Quick to prepare, this Asian-style noodle soup has all the makings of a one-pot meal. To punch up the heat, add a dab of chile-garlic sauce.
Made with a combination of avocado and edamame, the flavor of this variation on traditional guacamole is both creamy and fresh. Serve with raw vegetables like celery, carrots and radishes for dipping or alongside tortilla chips as a healthy snack or appetizer.
Look for bottled soy ginger sauce on the shelves in the grocery department. It adds an easy burst of flavor to this dish without any added work. Spoon the finished tofu over steamed rice or noodles, if you like.
Tropical flavors of pineapple and lime combine with red onion, cilantro and serrano pepper for a salsa that's great with grilled pork, skirt steak, shrimp or tofu. It's also delicious with corn chips or tacos. Make at least a half hour ahead of time to allow flavors to mingle.
A composed salad of salmon, potatoes, eggs, and leafy greens is a dish that seems just right all summer. Yukon Gold potatoes boil nicely and their yellow flesh looks pretty next to flaky pink salmon. When the potatoes are cooked remove them from the water with a slotted spoon and keep the water boiling to cook the eggs. The eggs will be perfect (yolks bright yellow and whites set but still creamy) after just 9 minutes. Get them into cold water quickly. Both romaine and bibb lettuces are juicy, crisp, and refreshing on a warm day.
Not flashy but full of flavor, this roast salmon - cooked under a coating of yogurt and feta - is an easy summer dish. Serve the salmon on rice pilaf and spoon fresh peas tossed with butter and mint beside them. It’s almost too simple for a company meal, but the plate is elegant.
At Le Cordon Bleu’s teaching restaurant, Technique, these pancakes are served with grilled salmon.
O Ya’s sous chef Tiffani Faison begins her roasted corn mayo with corn cobs steeped in grapeseed oil. Then the oil is used to make mayonnaise. Here is a streamlined version.