Eating

A bright, lively, wildly aromatic herb sauce to lighten the richness of lamb. Probably just as refreshing with anything hot off the grill, say, eggplant. A glycemic Load of zero. Puts mint jelly - with more sugar than Coca-Cola - to shame.

Beans, kale, nuts and mushrooms. What do they have in common? Uncommonly high levels of potassium. What's that got to do with blood pressure? A lot. If you thought that hypertension was only all about salt (sodium) consumption, think again.

All these wildly fresh leafy greens from our CSA farm share keep turning into wildly delicious but near-zero-calorie salads. Here's what just happened to a bunch of the freshest spinach you've ever seen or tasted.

What's going to be on your plate this 4th of July? If it's meat, read this before you go shopping: results from a Harvard School of Public Health study and from my grill. Halve your meat and double your fun.

This Way is about shopping as much as cooking. Shopping for whatever's phenomenally fresh right now. And adding a two-minute trick to your dinner preparation time in return for a great version of a simple dinner.

It was 95 F. Felt like 105 with the humidity. It's cool not to cook. It's cool to take a chilled bowl of refreshing, slightly spicy soup out of the fridge. A 15-minute job, start to finish. No sweat. Just seasonally ripe, cheap vegetables in your blender.

Super creamy. Brilliant green. Lots of spinach. Zero cream. But all that fresh, raw, chopped spinach is slicked with a Bechamel sauce that's creamier than cream. All together, the most luxurious Way to eat your spinach.