In my kitchen, ingredients often give rise to recipes instead of the other way around. Recently, I had a bunch of leftover carrot juice from another dish. I had some garden carrots in the “rot drawer.” Carrot juice + carrots became Double Carrot Risotto. It was a hit! With its seasonal flavor and beautiful orange color, it’s the perfect recipe for this time of year. Get the recipe on writes4food.com!
As I’ve been browsing through my grandmother Dorothy’s “Kitchen Klips” recipe file, I’ve smiled as I discovered recipes that are very familiar to me. That’s because I sent them to her. Back in the 90s, Grandma published a cookbook, and she included many recipes from family and friends in addition to her own favorites. I sent her this recipe for Spanish Rice Pilaf with Zucchini and Tomatoes — it didn’t make the cut for her book, but Rob and I make it all. the. time. It’s the perfect summer-to-fall transitional dish. Get the recipe on writes4food.com!
When you’re going through a collection of vintage recipes, it’s fun to imagine what prompted the person who assembled the collection to include a particular recipe. This recipe for a simple, one-bowl zucchini casserole just seems so much like my grandmother: it’s good, and not at all fussy. Here’s the next installment in The Dorothy Project: Lost and Found Zucchini Casserole, which she clipped from Gourmet magazine in the 1980s. Get the recipe on writes4food.com.
Working on the theory that food that grows together tastes good together — and on a corollary theory that Feta cheese makes pretty much any summer salad that much better — I hacked together this recipe for Summer Melon and Golden Tomato Salad (did I mention Feta?). It’s so simple it’s stupid. Plus, honey-lime vinaigrette. You’ve got all the ingredients on hand or at your neighborhood farm stand. Get the recipe on writes4food.com!
I’m sort of a junkie for gazpacho — that most refreshing (and no cook!) of summer soups. This Quick Blender Gazpacho recipe is my go-to for the season: bright, flavorful, perfect for lunch on a hot day.
Who doesn’t love grilled cheese and tomato soup? It’s, like, the best lunch ever. And it makes a great easy supper. But—blech!—canned tomato soup. Nope, you need this Quick Tomato Soup recipe: really great, good for you and almost (almost!) as easy as opening up that can. Get the recipe on writes4food.com.
Traveling in Italy recently, we saw a whole range of prepared salads on antipasta bars and at little food shops. Salads made with couscous and roasted vegetables, or white rice and chopped veggies, or farro with cheese and seasonal vegetables (my personal favorite). I’m sharing on writes4food.com a recipe for tabbouleh salad, a Middle Eastern composition of grain, herbs and chopped vegetables that’s in the same vein. No-cook, refreshing, the perfect centerpiece of an easy summer supper. Get the recipe on writes4food.com!
Armed with a pint of fresh blueberries, I dug out my Grandmother Ruth’s recipe for Blueberry Buckle. I found it in her battered copy of “Betty Crocker’s Picture Cook Book” from 1950 and made several enhancements.
Strawberries are just a jumping-off point for these Easy Individual Trifles; you’ll be making them all summer long, I promise, with all kinds of fruit. Get the recipe on writes4food.com — along with my secret to the perfect dessert (it’s an amazing hack for your whipped cream).
