Easy Vegetarian Pho from Love and Lemons: My fancy weather app tells me that the temperature in Tucson this week will be under 100º, which means one thing: I’m making pho! This versatile brothy soup will feature mushrooms from Sonoran Mushroom Company, carrots and onions from Sleeping Frog Farms, and fresh basil from my summer garden.
Summer Vegetable Frittata from Edible Baja Arizona: Unlike many other things in life, this frittata is simple. Sweet summer vegetables (think zucchini, bell peppers, and onions) are roasted, then added to a skillet with fluffy scrambled eggs, a handful of grated parmesan, and some salt and pepper. Serve it with a colorful summer salad, some roasted potatoes, and a cold drink for a lovely summer meal.
Spicy Southwestern Salad with Avocado Dressing from Pinch of Yum: This Spicy Southwestern Salad is one of my go-to summer salads. Spicy roasted sweet potatoes are tossed with sweet corn, tender beans, and crisp lettuce. Oh, and that avocado dressing? It’s what dreams are made of. Locavore tip: Replace the canned corn with fresh, non-GMO corn from the farmers’ market. Cut the corn off of three ears of corn and cook it in a skillet over medium heat for 3-4 minutes.
Fresh Tomato and White Bean Orecchiette from Edible Baja Arizona: Picture fresh summer tomatoes straight from the vine: juicy, sweet, and bursting with vibrant color. Now, picture them cooked with fresh garlic, kale, red pepper flakes, and creamy beans, then tossed with perfectly al dente pasta. This Fresh Tomato and White Bean Orecciette is a summer pasta recipe for the books!
Rainbow Spring Rolls with Ginger Peanut Sauce from Minimalist Baker: The temperature may drop below 100º this week, but let’s be honest: it’s still hot. These no-cook rainbow spring rolls, stuffed with beets, carrots, bell peppers, mango, mint, and cilantro, are the absolute best way to stay cool.