Author Notes This recipe is featured in the story, 4 Light, Bright Chilled Soups for Sizzling-Hot Summer Days, sponsored by Milk Life. With a base of sweet beets and whole organic milk, no added sugar...
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The Ultimate Guide to Summer Vegetables (& 43 Ways to Use Them)
Summer is the CSA basket’s time to shine. That’s why Joshua McFadden’s Six Seasons—a seasonal-cooking bible that made our list of the top five books for all things vegetable—considers summer to be three different micro-seasons rolled into one. In that vein, I present to you a guide to summer vegetable cooking (or no-cooking) that’s broken down into early, mid, and late, using the vegetables in McFadden’s iconic cookbook as examples.
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Author Notes A fermented drink that tastes slightly sweet, slightly salty, and definitely of the earth. A gorgeous red hue and full of things that are good for you. There are many variations on beet kvass;...
Author Notes Earthy beets and sweet cherries are an unexpected yet totally smashing duo. These meal-worthy toasts are one of my very favorite ways to enjoy them. A note on the beets. Many different kinds...
Author Notes This recipe is lightly adapted from April Bloomfield's "A Girl and Her Greens." If you can't find small carrots for this dish, just roll cut larger ones—I've done this successfully a few —Kenzi...
Author Notes Carrots usually show up in savory situations, but their sweet, creamy flavor is great in desserts, too. (Just ask carrot cake.) In this thoroughly modern ice cream, carrots get simmered in...
Author Notes When you start with freshly harvested, young carrots (preferably from your local farmer’s market) there’s no need to peel their thin skin. For a burst of color, use a variety of carrots (such...
Author Notes I love tabouli and eat it all summer long. I usually make it with cucumbers and tomatoes, but they can get watery and don't travel well. I love the taste of celery, and especially the leaves--green...
Author Notes This crunchy salad-slaw adds a nice cool element to many dishes. I use it in spring and all summer long on hotdogs, in tacos or just as a salad with any meal. Today it was a delicious addition...
Author Notes I originally made this to be served with gin for a cocktail party I threw for a friend's birthday. It's also great without the gin, though; the dash of apple cider vinegar gives it a tangy...
Author Notes My business colleague came home from a recent trip to China, and told me the only fresh vegetables she had were cucumbers prepared in a vinaigrette that she guessed had rice vinegar, sesame...
Author Notes Potato salads usually fall into two camps: cold and mayo-slicked, or warm and vinegary. I have a soft spot for both. But give me a choice, and I’ll go for this feisty, grilled version that's...
Author Notes Delicious as a side for summer BBQs. The crunchiness of the radish, fennel, and celery is lovely against the soft potatoes. Reprinted from "Great Tastes." Copyright © 2017 by Danielle Kosann...
Author Notes After seeing a recipe for beet and farro burgers that called for puréeing the roots raw in a food processor, I tried the same method with my C.S.A. turnips. It worked beautifully. Everything—root...
Author Notes This recipe comes from Chadwick Boyd's collection, Entertaining with Vegetables. You should absolutely make this salad the way Chadwick intends it to be: Understand how everything plays together...
Author Notes Inspired by the bounty at the farmer's market, three summer pizzas: peach and basil, roasted red pepper and tomato, sautéed broccoli rabe (rapini) and sausage. Each pizza shares a common crème...
Author Notes Broccoli-nut salad is a Southern potluck staple. Raw broccoli florets are combined with grated carrots, diced red onions, and candied walnuts then tossed with a slightly tangy and sweet dressing....
Author Notes This sandwich was inspired by a conversation I had with a friend over coffee. She was telling me about a visit to the recently opened Victoria Bar, and happened to mention the vegan Cauliflower...
Author Notes Lightly adapted from Melissa Clark's In the Kitchen with a Good Appetite. Her version has whole cumin, coriander and brown mustard seeds. It's a spice mixture that's very adaptable, obviously;...
Author Notes I've been on a quest for a while to create a creamy dressing that my husband would enjoy. He has a strong aversion to the tanginess of sour cream and yogurt, products that are linked with...
Author Notes This recipe comes from Dawn Perry's new Short Stack, Cucumbers. It comes with a simple chile oil you can turn to again and again—whether you're looking to spice up ricotta cheese or a margarita...
Author Notes Yes, you can substitute vegetable stock for the chicken (I've used mushroom broth to great effect) or even straight water in a pinch. And since finding dainty haricots verts isn't a sure you...
Author Notes "You get flavors from grilling that you don’t get from roasting. Smokiness, first and foremost. Direct cooking gives a distinct char, and that char adds a lot of taste. You can grill pork...
Author Notes Invariably, someone you know will give you a baseball bat-sized squash every summer, or you will purchase summer squash only to find a box of zucchinis on your doorstep the very same afternoon....
Author Notes The summer side you can make whenever you have 15 minutes, and then completely forget about. Because the zucchini is already cooked through and relaxed, the marinade seeps in more quickly...
Author Notes Comforting without the comfort food calories and residual waistline woes, this protein- and fiber-rich curry boasts chickpeas and red lentils, providing a belly-filling meal while leaving...
Author Notes Adapted from Jim Lahey at the Sullivan Street Bakery. —Genius Recipes Watch This Recipe Jim Lahey’s 5-Ingredient Summer Squash Pizza Prep time 2 hours 30 minutes • Cook time 25 minutes • 4...
Author Notes Adapted slightly from The Foothills Cuisine of Blackberry Farm (Clarkson Potter, 2012). —Genius Recipes Serves 6 to 8 Caesar dressing: • 1/2 cup finely grated Pecorino Toscano, Singing Brook,...
Author Notes I like to build my quesadillas directly in a hot pan, first to get the cheese meltage starting, and also because transferring a fully loaded 'dilla from a work surface to a pan can be spilly...
Author Notes It's summertime, which means All The Things are grilled, lotsa smoke involved, corn and tomatoes everywhere, and chilled rosé. I decided to try using the corn husks for smoking this salmon...
