Vegan

Your Tomato Bucket List: 10 Ways to Eat a Summer Tomato — Tips from The Kitchn

I avoid mealy tomatoes from the grocery store all year long in anticipation of the summer and the sweetest tomatoes that come with it. Once they hit, in all their shapes, sizes, and colors, I can hardly get enough. Quickly a bucket list of sorts ensues, to ensure I consume them in all the very best ways before the last one lingers at the farmers market at the end of the season.

In no particular order, here is this important list — I highly encourage you to start at the top and work your way through to guarantee you eat up as many summer tomatoes as possible this year.

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How To Make Creamy, Vegan Chia Pudding — Cooking Lessons from The Kitchn

(Image credit: Joe Lingeman)

I know chia seed pudding has official jumped shark from health food fad to bonafide kitchen staple when my own mother asks me how to make it. I had tried a few store-bought varieties over the years, but never attempted it at home until recently.

On a mission to make a creamy, vegan chia seed pudding that rivals the classic pudding, I found a powerful combination of non-dairy milks and a super-reliable ratio made for the creamiest, dreamiest chia seed pudding that only requires a mixing bowl and an overnight soak.

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10 of Our Most Refreshing Summer Soups — Recipes from The Kitchn

As soon as summer hits, I gleefully trade soup night for salad night. I think I will never tire of light and refreshing salads featuring all those fresh fruits and veggies I picked up at the farmers market — until I do. In my household, this usually happens around the first couple of weeks of July. We desperately start craving something (anything!) other than salad.

The answer is chilled soup.

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Recipe: 3-Ingredient Roasted Tomatillo Sauce — 3-Ingredient Recipes

(Image credit: Joe Lingeman)

Add a spoonful of smoky, roasted tomatillo sauce to your plate and dinner instantly become a lot more exciting. Blended together with tangy tomatillos, poblano pepper, and a pop of garlic, this everyday sauce hits your tongue with punchy flavor that's just the right balance of sweet and smoky, with a hint of heat.

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How To Make Spanish Red Pepper Sauce: Romesco — Cooking Lessons from The Kitchn

(Image credit: Joe Lingeman)

Romesco is the ultimate summer vegetable sauce. Made from stale bread (!) and burned vegetables (!) and transformed by the power of olive oil and a blender, to know this sauce is to love it. This Spanish sauce is silky like the best pesto — full of body and richness from ground nuts and a punch of flavor from garlic. But romesco has something pesto doesn't: a generous kick of heat from cayenne pepper and a vibrant orange hue.

Consider romesco your new-go-to kitchen condiment that pairs well with just about everything from grilled seafood and charred vegetables, to tortilla chips and toasted bread. Here is everything you need to know about making romesco sauce at home.

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How To Make Easy Freezer Peach Jam — Cooking Lessons from The Kitchn

(Image credit: Joe Lingeman)

I have this tiny problem: Every summer, without exception, I buy a case of peaches at the farmers market. I'll can peaches to last the winter, and then bake a pie, I promise myself. And every summer, without fail, I run out of time for canning or processing jam. Freezing sliced peaches is one option, but this year I'm turning to freezer jam to get my peach preserve fix.

We'll show you the basics of freezer jam and give you a master class on pectin so you too can buy too many peaches and have a freezer full of fresh jam long into the winter.

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