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If there’s a really delicious season, it’s the very last part of summer, when the produce is at its peak and the harvest is coming faster than you can keep up with. Think about it: The tomatoes you are getting right now taste like the sun and are so juicy you’ll be dreaming about them the rest of the year. Now is the perfect time to get creative with vegetables, not only as side dishes, but also as meatless entrees.
It’s also the time of year when time is of the essence in the summer – and if we’re being honest, the last place I want to spend the last few weeks of the season is shopping in cold stores. That’s why I love using Walmart + grocery delivery so much: I can place a quick order online, and the next morning, everything I need is right at my doorstep. The service costs $ 12.95 per month, or $ 98 per year, but the first month is free on a trial basis. I thought I would test it out and cancel it before the end of the month – seriously, who needs an extra monthly subscription? – but this one saved me a lot of time and money as the delivery items are priced comparable to items in Walmart stores and there is no minimum charge for free shipping.
Here are two amazing dishes I cooked recently, using fresh late summer veggies delivered by Walmart +.
$ 12.95 at Walmart
For 4 people as a starter
Preparation time: 5 minutes
Cooking time: 15 minutes
I love this recipe because you can customize it however you want. Add shallots or onion when browning the garlic, add fresh herbs like Italian parsley or chives you have at home, or top with a little balsamic glaze at the end. You don’t even have to use cherry tomatoes if you don’t want to. Just make sure you have enough tomatoes that you use to create a sauce to cover the pasta.
1 lb pasta like Barilla Cellentani
Â½ cup of olive oil such as extra virgin olive oil from Pompeii
3 fresh garlic cloves, chopped
1-18 ounces. wrap fresh grape tomatoes
1-10 ounces. wrap fresh cherry tomatoes
1 teaspoon red pepper flakes like Great Value Organic, optional
Â½ teaspoon sea salt like Morton, or more to taste
1-8 ounces. packet of Fresh Belgioso Mozzarella Pearls
1-0.75 ounces. package of fresh basil, chopped
Grated Parmesan cheese like Bella Rosa, for garnish
Boil the water and cook the pasta according to the directions on the package.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the garlic and cook for 1 minute until it begins to brown. Add the whole tomatoes, then add the pepper and salt. Cook for about 7-8 minutes, until the tomatoes burst and release their juice. Add the mozzarella and mix.
Using a slotted spoon, transfer the pasta directly to the pan. The residual water on the pasta will combine with the ingredients in your pan to form a light and creamy sauce. If you need to add a little more water for the pasta, go for it.
Add the basil and toss to combine. Adjust seasonings to taste, garnish with Parmesan and serve.
For 4 people accompanying
Preparation time: 10 minutes
Cooking time: 25 minutes
The corn ribs are the The Tik Tok recipe trend this summer, but it turns out they’re not just for social media likes. If you don’t like digging into a big cob of corn – or if, like me, your dental work requires you to cut it into a cob – this is a much easier way to eat fresh corn. Play around with the seasonings, or just make it simple and top with barbecue sauce. Honestly, there’s no wrong way to season these ribs. Just be very be careful when cutting the ears of corn: it’s too easy to cut your finger if you rush the work.
2 ears of fresh corn, peeled
$ 0.50 at Walmart
1 stick (1/2 cup) salted butter, like Great Value
1 teaspoon smoked paprika, such as spice islands
Â½ teaspoon garlic powder, like McCormick
Â½ teaspoon of salt, like Morton
Â½ teaspoon cayenne pepper, like Great Value Organic
Â½ teaspoon black pepper, like McCormick
Preheat your oven to 350F.
Hold an ear of corn on the end. Using a sharp kitchen knife. cut the cob lengthwise in the center, little by little so as not to break the cob and not to cut yourself. Repeat on each half so that you have four long, lean sections of corn on the cob. Do this with the other ear of corn. You will have eight coins in total.
In a medium microwave-safe bowl, melt butter over high heat, about 45 seconds total. Incorporate the seasonings.
Line a baking sheet with foil or parchment paper. Place the “ribs” cob side down on the sheet, leaving enough space between each. Using a basting brush, brush the ribs generously with the seasoning mixture.
Bake for 25-30 minutes, until the ribs are golden brown and a little curly. Serve with a dip of your choice, or garnished with grated Parmesan and parsley, or just plain. They are delicious however you choose to serve them.
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