The Best Way to Use Summer Tomatoes Is This No-Cook Pasta Sauce

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This idea grew straight out of our summer garden pasta and that grated tomato trick I can’t stop using. When tomatoes are as juicy and ripe as they are right now, cooking them almost feels like a waste, so I skip the stove entirely and let raw, grated tomatoes do the heavy lifting instead. Stir them together with garlic, olive oil, anchovies, olives, capers, parsley, and red pepper flakes, and you’ve basically built a puttanesca sauce without ever turning on a burner. READ MORE...

from Kitchn | Inspiring cooks, nourishing homes https://ift.tt/kKnBUQc

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Trisha Yearwood’s Famous Blueberry Crumb Bars Are So Good, I’m Making Them on Repeat This Summer

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Summer is just a few weeks away, and I’m on the lookout for ways to put a fresh spin on classic desserts. One treat I always love during the warmer months? Blueberry pie. So when I came across a popular recipe (boasting hundreds of five-star reviews!) that reimagines the classic, I knew I had to give it a try.This remixed blueberry pie recipe comes from singer and Food Network star Trisha Yearwood, who transforms the traditional summer staple into a custardy bar. The reviews are glowing. READ MORE... from Kitchn | Inspiring cooks, nourishing homes https://ift.tt/9ZjkARQ
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