Nothing says fresh like the snap of a crisp carrot or the juiciness of a ripe tomato. Vegetables are the embodiment of sunny days and warm weather, and a delicious, nutrition-packed way to do dinner. Fill a basket from the local farmers market and whip them up into our zesty recipes — from the classic Spaghetti Primavera to the playful Mice in Jackets (you'll see!). The savory smells and fiery colors will tempt even picky eaters.
Veggie & Cashew Burgers
- 1 Tbsp olive oil
- 1 Red onion, chopped
- 1 Carrot, grated
- 1⁄2 Small leek, chopped
- 1⁄2 Cup sliced mushrooms
- 1 Garlic clove, crushed
- 1⁄4 Tsp fresh thyme leaves
- 3⁄4 Cup cooked brown rice (2 oz uncooked)
- 1⁄2 Cup roasted, unsalted cashew nuts
- 1 Tbsp soy sauce
- 1⁄2 Cup grated Gruyère cheese
- 1 Cup fresh bread crumbs
- 1 Tbsp clear honey
- 1 Egg yolk
- Salt and pepper
- All-purpose flour, for dusting
- 2 Tbsp canola oil, for frying
- Heat olive oil in a large frying pan with onion, carrot, leek, mushrooms, garlic, and thyme. Sauté for 10 minutes until vegetables are soft and liquid has evaporated. Add rice and cook for 1 minute. Allow to cool slightly.
- Put cashews in a food processor and pulse until coarsely chopped. Add rice mixture, soy sauce, Gruyère, bread crumbs, honey, egg yolk, and salt and pepper to taste, and pulse 5 or 6 times until just combined.
- Form into 8 patties with flour-dusted hands (the mixture is a bit wet). Refrigerate for a minimum of an hour or overnight. Heat the canola oil in a nonstick frying pan, dust burgers with flour, and gently fry for about 3 minutes each side.
Makes 8 burgers
- 1⁄3 lb Spaghetti
- 1 Cup small broccoli florets
- 1⁄2 Large zucchini (about 3 oz) cut into strips
- 1 Tbsp butter
- 4 Scallions, finely sliced
- 1 Cup frozen peas
- 1 Tomato (about 5 oz), skinned, seeded, and chopped
- 2⁄3 Cup crème fraîche or heavy cream
- 1⁄3 Cup vegetable broth
- Squeeze of lemon juice
- 1⁄4 Cup grated Parmesan cheese
- Cook the spaghetti according to the instructions on the box. Cook broccoli and zucchini in lightly salted boiling water for approximately 4 minutes, until tender-crisp.
- Melt butter in a large saucepan and gently sauté scallions for 1 to 2 minutes. Stir in peas and cook for about 1 minute. Stir in tomato, broccoli, and zucchini, and cook for roughly 1 minute more. Stir in the crème fraîche, vegetable broth, squeeze of lemon juice, and Parmesan. Cook over gentle heat for 2 to 3 minutes. Season to taste and stir in cooked spaghetti.
Makes 3 servings
- 1 Small red onion
- 1⁄2 Red or orange pepper
- 1⁄2 Can (7 oz) canned corn
- 1 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1 Tbsp honey
- 4 or 5 8-inch Tortillas
- 1⁄4 Cup mild salsa or thick tomato sauce
- 1 Cup shredded Cheddar cheese
- Chop red onion and pepper, and drain canned corn. Heat oil in a pan and stir-fry the onion and pepper for approximately 3 minutes. Add corn and cook for about 2 minutes more or until the onion and pepper are soft. Add balsamic vinegar and honey, then remove from heat after about 1 minute.
- Preheat the broiler. Spread half of each tortilla with a heaping tablespoon of salsa or tomato sauce. Divide corn mixture between the tortillas. Scatter about 2⁄3 of the cheese over the salsa and corn mixture on each tortilla, then roll them up and place on a cookie sheet. Scatter remaining cheese on top. Broil quesadillas for 1 to 2 minutes until the filling is hot and the cheese topping is lightly golden.
Makes 4 or 5 quesadillas
Mice in Jackets
- 4 Medium baking potatoes (such as Yukon Gold, approx 9 oz each)
- 1 Tsp vegetable oil
- 1⁄2 Medium butternut squash (11 oz)
- 2 Tbsp (1⁄4 stick) butter
- 1 tsp Dijon mustard
- 1⁄3 Cup grated Parmesan cheese
- 1 Tbsp milk
- Salt and pepper
- 1⁄3 Cup shredded Cheddar cheese
- Grape or cherry tomatoes
- Preheat oven to 375°F. Prick potatoes in several places, put on a cookie sheet, and brush lightly all over with oil. Bake 1 to 1 1⁄4 hours or until potatoes feel soft when pressed.
- Meanwhile, cut squash in half, scoop out seeds, and place in a baking dish, skin down. Melt a generous pat of butter, brush it over squash, then bake (with potatoes) for about 40 minutes, or until tender.
- When potatoes are cool enough to handle, cut tops off and carefully scoop out flesh, saving the skin shells. Scoop squash flesh from skin and mash it with potato flesh, remaining butter, mustard, Parmesan, and milk. Season with salt and pepper. Stuff potato shells with mixture, then top with grated Cheddar.
- Place potatoes on a cookie sheet and broil for a few minutes until cheese bubbles.
- When potatoes cool again, make a nose and whiskers with a grape tomato held in place with a toothpick and chives tucked behind. Finish decorating with raisin eyes, radish ears, and scallion tails.
Makes 4 servings