A summery sandwich with tomato, avocado, sprouts and pepper jack on whole grain with a chive spread.
A mouthwatering summer pie filled with thin slices of tomato and onions, corn kernels and basil and crowned with melted cheese.
Finally, a bowl of pasta made for big bites and no shame. The Greek yogurt in the sauce gives this meatless meal a protein boost of about 14 grams per serving.
When Italians have leftover bread, they make panzanella. When Southerners have leftover cornbread, we make cornbread salad.
The chopped tomato and avocado salsa brings these corn cakes to life. Great as a light, meatless summer lunch.
This crusty, chewy, communal bread is prime for pulling apart with your family and friends.
A free-form tart piled with Roma tomatoes, black olives, crumbled goat cheese and onions. The recipe says it’s eight servings. My belly says four.
With its browned bubbly cheese and gorgeous layer of summer vegetables, this is a real showstopper. Provided it makes it out of the kitchen.