Tomato Heaven
This simple salad is somewhat akin to tabbouli, but it’s more about the ripe summer tomatoes and other garden veggies. It’s also a great way to use up leftover quinoa, so the amount used in the salad is flexible. Make sure to use the most flavorful summer tomatoes for best results! Read More→
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Fresh herbs add spark to the flavor of this nearly-instant summer soup. White beans make a creamy base for soups, dips, and sauces and are quite companionable with the ripe tomatoes of summer. Read More→
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Classic Pizza Margherita is a simple recipe using fresh tomatoes instead of a tomato sauce, and is topped with plenty of fresh basil. It’s a great pizza for cool late summer evenings when you don’t mind turning the oven; or try cooking it on your grill with the grill topper — 8 to 10 minutes should do it! This recipe goes down easy, so double it if you’re serving more than two or three people. Read More→
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Here’s a simple and tasty late summer dish. Tomatoes and navy beans are a companionable pair, especially if you use the optional vegan sausage to bridge their flavors. Serve with a simple potato dish and a big colorful salad. Read More→
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Here’s a heavenly salsa to make when tomatoes and mangoes are at their best — say, June and July. Serve with tortilla chips or as a condiment with Mexican or Indian-style meals. Adapted from The Vegetarian 5-Ingredient Gourmet. Read More→
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Think of this no-cook soup as a Thai-flavored gazpacho. It’s best with really lush summer tomatoes. Serve with a cold noodle dish for a quick summer meal. Adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas. Read More→
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Though this dish calls for only a half-pound of pasta, it’s so chock-full of vegetables (as well as kidney beans) that it makes a heaping quantity. It’s a great dish to make in very late summer or early fall. Have all the vegetables cut and ready to cook before beginning to cook the pasta. Read More→
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