Recipes for warmer days

Episode 3: So much food, so little time

June 22 - 28

It's hard to name a common thread for this week, but overall it's starting to really heat up, so many of these recipes are either on the fresher side, or rely minimally on the stovetop. A couple of the recipes this week come from some of the new cookbooks on my shelf and I couldn't be more excited about sharing the recipes.  One of these is an asparagus salad as we reach the end of the growing season.  It comes from Bryant Terry's Vegetable Kingdom. I hope you enjoy these recipes as much as I have.

A boldly flavored yet refreshing summer dinner

Vietnamese summer rolls (gỏi cuốn) with spicy peanut sauce


These are one of my favorite summer go-tos. They require nearly no cooking and the ingredients can be prepped ahead of time and put covered in the fridge. I can’t recall when I first had these rolls, but when I was little, my mom’s office was located in Boston’s Chinatown.

On the rare occasion like take-your-daughter-to-work-day, we’d go to this wonderful Vietnamese restaurant and have lunch there. The flavors of these rolls remind me of skipping school and spending time with my mother.

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Vegan burritos full of flavor

Black bean burritos with swiss chard


I’ve never been a big day-of-the-week kind of person. But the idea of Taco Tuesday feels like a nice nod to José’s home food. So as I was trying to find another vegan taco option, swiss chard tacos seemed to pop-up. Admittedly these were supposed to be tacos, but since we had to make the tortillas ourselves, it seemed like a simpler approach to simply make them a little bigger turn this into a burrito.

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A simple baked falafel dinner

Swiss chard falafel teller with pickled turnips


Berlin is perhaps best known from a food perspective for its Döner shops that are on nearly every block. They’re a nod to the vast history and current reality that Berlin is a hub for immigration. One of my favorite places has been closed during COVID and I’ve been craving their falafel teller (platter). In an attempt to find a recipe that leans heavily on seasonal ingredients, I stumbled on Silvena Rowe’s recipe which you find here.

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A spectacular filling salad for a warm day

Shaved asparagus salad with crispy navy beans


I could not be more excited about Bryant Terry’s Vegetable Kingdom. This book celebrates vegetables in such a beautiful way it’s hard to put into words, which is why I’m riffing on his shaved asparagus salad here and adding in a bit of protein to round it out as a full meal. His recipe calls for Meyer lemons, which are admittedly delicious, but it’s hard to find Meyer lemons in Berlin so I’m replacing them with ordinary lemons.


Bryant Terry’s cookbooks have incredible playlist accompaniments. This recipe, like all the others in Vegetable Kingdom has a song - you’ll have to track down a copy of the book to find out which one it is.

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A perfect potluck or picnic salad

Broccoli, cauliflower, and chickpea salad with coconut curried dressing


This recipe originally comes from Toni Tipton-Martin’s incredible cookbook, Jubilee: Recipes from Two Centuries of African American Cooking. This is the ultimate weeknight dinner because you need to make it ahead and leave it in the fridge to meld. The version we’re eating today makes a few substitutions, swaps, and adds in chickpeas. If you’re interested in learning more about the historical background of this recipe, pick up a copy of Toni’s book!

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An incredibly flavorful salad for easy weeknights.

Ceviche salad


When my partner’s parents were in town I had to figure out how we could eat healthfully and deliciously. We were in quarantine so we weren’t moving around a whole lot, but we still wanted to eat really tasty food. This salad came in to the picture. His parents mentioned that it reminded them of ceviche, and so there’s the name of this dish.

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When what you really need is comfort food.

Baked rolled kibbeh and baba ghanoush with pickled turnips and coconut yogurt sauce


Growing up, José's family would eat Lebanese food on Sundays. Although they loved the food, they would find ways to simplify the recipe or make it a bit lighter than his grandparents, who were originally from Lebanon, had made. That's how baked kibbeh became a staple for them. One day when he was making this for us, he made a mistake in the layering and ended up rolling the kibbeh. Although at first it was a total accident, we ended up loving it and have made this rolled kibbeh several times since.

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Weekly dinner menus

Weekly Dinner Menu

September 21 - 27

Restaurant food can be home-cooked
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Every Sunday evening, I send out a newsletter with the following week's dinner menu, and the seasonal produce featured. The newsletter is free, and I won't share or sell your email address.

If it turns out it's not the content you're looking for, you can easily unsubscribe with a link at the bottom of the email. This project was originally a way to wrap my head around the evolving seasonal produce in the supermarkets.

I'm so excited to share the journey and learn from you as I go along!

- Julia Feld