Katrina Hall is a cook, foodblogger, photographer and passionate herb lover. You can find her blog at: http://shesinthekitchen.blogspot.com.

Too much zucchini? Try succotash. It's a tasty way to use your garden bounty that's ripening right now. Sweet corn, plump limas and squash make this a terrific side dish.

Photo by Katrina Hall/http://shesinthekitchen.blogspot.com

Serves 4 to 6

• 2 tablespoons olive oil
• 1 large onion
• 2 cups fresh corn, cut from the cobs
• 2 cups squash or zucchini, cubed
• 1 cup fresh or frozen lima beans
• Few strips yellow or red sweet pepper
• 1 teaspoon dried oregano, or 1 tablespoon fresh oregano leaves
• Salt and freshly ground pepper to taste
• 1 tablespoon mild green chilies or a few drops of Tabasco, optional

1. Heat the oil and saute the onion in a medium-sized saucepan for five minutes.

2. Add the corn, squash, lima beans, chilies, peppers and oregano. Turn heat down and simmer covered until vegetables are tender.

3. Taste carefully and add salt and fresh pepper before serving.

Katrina Hall is a cook, foodblogger, photographer and passionate herb lover. You can find her blog at: http://shesinthekitchen.blogspot.com. 

This marinade not only tenderizes meats and chicken, but it also has a wonderful zesty taste that is easy to get hooked on! I've used tiny small oranges, clementines and tangerines, but you can use regular oranges cut into small pieces.

Photo by Katrina Hall/www.shesinthekitchen.blogspot.com

• 1 cup whole citrus, thinly sliced and cut into 1-inch pieces
• 4 scallions, trimmed and sliced
• 2 cloves fresh garlic, minced
• Handful of arugula, sliced into ribbons
• Few slices of red onions, thinly sliced, halved and separated
• 2 teaspoons kosher salt
• Pinch red pepper flakes
• Pepper, freshly cracked
• 1/2 cup canola or olive oil
• 1/2 cup herb or rice vinegar vinegar
 
1. Mix marinade ingredients together. 

2. Pour into a heavy plastic zip-lock bag.

3. Add 4 bone-in chicken breasts, several thighs or a steak in the bag of marinade.

4. Zip and place bag in the fridge for at least 3 hours.

5. Remove and grill or cook as desired. 

6. You can also cook down the used marinade for a sauce—put it on a slow simmer until reduced to a few tablespoons.

Photo by Katrina Hall/www.shesinthekitchen.blogspot.com

Katrina Hall is a cook, foodblogger, photographer and passionate herb lover. You can find her blog at: http://shesinthekitchen.blogspot.com. 

Smooth, tangy, full of flavor, it just takes a few minutes to whip this up for spreading on focaccia or roasted chicken. It's wonderful for sandwiches, as well as swirled into soups, or served with a fresh vegetable platter for appetizers.

Photo by Katrina Hall/www.shesinthekitchen.blogspot.com

• 8 ounces softened cream cheese
• 1 stick unsalted butter, softened
• 1 tablespoon fresh lemon juice
• 1 teaspoon Worcestershire sauce
• ½ teaspoon Dijon mustard
• 2 tablespoons fresh parsley, minced
• 1 tablespoon fresh chives, minced
• 2 garlic cloves, pressed
• 1 tablespoon dried tarragon (the dried is stronger, if you use fresh, use twice as much)
• Salt and freshly cracked pepper (to taste)

1. In a mixer bowl, combine ingredients and mix well until blended and creamy. Taste carefully, as it often needs salt. 

2. Pack in containers and place in fridge until needed. I also usually keep a small amount frozen—just in case.

Katrina Hall is a cook, foodblogger, photographer and passionate herb lover. You can find her blog at: http://shesinthekitchen.blogspot.com. 

This recipe is great for summer picnics because it doesn't use mayonnaise. Toss the warm potatoes with the marinade so they soak up all the tasty, tangy flavor.

Photo by Katrina Hall/www.shesinthekitchen.blogspot.com

Serves 3 to 4

• 3 medium-large California Long White potatoes OR 6 red-skinned potatoes, whole, scrubbed
• 4 tablespoons olive oil
• 1 garlic clove, pressed
• 1/2 teaspoon Dijon mustard
• 2 tablespoons herb vinegar (I prefer dill vinegar)
• Several grindings of fresh pepper
• 1 to 2 tablespoons fresh dill, minced
• 2 tablespons scallions, sliced thinly
• 1/4 teaspoon salt (for taste)
 
1. Bring the potatoes to a low boil and cook until just tender.

2. Drain and cut lengthwise, then into even slices vertically. Don't make the slices too thin.

3. Using the remaining ingredients, toss gently while warm in the herb marinade:
 
4. Serve on top of a small handful of lettuce or arugula.

1. Simmer the potato in the water or stock until just tender.

2. Add the greens, kale,scallions, olive oil, garlic, and salt and pepper and simmer, covered, for ten minutes.

3. Take pot off the heat and add the nutmeg and mint. Stir.

4. Using a regular blender, or immersion blender, puree soup.

5. Taste carefully, adding more pepper or salt as needed.

6. Garnish with a chive blossom.

7. Serve with warm sourdough bread and cheese.