Top | Newsletter 2011

Culinate Newsletter July 20

(mailing, James Berry)

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 h1. Dear readers,
 
 While I can appreciate the appeal of a juicy grilled steak eaten al fresco, summer seems like about the best time all year to eat meatless. For one thing, fresh veg are plentiful. And often when it's hot a meat-centric dinner just sounds too heavy.  

 Here are a few of our favorite meatless dishes to make in summertime: Culinate Gazpacho, Ratatouille with Polenta, Zucchini Ribbon Pasta, Jane’s Pasta with Pesto and Cherry Tomatoes, and Asparagus-Leek Galette. (More can be found in our [/recipes/collections/Culinate+Kitchen/Vegetarian+Main+Dishes "Vegetarian Main Dishes"] and [/recipes/collections/Culinate+Kitchen/Salads Salads] sections.) 

 I'm constantly on the lookout for more meatless cooking inspiration, and often I find it by looking at Mark Bittman's How to Cook Everything Vegetarian. In fact, this book is our latest iPhone app, which we developed in partnership with Wiley. We're giving away five copies of the app today to Twitter users; just follow us and re-Tweet our Tweet. You could win a copy of your own.

 Kim Carlson
 Editorial Director

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story1text: "Deborah Madison suggests a way to eat the whole chard leaf, stem and all." 
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story2text: "Tina Vasquez talks with the celebrity chef you've never heard of."

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recipe1text: "A classic American dessert, plump with blueberries and kissed with lemon."
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recipe2text: "Have some excellent salumi? Pack these sandwiches for a picnic." 





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