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Strawberry Almond Breakfast Pops

Photo by Deb Lindsey for The Washington Post   These fun breakfast pops are essentially a frozen smoothie on a stick. Creamy on the inside, crunchy on the outside, with a subtle sweetness that comes mostly from the fruit itself, they are a playfully cool way to start the day. You’ll need six 2 1/2-ounceRead More

Grilled Corn With Miso Honey Butter

Photo by Deb Lindsey for The Washington Post   Here’s an easy and healthful way to elevate corn on the cob, Japanese street food style. Slathered with a coating of subtle, savory miso butter (made better for you by blending it with some healthful oil), the corn becomes beautifully charred when grilled, and the misoRead More

Corn and Crab Okonomiyaki

Photo by Deb Lindsey for The Washington Post   These savory corn and crab pancakes are a classic Japanese street food that are also traditionally made at home as a way to use up leftovers. This version is laced with sweet corn, succulent lump crab, Napa cabbage and scallions, but feel free to add orRead More

Shrimp Salad With Lime and Mint Dressing

Photo by Tom McCorkle for The Washington Post This refreshing and healthful shrimp salad is just the thing to satisfy your appetite, while keeping you cool on a hot summer day. Made with quenching cucumber slices and a pesto-like mint dressing, it’s as beautiful as it is tasty and simple to prepare. Make Ahead: The dressingRead More

Chilled Zucchini Avocado Soup With Basil

Photo by Deb Lindsey for The Washington Post Here, a bounty of fresh cooked summer squash is pureed until creamy with rich, velvety avocado and seasoned with lemon and basil for a chilled soup that is as light and refreshing as it is fulfilling. You can use vegetable broth instead of chicken broth, to makeRead More