This has been my go-to salad dressing all summer long. I make a big batch for the week and drizzle it over my favorite summer salad (shown in the video below) or a quick lunch of a poached egg over grilled asparagus, or toss it with grains, Fattoush, pasta, beans or grilled shrimp.
Read MoreThe farmer I purchase corn from at our farmer's market says the corn should keep growing until December, if there's no rain. I'm taking full advantage, and I've recently been transforming that corn into this ginger-y, peanut-y corn dish.
Read MoreIn the summer we get amazing dry-farmed Early Girl tomatoes and green heirloom tomatoes from Tomatero Farm. I'm always looking for ways to highlight these tomatoes in a meal so that it feels celebratory to eat them. This flatbread is what I've been making lately.
Read MoreI love this soup because not only is it full of vibrant vegetables (fennel, golden beets and dandelion greens) but the beets do all the heavy lifting. As they simmer away, they impart a subtle sweetness and turn the broth that gorgeous golden hue. No turmeric needed!
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