Arugula, Sugar Snap and Green Pea Salad with Basil-Mint Dressing. Peas and mint are the stars in this recipe, and their sweet and aromatic flavors complement the arugula’s spicy tang.
Garlicky Nettles and Purslane Pesto. You know those prickly, pokey weeds that grow along trails and at the edges of your garden? They’re entirely edible, and delicious.
Watermelon Mojito Sorbet. Serve as sorbet, or pour the mixture into ice cube trays and freeze, then serve in glasses of sparkling water. If you’re the cocktail type, add rum for a spirited summer beverage.
Spicy-Sweet Kale Chips. This simple recipe uses nut butter, honey and cayenne for a spicy-sweet kick. Serve them as appetizers or snacks for any occasion.
Foraged Plum Butter. Late summer’s wild plums make the best jam. If you’re lucky enough to live in an area where they’re abundant, gather them in the wild.
Summer Squash Soup with Chive Pistou. This light, creamy soup makes a simple, elegant lunch topped with bright-green pistou (like pesto, but without the pine nuts).
Grilled Romaine with Black Olives and Ricotta Salata. The perfect end-of-summer meal, when it’s warm enough to eat outdoors, but not so cold that you’ve retired your grill.
Bitter Greens, Pomegranate and Caramelize Pear Salad. Lightly caramelizing pears intensifies their natural sweetness and pairs beautifully with pungent bitter greens. For a lighter salad, use fresh pears, not caramelized, for equally delicious results.
Wild Mushroom and Spinach Strata. Sunday is a lovely day for a simple, elegant brunch. This one starts with an easy Wild Mushroom and Spinach strata—a bread and egg dish that bakes in the oven while you prepare the rest of the feast.
Blackberry-Peach Salsa. Summer’s fresh fruits make a delicious, sweet-and-spicy salsa, but frozen fruit works just as well to bring a touch of summer to cold winter days. Serve with pita chips for dipping, or use as a topping or side for entrees.
Caramelized Red Onion and Fennel Tart. Caramelizing onions softens their intensity and brings out their natural sweetness. This foolproof entree is easy to vary: add black olives, spinach or any variety of cheese.
Cauliflower Cous Cous with Pomegranate. When I was growing up, my relationship with cauliflower bordered on traumatic. We didn’t have it often, but when we did, it was badly mistreated–boiled half to death, in the Southern way with vegetables, and served as a pale, mushy mess on my plate…
Carrot Chipotle Soup with Carrot Top Pesto. Last spring, a friend returned from a trip to Paris with several packets of heirloom carrot seeds; she knew I’d enjoy them more than perfume or a snow globe of the Eiffel Tower (and they must have been easier to pack). We planted them and, as we usually do with carrots, forgot about them once the big, glossy leaves of chard started bursting forth…
Keep checking back for more inspired recipes!