Heirloom tomatoes grow in a myriad of colors, with yellow being milder and red more acidic. For the prettiest presentation, choose a combination of colors. Finish this dish with a sprinkling of whichever leafy herbs you happen to have in your garden. We suggest oregano, marjoram and basil.
1½ lb heirloom tomatoes, thinly sliced and patted dry
1 small leek (white and light green parts only), halved lengthwise and slice crosswise into ½-inch lengths
1/4 tsp ground black pepper
3 tbsp each chopped fresh oregano, marjoram and basil
2 tsp olive oil
In a large bowl, whisk together whole-wheat flour, spelt flour and salt. Using a pastry blender or 2 knives, cut in butter until it’s the size of small peas. Using a fork, mix in 6 tbsp ice water just until dough comes together, adding up to 2 tbsp more ice water if necessary. Turn out dough onto a lightly floured work surface and knead until smooth, 4 to 5 times. Press into disk, wrap in plastic wrap and refrigerate for 30 minutes.
Preheat a grill to high. Lightly mist a 12-inch round pizza pan with cooking spray. In a small bowl, stir together Parmesan and ricotta. Set aside.
On a lightly floured work surface, roll out dough to a 14-inch circle. Transfer to pan, letting excess overhang edge of pan. Arrange tomatoes and leek over top. Dollop with ricotta mixture and sprinkle with pepper. Fold excess dough over to cover edge of toppings.
Turn off heat on 1 side of grill. Place galette on unheated side, close lid and grill, rotating pan every 15 minutes, until crust is golden brown and ricotta mixture is beginning to brown, 35 to 45 minutes. Let cool in pan for 15 minutes. Slide onto a cutting board, sprinkle with fresh herbs and drizzle with oil.
If you’re lucky enough to grow fresh berries in your backyard, this super-simple recipe is sure to become your go-to summer dessert! Sprinkle with additional lemon zest and serve with a generous dollop of yogurt and a drizzle of sweet honey.
Jalapeños tend to grow like mad once they get going, so here’s an easy (and delicious!) way to use up 10 peppers at once. Grilling brings out corn’s inherent sweetness and gives the rich stuffing a smoky flavor you’ll love. Serve as a fun party appetizer, or as a side with grilled chicken or pork.
Put a Swedish twist on your spuds with this centuries-old technique that yields a dish similar to a baked potato but with slits cut into it for the buttery toppings to drip down into and cover every delicious crevice.
We’ve spiked these beef burgers with grated beet and carrot to add a hint of sweetness and a healthy dose of fiber. Any whole-grain bun or lettuce wrap works well with this burger – then add your favorite toppings such as tomatoes, onion and lettuce.