Here Are Your Dishes for the Week
Some thoughts on what to do with all that zucchini and more
Good morning. If you have a garden or make regular stops at the farmers market, we’re guessing right about now you’re seeing plenty of heirloom tomatoes, giant zucchinis, eggplants here and there, and lush bunches of herbs. With that in mind, we’ve assembled the week’s recipe collection with an emphasis on simplicity and not too much time at the stove. (And if you’re a dessert-for-dinner person every once in a while, we highly recommend semifreddo, below.)
It’s the Time of the Year When Tomato With Mozzarella Is Actually Great
Three variations on a perfect summer pairing.
12 Delicious Ways to Eat Summer’s Most Underrated Vegetable
One of our most-read recipe posts of the season.
5 Dishes to Remind You That Eggplant Is Delicious
You’ll go to these recipes again and again.
We’re a fancy-salad-only house from now through October
It’s too hot to turn on the oven.
Meet Ice Cream’s Way Easier Cousin
The joys of semifreddo.
ICYMI
Defunding School Gardens Jeopardizes More Than Kids’ Learning About Food
NYC community interest in them is skyrocketing, but the city cut GrowNYC anyway.
My Coronavirus Coping Mechanism Is Eating
I’m finding as much joy in this chaos as I can.
Gardening Reveals What I Love (or Hate) About Myself
And I’ve been committed to it, more or less, for decades
Elsewhere online
- One of our favorite regular writers, Kayla Stewart, is over on The New York Times this week writing about a place that’s still flourishing during the pandemic.
- On Tenderly, this piece on seven inspiring vegans of color: “Black, Hispanic, Indigenous, and Asian vegans are not followers of this movement, they’re the core of this movement.”
- A $1.4 million payment for USDA Coronavirus Food Assistance Program funds went to Titan Swine, which also received two additional CFAP checks totaling an additional $1.1 million on the same day.
- And get ready for an alcoholic Topo Chico....
Thanks for reading.
