The slew of herbs in Jeanne Kelly's sauce verte were perfect for making use of my small garden's bumper crop. Laced with salty capers, spicy dijon, and pungent raw garlic, this thick green sauce from her new Kitchen Garden Cookbook makes for a potent twist on my standard pesto-heavy repertoire. Tossed with grill-kissed squash and smeared on charred spicy sausages, it helped make an early summer dinner even better.
'jeanne kelley' on Serious Eats
Jeanne Kelley's marinated and grilled flank steak with arugula salad comes from the "Spring" chapter in her new Kitchen Garden Cookbook. But with its clean flavors and almost effortless preparation, the dish lands squarely in the realm of summer cooking. What really makes this dish stand out is not the arugula—the real winner is Kelley's exotic, tangy sumac and lemon mixture, which performs double duty as marinade and salad dressing.
Cherry Tomato, Green Bean, and Wax Bean Salad with Herbed Bread Crumbs from 'Kitchen Garden Cookbook'
Fresh tomato salads are, in my opinion, one of the greatest joys of summer eating. They're even better when you can use tomatoes you've picked yourself. In her new Kitchen Garden Cookbook, Jeanne Kelley pairs this staple of a summer garden with snappy green beans and pale yellow wax beans for a crunchy, colorful twist. A generous shower of herbed bread crumbs adds more texture to the salad, turning it into a dish akin to a light panzanella.