To change it up, you can cook this omelet in the oven, like a frittata. And here’s a tip: dice and salt the eggplant and place in a colander if you think it may be bitter.
vegetarian
White Gate Farm’s Zucchini and Carrot Ribbon Tart with Ricotta
Because the zucchini and carrots were picked the night before our visit to the farm, the oh-so-fresh flavor of this savory tart really knocked us out.
Tess Masters’ Pineapple Cucumber Gazpacho
We’re suckers for gazpacho—any gazpacho. So we love when we find one that’s off the beaten path. Save those tomatoes for a BLT or salad, and give cucumbers and tropical pineapple a chance to shine in a summer soup. Sure, go ahead and cleanse, if you’re diehard—but this is just a delicious and refreshing party starter, if you ask us.
Caribbean Black Bean Burger
Pairs with mojitos!
Susie Middleton’s Avocado Toast with Baby Kale, Blue Cheese, Pecans, Quick-Pickled Radishes, and Honey
Think of this as the ULTIMATE avocado toast. With the salty blue cheese, creamy avocado, toasty pecans, and nutty baby kale, this is one satisfying supper.
Susie Middleton’s Baby Potato, Greens, Garlic, and Chickpea Hash
A simple, comforting supper with just a few ingredients, this dish was inspired by a freshly dug batch of Red Gold potatoes from the garden.
