Mushroom, White Bean and Sage Soup

mushroom-white-bean-sage-soup
If you have mushroom stems stashed away, make this with homemade Mushroom Stock. This vegan, gluten-free soup is hearty enough to make a meal with nothing more than a hunk of good bread.

No Work Slow-Roasted Tomatoes

oven-roasted-tomatoes
I love the whole concept of canning, but more often than not I'll opt for low-heat and a deep freeze to preserve my summer plum tomatoes.

Grilled Onions with Chile-Nut Puree

sweet-potato-puree
When I think of Mexico, I think of cebollitas (little onions), nestled in embers, turning buttery soft with a haunting smoky flavor. I like to wrap the charred tail around the bulb like wrapping string around a ball, then I scrape it through the flavorful paste and pop it in my mouth whole.

Open-Faced Avocado Tomato Sandwich

tomato-avo-sandwich
Tomatoes and avocados are a classic summer pairing. Our Avocado Tomato Sandwich brings them exemplifies how enjoyable simple, fresh food can be.

South of the Border Melizansalata (Eggplant Dip)

south-melizansalata
I created this eggplant dip for a class I’m teaching at Rancho La Puerta Spa in Mexico to take advantage of all the gorgeous vegetables in their organic gardens. It’s a spin on one of my favorites from Greece—melinzansalata.

Sweet Pepper Confit

sweet-pepper-confit
Summer vegetable confits, like this one from sweet pepper and garlic, are exceptionally versatile in the kitchen; the ultimate summer convenience food.

Green Beans with Frizzled Shallots

Green Beans with Frizzled Shallots
This simple side dish is our answer to that Thanksgiving classic: green bean casserole. But since it's made with fresh green beans, it's sooooo much better.