I make this soup, or something quite like it, all year, with frozen corn and fresh.
You know those delicious, over-charred ears of grilled corn you eat at county fairs in the summer? If you are like us and request the ones with the most burned bits, this recipe is for you.
Portobello mousse with grilled mushrooms and toast, drizzled with a balsalmic reduction.
The salad really does become more flavorful over time, so I like to make it a few hours in advance before serving -- this makes it perfect for a summer picnic or barbecue.
Normally, keftedes are made with ground meat (they're basically meatballs). These vegetarian alternatives are packed with flavor.
Serve with pita or bread for dipping.
Serve warm or at room temperature, as a side dish or an appetizer with bread or pita.
This unexpectedly delicious combination of blueberries, cucumbers, and savory tamari dressing is habit forming.
French Lentil Salad with Goat Cheese and Walnuts
Salade de Lentilles au Chèvre et Aux Noix
A global favorite yet barely known in this country, kohlrabi is a rather sweet vegetable with a mild, broccoli-like flavor. When it's quickly cooked and then pureed, it can become a creamy (if cream-free) canvas for delicate, sweet enoki mushrooms and crunchy, salty peanuts.