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.
This easy take on the classic French vegetable stew is one of our favorite ways to enjoy a bundle of freshly picked veggies at once. A simple herb sauce is a perfect finishing touch – bonus points if the basil comes from your garden, too!
Smoked paprika is a time-strapped cook’s best friend – it instantly lends a smoky flavor and rich aroma to everything it touches. Here, it makes this saucy dish taste like it’s been simmering for hours. Bone-in chicken thighs are often sold with the skin still attached, but it’s easy to remove yourself: Simply grasp the edge of the skin with paper towel and pull it away in one go. Sprinkle with fresh herbs, such as oregano or basil, just before serving.
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.
It really doesn’t get any easier than this foil-packet cherry crumble! For the fastest prep, opt for frozen cherries, which are already pitted, and thaw them overnight in the fridge. Be sure to drain any cherry juices after thawing to keep your crumble from becoming soggy. We love the tangy taste of Greek yogurt, but if you prefer a sweeter topping, try vanilla ice cream or frozen yogurt.