How Alaska eats: Hot days, cold salads, meatless burgers

Newsletter #54: Salad gold

We’re headed into a string of days forecast to bring us Honolulu high temperatures. I don’t know about you, but I feel like eating light and cool. Kim Sunée has a new recipe for roasted carrots with burrata cheese that’s perfect. I’m also thinking about throwing together some watermelon and feta with salt and a little mint. Also kind of perfect for this weather: Maya Wilson’s classic BLT chop salad.

[Like to cook Alaska-style? Don’t miss a recipe. Get this newsletter delivered to your inbox every Friday: Sign up here]

Headed to a barbecue? Kim Sunée has a great potato salad recipe. Staying home? Grill some fresh salmon and make a Baja taco bowl. And mix up some citrus-ginger tea with thyme and keep it in the fridge for when friends come by. Oh: The kids will be super into s’mores cookies if you sneak them in their lunches for camp.

[Read previous newsletters here. Find more Alaska recipes here.]

In food news, there’s early broccoli and zucchini at some farmers markets; Steve Edwards has the details. All this light means your vegetable garden is totally poppin’ off, but you have to make a watering plan if you want to keep it that way with record heat. Jeff Lowenfels has your move. And Annie Zak reports on a wave of plant-based burgers appearing on menus in Anchorage. (They are so popular they’re selling out! They even drip beet “blood.” Look! )

Here’s hoping your beverages are cold, your afternoons are hot and your sprinkler is effective. (Oh, and, keep the recipes coming and subscribe to ADN.)

RECIPE: ROASTED CARROTS AND BURRATA