Roasted High-Season Vegetable Sauce
When I make this roasted veggie sauce, I do a holy load. We sometimes pick up as many as eight bags of booty this time of year and need to use it or lose it. I freeze most of it, but I give a lot of it away as a smooth sauce. My friends’ faces light up when I walk...
Taste of the Tropics Melon Soup
This divine soup is pure refreshment on a hot summer day, with its fragrant melon, creamy coconut, aromatic basil, and zingy mint, pepper, and ginger.
Melon, Sweet Onion, Pepper, and Lime Grillside Chutney
This chutney explodes with the flavors of late summer. Let it sidle up to grilled meats and vegetables, as well as atop burgers and sandwiches.
Raw Corn Summer Salad with Apples and Jicama
We don’t often think of eating corn raw but—especially in the height of summer when quality is high and quantity abounds—it can be a sublimely sweet, crisp, juicy treat. This salad abounds with crunchy textures, contrasting flavors, and wonderful color. Besides...
Baked Chicken and Zucchini Gratin
This is one of the easiest recipes you’ll ever make—a tempting combination of chicken, zucchini, tomatoes, basil, and mozzarella. It’s summer embodied in a satisfying main...
Kahumana Café Pasta with Macadamia Nut Pesto Sauce
This is the signature and most popular dish served at Kahumana’s farm-to-table café on Oahu, Hawaii. Traditionally you would add Parmesan cheese to the pesto, but Kahumana does not, to make it more versatile to meet our customers’ diverse dietary needs. We make...
Salade Niçoise
Do not toss this salad; it should look arranged. This Riviera favorite goes best with vinaigrette dressing. You don’t have to cook much—just boil the eggs and potatoes and steam the green beans (or pick them up at a salad bar for a no-cook meal). Then open a can and a...