Dairy
Weekly Meal Plan: August 19–23
Pounded steak, chickpea salads, and a genius faux burrata—you may not be able to wait until Friday for the burrata.
Grilled Beet Salad With Burrata and Cherries
Tossed in oil and vinegar and topped with burrata, cherries, and olives, this recipe is an exciting new take on beet salad.
All Day Every Day Sauce
Once you’ve paired this sauce with all sorts of vegetables and proteins, reinvent it. Try adding chopped toasted nuts, minced tender herbs, spices (such as cumin, turmeric, or coriander), and/or finely chopped dried fruit (like raisins, apricots, and/or dates).
Cheesy Stuffed Tomatoes
You don’t have to use mozzarella; other fresh cheeses like ricotta, goat, or feta will work, though you might miss that stretchy molten-cheese effect.
Tomato Galette
Salting the tomatoes ahead of time and letting them release some of their liquid is essential. It will allow the tomatoes to caramelize and ensures that the bottom of the crust stays flaky.
Tomato and Parmesan Risotto
Use the smallest tomatoes you can find at the market for this dish. They’ll be extra sweet and have thin skins.
New-and-Improved Greek Salad
The method for marinating the feta in this salad is also a good trick for other fresh cheeses—try goat, mozzarella, or paneer.
Cucumber and Peach Salad with Herbs
You can use various heirloom cucumbers for this savory-sweet salad recipe; if you can find them, flaunt them.
Green Goddess Crunch Sandwich
This picnic-ready sandwich is basically a salad between two slices of bread. With an herby yogurt smear, tons of feel-good sprouts, and buttery avocado, it has major California vibes.
Why You Should Always Salt Your Tomatoes Before Baking With Them
No more soggy cobbler, pie, or quiche.
Tomato-and-Cheese Cobbler
Salting the tomatoes for 15 minutes before roasting seasons them properly and helps remove any excess liquid that could potentially waterlog the filling.
Tomato and Walnut Pesto
This pesto is a little different—the grilled tomato base brings a sweet smokiness.
The Lost Lake House Menu of Gourmet
Our latest installment of Gourmet recipes that were left behind is a menu that's perfect for right now—summery, seasonal, and casual enough to make in your flip flops.
Baked Tomatoes, Peppers, and Goat Cheese
This savory-sweet dish is decorated with soft cheese and a hint of garlic. Served over a crispy baguette, it’s the perfect summer lunch, midday snack, or party appetizer.
This Stick of Butter Just Made Your Picnic Perfect
It's time to be introduced to the high-class, low-effort glory that is Picnic Butter.
Abra Berens' "Creamed Cheese" Technique Turns Regular Mozzarella Into Burrata
Well, it's basically burrata.
Massaged Kale With Tomatoes, Creamed Mozzarella, and Wild Rice
Double-down on the dairy by tossing torn pieces of mozzarella in a bowl with sour cream, lemon juice, and salt to make an extra-rich, luscious topper for this greens-and-grains salad.
The Best Way To Deal With Leftover Fish
Don't reheat it! Turn it into a spreadable appetizer instead.
Halloumi and Sweet Potato Burgers
Served on a bun or pita, this sweet potato and grilled cheese burger will lighten up your summer barbecue.
Grilled Summer Squash and Red Onion with Feta
For maximum flavor without compromising char or texture, marinate summer squash after grilling for up to one hour. Bonus: you’ll have plenty of time to get that steak just right.