Sippin’ Green Gazpacho
Alex Lau
This zippy, herbaceous drinkable soup is like a trip to the farmers’ market in a glass. Coldness dulls flavor, which is why it's important to season generously while the mixture is warm.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
A bowl of comfort with ricotta “meatballs,” tiny pasta, and lots of greens.
An electrifying pesto that stays bright green for days on end. With the addition of ginger, and jalapeño, it’s a versatile condiment to have on hand.
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
This vegetarian bowl is as colorful as it is hearty: brown rice and quinoa, roasted tofu and broccolini, avocado, cabbage slaw, and a turmeric-spiked dressing.
Celebrate the best of the season—zucchini, tomatoes, corn, and more—all in one pot.
An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.
The summer salad stalwart gets a makeover.