Potato and Asparagus Salad
A no-mayo potato salad that’s delicious at room temperature or chilled making it “picnic safe.”
Smoked Gouda Green Pea Risotto
The smoky gouda cheese imparts richness and keeps the texture of this pea risotto extra creamy.
Strawberry and Avocado Salad with Goat Cheese
Creamy discs of goat cheese with crisp herbed crusts sit atop this strawberry and greens salad.
A quick-and-easy carrot dish, straight from the kid’s menu at Prairies Grass Cafe in Northbrook, Ill.
Rhubarb and strawberries combine in this quick-and-easy low-calorie smoothie.
Raspberries and Cream Pops
Purée the raspberries in a food processor or smash with a potato masher. Transfer them to a bowl or measuring pitcher with a pouring spout…
Watermelon and Parsley Pops
Peel and coarsely chop the watermelon. You should have about a quart of watermelon pieces. Purée the watermelon, leaving chunks if you like, as long…
Cantaloupe and Campari Pops
Cut the cantaloupe into large chunks and purée in a food processor. You should have about 21/4 cups (18 fl oz) of purée. Transfer the…
Baked Sesame Tomatoes
The sesame seeds in this recipe give summer tomatoes an unexpected crunch and subtle nutty flavor.
Fried Green Tomatoes with Spicy Raita
A creamy raita, make with yogurt and spicy Indian green chile pickles, is the perfect topping for fried green tomatoes.
Simple Sorrel Pesto
Lemony and bright, sorrel makes a great substitute for basil in this creamy pesto.
Watermelon and Parsley Popsicles
This unusual combination of herbs and melon makes a popsicle that kids and adults alike will adore.