Hello, friends! Once again, thanks so much for reading and cooking along this month. If you like what you see here, please remember to sign up on the sidebar to receive a daily recipe by email! You can also follow Emmy Cooks on Facebook or Twitter or Pinterest. And can I ask you a favor? If you are enjoying what you read here, will you share this website with some of your friends who might like it too?
As usual, I had a dickens of a time picking my favorite recipes this month, so I made the cut based on how urgent it is that you Make These Recipes Right Away. Because, honestly, you’ll still be able to enjoy that red chile sauce and the red lentil corn chowder and the tofu reubens in the dead of winter. Same for the rye-flour zucchini bread with basil and mint, since you’re freezing all that grated zucchini. But the tomato and nectarine salad with basil? You’d better get on that immediately, before the perfect fruits of summer fade away (la la la la la!). Continue reading