Grilled Peach Crostini
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Grilled peaches nestled atop burrata and grilled bread and drizzled with honey, olive oil and salt- each bite is a blissful revelation!
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Featured Recipes
Papaya and Cantaloupe with Lime Vinaigrette
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Summertime is a season during which even the most ardent fruit lovers may feel overwhelmed. Peaches, plums, berries, melons... Everything is so delicious but it can be difficult to keep up, and at the end of the day, standard fruit salads may start to lose their luster.
This one pairs two underutilized melons with a zippy lime vinaigrette and fresh mint. It's healthy, beautiful and full of flavor!
Mint-Pistachio Pesto
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I love mint and pistachios, and really, pesto is of the gods. This is great on steak and slathered on bread! I also think it'd be fantastic with grilled peaches! Per reviews on Food52, this is divine on lamb. Lastly, this is just so darn easy- fantastic!
Read MoreChicken Burgers with Preserved Lemon, Aleppo and Yogurt
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Though not a beef burger fan, I do love the idea of burgers, especially during summertime when you can sit outside, crack open a watermelon, pour some sweet tea and enjoy the sunshine. As such, I need non-beef burgers in my repetoire, and I prefer that they not look like pancakes or pucks, sad seconds to the juicy beef patties sharing grill space. I love real veggie burgers but chicken and/or turkey make the best substitutes for the "real" deal. This recipe is inspired by a southwestern turkey burger recipe I once had (white meat and chili) and by a delicious Aleppo-yogurt chicken kebab recipe I found on epicurious (chicken, Aleppo, yogurt). It's lighter than air, super moist and completely satisfying.
Read MoreEggplant Involtini (+ Basic Tomato Sauce)
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This is Mario Batali's recipe. He says, "it would be better to overcook them by 5 minutes than to undercook them by one." In addition to my two small augmentations -adding lemon and mint- I think toasted pine-nuts would be a great touch. Simple, delicious!
Read MoreFish Taco Salad
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Fish tacos, well crafted, have got to be one of the best dishes ever. And late spring through summer is the perfect time to enjoy them. There are times however, when tortillas and all the fixings sound a bit heavy and require more energy and input than I'm willing to expend. Solution: Salad!
Read MoreZucchini, Beef and Yogurt Casserole
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Casseroles don't often make you think of summertime, but this one works. Zucchini strips are layered with a beef-brown rice blend into which a mint-pistachio yogurt sauce has been stirred. Light, healthy and easy to make ahead.
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Sugar Snap Peas with Bacon, Feta and Mint
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Sugar snap peas make me happy. I love their bright hue and crisp crunch! The saltiness of bacon and feta in concert with the sweetness of maple and mint buttress the peas in every way. This is a wonderful summer salad- hearty, flavorful, all elements shine.
Read MoreFava Bean Crostini
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A local restaurant makes the most unreal appetizer when fava beans are in season: a fava bean puree atop grilled bread, topped with a shave of Parmesan and a generous drizzle of olive oil. Each bite is out of this world. Obviously, I had to figure out how to make this. Here you go. You'll eat more than you think you can!
Read MoreRadish Fritters with Pistachio-Yogurt Sauce
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A wonderfully flavorful way to use an entire bunch of radishes (greens too!), and who doesn't want pistachio-yogurt sauce?
Read MoreWatermelon Popsicles
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A delicious, healthy way to use part of a whole watermelon and serve your kids dessert.
Read MoreWatermelon Lime Juice
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This is a refreshing way to enjoy watermelon beyond the usual slice.
Read MoreHalibut with Herb-Citrus Salsa and Israeli Couscous Risotto
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Herbs! Citrus! Creamy! Flavorful! Healthy!
Read MoreCelery Gelato with Rhubarb Compote
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This celery ice cream is wonderfully refreshing, unique and bright. By itself, it might be a cooling way to end a spicy meal. With the compote, which contrasts sweet-tart against creamy, it serves to highlight some of the best flavors of the spring season.
Read MoreCoconut Barley Pilaf with Corn, Chicken and Cashews
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This is a lovely recipe by Melissa Clark that takes advantage of items you might very well have in your pantry, fridge and freezer. It's a great way to use barley and combines these flavorful elements in a new, pleasurable way.
Read MoreMediterranean Shrimp with Roasted Garlic-Chickpea Puree
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Perfectly seasoned shrimp atop a roasted garlic, spiced garbanzo puree.
Read MoreRoot Vegetable Tagine with Preserved Lemon and Chickpeas
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A delicious vegetarian dish adapted from Bon Appétit
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