This late summer salad is perfect for using ripe tomatoes and peaches of the garden or farm market variety— not the kind that come with stickers on them! Fresh local tomatoes and peaches seem to reach their peak of flavor at the same time, and are a surprisingly compatible duo. Walnuts or pecans add a surprising twist to this easy salad. Photos by Evan Atlas. more→
When tomatoes are at their best, it’s well worth making salsa at home, rather than buying it in jars. This is a simple and delicious appetizer to serve with tortilla chips. This makes about 1 1/2 cups. Adapted from Vegan Holiday Kitchen by Nava Atlas. Photos by Evan Atlas. more→
It doesn’t take a lot to veganize the classic Italian-American recipe for penne alla vodka — simply replace the heavy cream that’s traditionally used in the recipe with nondairy milk or creamer. Most often, recipes for this dish call for canned tomatoes, but this one relies on fresh tomatoes, making it an appealing and easy meal for summer. Serve with a colorful salad and a steamed green veggie — broccoli or green beans are particularly good. Photos by Evan Atlas.
Here’s an enticing way to showcase tofu with colorful peppers in a stovetop sauté. It’s a good summer main dish when you want dinner on the table quickly. Serve with a simple cooked grain or potato dish and a big fresh salad. Photos by Evan Atlas. more→
The jewel-like colors of this simple tomato salad make it especially appealing. Use the ripe, flavorful tomatoes of mid- to late-summer for best results. This is delicious as a spread on fresh baguette or Bruschetta. Photos by Hannah Kaminsky. more→
When tomatoes are at their peak of flavor and abundance, this is a great sauce to make. I’m quite on board with prepared, organic marinara sauces in general, but there’s really no comparison with making it from scratch with ripe tomatoes. Do this at leisure, as the process takes at least an hour. If you do any home canning, consider at least doubling this recipe and putting a few jars by for the winter! This sauce is perfect for pasta and pizza. more→
This pleasing combination of two of summer’s premier bumper crops—corn and tomatoes—makes for a delightful mid-to late-summer salad that goes with just about any kind of meal. Pair it with a simple bean dish and/or Creamy Chilled Avocado Soup or serve with Vegan Quesadillas. Photos by Hannah Kaminsky. more→
Here’s a simple and tasty stewed bean dish for late summer or early fall. Use yellow summer squash or delicata in late summer, or butternut squash in early fall. Tomatoes and white beans are a companionable pair. Serve with crusty bread and a big colorful salad. more→