{Gluten Free} Creamy Pasta with Ham and Peas

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As you can perhaps tell, I haven’t cooked much lately. Or, to rephrase, I’ve been cooking and eating just fine, but haven’t photographed or written about any of it. Call it midsummer food doldrums, I suppose.

There have been raw cookie dough truffles, greens with bacon and balsamic, shepherd’s pie, collard wraps with millet and hummus, pasta with ham and peas, and lots and lots of scrambled egg tacos. If you’re clamoring for any recipes, speak up in the comments! I need a kick in the pants to get things posted.

Most of all, though, I’ve been focusing on the non-food-related details of life this summer.

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{Vegan} Watermelon Gazpacho

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Remember that watermelon and feta salad I posted recently? Well, this week it’s finally time to break it down into watermelon gazpacho. Since it’s too hot for anything complicated, that means exactly what it sounds like: Make a salad. Put it in the blender. Now it’s gazpacho!

I feel silly even writing this up, but it was so pretty and hit the spot so squarely that I couldn’t resist. Watermelon has always been my favorite food, and the ones down South are particularly good: the perfect balance of crisp and sweet, ruby-pink with a deep, complex flavor. Northern melons can’t compete. Even so, having the house to myself for the summer means coming up with a lot of inventive uses for a whole melon. Continue reading…

Israeli Breakfast: Watermelon and Feta Salad

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Even the calendar agrees: summer is officially here. Whether you were at a Juneteenth celebration or a solstice parade, it was a good weekend for grilling, sunscreen, and watermelon. (Though really, the end of slavery seems like a better excuse for a celebration than cyclists wearing only body paint.)

As promised earlier, here’s the first installment of crisp lettuce-free summer salads: the Israeli breakfast salad. I’ve never been anywhere in the Middle East, but if Yotam Ottolenghi’s cooking is in any way typical, I’d seriously dig it. Bales of fresh herbs? Lentils, garbanzos, and flatbreads? Warm spices and honey? Tangy yogurt and lamb? Especially if I can start my day with a watermelon and feta salad, I’m sold. Continue reading…

Risotto with Mint, Peas, and Chevre

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After a literal and metaphorical winter, it’s good to feel the earth stirring again. The trees are timidly revealing new leaves, and our oaks have begun their annual blizzard of yellow pollen. We’ve been sleeping with the windows open, roused each morning by the clamor of songbirds. Back home, the tulip fields are in full regalia, though it’s too warm for bulbs here.

I can’t help but feel a sort of awakening, too–call it hope, or cautious enthusiasm, or a renewing of the will. Whatever its name, it’s welcome to stay as long as it likes. I’m done hibernating.

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Amaranth Porridge

Thinking through what I want to post here for breakfast, I’ve come to realize that breakfast is a meal of approximations. Maybe that’s intentional–when you’re half-awake, who wants to fuss with exacting measurements and complicated recipes? The best breakfast foods come together with minimal fuss and in no more than half an hour. After all, we’ve got things to do. Continue reading…