zucchini with mint & preserved lemon

It is possible that I have hit upon my favorite zucchini dish of the summer. Now, considering that the summer is young (okay, officially it hasn't even arrived yet) and that I'm bound to make about 108 more zucchini dishes between now and Labor Day, I might contradict myself at some point and announce a new favorite. But for now, this is where it's at.

berry & arugula salad with creamy mint dressing

This morning I returned from the greenmarket with strawberries and blueberries, arugula, shell peas, and a giant bunch of fresh mint. There's no mistaking it, we're in the thick of June. And our first heat wave of the season: ninety-eight and humid in New York yesterday, and it's getting up there today, too. I don't have much desire to do any official cooking. My mind is on berries and greens.

green garlic quinoa

I make a batch of quinoa a couple of times during the week to keep on hand for quick dinners, packable work lunches, even breakfasts. Light and nutty, gluten-free, and packed with protein, it's been a pantry favorite for a while {I store it in a jar, which I replenish from the bulk bin section of my local natural foods store}.

Quinoa is among the quickest cooking in the whole grains category, so I can simmer up a pot in the morning for a fuss-free bring-to-work lunch.