Grilled and Marinated Okra

Grilled and Marinated Okra

Blogger Katheryn LaSusa Yeomans likens the taste of fiddlehead ferns to okra, asparagus, and green beans. Okra heads crave the dark green, mysterious taste and complex texture of the oft-maligned seed pods. Try this easy make-ahead recipe for okra to serve as an appetizer or side dish.

Click to read more ...

Stir-Fried Vegetables with Chickpeas and Peanuts, Summer Edition

Eat the rainbow with this super-healthy, super-fast dinner. The summer version uses summer squash and peppers of all colors, plus cabbage, onions, and garlic. Add chickpeas and peanuts for satisfying protein and crunch, then serve over brown rice, quinoa, or noodles. Use a thrifty trick to get peanut oil without investing in a whole bottle of it, too (see tips below).

Click to read more ...

Sautéed Cherry Tomatoes

Although it's hard to imagine growing tired of eating cherry tomatoes right off the vine, here's a super-quick way to give them more gravitas: moving from salad to side dish or sauce. The heat intensifies the flavor of the cherry tomatoes, so a quick sauté brightens even tomatoes that are out of season or from a long way away. Of course, go for utterly ripe, local, and organic if you can.

Click to read more ...

Heat-Wave Gazpacho

When the sun pounds down on your roof and just walking outside makes you dizzy with heat, whirl up a batch of Heat-Wave Gazpacho. This cold soup is a meal in a bowl, with a refreshing vinegar zing. Serve it as a first course for dinner, pack it in a thermos for lunch, dip into it as an afternoon snack—even have it for breakfast!

Click to read more ...