A recipe from our friend Francoise, which Peter Buckley adapted for the book, Eat It Raw.
Side Dish
Argentine Humita
Humita, essentially a savory corn pudding, is the perfect side to steak, sausages, or anything coming off an Argentine grill.
Mark Raymond’s Favorite Corn Salad
This refreshing corn salad is easy to make your own. Use more or less feta, onion, or basil. Go heavy on the cherry tomatoes. Add sliced avocado, if you like.
Roasted Carrot and Avocado Panzanella
Roasted-carrot salads aren’t anything new, but I definitely amped mine up.
Mark Bittman’s Sweet Potato–Eggplant Stacks with Lime Ricotta
You can be endlessly inventive with vegetable stacks, discovering your own favorite combinations. You want to cut the vegetables about 1/2 inch thick, and then layer twice—any higher than that and your stack is likely to topple.
Perfectly Steamed Asparagus
Simmering asparagus briefly in well-salted water is the way for first-of-the-season asparagus. A stellar first course or a light lunch.
