Summer
How to Make a Great Vegetarian Poke Bowl
Let's make a vegetarian poke bowl! They're fantastic this time of year because they're light, clean, filling but not heavy. Made with watermelon poke.
Tomato Sandwich with Zucchini Butter
Building a remarkable tomato sandwich is an exercise in patience. You have to wait for the right time, when the tomatoes are peak. This is my first of the year topped with mayo, zucchini butter, avocado, and fresh basil.
Zucchini Butter
Zucchini butter is a great way to use up two pounds of zucchini or other summer squash. It’s creamy and spreadable and having it on hand makes for quick meals. It’s great mixed into pasta, baked onto pizza, and smeared across crackers and flatbread.
Peach Cobbler
To make your peach cobbler extra special add lemon zest to your buttered baking dish, then fold toasted walnuts into the biscuit-like topping. Both are easy wins boosting flavor and dimension. Peak summer fruit classic!
Grilled Veggie Kebabs
Spicy grilled veggie kebabs made with a flavor-packed yogurt marinade and mix of vegetables with paneer cheese. A favorite that you can make ahead, and grill or bake year-round.
Deviled Egg Toast
For the egg salad sandwich fans out there, these open-faced deviled egg toasts merge everything people love about egg salad and deviled eggs into sandwich form.
Chickpea Salad Sandwich
The chickpea salad sandwich filling to make in bulk for easy lunches and snacks all week. A perfect vegetarian or vegan sandwich option.
Creamed Corn
A creamed corn recipe passed to my dad from his mother. It uses the 2-2-1 method with fresh corn, milk, butter, and a bit of flour. If you have two ears of corn give it a try, so simple and good!
Farro Salad with Buttermilk Dressing
A wonderful farro salad with buttermilk dressing inspired by a version I had at Clyde Common in Portland, Oregon years ago. Imagine nutty farro grains plus shaved radishes, zucchini, and fennel tossed with creamy, herbed, buttermilk dressing. The perfect lunch.
Cherry Smoothie
This cherry smoothie recipe is the result of being elbow deep in cherry season. I've tripled-down on all things red here - cold-brewed hibiscus water (easy to make), blood oranges, and plump, sweet cherries. It’s fantastic!
