Cool white gazpacho.

White gazpacho? You bet. It’s as traditional in Spain as the bright red, tomato-based version. Cool and smooth but with big flavor, this summer soup is a real winner. Give it a try! View the recipe.

Grilled pepper and egg sandwich.

If I had one last meal on Earth, this might be it: a simple, summery grilled sandwich with bell pepper, egg, cheese. Try this recipe; you’ll be grilling these babies up all summer long. Get the recipe!

Beautiful lentil salad with spiced vinaigrette.

I’m so in love with this gorgeous lentil salad recipe from The Findlay Market Cookbook (thanks, Joanne!). The spiced vinaigrette TOTALLY makes it sing. Lunch all week! Get the recipe!

Metropole’s burnt carrot salad.

If you’ve dined at Metropole in Cincinnati, you’ve probably lusted over their burnt carrot salad. Chef Paley shared the recipe for The Findlay Market Cookbook, and I’m happy to pass it along. Get the recipe.

Spring quinoa salad.

This hearty springtime salad is packed with bright veggies and protein-ful quinoa. Makes a righteous lunch! Get the recipe.

Crostini with burrata and spring pea puree.

This recipe is kind of like a pesto made with sweet spring peas; add burrata (hello!) on crisp toasts, and you’re golden. Get the recipe!

Zucchini and fennel soup.

This simple zucchini soup continues my current fling with fennel. Bright and light, it’s the perfect soup to transition from winter to spring. Get the recipe.