Like the convenience foods of my childhood, but gussied up: light and herbal, but still being deeply satisfying, with a garden’s worth of colorful vegetables
Just a simple weeknight meal that makes the best of midsummer vegetation and pantry staples.
Soft, pillowy quinoa; sweet-savory charred corn; a dollop of cool yogurt and some chopped tomatoes. If you’re suffering from corn fatigue, this should get you out of your rut.
A fitting way to celebrate late summer: sweet peaches and blueberries melded in to a bright magenta filling, topped with sweet spiced biscuits. Great for Labor Day, or just for Thursday.
A different sort of pasta salad, with a sweet-salty dressing made from soy sauce and citrus juices. A sure fix to the hot summertime doldrums.
A hodge-podge of some of my very favorite things: sweet, vibrant early-summer strawberries and sugar snap peas; salty marinated tofu; fluffy, chewy quinoa. Definitely more than the sum of its parts.
This recipe would be delicious any time of year, under any weather conditions: let’s just be clear on that. But especially in the late days of summer (when the thought of heating up your kitchen is just excruciating) cool, filling salads are a godsend. And when they’re as flavorful as this one — shrimp! basil! tomatoes! it’s almost a caricature of summer! — it’s no sacrifice at all.
This cake is great for showcasing the fruit flavors of summer: sweet cherries nestled in a light, fluffy batter with just a bit of crunch from cornmeal and a rich fruitiness from a generous glug of olive oil.