The Recipe: Aiiiii, summer tomatoes. When they're the very ripest, the very juiciest, the deepest color, it's the classic Italian tomato salad called Panzanella that moves my summer table to silence. What a salad, what a meal. Not just vegan, Vegan Done Real.~Recipe updated & republished 2015 for a little weekend cooking inspiration~ This recipe is so quick and easy
that I'm adding it to a special collection of easy summer recipes
published every summer since 2009.
Watch for new "summer easy" recipes all summer long.
With a free e-mail subscription, you'll never miss a one!

COMPLIMENTS!
"Thanks for a terrific recipe!" ~ Kirsten @ Farm Fresh Feasts A small town may be better measured by the stamp of its spirit than the size of its population or the span of its geography.There’s a small-town substance to this place we call home. It’s true for St Louis itself but especially the neighborhoods that readers of this paper know best, the ones of old tr…

How to make a BATTLE Sandwich. No recipe required, all you need to know is what B-A-T-T-L and E stand for. If you love a good BLT? You're gonna be in h-e-a-v-e-n. This recipe is so quick and easy
that I'm adding it to a special collection of easy summer recipes
published every summer since 2009.
Watch for new "summer easy" recipes all summer long.
With a free e-mail subscription, you'll never miss a one!
Okay. So you don't need a recipe. You don't even need the "ALANNA's TIPS" that so many of you love.All you need to know? What BATTLE stands for.
B is for Bacon.
A is for Avocado.
T is for Toast.
T is for Tomato.
L is for Lettuce.
And finally?
E is for an Egg on Top.
Now?Go Make One! BATTLE SANDWICHESHands-on time: Not too long.
Time to table: Not soon enough.
Makes a summer feast. B – we bake baconA – avocado, quite soft but not mushyT – toast made from good-tasting, sturdy bread, maybe toasted in a skillet, always schmeared with mayonnaise, prefer…

The Recipe: This steak salad is built, literally and figuratively, on layers of flavor and texture. The grilled meat sits atop a wet and messy salad of summer tomatoes (aren't they just glorious? this salad really shows them off), avocado and lettuce that wilts, just slightly, in an onion-bacon-poblano vinaigrette. It all just works, so well, SO WELL, together.The Conversation: August, the month of unapologetic gluttony.Recipe updated from the Recipe Box for a little weekend cooking inspiration! For seasonal eaters, August is a month of unapologetic gluttony. In August, a morning walk to the garden yields a basket overflowing with tomatoes, cucumber, onions and okra. A weekly trip to the farmers market means discovering green beans, sweet corn, eggplant, blackberries and sticky figs. Even the grocery store has faux farmstands laden with the most plentiful local vegetables and fruits: here in St. Louis that means tomatoes, zucchini, sweet corn, peaches and melons.In August, we eat w…