Chilled vegan cucumber soup

Easy and delicious, this is the vegan counterpart to my cucumber soup post from a few days ago. With this soup, I was trying for a more pickle-y flavor, a summer version of Polish pickle soup. Hence, the fresh dill and garlic. Personally, I like the raw garlic— I think it gives the soup a gentle...

Chilled cucumber soup

This would be a perfect recipe for a sweltering hot day— super easy to make, and best of all, you don’t have to touch your stove. Also, you can make a large batch, and keep it in the fridge for a few days. This seems like the summer counterpart to pickle soup. I first had...

Ice cream in a melon bowl

This is less a recipe and more of an assembly. But with the temperature in the 90s and the heat index in the 100s, I’m just not feeling like cooking. So: two cooling summertime foods— fruit and ice cream. A Turkish friend of mine mentioned this concept in passing— and it stuck in my mind....

Michigan pasties, vegetarian and gluten free

Full disclosure: I’ve never eaten a pasty, prior to this recipe. I went vegetarian at the tender age of 14, and the only northern Michigan delicacy I’ve succumbed to is fudge. (Mmm fudge...) A few years back, I took a camping trip through the upper peninsula, the U.P.— and all those signs advertising pasties caught my...

Asparagus mint soup

Asparagus is, hands down, my favorite summertime vegetable. It may be nearing the end of the season, but I still found some Michigan-grown asparagus at the farmer’s market this Saturday. I love this soup, because it’s light and delicious served chilled, the perfect thing for a muggy summer afternoon. Some recipes add cream; I kept...