Even though summer has come to an end, farmer’s markets across the country are still stocked with this season’s bounty of tomatoes, cucumbers and fresh herbs like parsley. This cucumber and garbanzo bean salad is the perfect end-of-summer dish, as it combines all of these farm-fresh ingredients into a healthy, tasty treat.
Tomato season is officially in full bloom, and apart from making salsas, pasta sauces and BLTs, bruschetta is another great way to serve up this year’s bounty. This recipe is essentially like a Caprese salad on a crostini, which makes for a delicious afternoon snack or appetizer before any summer meal.
I’ve always loved enchiladas because they’re a quick alternative to other typical weeknight Mexican dishes such as tacos or chili. My mom used to make a version of these enchiladas with chicken, but I’ve since turned the recipe into a vegetarian option with a variety of flavors and textures.
It’s come to my attention that not many people know how to cook or eat an artichoke. I’ve made artichokes for friends throughout the past year and they’ve all needed an explanation on how to eat this complex — but worth it! — vegetable. While the artichoke may look intimidating, it’s actually a pretty easy dish to cook, and eating it can feel like a fun activity, especially when several people are involved and throwing leaves into the same bowl.
Kale is one of the most nutritious foods available—hence why this leafy green continues to takeover menus across the nation. Just 1 cup of raw kale provides about 3 grams of protein and a day’s worth of vitamin C, in addition to large amounts of vitamins A and K. As the kale fad continues and grows, it’s important to find lively recipes that help balance out the bitter flavor and tough texture of kale.