| We tend to think of winter as a season for food in bowls – warming soups and stews, hearty pastas, rich curries and more. But what about summer? I could live off refreshing bowls of gazpacho, fruit salad, ice cream sundaes and yogurt topped with granola. We have a few recipes this week to help you make this the summer of bowls, too. First up is Olga Massov's Summer Pasta With Sugar Snap Peas, Corn, Goat Cheese and Mint. This one-pot dish leans in on a lot of seasonal produce – try what Olga suggests or whatever you have on hand – and uses the residual heat of the hot pasta to just barely cook it. That warmth also gently melts the cheese, which when combined with a couple of splashes of pasta water forms a creamy, satisfying sauce that's light enough for even the most sweltering days. Olga's pasta makes for great leftovers out of the fridge, but if you want a few more ideas, be sure to check out Anna Rodriguez's roundup of pasta salads and cold noodle dishes. There you'll find such appealing options as Petite Pasta Salad With Corn, Tomatoes and Feta and Summer Noodle Salad With Ginger-Garlic Dressing. Nourish columnist Ellie Krieger also put together a stunner of a bowl this week, with her Shrimp Spring Roll Bowls. They un-stuff the popular crispy snack and lean on a slaw-like saute of cabbage and carrot topped with baked wonton chips. Thanks to a recipe from cookbook author Tamar Adler, Daniela Galarza also had fun with a riff on a classic dish in her Eat Voraciously newsletter. Hot Dog Banh Mi makes smart use of leftover links by griddling them and then garnishing with a mix of quick-pickled vegetables. If you're preparing food for the Fourth of July, allow me to remind you of Ellie's recent Watermelon, Blueberry and Feta Salad. I have some suggestions for red, white and blue desserts, including Flag Cheesecake Bars and Rocket Pops. After the holiday is over, Aaron Hutcherson and I will be back at our computers next Wednesday at noon Eastern to answer your cooking questions in our live Voraciously chat. Feel free to submit your burning questions now. Thanks for letting me drop in this week! Ann returns next Saturday. Until then, happy cooking!  (Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post) This summer pasta is brimming with crunchy sugar snap peas, sweet corn and juicy cherry tomatoes stirred into tangy goat cheese as it melts into the hot noodles. By Olga Massov ● Read more » | | | This recipe turns the savory filling and crispy crunch of a spring roll into a bountiful meal in a bowl. By Ellie Krieger ● Read more » | | | Level-up your average hot dog with the fixings for a Vietnamese banh mi. By G. Daniela Galarza ● Read more » | | | Roast cauliflower takes on the flavors of Cantonese-style char siu barbecue pork, with an intense savoriness, deeply caramelized edges and salty-sweet seasoning. By Joe Yonan ● Read more » | | | A bag of frozen mixed vegetables – peas, corn, carrots and green beans – is a weeknight cooking game-changer. By Hetty Lui McKinnon ● Read more » | | | Expediency and economy are at the core of this deeply satisfying pantry meal. By Hetty Lui McKinnon ● Read more » | | | |
More from Voraciously REVIEW There's nothing boring about vanilla ice cream when it hits all the right notes. Here are the store-bought brands we liked best. By Emily Heil ● Read more » | | | Cool down with these chilled pasta and noodle salad recipes. By Anna Luisa Rodriguez ● Read more » | | | When you have a partial pint left of heavy cream, make the most of the extra with one of these sweet or savory recipes. By Becky Krystal ● Read more » | | | These chicken salad recipes include ones with fruit, vegetables and nuts, as well as an herby take on the classic creamy version. By Aaron Hutcherson ● Read more » | | | ADVICE The biggest and most common mistakes to avoid when barbecuing and grilling to maximize taste, safety and fun. By Aaron Hutcherson ● Read more » | | | ADVICE Start your summer off right with a sparkling clean grill. By Becky Krystal ● Read more » | | | Bright, light, bubbly and fruit-forward, hard cider is a drink made for hot summer days. By Beth Demmon ● Read more » | | | PERSPECTIVE A trio of wines that will enhance any summer dinner party. By Dave McIntyre ● Read more » | | | ADVICE Every Wednesday at noon Eastern, Aaron Hutcherson and Becky Krystal answer your cooking questions. By Aaron Hutcherson and Becky Krystal ● Read more » | | | |
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