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Late summer is stone fruit season! Though another type of plum can be used, ideally this delicious tart uses prune plums, a smaller fruit with deep purple, almost-silver skin that maintains its gorgeous color and texture when baked. With a hint of cinnamon, almond, and date paste, you will think you’ve been transported to Italy. […]

This make-ahead chilled summer soup has two ingredients with the powerful antioxidant known as lycopene. Watermelon and tomatoes are a great combination for those hot summer days when you want to eat well, but can’t bear to turn on your stove or even stand in your kitchen. Serves 4 Ingredients: 4 cups seedless watermelon, diced […]

When I think about foods that celebrate summer, the first thing that comes to my mind is ripe, tasty tomatoes. Whether you’re picking them from your garden or buying them at your local store or farmer’s market, look for big, round, juicy tomatoes that can be carved out and filled with a delicious pilaf. These […]

I spend a lot of time rethinking traditional dishes that I love, looking for healthier versions that still deliver comfort and satisfaction. This light and delicate, beautiful green pea hummus is so versatile! It can be spread on sweet potato toast, eaten as a dip with crudité, or tossed over warm pasta. Yield: 2 cups […]

Jicama, a native Mexican root vegetable, is common in Latin and Asian cuisine but is less well known in the U.S. It’s worth seeking out for its impressive nutrient profile, and it’s also low in calories and high in fiber. A perfect accompaniment to Mexican dishes, this salad brings a bright crunch to any meal. […]

This salad is a staple in my summer kitchen. Traditionally made with olive oil and salt, when replacing these ingredients, you have to pack in more fresh herbs and add citrus zest to give you a satisfying burst of freshness. Serves 4-6 Ingredients: 6 small Persian cucumbers, cut into ¼-inch dice 3 medium tomatoes, cored, […]

Ingredients: ½ cup raw cashews, soaked in 1 cup of water 1 tablespoon lemon juice ¼ cup water ½ tablespoon nutritional yeast (optional) Place the cashews in a small bowl with 1 cup of water. Set aside, uncovered, at room temperature for several hours or overnight. The cashews are ready when they break apart when […]

These corn fritters bring two of summer’s best vegetables together, fresh corn and zucchini. Oven-baked with a crispy golden-brown exterior, each bite is both sweet and savory. The batter comes together quickly, and you choose when to eat them—for breakfast, as an appetizer, or side dish. Topped with salsa, these are a winner! Makes (8) […]

There are an infinite number of recipes for classic potato salad. Substituting mayo for a dressing made with a plant-based yogurt, this creamy vegan potato salad is a must for your summer picnics! Serves 4-6 Ingredients: 1 pound unpeeled smallish red potatoes, scrubbed (low-starch, often called waxy or boiling potatoes) 1 10-ounce bag of frozen […]

Carole Levy
Carole Levy
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