BY JONATHAN SHIKES, @COLOBEERMAN

Hi Stuffed readers,

Do you eat dinner later in the summer, or do you stick to your routine? For me, dinnertime tends to drift past 7:30 p.m. when the sun is out late and I can eat outdoors once things cool off a bit. One of my favorite dishes is a peach, tomato, burrata, and basil salad -- like this one -- made with Colorado produce and the bounty of my own backyard. Of course, in the winter I want piping-hot casseroles at 4:30.

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EAT THIS

Khan Toke

This family-owned business got its start in 2021, at the height of the restaurant industry's shift toward more -- much more -- delivery and take-out options. It still exists as a "virtual" or ghost kitchen, operating out of a Chef Ready commercial kitchen space, where people can also pick up orders to go. I discovered Khan Toke at some point during the hazy pandemic years, and it has been a go-to ever since. Although its menu has changed and evolved over that time, mainstays like pad thai, kee mao (drunken noodles) and kua gai have stayed on the menu.

The Kua Gai, which consists of wide rice noodles, minced chicken, scrambled eggs, onion and garlic, is one of my favorites. Made with a lighter sauce, it has a sweet and savory element that works better for me with a mild spice level, making it a gentle but tasty dish. I typically order it via DoorDash, which I know is controversial to some people, but is nevertheless very popular. And after reading Denver Post food columnist Allyson Reedy's first-person column on being a DoorDash driver, I make sure to tip a little extra. Can a virtual kitchen get respect in the same way as a sit-down restaurant? I don't know, but they have mine.

Chefready, 1468 S. Cherokee St., Unit 101, Denver; khantokecolorado.com