Saturday Six | Roasted Jalapeños, Blueberry Corn Panzanella & Rainier Cherry Ice Cream

By Dana Raidt | Last Updated: June 27, 2015

6.18.15_SaturdaySixEvery Saturday, we highlight some of our favorite submissions from Potluck. Here are this week’s picks:

Rainier Cherry Ice Cream // These cherries are the real—sweet-tart, gorgeous—deal. Get the recipe from Floating Kitchen →

Coconut Curry Soup with Chickpeas // This soup is filling, but light enough to serve on a summer night. Get the recipe from The Harvest Kitchen →

Vegan Summer Pizza with Sweet Corn, Tomatoes and Basil  // Pizza without cheese is totally possible—and delicious—with the help of a creamy garlic sauce. Get the recipe from Kitchen Treaty →

Tofu Banh Mi Sandwich with Lemongrass // These aromatic sandwiches are packed with healthy veggies. Get the recipe from Veganosity →

Blueberry Corn Panzanella with Maple Chipotle Dressing // A simple salad that harnesses all the favorite flavors of summer. Get the recipe from Cookie Monster Cooking →

Roasted Jalapeños // This is the perfect way to use up extra jalapeños from the garden. Get the recipe from Green Evi →

Want to share your recipes with the Oh My Veggies community? Join Potluck and submit your recipes!

About Dana Raidt

Dana Raidt is a Minneapolis-based writer and editor with a passion for music, a penchant for thrift-store shopping and a never-ending recipe repertoire.

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