Start on page 60 with five brilliantly infused compound butters to smear on fresh cobs of corn. They have endless other uses like melting over seafood and grilled veggies, brushing on potatoes and burgers and softening on warm pancakes and waffles.
Another hot-weather pleasure is the effortlessness of a simple salad. Peak season veggies can practically be pulled right out of your garden and tossed into your salad bowl. We asked the incessantly creative Cara Lyons to develop meal-worthy salads that would blow readers away, and she delivered.
Speaking of salads, experiment with five jam-jar dressings that start and finish with a quick shake in a Mason jar, completely eliminating the need to tediously scan labels and buy packaged dressings ever again.
For something a little daring and different, resident foodie Julie O’Hara showcased seasonal fruit in savory mains for a touch of complementary sweetness we couldn’t resist, like the corn fritters with blackberry sauce on page 45. It’s our annual easy issue, so everything inside is simple to make with just a few quick steps, and most recipes take 45 minutes or less.
Happy clean eating!
– Alicia Rewega, Editor-in-Chief
SUMMER MEANS FRESH SALADS
There’s no better way to showcase the tastiest summer produce than a garden salad. Here are six creative ways to eat fresh and healthy.
- Dress up your corn with savory compound butter
- 6 Nutrients for glowing skin and shiny hair
- Make your own body butter
- Budget meals for $3 a plate
- Garlic Herb Zucchini Noodles with Lobster
- Eggs Poached in Spicy Tomato Sauce
- Green Goddess Pasta Salad with Chicken