Watermelon Salad with Mint and Lime by Matt Neal of Food & Wine

And now for something completely different. Oh, Food & Wine, how I love thee, even in my animal-product-less-ness.  I do.  I can’t help myself. Watermelon Salad with Mint and Lime TOTAL TIME: 30 MIN SERVINGS: 8 Ingredients: 8 cups seedless watermelon chunks (1 inch), from a 6-pound melon 1/4 cup fresh lime juice Pinch of…

Sweet Potato & Black Bean Veggie Burgers by COOKIE + kate

Since you entertained my soup idea, I thought that the least I could do was offer a grill-ready recipe for today (read: summer, summer, summerTIME). So, this amazing recipe comes from the lovely pages of COOKIE + kate.  Their pictures are amazing.  Really.  Check them out as soon as you can (link below). To use…

Cold Avocado Soup with Sweet Corn

Soup soup soup soup.  It doesn’t seem like the summer thing to eat.  But, with the right chilled version, it surely can be.  And, well, when we are more exposed to sun than ever, and skin can use some tlc.  Avocado oil in its natural state is just the thing. I adapted this recipe from…

“With the Grain” by Mark Bittman (NYT)

June 12ths New York Times published this amazing gem from the even more amazing Mark Bittman. With the Grain by Mark Bittman Grains bring different characters to different seasons. When it’s cold, they’re mostly porridge, or beds for stews and stir-fries. But as spring turns to summer, it’s time to think about grains in salads….

Summer Squash and Kale Soup from My Healthy Chef

Staying on the kale train: this is a lovely summer soup from My Healthy Chef, Chasity Dix, in Austin, TX.  I suggest trying this with komatsuna, known as Japanese mustard spinach (and sometimes, quite poorly, as “Asian kale”).  It is a little bitter and more delicate than kale, so if you use komatsuna, watch the “wilting” portion…