Here’s What Our Editors Are Eating For Dinner This Summer



“Roasted veggies are one of my dinnertime staples—but in the summer, I’ll avoid heating up the oven if at all possible. Instead, I’m a big fan of a good veggie stir fry, featuring an array of my seasonal farmer’s market finds. For instance, last week I sautéed beets, broccoli, and onions—and served it on top of some homemade za’atar hummus. I also love a good stir fry with red peppers, bok choy, and mushrooms—then, once they’re cooked, I’ll toss it with a mixture of tahini, miso paste, ginger, and liquid aminos. This is also a great way to use up any wilting veggies in your fridge, to avoid waste.” 

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