confident in the kitchen while introducing new techniques, seasonal recipes, and quality tools you'll use for years to come.

If you missed this class, don't worry—our calendar is always full of local chefs, seasonal ingredients, and plenty of delicious inspiration.

We hope to see you at the next one! View our classes and sign up today!