Summer

Zucchini Agrodolce

Zucchini Agrodolce

A pretty, summer-centric zucchini agrodolce - shredded zucchini doused with a garlic infused agrodolce splash of vinegar, honey, and olive oil, tossed with a good number of other tastes and textures pulled from my cupboards and pantry. Toasted coconut and walnuts add crunch, red onion for bite and assertiveness, a couple of chopped dates, and tiny greens or herbs threaded about.

Pluot Summer Salad

Pluot Summer Salad

There are times when I feel compelled to snap fruit salads out of dessert-land and lead them over to the savory side of the spectrum. - this salad is pluot based, with toasted ginger, garlic, and shallots. It is drizzled with a simple lime soy sauce dressing, and is generously flecked with herbs - in this case, mint, basil, and cilantro.

Pineapple Coconut Water

Pineapple Coconut Water

Freshly juiced pineapple is at the heart of this quencher - made with coconut water, lime, and straight ginger juice. It's invigorating, fragrant, hydrating, and a pure, intense shade of yellow that somehow tips us off to its strength and vitality before ever picking up the glass.

Black Pepper Cauliflower Salad

Black Pepper Cauliflower Salad

A friday lunch favorite - cauliflower florets doused in a warm black pepper and red onion vinaigrette, and tossed with nuts, apples, olives, and a bit of feta.

Deviled Eggs

Deviled Eggs

A beautiful and delicious deviled egg recipe made with an herb-flecked filling and topped with toasted almonds.

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Heidi Swanson
Olive Oil Braised Spring Vegetables

Olive Oil Braised Spring Vegetables

Back in the late 90's Vogue Entertaining + Travel was the Australia-based magazine I splurged for any time I came across it on the news stand. Today's recipe for silky, tender olive oil-braised spring vegetables was inspired by paging through one of the cookbooks Vogue published in conjunction with the magazine.

Giant Lemon Fennel Beans

Giant Lemon Fennel Beans

Baby fennel, big white beans, sliced lemon, a honey-kissed in-pan white wine sauce, all finished with a shower of chopped dill.

Shredded Egg Salad

Shredded Egg Salad

Shredded Egg Salad - made by shredding hard-boiled eggs on a box grater. It makes a light, fluffy, bright egg salad, and I must say, a nice alternative to chopped, heavily dressed versions of the classic.

Horseradish Sauce

Horseradish Sauce

Inspired by recipes in George Lang's The Cuisine of Hungary - a simple, goes-on-anything horseradish sauce. It has been great twist to all sorts of basics - baked potatoes, egg salad, and any number of soups and stews.

Guacamole

Guacamole

To make great guacamole you have to go off-recipe. It's all about the in-between steps, decisions, and knowing when avocados are at their best.

Summer

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