Seasonal vegetables are now at their peak, said the editors of Bon Appétit. A farmers’ market in July is “the ultimate convenience store”—offering ripe tomatoes, sweet corn, crisp beans, and colorful peppers. Here are two healthy, farm-fresh recipes that can be done in a flash. Both recipes are by Jeanne Thiel Kelley.
Recipes of the week
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
1⁄3 cup chopped fresh dill
1⁄3 cup finely chopped green onions (about 2)
½ cup shelled natural pistachios or almonds, toasted, finely chopped
¼ cup plus 1½ tbsp pistachio oil or extra-virgin olive oil
2 yellow bell peppers or orange bell peppers, cut into ½-inch strips
1 pound sugar snap peas, trimmed, strings removed
1 garlic clove,minced
¼ cup water
Four 6-oz salmon fillets
Mix dill, green onions, pistachios, and ¼ cup oil in medium bowl. Season to taste with salt and pepper. Pistou can be made 2 hours ahead. Let stand at room temperature. Heat ½ tbsp oil in heavy large skillet over medium-high heat. Add peppers and sauté until beginning to soften, about 2 minutes. Add snap peas, garlic, and ¼ cup water; sprinkle with salt. Sauté until vegetables are just tender and water evaporates, 2 to 3 minutes. Stir in 1 rounded tbsp pistou. Transfer vegetables to platter; tent with foil to keep warm. Reserve skillet (do not clean).
Heat remaining 1 tbsp oil in reserved skillet over medium-high heat. Sprinkle salmon with salt and pepper. Place salmon, skin side down, in skillet; cook until skin is crisp, about 3 minutes. Turn salmon and cook until almost opaque in center, about 3 minutes longer. Arrange salmon fillets over vegetables on platter. Spoon some pistou down center of each fillet and serve, passing remaining pistou alongside. Serves 4.
Pepper-Grilled Steak With Chopped Summer Salad
2 large garlic cloves, pressed
1¾ tsp coarsely ground black pepper
1¼ tsp coarse kosher salt
One 2-lb, 1½-inch-thick top sirloin steak
Nonstick vegetable oil spray
1 cup diced tomatoes
1 cup baby arugula or chopped regular arugula
½ cup diced red onion
½ cup crumbled feta cheese
3 tbsp chopped pitted Kalamata olives
1½ tbsp extra-virgin olive oil
1 jalapeño chili, seeded, finely chopped (about 4 tsp)
Mix garlic, pepper, and 1¼ tsp coarse salt in small bowl; rub all over steak. Let stand at room temperature 1 hour. Spray barbecue grill with nonstick spray.
Prepare barbecue (medium-high heat). Grill steak until charred and cooked to desired doneness, about 7 minutes per side for medium-rare. Let rest 10 minutes.
Mix tomatoes and all remaining ingredients in medium bowl. Season to taste with salt and pepper. Thinly slice steak; arrange on plate. Spoon salad over steak and serve. Serves 6.
-
5 museum-grade cartoons about Trump's Smithsonian purgeCartoons Artists take on institutional rebranding, exhibit interpretation, and more
-
Settling the West Bank: a death knell for a Palestine state?In the Spotlight The reality on the ground is that the annexation of the West Bank is all but a done deal
-
Codeword: August 23, 2025The Week's daily codeword puzzle
