Sprouted Quinoa with Marinated Veggies
This raw-food dish needs planning and patience, but the payoff is a salad that pops with each crunchy bite. Tracy Singleton says using cooked and cooled quinoa instead of sprouted quinoa is a fine shortcut, but the salad won't be 100% raw.
Chilled Corn Soup
This recipe for chilled corn soup yields an incredibly sumptuous, velvety concoction—but it’s vegan—and nearly fat-free—and uses one of summer's best and cheapest vegetables. Use corn at the peak of freshness as this simple preparation will highlight corn’s natural sweetness.
Cinnamon-Apple Filling
This easy, 6-minute filling is perfect for an autumn-inspired French toast recipe. Use in Cinnamon-Apple Stuffed French Toast.
Mushroom Burgers with Fried Egg and Truffle Oil
Between the beef, egg, cheese, mushrooms, and truffle oil, this burger is an absolute umami bomb, exploding with meaty, savory flavor. Chopped, sautéed mushrooms in the burger mixture add low-fat moisture to the lean beef as it cooks.
Cheddar and Chive "Squachos"
Are they squash? Are they nachos? These easy, cheesy nacho-style broiled squash slices ("squachos"), which use just 1 pan and 4 ingredients, are the best of both words. Panko breadcrumbs are essential here, as they give the squachos their crunchiness.
Bee-utiful Summer Salad
All of the ingredients in this recipe (except salt) depend on bees for pollination.
Cold Beef Noodle Salad
Substitute top sirloin, strip steak, or flank steak if tri-tip steak isn’t available, and slice thinly instead of into cubes.
Zucchini in Cuban-Style Cherry Tomato Sofrito with Almond-Cacao Picada
Serve with rice or over shredded Napa cabbage tossed with olive oil and salt.
Pineapple-Mint Sangria Sorbet
Just a hint of tequila and mint lends a touch of complexity and elegance to this refreshing summer cooler. We tested torrontes, a fruity, floral, slighty sweet wine from Argentina.
