The hearty flavor of the kale (I recommend lacinato) combines with the sweetness of melon and the richness of the cheese to make a knock-out salad!
"It's filling, versatile, and beautiful on a plate. This traditional Italian salad is meant for summer when tomatoes are at their peak, so don't even try to attempt this with less-than-stellar tomatoes or you'll be disappointed with the results." - Jeannette Ordas
Try adding herbs or citrus to this!
"There is a Tuscan saying: Non si tira niente - nothing gets thrown away - that is particularly appropriate vis-a-vis this soup. Carrot tops are almost always discarded. But why? They have the same sweet-earthy taste but with a hint of green that makes them perfect for soups or vegetable sautes. Try the following recipe and let it spur your creativity as to how else to use the delicate frilly leaves." -chef2chef
"You needn't serve more than a taste of this sweet-tart soup. It makes a stimulating, eye-opening start to a summer meal on a hot day." - Deborah Madison
"Get ready to turn plain old zucchini into something fabulous!" - 100 Days of Real Food
Try other combinations of herbs and spices - they all taste amazing!
These cookies with a trace of lemony-flavored basil are perfect for tea parties and special gifts. Garnish a platter of them with fresh basil sprigs, unless you’d like to keep your guests guessing about the secret ingredient.
"A delicious late summer meatless grill - or make it under the broiler. You might need a knife and fork to eat these hearty sandwiches."
Jicama and honeydew melon feature prominently in this fresh salad bringing fruit and vegetable together for a tangy treat.
"Crusty, strong-textured ciabatta is the ideal bread. The holes drink in the juice, but the bread is strong enough that it won't fall apart. These big stuffed breads look great, taste great, and are invariably messy to eat. Tomatoes of choice are Brandywines, Striped Germans, Carmellos, and Costoluto Genovese." - Deborah Madison
"One of my favorite ways to use summer's heavenly ripe tomatoes is to toss them, uncooked, with warm pasta." - Nava Atlas
Mexico City native Richard Sandoval makes his guacamole tableside in a mortar and pestle and serves it with hot, superthin tortilla chips and salsa.
This pesto can be frozen so that you can enjoy it well into the winter months. Freeze in small ziploc bags or glass jars (leave some space at the top if you use jars). For variations, try substituting the basil for parsley, and the pine nuts for walnuts.
Plentiful throughout the summer, zucchini are a prime candidate for pickling. You'll be rewarded with brilliantly-flavored and -colored pickles.
Be sure to slice your potatoes as thin as possible! Slice them too thick and you'll have trouble cooking them through since the squash will cook up more quickly.
Cucumber Cilantro Raita is a delicious accompaniment to any spicy meal.
A nice, uncomplicated recipe that results in super flavorful pickles.
This rice, with its fragrant hint of lime and cilantro, makes a fine side dish.
This salad will sail you to the tropics.
If you enjoy the combination of chocolate and citrus, you'll love these cookies.
An unusual and yummy pasta dish!
This surprising combination is a true crowd pleaser.
Here's a lively soup that comes together quickly with leeks, greens, and tiny pasta in a lemony broth.
"This recipe is from my friend Carrie Birrer, who used to own Florio Bakery in Portland. The combination of garlicky greens and white beans is delicious; just don't let it sit around on the stove too long after making it, as the greens will turn to sludge. My rendition of this recipe calls for fewer anchovies and a pinch of red pepper flakes; adjust both according to your own taste."
A simple and filling dish that highlights seasonal produce.
A meal in itself!
The fresh, summery flavor of snap peas is set off by the sweetness of lightly cooked carrots and a honey glaze. Sweet simplicity.
A decadent yet simple springtime dish.