• 2 dried Guajillo or ancho chiles

• 8 corn tortillas

• 2 (14-ounce) cans diced fire-roasted tomatoes

• 2 tablespoons avocado oil, plus more for drizzling

• 1 large white onion, diced, reserve ⅓ cup for topping

• 1½ teaspoons sea salt, plus more to taste

• 1 teaspoon ground cumin

• ¼ teaspoon dried oregano

• 3 garlic cloves, grated

• 4 cups water or vegetable broth, plus more as needed

• 3 cups cooked black beans, drained and rinsed

• 1½ cups fresh or frozen corn kernels, from about 2 ears fresh

• Freshly ground black pepper

For serving

• Diced avocado

• Sliced radishes

• Fresh cilantro

• Crumbled Cotija cheese

• Lime wedges

• Preheat the oven to 375°F and line two baking sheets with parchment paper.

• Use kitchen scissors to slice the stems off the chiles, then cut the chiles open vertically along one of their edges. Spread them open so that they lay flat. In a dry skillet over medium heat, toast the chiles for 1 to 2 minutes per side, or until soft and fragrant. Place one of the tortillas in the pan and toast on each side until puffed up and fragrant.

• Place the toasted chiles and tortilla in a blender and add the tomatoes. Blend until smooth.

• Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the onion and salt, and cook, stirring occasionally, for 8 minutes, or until softened. Add the cumin and oregano and cook for 30 seconds, or until fragrant. Add the tomato mixture and cook, stirring, for 2 minutes. Add the garlic, water, and beans and simmer for 20 minutes. Add the corn and simmer for 10 more minutes.

• Cut the remaining tortillas into thin strips and place on the prepared baking sheets. Drizzle with avocado oil, sprinkle with salt, and toss to coat. Spread evenly on the baking sheets and bake for 10 to 15 minutes, or until crispy.

• If the soup is too thick, stir in a little more water to reach your desired consistency. Season to taste. Ladle the soup into bowls and top with the crispy tortilla strips, reserved diced onion, avocado, radishes, cilantro, and Cotija cheese. Serve with lime wedges for squeezing.

• 1 pound broccoli crowns

• 3 tablespoons extra-virgin olive oil

• 3 tablespoons mayonnaise

• 1½ tablespoons apple cider vinegar

• 2 teaspoons Dijon mustard

• 1 teaspoon maple syrup or honey

• 1 garlic clove, minced

• ¼ teaspoon sea salt, plus more to taste

• ⅓ cup diced red onion

• ⅓ cup dried cranberries

Smoky tamari almonds

• ½ cup almonds

• ½ cup sunflower seeds or pepitas

• 1 tablespoon tamari

• ½ teaspoon maple syrup

• ¼ teaspoon smoked paprika, more to taste

• Preheat the oven to 350°F and line a baking sheet with parchment paper.

• Chop the broccoli florets into ½-inch pieces and any remaining stems into a ¼-inch dice. Peel any woody or coarse parts from the stem first.

• In the bottom of a large bowl, whisk together the olive oil, mayo, apple cider vinegar, mustard, maple syrup, garlic, and salt. Add the broccoli, onions, and cranberries and toss to coat.

• Place the almonds and sunflower seeds on the baking sheet, toss with the tamari, maple syrup, and smoked paprika and spread into a thin layer. Bake for 10 to 14 minutes, or until golden brown. Remove from the oven and let cool for 5 minutes (they’ll get crispier as they sit).

• Toss the nuts and seeds into the salad, reserving a few to sprinkle on top. Season to taste and serve.

• 1 pound Yukon Gold or yellow potatoes, cut into ¼-inch pieces, or 1 pound frozen diced hash browns, thawed

• Extra-virgin olive oil, for drizzling

• ½ teaspoon smoked paprika

• ¼ teaspoon garlic powder

• Sea salt and freshly ground black pepper

• 1 bell pepper, stemmed, seeded, and diced

• 4 green onions, chopped

• 1 garlic clove, chopped

• 2 cups fresh spinach, chopped

• 8 large eggs

• 6 (12-inch) flour tortillas

• 1 heaping cup shredded cheddar or Monterey Jack cheese

• Salsa, for serving

• If using fresh potatoes: Preheat the oven to 425°F and line a baking sheet with parchment paper.

• Place the potatoes on the baking sheet. Drizzle with olive oil and sprinkle with the smoked paprika, garlic powder, and pinches of salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 20 to 25 minutes, or until crisp and browned around the edges.

• If using frozen hash browns: Heat a drizzle of olive oil in a large nonstick skillet over medium heat. Add the hash browns in a single layer and cook for 4 to 5 minutes without stirring, or until browned underneath. Add the smoked paprika, garlic powder, and pinches of salt and pepper. Stir to combine, then arrange the potatoes in a single layer again and cook for 4 to 5 minutes, or until well browned. Remove from the pan and set aside.

• Return the pan to medium heat and add another drizzle of olive oil. Add the bell pepper, green onions, garlic, and pinches of salt and pepper. Cook, stirring occasionally, for 5 minutes, or until softened. Add the spinach and cook until wilted. Remove from the pan and set aside.

• In a medium bowl, whisk the eggs with a pinch of salt and several grinds of pepper. Return the pan to medium-low heat and pour in the eggs. Stir to scramble, cooking until just set. Remove from the pan and set aside.

• To assemble the burritos, fill each tortilla with some of the eggs, potatoes, pepper mixture, and cheese. Fold and roll to close.

• If enjoying right away, lightly brush a large skillet with olive oil and heat over medium-low heat. Working in batches if necessary, place the burritos in the pan and toast for 2 to 4 minutes per side, or until browned and crisp. Serve with salsa for dipping.

• ▢  6 ears fresh sweet corn, husks and silks removed

• ▢  2 tablespoons unsalted butter

• ▢  1 medium yellow onion, chopped

• ▢  3 celery stalks, chopped

• ▢  1 red bell pepper, stemmed, seeded, and diced

• ▢  3 garlic cloves, chopped

• ▢  5 cups water

• ▢  4 medium Yukon Gold potatoes, chopped

• ▢  2 teaspoons Old Bay Seasoning

• ▢  2 teaspoons sea salt

• ▢  ½ teaspoon dried thyme

• ▢  ½ teaspoon smoked paprika

• ▢  1 bay leaf

• ▢  Pinches of cayenne pepper

• ▢  ½ cup heavy cream

• ▢  1½ tablespoons fresh lemon juice

• ▢  Chopped chives, for garnish

• ▢  Freshly ground black pepper

• ▢  Sour cream, optional, for serving

• Slice the kernels off the corn cobs, then use the back of a chef’s knife to scrape off the milky liquid that’s left on the cob. Snap the cobs in half and set aside.

• Heat the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, and red pepper and cook, stirring occasionally, for 8 minutes, or until softened. Stir in the garlic, then add the water, potatoes, Old Bay, salt, thyme, paprika, bay leaf, cayenne, several grinds of pepper, and the corn cobs. Simmer for 20 minutes.

• Remove and discard the corn cobs and bay leaf. Add the corn kernels and milky corn liquid to the pot and simmer for 10 to 15 minutes, or until the potatoes are tender.

• Transfer 2 cups of the soup to a high-speed blender. Blend until smooth, then stir the mixture back into the soup and add the cream. Gently simmer for 5 minutes, or until the chowder thickens slightly. Add the lemon juice and season to taste.

• Garnish with chives and serve with dollops of sour cream, if desired.

It seems like this has been an exceptional year for cherry tomatoes.

This simple four ingredient sauce recipe will turn you into an Italian gourmet cook.

• 1 pound (450 g) dry pasta

• Kosher salt

• 4 medium cloves garlic, thinly sliced

• 6 tablespoons (90ml) extra-virgin olive oil, divided

• 1 1/2 pounds cherry tomatoes (about 2 pints; 675g)

• 1 ounce fresh basil leaves, roughly chopped (about 1 cup; 30 g)

• Freshly ground black pepper

• Parmesan cheese, for serving

Directions

• 1 medium-large eggplant, 1 pound, cut into ½-inch pieces

• Sea salt

• 6 tablespoons extra-virgin olive oil, plus more as needed

• 2 medium zucchini or yellow squash, 1 pound, cut into ½-inch pieces

• 1 medium yellow onion, chopped

• 1 red or yellow bell pepper, stemmed, seeded, and cut into ½-inch pieces

• 3 garlic cloves, chopped

• 1 pound tomatoes on the vine, 3 to 5, cut into ½-inch pieces

• Pinch red pepper flakes

• Pinch cane sugar

• 1 tablespoon white wine vinegar

• 2 teaspoons chopped fresh thyme leaves

• Freshly ground black pepper

• ¼ cup thinly sliced fresh basil leaves, plus more torn basil for garnish

• Place the eggplant in a colander and sprinkle with ½ teaspoon salt. Place in the sink or over a large rimmed plate and set aside for 20 minutes to drain. Blot dry with a clean kitchen towel or paper towels.

• Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the eggplant and cook, stirring occasionally, for 10 to 15 minutes, or until tender. Transfer to a large bowl and set aside.

• Add another 1 tablespoon olive oil and the zucchini to the skillet. Cook, stirring occasionally, for 3 to 5 minutes, or until the zucchini is tender but not mushy. Season with ¼ teaspoon salt and transfer to the bowl with the eggplant.

• Add another 1 tablespoon olive oil to the pan. Add the onion and pepper and cook for 5 minutes, stirring occasionally, or until softened. Stir in the garlic and ¼ teaspoon salt and cook for another 10 minutes, or until very tender. If the pan becomes dry, add more oil as needed.

• Stir the remaining 1 tablespoon olive oil into the peppers and onions. Add the tomatoes, red pepper flakes, and sugar and cook for 8 to 10 minutes, or until the tomatoes break down.

• Add the eggplant and zucchini back into the skillet along with the vinegar, thyme, ¼ teaspoon salt, and several grinds of pepper. Cook, stirring occasionally, for 10 to 15 minutes, or until the ratatouille is thick. Stir in the basil and season to taste. Garnish with more basil and serve.

• 6 ripe peaches, pitted and sliced (5 cups)

• 2 tablespoons all-purpose flour

• 2 tablespoons sugar

• 1 teaspoon fresh lemon juice

• 1 teaspoon vanilla extract

• Vanilla ice cream, for serving

Topping

• ¾ cup whole rolled oats

• ½ cup all-purpose flour, spooned and leveled

• ½ cup brown sugar

• ½ teaspoon cinnamon

• ¼ teaspoon sea salt

• ½ cup cold unsalted butter, 1 stick, cubed, plus more for the pan

• Preheat the oven to 350°F and grease a 9x9-inch baking dish.

• In a large bowl, toss the peaches with the flour, sugar, lemon juice, and vanilla. Spread evenly in the prepared baking dish.

• Make the topping: In a medium bowl, whisk together the oats, flour, brown sugar, cinnamon, and salt. Use a fork, a pastry cutter, or your hands to work in the butter until the mixture is crumbly. Sprinkle evenly over the peaches.

• Bake for 30 to 40 minutes, or until the peaches are bubbling and the topping is golden brown and crisp.

• Let stand for 10 minutes before serving with vanilla ice cream.

• 1 large English cucumber, sliced into thin half-moons (2½ cups)

• 2 large tomatoes, about 1½ pounds, chopped

• ½ cup thinly sliced red onion

• 1 tablespoon fresh lemon juice

• 1 tablespoon red wine vinegar

• 1 teaspoon sea salt

• Freshly ground black pepper

• 2 tablespoons extra-virgin olive oil

• ½ cup chopped fresh herbs, such as basil, parsley, dill, and/or mint

• Flaky sea salt

• In a large bowl, toss together the cucumber, tomatoes, red onion, lemon juice, vinegar, salt, and several grinds of pepper. Chill in the refrigerator for 10 minutes.

• Transfer to a serving bowl, leaving any excess juices behind. Drizzle with the olive oil, sprinkle with the herbs, and toss. Sprinkle with flaky sea salt, season to taste, and serve.

• 10 ounces pappardelle pasta

• 2 tablespoons extra-virgin olive oil, plus more for drizzling

• ½ medium yellow onion, diced

• 1 medium carrot, finely chopped

• 8 ounces cremini mushrooms, stemmed and finely chopped

• 3 garlic cloves, chopped

• ½ teaspoon sea salt

• Freshly ground black pepper

• 1 teaspoon balsamic vinegar

• 1 teaspoon tamari

• 1½ cups cooked green or French green lentils, from ½ cup dry

• 24 ounces marinara sauce

• ½ cup Parmesan cheese or vegan Parmesan, for serving

• Fresh parsley, for garnish

• Bring a large pot of salted water to a boil and prepare the pasta according to the package instructions, cooking until al dente. Drain and toss with a drizzle of olive oil to prevent sticking. Set aside.

• Heat the olive oil in a large skillet over medium heat. Add the onion and carrot and cook, stirring occasionally, for 5 to 8 minutes, or until softened. Add the mushrooms, garlic, salt, and several grinds of pepper and cook for another 5 to 8 minutes, stirring occasionally, or until the mushrooms are tender.

• Stir in the balsamic and tamari, then add the lentils and marinara. Cook, stirring, for 2 minutes, or until the sauce is well-combined and heated through.

• Add the pasta to the skillet and toss to combine. Portion onto plates and serve with Parmesan and fresh parsley for garnish.

• 1 pound zucchini, about 3 medium zucchini

• 2 large eggs

• 1½ cups chopped scallions, about 1 bunch

• 3 garlic cloves, grated

• 2 tablespoons chopped fresh dill

• 1 tablespoon lemon zest

• 1 teaspoon sea salt

• 2¼ cups panko breadcrumbs, divided

• 3 tablespoons all-purpose flour

• Avocado oil, for the pan

• Freshly ground black pepper

• Tartar Sauce or Creamy Dill Sauce, for serving

• Grate the zucchini on the large holes of a box grater. Place on a kitchen towel and squeeze out excess moisture.

• In a large bowl, whisk the eggs. Add the grated zucchini, scallions, garlic, dill, lemon zest, salt, and several grinds of pepper. Add 1½ cups of the panko, sprinkle in the flour, and fold to combine. Place the remaining ¾ cup panko in a shallow dish and set aside.

• Preheat a cast-iron skillet to medium heat. Use a ¼-cup measuring cup to form the zucchini mixture into 14 to 16 thin patties. Place each into the reserved panko and coat well. The mixture might seem loose at this point, but the patties will firm up as they cook. Coat the skillet generously with oil. Cook the patties for 2 to 3 minutes on the first side, flip, and cook for 2 to 3 more minutes, or until well browned, working in batches as necessary. Transfer to a paper towel-lined plate or baking sheet to drain. Season to taste and serve with the sauce.

INGREDIENTS