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red onion

Giant Portobello Burgers with Caramelized Onions

Sonja and Alex Overhiser_Giant Portobello Burgers with Caramelized Onions_recipe

This messy sandwich uses the meatiest of all vegetables: the Portobello, a thick juicy mushroom that’s not at all like the slimy canned ones I came to fear in childhood. Grilled with a bit of garlic and balsamic, a smoky umami infuses the entire mushroom.

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Argentine Humita

Humita, essentially a savory corn pudding, is the perfect side to steak, sausages, or anything coming off an Argentine grill.

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Mark Raymond’s Favorite Corn Salad

corn salad_Joy_Flickr

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.

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Bollyburgers (Succulent, Spicy Hamburgers with Mango Salsa)

Bollyburgers recipe (c) Sidney Bensimon_recipe

This hamburger is packed with robust spices—garlic, ginger, coriander, cinnamon, cloves, and red chilli—which come together seamlessly to create an incredibly savory burger experience.

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Faith’s Hearty Curried Lentil Vegetable Soup

Faith's curried lentil soup recipe_photo_tracy benjamin_Flickr

This is one of Faith’s favorite go-to soup-as-a-meal recipes. She prefers red lentils, simply because she finds them beautiful, but you could use brown lentils if that’s what you have or what you like. As a last step, she uses an immersion blender to thicken the soup, but you don’t have to if you like the texture of the plump cooked lentils as they are.

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White Gate Farm’s Zucchini and Carrot Ribbon Tart with Ricotta

Zucchini Carrot Tart

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.

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