Author: Tara Roberts

Green Gazpacho

This has been a busy summer for me, so once again I am posting early.  We have established in these posts before that 1.) I try to eat as seasonally as possible, 2.) I like cold soups in the summer, and 3.) I am mildly obsessed (maybe not so mildly) with Yotam Ottolenghi, so bearing those things in mind, I present this recipe.  Let me just shout out that this soup is great!!!  Don’t let the fact that it is green and cold scare you, this is a hearty summer dish that is full of flavor and just so good for you.  I made this ahead of time to enjoy for lunch throughout this hot week .  I did not add the ice cubes, because I knew I would not be eating it right away and to me, it only got better as the week progressed.  Just like bone warming hot winter soups, cold summer soups can be comfort food, especially if you like a little spice and add the green chile.

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Spaghetti Squash Salad with Tomatoes and Pecorino

I have discussed in these posts before that I am not always a fan of substituting ingredients: i.e. If I am eating pasta bolognese, then I want real pasta, not a vegetable spiralized to look like pasta.  I want to appreciate my veggies for what they have to offer without making them a poor substitute for something I really want (rant over now.)  Spaghetti squash is one of those misunderstood veggies that deserves a place at the table to shine on its own merit.  This is a recipe I am excited to try and I hope you will be too.  The picture is one of the other variations of this recipe, but hey, its tomato season, so why not celebrate those as well.  This combo really screams summer to me and I hope if you have been burying your squash under pasta sauce, you will make this salad and give the squash its place in the sun.

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Smashed Cucumbers

I have another busy weekend coming up, so I am posting this early, hoping that there are plenty of cucumbers to choose from…I chose this recipe for a number of reasons: After a big (read eating) holiday weekend, I am looking for lighter, easier recipes for a few days, also, sometimes cucumbers are not my favorite veggie so I look for new ways to try them, and the recipe looks intriguing (who doesn’t like taking some aggression out while cooking…)  This recipe did call for English cucumbers, but slicers will work just as well with a few more seeds.  So, go forth and channel your inner hulk…SMASH…SMASH…SMASH!

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Na’ama’s Fattoush

I have a busy weekend of my other passion; bike racing (watching, not participating,) so I thought I would post this week’s recipe a little early.  As I have mentioned before, I am a bit fickle with recipe sources, but my current cooking crush has lasted over a year and I think will continue on as a regular resource.  The crush is Yotam Ottolenghi and this month I have been cooking a bunch out of his vegetarian cookbook Plenty (I highly recommend.)  This is one of his recipes that is on my list, but I have not done yet (it is not quite tomato season here.)  So, go forth and experiment for me.  Enjoy your week!

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Blueberry Cornmeal Muffins with Thyme Glaze

As I might have mentioned a time or two 😉 I really like to cook and bake and spend a lot of my time looking at/for recipes.  I also am a little fickle and go through phases on where I am sourcing recipes.  I have long been a fan of Cook’s Illustrated (particularly their desserts,) NY Times Cooking (Melissa Clark,) Epicurious, and Food 52.  A couple of years ago, I noticed a new magazine with gorgeous pictures and had to pick it up.  This became my newest baking crush, Bake From Scratch (The Bake Feed.)  My first issue had these muffins along with a few others that I made in rapid succession, because they were just all so yummy.  I like traditional flavors, so for strawberry season which is so short, I tend to stick with the tried and true, but with blueberries and peaches, the bounty lasts longer, so I will branch out.  These take a little time, but are very worth it in the end.  Changes I made: most definitely use muffin cup liners, because even in nonstick, they might get a little stuck and break also I made regular sized muffins (12ish) instead of the 8 jumbo, the recipe calls for.  You will just need to adjust the baking time.

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