| Good morning, and happy Saturday. I'm Olga Massov, assistant recipes editor here at the Post, and I'll be keeping this newsletter warm today and next Saturday while Becky is on a well-earned vacation. If you live in the D.C. area, chances are you experienced a severe thunderstorm on the afternoon of Juneteenth. If you did, I hope you and your loved ones are safe and your home is all right. Where I live in the Maryland suburbs was hit pretty badly, with a massive power outage, lots of broken branches on the road and at least one badly damaged home that an entire tree fell through. But while the power has been restored to most of our neighborhood, our house is one of just eight that is still without it. And, based on conversations with the power company, it's not looking like we're a priority. With the quickly approaching heat wave, not having air conditioning is, uh, not optimal.😬 Trying to sleep in a room where the air is thick and still, without so much as a fan, definitely proved challenging. And there's no doubt in my mind that I'll have to toss most of what's in the fridge — and maybe a lot of what's in the freezer — by the time power is restored, which will be …. yeah, exactly. Briskly looking inside my fridge — to lose as little chill as possible — that night, while I pondered dinner, I realized that two of this week's recipes, Joe Yonan's satisfying Smoked Tofu, Apple and Gouda Sandwich and Daniela Galarza Chicken Salad Tartines, which she recommends serving with cut-up fresh fruit, would make ideal no-cook meals not just during a power outage but in the sweltering heat that's right around the corner. Aaron Hutcherson's Cantaloupe Gazpacho is another terrific candidate that requires barely any cooking — just a few minutes of crisping up prosciutto — where even a less-than-stellar melon, whirred together with cucumbers, bell pepper and a handful of other ingredients, shines bright. While you might find the olive oil whipped cream an unusual component, I implore you to not skip it — it's simply sublime. With a quick weeknight meal on her mind, Ellie Krieger adapted a Teriyaki Chicken and Green Bean Stir-Fry from chef Roy Choi's new cookbook that focuses on meals with less meat and more vegetables without sacrificing flavor. The homemade teriyaki sauce is an extra step, but it lends so much more flavor to the dish than a store-bought version and can be easily doubled or tripled for even faster meals down the road. If you, like me, wait all year for the fleeting season of sour cherries, Aaron gives you the rundown on how to make the most of the ruby-red translucent stone fruit. And if you're growing zucchini this summer, looking at a generous harvest and wondering how to handle all the summer squash coming your way, this zucchini recipe roundup delivers 10 delicious ideas. Got a burning question on a recipe or a cooking technique? Join recipes editor Becky Krystal and staff writer Aaron Hutcherson on Wednesday, July 2, at noon Eastern — they're both on vacation next week, so there'll be a break in the weekly Food chat. Submit your questions now, and come back when they kick things off. Wishing you all a restful weekend, with plenty of air conditioning and cooling meals. | 
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