Excess summer

Got produce? I asked Julie Cross, education coordinator at the Davis Food Co-op, for three quick ideas for showcasing all those summer veggies:

1. Thinly slice zucchini (smaller ones work better), brush with olive oil and dip in very good grated parmesan or asiago. Run under a hot broiler for two or three minutes, until the zucchini warms and the cheese bubbles. Perfect nibbles for cocktails!

2. Stir-fry your favorite protein (chicken, tofu and tiny shrimp all work). Pull from the pan and quickly cook thin-sliced summer squash, bell pepper and onion. Toss the protein back in, along with a tablespoon of lime juice and some corn cut off the cob. Slam the lid on and steam before serving, maybe along with a little salsa.

3. For a twist on a classic, grab a container of tiny fresh mozzarella balls (Perlini). Drain and mix with an equal amount of diced super-ripe tomatoes. Dress with good olive oil, balsamic vinegar and a little shredded basil. Serve as is, or stuff inside a hollowed-out tomato.