Spring into summer!

What to eat in June + Shrimp Louie rediscovered, and a vegan double-header

Happy Memorial Day! Today is the unofficial start of summer.

That doesn’t mean summer produce has arrived. We still have a few more weeks of spring!

Rather than rush prematurely into tomatoes and corn, it’s worth taking a minute to slow down and appreciate the final fabulous weeks of the season. Mind your peas. Applaud your artichokes. Savor those strawberries.

Before you know it, we’ll be in ratatouille season.

There are flowering chives in the Asian markets, and peaches just starting to come in. To help you make the most of it all, I’ve put together a bunch of recipes that celebrate the best of late-spring ingredients from now till summer solstice.

First, though, I want to point you to a trio of recently published stories from Cooks Without Borders (the website, not the newsletter) with recipes you’ll also want now — and through the end of summer.