A creamy, no-cook soup bursting with cucumber, fresh herbs, and tangy yogurt—perfect for hot days and garden lunches. This recipe was born out of a brutally hot July afternoon when the garden was lush, but the idea of turning on the stove felt criminal. I had cucumbers piling up on the counter, fresh dill threatening…
A cool, tangy, herb-loaded chutney perfect for dipping, drizzling, or dolloping alongside homemade naan. If there’s one herb that tries to take over my garden every summer, it’s mint. And I’m not mad about it—because this mint yogurt chutney has become my favorite way to keep up. It’s cooling, tangy, creamy, and comes together in…
Smoky grilled summer squash topped with a zippy green sauce made from garden carrot tops. There’s something so satisfying about using the whole vegetable—tops, roots, and all. When my carrots come in with those wild green fronds waving in the wind, I know exactly what I’m making: carrot-top chimichurri. It’s herby, punchy, and just the…
A fresh, no-cook dinner made with spiralized garden zucchini and a creamy, spicy-sweet peanut dressing. When the garden starts overflowing with zucchini—and let’s be honest, it always does—I start reaching for recipes that are simple, light, and flavorful. This one is a go-to on hot nights when turning on the stove just isn’t an option….
Crisp, tangy, and perfectly spiced—this is okra with a kick and a crunch. Every summer, when okra starts popping up faster than I can stir-fry it, I turn to pickling. This chili-lime pickled okra is one of those small-batch recipes that hits all the high notes—tangy, spicy, citrusy, and so crisp you’ll hear the snap…
A bold and comforting curry starring summer eggplant and just-picked peppers. This is one of those dishes that takes humble garden ingredients—eggplant, tomatoes, chilies—and transforms them into something deeply flavorful and soul-warming. It was born from necessity during a particularly prolific eggplant season, when I had more than I knew what to do with. Enter…
