This summery salad is packed with herbs, spinach and heirloom tomatoes. It travels well and is great at room temperature, so it’s perfect for a picnic or packed lunches. Use a combination of red, yellow, green and orange tomatoes if you can.
This is simple and elegant meal, and the flavors of the varied ingredients remain bright and distinct. It’s a nice way to highlight very fresh herbs and a perfect summer tomato.
These over-the-top sandwiches are great for a crowd. Herb-marinated steak is piled onto buttery Texas toast and topped with juicy tomatoes and Chimichurri mayonnaise. Mince the herbs, arugula and garlic by hand or whiz in a food processor.
An unfortunate attribute of many tomato tarts is a soggy, tomato juice-laden crust, but in-season tomatoes are so full of flavor they deserve better! This recipe solves the mushy crust dilemma. A tart dough made with lots of hard cheese is par baked, sliced tomatoes are lightly salted to remove excess water and are then arranged in the tart shell just before serving. The uncooked tomatoes retain their vibrant summer flavor, and the tart shell retains its structure. Served with a leafy green salad (and a glass of wine) this tart makes a very special and unfussy meal.
Eggplant is a beloved and frequently used ingredient in Turkish cuisine, and Imam Bayildi is one of the most iconic eggplant dishes. Translated as "the imam fainted," the story goes that when the imam's wife made this for dinner, he passed out when he found out how much olive oil had gone into it. This version has a bit less than the original! Take note that the eggplant cooks for a very long time, so simmer over very low heat.
A very simple fish dish made spectacular with Indian curry butter.
Simple yet complex, the tart-sweet flavor of the mango chutney in this turkey sandwich serves as a perfect counterbalance to the creaminess of the Brie.
Frozen puff pastry is a convenient kitchen resource, easily kept in the freezer until you need it. Thaw it in the refrigerator for 4 hours or so, and it will be soft enough to roll. The rich, flaky pastry makes a simple pizza into a real treat.
Vegetables, whole grains and Sriracha-tahini dressing make this flavorful, easy, one-bowl meal a perfect addition to your weeknight dinner rotation.
Grilling season is here! Made with homemade seitan, these grilled teriyaki rolls are stuffed with bright green scallions, and would be great served alongside a simple pot of steamed rice or with a cold gingery noodle dish. Much of this recipe could be done ahead of time - make the seitan, assemble the rolls, then grill when you’re ready to eat.
Here’s a fragrant, satisfying one-pot meal that’s great for a weeknight.
The Chinese street food version of these pancakes are often served for breakfast, but are more often served as an appetizer in North America. For a softer pancake, add a bit more water to the dough; you can substitute fresh garlic scapes for the scallions for a different flavor.
For a serious power breakfast (or lunch or dinner!), stuff corn tortillas with creamy scrambled eggs and rainbow chard.
This is a grain- and gluten-free meal that cooks up really quickly on the grill. Serve with a big green salad, preferably outside.
Heirloom tomatoes and fresh leafy greens make this pasta dish great for a summer evening.
Have you ever tried eating Swiss chard raw? This light, lemony salad might make you a convert. It’s got some crunch from garlicky breadcrumbs and is tossed with an easy dressing. Transform it into a hearty meal by topping it with chickpeas or a poached egg.
Have one for breakfast, dessert or a snack - these muffins are packed with fruit and enough chocolate to make them feel indulgent. The muffins are made with oat and whole wheat flours, just a touch of brown sugar, and without dairy or eggs. They bake up perfectly light and moist.
This is the kind of tart that you might see at a fancy European pastry shop - it’s definitely a special way to treat yourself to summer cherries.
This irresistible cordial has just three ingredients, and was famously one of George Washington’s favorite treats. The leftover boozy cherries can be served on ice cream or over pound cake for a decadent dessert. Note that the active prep time is about 30 minutes, but the bounce won't be ready for 40+ days!
Summer’s tastiest blueberries are elevated with an out-of-the-ordinary whipped cream.
If you haven’t got an ice cream maker, don’t let that stop you from making ice cream! This recipe calls for just three ingredients, and you’ll have delicious, creamy ice cream using only a blender.
Lemon and blueberries seem made for each other, and these buttery, flakey scones are a perfect way to enjoy them. And they only take about a half hour start to finish!
This hearty salad is much more than the sum of its parts, and happens to be beautiful too. a great accompaniment to anything from the grill.
With lemon, thyme and radishes, this roasted chicken is tender, comforting and far from boring.
These tacos take just minutes to prepare, and they’re packed with flavor. The easy radish salsa is peppery and crunchy.
This is a special, but still simple, alternative to the basic breakfast you might have typical mornings. Tomato, dill and egg complement each other perfectly. Scale up for a group.
Sliced into rounds, roasted beets are surprisingly good in sandwiches, almost like vegetarian cold cuts. These sandwiches pair them with a layer of herbed cashew cheese, and hold up great in a packed or picnic lunch. The recipe yields more cheese than you’ll need for the sandwiches, so if you don’t devour it right away by the spoonful, you can freeze it in a covered container.
This is a stand-out summer meal, perfect for an evening when you have some time to spend firing up a grill (the actual cooking time is quite short though!).
Serve this crumble with ice cream or whipped cream for dessert, or on its own or with yogurt for breakfast. Two types of ginger appear in both the crumble topping and the rhubarb filling, and the combination of sweet, tart and lightly spicy is unexpected and hard to resist. The butter is easily substituted with margarine if you’d prefer a vegan crumble.
This pasta dish is tossed with tender, roasted asparagus, and a creamy, lemon and garlic infused sauce that’s also dairy-free.