There’s really nothing I love more than a stroll through a farmers market. Summer brings an extraordinary amount of pleasure for me when our Creator’s cornucopia of bold, ripe summer flavors are piled high on the tables in front of weary yet satisfied farmers who are also enjoying the crowning moment of their labors and offering them up for my enjoyment.


I am endlessly amazed at the creativity of what grows for our culinary enjoyment. I love chatting with the farmers and learning about their growing techniques and the weather and growing conditions that brought this particular harvest to the table. The farmers often are happy to share the subtleties of their produce. For example, they’ll know if the tomatoes are more sweet or more acid or if they’re more pulp or more water and seeds. Each of these subtle variations will lead to a slightly different flavor profile. Each scenario lends itself to slightly different variations in cooking method or uses. You never stop learning as a cook because the ingredients and ways to use them are endless. Amazing.

For our inaugural Brown Bag Wine Club, we served a Smoked Pork Tenderloin (salt, pepper, and smoke) cooked on our Gourmet Guru Grill sliced into medallions and served on top of Garlicky Potato & Zucchini Hash. It was a hearty dish that needed no accompaniment. But I have to admit, this hash is something that, at face value, I would never have ordered from a menu or picked out of a cookbook. But trust me, the flavor and texture of this healthy vegetable dish will turn heads and gasps of food love will ensue. So please, do NOT overlook the simplicity of this budget-friendly, summer side dish. Packed full of ingredients you can grab at most farmers markets well into the fall, this recipe is packed with flavor despite the basic ingredients which makes this recipe another amazing example of how a subtle twist on simple ingredients can bring new delight to your tastebuds. Plus, Garlicky Potato & Zucchini Hash is an altogether gluten free.

Bon Appetit!


Recipe: Garlicky Potato & Zucchini Hash

Serves 4-6 people :: Gluten Free / Dairy Free Recipe


  • 1½ pounds Yukon Gold Potatoes (around 5 average sized Yukon Gold potatoes)
  • 2 Zucchini
  • 4 cloves Garlic
  • 1 Lemon
  • 4 Green Onions
  • Cilantro (optional)
  • Olive Oil
  • Salt
  • Pepper


  1. Preheat the oven to 450 degrees. Wash and dry all produce. Set out a sheet tray lined with parchment paper (optional, but it does make cleanup a snap).
  2. Dice the potatoes into small ½ inch cubes, then toss them (on the sheet tray) with a drizzle (about one Tablespoon) of olive oil and spread them out evenly on the tray. Season the potatoes lightly with a pinch of salt and pepper. Place tray in oven for 20-25 minutes. Pull the pan out halfway and turn the potatoes with a spatula, then continue cooking until they’re golden brown.
  3. While the potatoes are cooking prepare the remainder of the ingredients and arrange together for easy access when it’s time to assemble the dish:
    • Dice the zucchini into similarly sized cubes as the potatoes (about ½ inch).
    • Trim the ends of the green onions, then thinly slice white and light green portion of each. Discard ends and darkest green portion.
    • Mince the garlic or grate it using a Microplane type zester.
    • Halve the lemon.
    • Pick the cilantro leaves off of the stems. (This is an optional ingredient and step.)
  4. With about five minutes remaining on the potatoes in the oven, heat another drizzle of olive oil in a stovetop skillet over medium heat. Add the garlic, scallions and zucchini to the skillet. (Be careful not to scorch the garlic as it will lend a very burned, bitter flavor to your dish instead of the desired garlic pungency.) Toss it for 4-5 minutes until all ingredients are softened and zucchini begins to turn golden brown on some sides.
  5. Add the potatoes to the skillet with the zucchini and toss with a healthy squeeze of lemon (to taste, but recommend juice of at least half a lemon). Season with additional salt and pepper to taste. If desired, garnish with sprinkle of cilantro leaves. Serve immediately.

Editor’s Note: Inspiration for this dish came from a HelloFresh meal box our family enjoyed several months ago. We have enjoyed approximately three dishes a week that we prepare from our HelloFresh subscription which has been ongoing for several months now. We have been very impressed by the quality of the produce and meat (think Whole Foods quality), the convenience of front door grocery delivery in perfectly portioned sizes and the variety of world flavors HelloFresh has introduced to our family with simple, easy to follow recipe cards. Our meal preparation and meal times have become invigorated with enjoyment and engagement instead of stress thanks to Hello Fresh. We’d like to highly recommend this service to you as well and invite you to use the code PHA89X to receive $40 off your first Hello Fresh box – that’s 6 meals for only $29, including shipping!