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"  Joanna Hillman, Style DirectorBlack Bean, Corn + Avocado Bowl, goop.com: &amp;quot;Here is my fave recipe right now; very delicious when washed down with a grapefruit margarita!&amp;quot; Ingredients: *Makes 2* -1 can black beans, rinsed\u2028-1 ear of corn, shucked -1 avocado, peeled and cubed\u2028-1 lime\u2028-3 tablespoons olive oil -1/2 cup quinoa, cooked -1/2 cup brown rice, cooked\u2028-Sea salt + black pepper For garnish: -1/2 red onion, chopped\u2028-Handful of cilantro, chopped\u2028-1 jalapeno, deseeded and chopped Preparation:  1. Pre-heat a grill (or grill pan) over medium high heat. Place corn on grill and cook for about a minute on each side, until nicely charred all around. When cool, carefully slice off the kernels into the bowl. 2. Add the black beans and avocado to the corn. Drizzle the olive oil and squeeze the juice of one lime over the top. Mix and season with salt and pepper to taste. 3. Place equal amounts quinoa and brown rice into two serving bowls or sealable food containers. Add the bean mixture over the top. 4. Place all the garnish ingredients in a small bowl and sprinkle over the bowls to your liking. Kerry Pieri, Senior Digital EditorWhite Bean and Artichoke Dip: &amp;quot;I like to look out for the gluten free folks, while keeping things delicious\u2026&amp;quot; Ingredients: -1 can cannellini beans in water -1 can artichoke hearts in water -3-4 tablespoons grated parmesan cheese -1 bunch fresh basil -3 tablespoons olive oil -Salt and pepper to taste Preparation: 1. Drain artichoke hearts and beans, put in Cuisinart and blend until smooth. 2. Add parmesan cheese, basil, a bit of pepper and olive oil and blend until all mixed in. 3. Taste and then add salt if needed (some cheese are saltier than others). 4. Serve in a bowl with an additional drizzle of oil and garnish with basil leaves. Pair with carrots, celery sticks and sliced red peppers.  Christine Whitney, Senior Fashion News/Features EditorWatermelon Salad: &amp;quot;Watermelon salad! So simple and delicious; and CHIC!&amp;quot; Ingredients: -Cubed watermelon -Cherry tomatoes (halved) -Fresh mint -Mini mozzarella balls (halved) Preparation: 1. Mix all above infredients in a big, colerful bowl 2. Drizzle with olive oil and balsamic vinaigrette and serve! Chrissy Rutherford, Digital EditorCherry Lime Mojito: &amp;quot;Refreshing and fun!&amp;quot;  Ingredients: -4 oz. Cherry Limeade Sparkling ICE -1.5 oz. White Rum -10 Mint leaves (plus a few more for garnish) -6 Cherries (stems and pits removed) -Lime slices for garnish Preparation: 1. In a large, sturdy glass, muddle together the mint and cherries until lightly-smashed 2. Stir in the rum and then top with Cherry Limeade Sparkling ICE over ice. Stir gently to mix. 3. Garnish with fresh cherries, mint leaves, and lime slices.  Mallory Schlau, Senior Fashion Market EditorBread + Butter Pickles, goop.com: &amp;quot;My husband and I LOVE pickles. And I found this easy recipe of how to make them at home. We will be trying it out for our friends&amp;#039; big Fourth of July bash this weekend.&amp;quot; Ingredients: *Makes about 2 cups* -1 lb pickling cucumbers, carrots or radishes, sliced 1/4 inch thick -1/2 sweet onion, sliced as thinly as possible -1/4 cup kosher salt -1/2 cup palm sugar -1/2 cup apple cider vinegar -1/4 cup white vinegar -1/2 teaspoon of turmeric -1 tablespoon mustard seeds -1 tablespoons coriander seeds Preparation: 1. Place cucumbers, carrots or radishes in a large bowl. Add the onions. Add the salt and mix to combine. Cover with ice and leave on the counter top for about an hour or until the ice melts. Drain and rinse. 2. Meanwhile, place the sugar, the vinegars and the spices over medium-high heat. Bring to a simmer while stirring consistently, until the sugar dissolves. 3. Pour the sugar/vinegar mixture over the veggies. Leave on the countertop for about an hour. 4. Place the veggies in jars or sealable containers. Refrigerate for 24 hours. Julie Kosin, Associate Digital Editor Peach Sangria: &amp;quot;My favorite for sipping poolside on a hot day.&amp;quot; Ingredients: *Serves 24* -One 1.5-liter bottle of Moscato wine -One bottle of peach Schnapps -One 64-ounce bottle of white cranberry peach juice -Diced nectarines and peaches -Blueberries, strawberries and raspberries. Preparation: 1. Marinate fruit in Schnapps overnight. Stir occasionally to make sure mixture is thoroughly soaked. 2. Combine wine and schnapps and use white cranberry peach juice to sweeten taste. Serve and enjoy!  "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.harpersbazaar.com/culture/travel-dining/advice/a2715/editor-summer-recipes/>