If you can’t bear to turn on your oven during these hot days of summer, try one of our go-to recipes that require little to no heat to prepare—and anything that needs cooking can be quickly done on an outdoor grill, skipped entirely, or substituted with a prepared convenience item. […]
Makes 6 Servings Ingredients 1/2 cup small-dice onions 2 cups medium-dice English cucumber 2 cups medium-dice seeded plum tomatoes 2 cups medium-dice cooked chicken breast 1/4 cup rough chop cilantro leaves and stems 3 tablespoons olive oil Juice of 2 lemons 1/4 teaspoon salt, plus more to taste if needed […]
Makes 6 servings This recipe makes more sauce than you need, but it will keep well, so you can use it again in a few weeks. These noodles are great with shrimp, but you can make it vegetarian with crispy tofu or sautéed mushrooms.
This simple preparation is full of big flavors. Crisp fennel, onion, and celery make for a refreshing salad paired with the sweet and slightly tart juice of the blood orange. Makes 4 to 6 servings Ingredients 1 bulb fennel, thinly sliced 1/2 red onion, thinly sliced 3 stalks celery, thinly […]
Makes 8 servings This is a very simple, straightforward, no-frills gazpacho recipe. It is tangy and fresh, with a full-bodied texture thanks to a generous pour of olive oil. Experiment with proportions to find your perfect balance. Ingredients 4 lb tomatoes, cored and chopped 2 cups chopped green pepper 2 […]
Makes 6 servings Ingredients 3 lb mahimahi, cut into 3/4-in dice 1/2 cup freshly squeezed lime juice 1 lb tomatillos, husks removed, rinsed, diced 24 manzanilla olives, pitted, finely diced 1/2 cup small-dice white onions 2 jalapeños, cut into small dice 2 firm Hass avocados (about 4 oz each), cut […]
Whether they come from your own garden, a green-thumbed neighbor, or an overly ambitious trip to the local market, you might be facing a mountain of late summer produce. By the waning days of summer, cucumbers and tomatoes give one final push that often finds us with more produce than […]
Makes 4 to 6 servings Ingredients 1 lb new potatoes Salt to taste 2 large red bell peppers, seeded and diced 1 cup pitted green olives, halved One 8-oz can oil-packed tuna, drained 1/4 cup olive oil 6 tablespoons red wine vinegar 1 tablespoon ground cumin 1 teaspoon mild paprika […]
Makes 1 1/2 quarts If you can’t find lemon verbena leaves, you can substitute 1 stalk lemongrass cut into 2-inch sticks. It is best to crush the lemongrass sticks with a mallet and tie them into a bundle with kitchen twine so that it is easy to pull them out […]
Labor Day Weekend is the unofficial last hurrah for summer, which means it should be filled with ice cream, swimming, and sunshine—not preparing meals! That’s why when we’re facing a long weekend, we like to fill the fridge with ready-to-eat meal components that can be mixed and matched for snacks, […]