(Serves 6)
Granita is Italian, though the flavors in this icy bowlful are authentically Mexican. Think of it like a frozen strawberry-lime agua fresca—loaded with fresh fruit. This dessert is perfect for a hot, lazy day—you’ll need to be freezer-side for a couple of hours, though the task is simple. Grab a book. Curl up on the couch. Set the timer for 20 minute intervals to “rake” your iced treat, and when it’s done serve up a cool, refreshing scoop. Maybe two.
This is a vegetarian version of a Mexican classic—spiced with chilis and cumin and finished with a squeeze of lime. Here’s an opportunity to clear out the fridge—toss in potato cubes, grated turnip, rutabaga or chopped greens with the broth. Just about anything will work. If you can find corn on the cob, all the better. But don’t pitch the cobs out—add ’em to the pot to steep a deep, flavorful broth.
I love a crunchy slaw. This one showcases healthy raw cauliflower, carrots and radishes. You could easily add broccoli, fennel or celery. Even turnip or rutabaga. I use a julienne peeler to make the carrot strips, but a sharp knife works just as well. Toss in a handful or two of chopped dandelion greens for extra nutrition—no one will even notice they’re there (unless you want them to know).
Buttermilk adds tang to this creamy, herb-laced dressing. Vary the herbs as you like —fresh parsley, dill, chervil, basil or cilantro.
This dish offers a winning flavor combination deepened in the roasting. You’ll find the vegetables are fabulous on their own or tossed with cooked grains like brown rice or farro. Even piled on toasted baguette slices. We enjoy the partnership with orzo or Israeli couscous (the whole-wheat version pictured above). The itty-bitty pasta creates a smooth, easy bite that hardly needs chewing. Like hundreds of tiny, soft balls. So adorable, who can resist? This is the perfect summer dish when the garden bed is loaded with cherry tomatoes.