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Tomato Bruschetta

Growing up in the Midwest, the term bruschetta meant one thing: toasted bread topped with diced tomatoes, a little basil, and maybe a sprinkle of cheese. But in Italy, bruschetta actually refers to the bread. Toasted on a grill - not in an oven - it‘s crisp and lightly charred. When it comes off the heat, it‘s drizzled generously with olive oil and rubbed with the cut side of a garlic clove. Garlicky, rich, and smoky, the bread is del

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How to Make Homemade Croutons

Who doesn‘t love croutons? They add texture and complexity to creamy bowls of soup, bulk up light summer salads, and make just about any meal more fun. Do you want croutons on that? Yes, please! Luckily, homemade croutons are incredibly easy to make. All you need is good crusty bread (tip: the better the bread, the better the croutons), garlic, olive oil, plenty of salt, and a little dried parsley. Yep, this crouton recipe is that simple, a

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Cucumber Tomato Salad

When I opened our CSA box last week and found jumbles of multicolored cherry tomatoes inside, I knew I had to make this cucumber tomato salad. Sometimes, I plan recipes months ahead of time. Green bean casserole for Thanksgiving, deviled eggs for Easter. But this cucumber tomato salad recipe was something I couldn‘t plan in advance. It rose out of those particular tomatoes and my particular craving for a flavorful summer salad that would sh

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Easy Gazpacho

It‘s no secret that I love gazpacho. Over the years, I‘ve shared a gazpacho recipe with watermelon, one with corn, another with carrots, and still another with tangy tomatillos. What can I say? On a hot summer day, there‘s no better way to cool off than with cold soup. If you‘re not familiar with gazpacho, it‘s a chilled soup that originated in Andaluca, Spain. Traditional recipes call for tomatoes, cucumbers, bell p

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Sauted Yellow Squash

Who else loves yellow squash? Like zucchini, it starts to take over my fridge at this point in the summer, but I really can‘t complain. This tender, sunny summer squash is versatile, nourishing, and super easy to cook. I love to grill it, roast it, and even eat it raw, but lately, I‘ve been hooked on this sauted yellow squash recipe. Yellow squash itself has a mild flavor, so I toss it with a bright herb oil as soon as it comes off th

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Vegan Ranch Dressing

Wow! I am OBSESSED with this vegan ranch dressing recipe! I‘ve made lots of ranch-likevegan sauces in the past, but this one really hits the mark. It‘s cool and creamy, tangy and garlicky, and completely irresistible. All that, and it‘s made with simple, plant-based ingredients that you likely have in your pantry already. Once you try it, you‘ll never reach for store bought ranch - vegan or otherwise - again! Vegan Ranch R

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Grilled Corn on the Cob

Let‘s make grilled corn on the cob! Can you sense my excitement? Here in the Midwest, sweet corn season doesn‘t arrive until the end of July. When it does get here, it doesn‘t stay long, so right now, I‘m busy eating as much corn as I can. I‘m tossing it into salads, simmering it into soup, and even topping it onto pizza! But grilled corn on the cob is my absolute favorite part of summer. It‘s crisp and juicy,

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Grilled Watermelon

Have you ever grilled watermelon? This summer, I‘ve been grilling just about everything that enters my kitchen, and I finally got around to giving grilled watermelon a try. I have to say, I‘m hooked! See, I love summer fruit like berries, cherries, peaches, and watermelon, but unlike Jack, who‘s happy to eat an entire pint of blueberries in a single sitting, I rarely eat fruit on its own. More often, I use it as a sweet accent i

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50 Fresh Tomato Recipes

When I made our grocery list this week, one thing was clear: Jack and I were going to be eating a lot of tomato recipes. I needed cherry tomatoes, heirloom tomatoes, and tomatoes on the vine. But at this time of year, I think that‘s how it should be. As a rule, I don‘t buy tomatoes out of season. They‘re often picked while they‘re still unripe, so they never become really flavorful. Instead, they‘re bland, watery, an

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Cherry Clafoutis

I first made this cherry clafoutis recipe a few weeks ago, after a trip to the farmers market. Here in the Midwest, the cusp of July and August marks the start of tart cherry season. It‘s a time I look forward to every year. The season is short - a month or a little less - so I always buy as many fresh cherries as I can. Usually, I bake them into crisps or blend them into sorbet, but when I saw this clafoutis recipe in Diala Canelo‘s

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