The classic succotash is made from corn and beans. In this summer garden version, fresh kernels are sauteed with green beans. You can also stir in diced bell peppers, cherry tomatoes, cubed zucchini, or carrot slices. Freshly harvested red onions are wonderfully sweet and give this saute a perfect aromatic base.
Earthy sage-infused butter makes this sweet corn linguine a summertime standout. Serve it as an indulgent, meatless main course, or pair it with lemony roasted chicken. While you simmer linguine, cook sage, garlic, and corn just until the kernels are tender but still have some bite. Then toss them with the hot pasta. Not much to it, but you’ll impress vegetarians and omnivores alike.
The distinctive flavors of tomatoes, olives and Gruyere combine to give bok choy a Mediterranean flair.
Use this homemade baked tofu in any recipe that calls for baked tofu. Toss it with your favorite spices or herbs before or after baking, if you like.
I first ate a version of this wonderful dish at Gilaneh restaurant in Tehran, on a late spring day at the end of May, weeks before Iran’s presidential election and the disputed voting results that brought turmoil to the city.
On that day, nothing could have been more peaceful than lunch by an open window two stories above a bustling street: lamb kebabs, chicken in a tangy pomegranate sauce and a dish of beans in a buttery sauce tinted pale yellow from turmeric and flecked with garlic and dill.
Napa cabbage, also known as Chinese cabbage, has crunchy leaves that pair well with a light sauce. Similar to bok choy, but more delicate (use either in this recipe), Napa cabbage is more elegant than regular firm-headed green cabbage. Slice the head of Napa lengthwise in half and remove the core. Roughly chop into 2-inch pieces. Then cook the cabbage in a searing hot skillet - high heat is essential - to caramelize the leaves. Saute in two batches so overcrowding doesn’t steam the vegetables. It’s fast and good for you.
The weather is cooling off, but there’s still plenty of succulent fresh zucchini, yellow crookneck, and pattypan squash at farmers’ markets. This dish tops grilled squash with gremolata, the classic Italian condiment made by chopping flat-leaf parsley, garlic, and lemon rind together. Citrusy and spicy, the relish also adds a garden-fresh brightness when sprinkled on sliced tomatoes, oven-roasted potatoes, corn-on-the-cob, seafood, and chicken. Gremolata is the classic garnish for osso buco, the dish of braised veal shanks.
If you're making the beans to use for the soup or the sausages, be sure to save the cooking liquid.
1 pound dried cannellini (white kidney beans)
8 cups room-temperature water
Adapted from Cesare Casella Time: 45 minutes
Enchiladas are a blank slate. They can be filled with anything that suits your fancy, from plain cheese to tender, long-braised -- or grilled or stewed -- meats. Hearty vegetables and beans are among my favorite fillings. Under a blanket of chili sauce and cheese, enchiladas are substantial to begin with, so a veggie filling can lighten things a little. I usually turn to mushrooms (loaded with garlic), potatoes, and greens.