4.22 / 5 Stars | 7 Reviews
by LITTLECHEF2
“Reds, yellows and greens are mixed together in this vibrant, flavorful salsa that perfectly captures the essence of summer.”
Healthy Appetizers: Steph’s Summer Salsa
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Healthy Lunches: Winter Chicken Bake
Healthy Bread: Whole Wheat Pita Bread
Recipe: Easy French Ratatouille — One-Pot Recipes from The Kitchn
When your garden is overflowing and your kitchen is packed with produce, there is ratatouille. This thick and silky French stew of eggplant, zucchini, sweet peppers, and ripe summer tomatoes will use up your extra vegetables in one fell swoop, making enough food to feed a crowd, pack for lunch, and still freeze for later.
Recipe: Best-Ever Veggie Burger — Vegetarian Recipes from The Kitchn
Even before I’d been to the Northstar Cafe in Columbus, Ohio, I’d heard about their veggie burgers. “They are unlike any other veggie burger you’ve ever had,” I was promised by both vegetarians and non-vegetarians. I’ll give you one guess what I ordered when I finally made it to the restaurant myself!
Recipe: Non-Alcoholic Sangria — Drink Recipes from The Kitchn
My favorite thing about sangria, the Spanish punch, isn’t actually the wine or spirits; it’s the luscious assortment of fruit that gets ladled into each glass. I love how refreshing it is to sip, and munch, on a warm day, and I’ve often felt bad that my teetotaling partner hasn’t been able to enjoy it. I developed this non-alcoholic version with him in mind, and discovered that I like it just as much as the real thing.
Recipe: Ratatouille Breakfast Skillet Strata — But First, Breakfast!
Having a few Weekend Warrior breakfast recipes in my back pocket has always served me well — recipes that go beyond oatmeal and yogurt into the territory of waffles, pancakes, stratas, and omelettes. That being said, I don’t like to spend a great deal of time on breakfast prep on the one day off I have with my husband, so I’ve been experimenting with recipes that allow you to really prep in advance — which make them good candidates for weekday breakfasts, too!
This strata is just the thing. It’s packed with summery vegetables, slices of sourdough bread, a simple egg-based custard, and a healthy sprinkling of cheese.
Recipe: Tomato Cobbler with Cornmeal-Cheddar Biscuits — Recipes from The Kitchn
I’m declaring this cobbler the Recipe of Summer. It take those pints of cherry tomatoes that you can’t help bringing home from the farmers market and transforms them into silky, oh-so-tender bites. Plus, you know, cheddar biscuits. Trust me: It’s worth turning on the oven for this one.
The Easiest Way to Preserve Parsley — Herb Gardening 101
I once read that parsley’s flavor is the “summation of all things green.” I’d say that’s a fitting description of this classic, lively, summer herb. Parsley is one of those herbs that produces exponentially, provided the proper growing situation. If you’re growing some in your garden, you most likely have a lot of it on hand. Lucky for you, there’s a time-saving way to preserve it. No chopping required.
5 Important Tips for Getting the Most out of Your Watermelon — Tips from the Kitchn
Sweet, juicy watermelon is one of the refreshing highlights of summer. Whether you like to eat it out of hand, blend it into drinks, freeze it into dessert, or toss it into a sweet and salty salad, there’s no doubt it’s a welcome addition to any hot summer day.
From the best ways to cut it to interesting ways to really get the most out of this favorite fruit, here are five important things you need to know about watermelon.