One foil packet, four ingredients, about 15 minutes on the grill — asparagus that's tender-crisp, never mushy, with a fork test you can set a timer by. If it doesn't fit a Tuesday night, it doesn't get published.
Summer dumped a pile of cherry tomatoes on my counter and I had no plans for them. Ten minutes in the blender later, I had a chilled soup with no cooking, no dairy, and no fuss — the good kind of simple.
Ten minutes, zero stove time: avocado, cucumber, peas and basil straight into a blender. This creamy green gazpacho is the good kind of simple.
Caramelized zucchini, red onion and toasted almonds in one hot pan. Tender, not mushy, heavy, and ready in 15 minutes start to finish — the side dish I'm making all summer long.
This chickpea salad took me 15 minutes on a Sunday and fed the whole family all week — vegan, gluten-free, and still crisp on day four. Here are the 8 ways we kept eating it.