| Have you ever seen a dog growl at another dog just because it inched a little too close to his feeding bowl? That was me as I was scarfing down the last of the garlicky spread from Joe Yonan's recent Weeknight Vegetarian recipe, Eggplant Bruschetta With Hazelnut Skordalia. My poor, unsuspecting husband was just curious about what I was devouring ― with a spoon, directly from a leftovers container. I'd tasted the dish after we photographed it and loved it so much that I squirreled away the extra puree, which is made with bread, toasted hazelnuts, garlic, lemon juice and vinegar. If you've never had skordalia, I urge you to give this a whirl. It's great with the broiled eggplant and toasted bread ― or on a spoon!
This week, I discovered that Spirits columnist Carrie Allan and I have a common weakness: summer watermelon. Carrie buys two so she can eat one and turn the other into cheerfully pink cocktails, including a Watermelon Pimm's Cup, a Watermelon-Hibiscus Sour and one she calls a Melonious Monk (this one has Chartreuse!), that would be perfect on a late-August day. If you could sip it poolside, all the better. If it isn't too hot to use your oven, please try this incredibly simple recipe from cookbook author Darius Allen for making flat fish, like flounder. You place the fish in a pan, add about 1/2-inch of water and bake it for about 20 minutes. Then, you make a simple herb-butter sauce and you've got a pretty-enough-for-company entree. Seriously, I've made it four times. If it is too warm, then make yourself Nourish columnist Ellie Krieger's Fennel, Lentil and Smoked Trout Salad, a no-cook recipe made with smoked trout and canned lentils, or Daniela Galarza's Avocado Tacos With Black Bean Pico de Gallo. You'll want to warm the tortillas, but, otherwise, this is a delightfully cool and easy way to get a vegan Mexican dinner on the table. And, if you're looking for ways to use up the end-of-summer bounty of stone fruit and berries, check out our roundup of crumbles, cobblers and clafoutis from our Recipe Finder.
And join us on Wednesday, Aug. 25, at noon (ET) for our weekly food chat when we'll welcome a preserving expert who can help answer any questions you might have about making jams or canning vegetables. You must register, but you don't have to be a Post subscriber to participate. Want to get a jump-start or can't join us live? Go ahead and submit a question now.  (Photo by Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post) The broiler quickly cooks eggplant and toasts bread, which you smear with garlicky Greek skordalia for this bruschetta recipe. By Joe Yonan ● Read more » | | | Watermelon cocktails demonstrate how flexible the fruit can be as a foundation for summer sippers. By M. Carrie Allan ● Read more » | | | This is a master recipe for cooking any variety of whole, flat fish, such as flounder or sole. By Ann Maloney ● Read more » | | | This no-cook salad with smoked trout, canned lentils and crunchy fennel is a must-have when it's too hot to cook. By Ellie Krieger ● Read more » | | | Creamy avocado and a no-cook black bean pico de gallo make these tacos stand out. By G. Daniela Galarza ● Read more » | | | Here's a weeknight-friendly vegetarian paella that can be on the table in an hour. By Sonja Overhiser and Alex Overhiser ● Read more » | | | |
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