Plus a BLT chop salad, melon and feta, ginger-thyme iced tea and s’mores cookies to get you in a summery mood.
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Salad Gold

by Julia O'Malley


Newsletter #54 Cool it

We’re headed into a string of days forecast to bring us Honolulu high temperatures. I don’t know about you, but I feel like eating light and cool. Kim Sunée has a new recipe for roasted carrots with burrata cheese that’s perfect. I’m also thinking about throwing together some watermelon and feta with salt and a little mint. Also kind of perfect for this weather: Maya Wilson’s classic BLT chop salad.
Headed to a barbecue? Kim Sunée has a great potato salad recipe. Staying home? Grill some fresh salmon and make a Baja taco bowl. And mix up some citrus-ginger tea with thyme and keep it in the fridge for when friends come by. Oh: The kids will be super into s’mores cookies if you sneak them in their lunches for camp.
[Read previous newsletters here. Find more Alaska recipes here.]
In food news, there’s early broccoli and zucchini at some farmers markets; Steve Edwards has the details. All this light means your vegetable garden is totally poppin’ off, but you have to make a watering plan if you want to keep it that way with record heat. Jeff Lowenfels has your move. And Annie Zak reports on a wave of plant-based burgers appearing on menus in Anchorage. (They are so popular they’re selling out! They even drip beet “blood.” Look! )

Here’s hoping your beverages are cold, your afternoons are hot and your sprinkler is effective. (Oh, and, keep the recipes coming and subscribe to ADN.)

Julia O'Malley, an Anchorage Daily News editor, is working on a book at the Anchorage Museum about how Alaskans eat. You can sign up to receive our weekly Alaska food newsletter, "How Alaska eats," in your email inbox by visiting Find more classic Alaska recipes here.

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