While I love all manner of “leafy greens,” there are plenty of other green vegetables that deserve some love and attention, too. I could go on and on about the plethora of green goodies ranging from A to Z (quite literally, in fact!): asparagus to zucchini. The variety and versatility of these vegetables is stunning. They deserve to be elevated and enjoyed more than merely chopping them into a salad or steaming them blandly as a throw-away side dish. They are versatile enough to star as the hearty main course, as a refreshing soup or scene-stealing accompaniment, or even to augment your favorite dishes with vitamins, nutrients and fiber. They may even show up in some unexpected places. My Double Chocolate Zucchini Muffins are so decadent. I bet if you blindfolded someone and asked what was folded into the muffin, you would get many guesses, none of which would be a member of the squash family! And for all you moms, you should never pass up an opportunity to fortify recipes for the family with additional goodness. Extra nutrition never tasted so good.
This is an updated version of a traditional Caprese salad—and sweeter! People often associate fruit with dessert and sweet applications, but sweet summer fruits pair fabulously with a savory cheese. Heirloom tomatoes are abundant in the summer, often vary in shape and are available in many gorgeous colors ranging from deep reds to bright yellows and striped green, as I’ve used here. Mix and match your ingredients to create your masterpiece against the white canvas of the mozzarella.
SERVES 4
1 cup (240 ml) balsamic vinegar
2 medium green heirloom tomatoes
2 medium nectarines
8 oz (226 g) fresh mozzarella cheese
Kosher or flaky salt to taste
In a small saucepan, bring the balsamic vinegar to a boil over high heat. As soon as it comes to a boil, adjust the heat to medium-low and cook until the balsamic vinegar is reduced and very thick (by about half of the original amount), 10 to 12 minutes. Set aside to cool.
While the balsamic vinegar cools, slice the tomatoes, nectarines and mozzarella cheese with a serrated knife.
Arrange the tomatoes, nectarines and cheese in an alternating pattern on a plate, then drizzle the reduced balsamic vinegar over the salad and sprinkle with the flaky salt. Serve immediately.
TIPS: I like to cut off the round ends of both the tomatoes and the nectarines as I find it’s easier to layer the fruits when there is a uniform edge.
If the balsamic reduction cools too much and becomes hard, pop it into the microwave for 10 to 15 seconds to help it soften.
This dish keeps everything contained in one place, which means really easy serving and cleanup! What more could you ask for as a busy home cook? This dish does double duty and can be an appetizer or an entree. On weekends, serve this pastry with a fresh salad and a breakfast cocktail and you’ve got yourself a delicious and elegant brunch that will wow your friends.
SERVES 4
1 sheet all-butter puff pastry
8 oz (226 g) fresh mozzarella cheese, shredded
1 bunch asparagus, woody stems discarded
2 tbsp (30 ml) olive oil
5 eggs, divided
Salt to taste
Red pepper flakes (optional)
Thaw the puff pastry for 30 to 40 minutes, or until the dough is cold but pliable. Unfold the dough and immediately place it on a greased nonstick baking sheet or parchment paper-lined baking sheet.
Preheat the oven to 375°F (190°C).
Top the raw dough with the shredded mozzarella, then the asparagus. Drizzle the olive oil over the top. Beat 1 of the eggs in a bowl and brush the crust with it, then bake until golden brown and puffed, about 30 minutes.
With 10 minutes left on the timer, remove the puff pastry from the oven, crack the remaining 4 eggs in each corner of the pastry and bake until the whites are set. Be gentle! The eggs can easily slide off the pastry. If the whites are not set after 10 minutes, leave the pastry in until they are set—it’s fine to let the crust bake a bit longer.
Sprinkle with salt as soon as it comes out of the oven, then slice into squares or rectangles using a knife or pizza cutter. Serve with red pepper flakes on the side for diners to use if they wish.
TIP: Try sprinkling the puff pastry crust with cheese before baking for a crunchy and cheesy bite.
Anything that is pickled, tart and cold is bound to be a winner in our house. This cucumber salad is just the right balance of sweet and tart, and is deliciously refreshing on a hot summer day. Slightly more elevated that traditional pickles, this dish can really add delicious tang to almost any meal. It would be perfect atop my Veggie Burgers with Farro.
SERVES 4
DRESSING
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) red wine vinegar
1 tsp granulated sugar
SALAD
6 mini seedless or 2 large regular cucumbers
1 small red onion
2 tbsp (1 g) chopped dill, divided
Salt to taste
To make the dressing: Combine all of the dressing ingredients in a bowl and whisk to dissolve the sugar.
To make the salad: Thinly slice the cucumbers using your sharpest knife. I find that a cleaver-shaped knife grips the cucumber best, allowing you to create thin, even slices. Don’t worry if yours are not even—rustic works here, too. Toss the sliced cucumbers with the dressing and set aside.
Thinly slice the red onion, using your sharpest knife again. Add it to the cucumber mixture and top with three-fourths of the dill. Toss to combine. Taste the salad and add salt to taste—just be aware that the flavors will intensify as they sit, so be conservative.
Cover the salad and refrigerate for at least 1 hour. Serve sprinkled with the remaining chopped dill.
*See photo here.
TIPS: Sharp knives are actually safer than dull knives. Still, be sure to watch what you are doing and take your time—it’s not a race.
You can make this recipe ahead of time, but just know that the longer salted cucumber sits in the bowl, the more water it will release, which will water down the dressing. So if you make it ahead of time, season it before serving.
Zucchini is such a mild-tasting vegetable that I enjoy it best when it’s paired with bold flavors. This salad hits all my favorite notes—creamy, tangy, tart, crispy and sweet! I especially like recipes that are easy to edit to your tastes: Swap the cheese or the beans or add in your favorite fresh herb. This salad won’t disappoint!
SERVES 4
SALAD
2 large zucchini, diced
1 tbsp (15 ml) olive oil
1 small red onion, thinly sliced
1 pint (298 g) cherry tomatoes, halved
1 can (15 oz [420 g]) white beans, rinsed and drained
½ cup (75 g) crumbled feta cheese
DRESSING
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) red wine vinegar
1 tbsp (15 ml) lemon juice
½ tsp oregano
½ tsp garlic powder
Salt to taste
Preheat the oven to 375°F (190°C).
To make the salad: Toss the zucchini with the olive oil, place in an even layer on a baking sheet and roast until golden brown and cooked through, about 30 minutes. To finish and crisp the zucchini, turn your broiler on high and finish roasting at a higher temperature for about 5 minutes.
While the zucchini is roasting, make the dressing: Combine all of the ingredients in a large bowl and whisk to blend, then set aside.
In the dressing bowl, toss the zucchini, red onion, tomatoes and beans. Once combined, add the feta cheese and serve.
TIP: Your broiler may be hotter or cooler, so it’s important to watch the zucchini while it broils. Using the broiler helps to get more of a charred flavor on the vegetable, but you don’t want it to burn.
I started making this dish using raw carrots instead of steamed broccoli, and that worked really well. But I think it works even better with broccoli. The dressing permeates through the broccoli’s tree-like structure and holds on tight! Just be sure not to over-steam your florets; mushy broccoli will not hold up well against this thick and spicy dressing.
SERVES 4
BROCCOLI
2 cups (480 ml) water
6 cups (420 g) broccoli florets
2 tbsp (13 g) sliced scallion
Sesame seeds (optional)
DRESSING
2 tbsp (30 g) tahini
2 tbsp (30 ml) Sriracha
1 tbsp (15 ml) hoisin sauce
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) ponzu
To make the broccoli: Bring the water to a boil in a pot, then add the broccoli florets to a steamer basket and steam for about 5 minutes, or until the broccoli is bright green and tender yet still crisp.
While the broccoli is steaming, make the dressing: Combine all the ingredients in a bowl and mix well to combine.
Once the broccoli is cooked, drain it and add it to a large bowl. Toss the broccoli with half of the dressing and combine, adding more to your taste.
Serve warm, chilled or at room temperature, topped with the scallions and sesame seeds.
TIPS: I like to leave a bit of the bottom of the broccoli’s stem on each floret for extra crunch.
Black or white sesame seeds would add an extra bit of texture and color to the dish.
I happen to love lettuce-less salads, and this one hits the spot, especially when it’s served with other tasty bites. Israeli salads include traditional flavors of the Mediterranean diet: tangy lemon, fruity olive oil and deliciously ripe tomatoes. Small plates have become a great addition to menus across a wide swath of genres, and for good reason: Who wants to eat 50 bites of a large salad, when you can have 10 bites of five different kinds? At home, this type of dish works great when served as an easy appetizer with cocktails for a group, or alongside a protein for a simple meal. The big chunks of raw vegetables are healthy and satisfying—a duo that’s not always easy to find!
SERVES 4
DRESSING
3 tbsp (45 ml) olive oil
Juice of 1 lemon
¼ tsp salt (or more to your taste)
SALAD
1 large or 2 medium green heirloom tomatoes
1 large green bell pepper
1 medium cucumber, peeled
¼ cup (25 g) sliced scallion
2 tbsp (1 g) chopped parsley
To make the dressing: In a small bowl or ramekin, whisk together the olive oil, lemon juice and salt.
To make the salad: Prepare your vegetables by slicing the tomatoes into half-moons, dicing the pepper into ¾-inch (2-cm) pieces, and removing the seeds and dicing the cucumber. Don’t stress about the sizes. Try to cut the veggies into similarly sized pieces, but they will taste great no matter what the size. Uniformity is far more important when you are cooking things in order to ensure even doneness.
In a medium bowl, combine the tomatoes, pepper, cucumber, scallion and parsley, toss with the dressing and season to taste.
Serve alone, either cold or at room temperature, or with warm pita bread, hummus, hard-boiled eggs and olives.
TIP: The longer the vegetables sit in the dressing, the softer they will become—this isn’t a bad thing, just a heads-up as it might not be to your taste.
There is something so refreshing yet so satisfying about a cold soup. I love the richness and sweetness of pea soup, but often it’s made with ham, which I don’t eat. This recipe is rich thanks to the hearty vegetable stock as well as the thick Greek yogurt. Paired with a piece of crusty bread or savory garlic bread, this is an easy meal. The hardest part is waiting for it to chill!
SERVES 4
1 tbsp (15 ml) olive oil
1 medium Vidalia onion, chopped
1 tbsp (14 g) butter
2 lbs (908 g) frozen peas
4 cups (946 ml) low-sodium vegetable stock, divided
¼ cup (15 g) chopped fresh mint
½ tsp salt
1 cup (226 g) low-fat plain Greek yogurt, divided
In a large saucepan, heat the olive oil over medium heat, then add the chopped onion and cook until golden brown, about 8 minutes.
Add the butter and peas and stir to coat. Add 3 cups (705 ml) of the stock, cover the saucepan and bring to a boil.
Once the stock comes to a boil, remove it from the heat, add the mint and transfer it to a blender or food processor. Blend until very smooth, then season to taste with salt; you may need more or less depending on your taste and the saltiness of your stock. Add ½ cup (113 g) of the Greek yogurt and reblend until just combined. If the soup is too thick, add the remaining 1 cup (235 ml) stock.
Place the soup into a glass container and chill in the refrigerator until it’s cold. Serve cold with a dollop of the remaining Greek yogurt atop each bowl.
TIP: Frozen peas work wonders in many recipes, especially ones where the directions call for puréeing. Peas are widely available and incredibly inexpensive.
Growing up, I was always an adventurous eater, but I’m sure my mother still worried I wasn’t eating enough vegetables. She is creative and a talented cook, and found ways to morph vegetables into more interesting versions of themselves. Working as her sous chef, my bubbe (grandmother) prepared everything before my mother came home from work. This soup is a take on a childhood dish and a family favorite—creamy broccoli soup with nutmeg. Nutmeg is often associated with sweet, baked goods, but it’s so delicious with green vegetables, especially broccoli. I limit how much extra vegetable stock I use because I prefer really thick soups, but tailor the thickness of the soup to your tastes. Cooking the potatoes in the milk makes the soup so much richer without adding cream.
SERVES 4
2 heads broccoli
3 tbsp (45 ml) olive oil, divided
Salt to taste
1 cup (240 ml) whole milk
1 large russet potato, peeled and cut into 1″ (2.5-cm) pieces
1 tbsp (14 g) butter
1 onion, thinly sliced
2 large cloves garlic, minced
½ cup (50 g) grated Parmesan cheese, plus more for garnish
¼ tsp ground nutmeg, plus more for garnish
1½ cups (355 ml) low-sodium vegetable stock, or more depending on how thick you like your soup
Preheat the oven to 425°F (220°C).
Remove the bottom portion of the broccoli stalks, and peel the thick outer layer with a vegetable peeler. Separate the florets from the bunch, and chop the stalks so that you are using the entire broccoli. Although the stalk is a bit fibrous for a salad, it is perfectly usable for this application.
Toss the broccoli with 2 tablespoons (30 ml) of the olive oil and salt to taste, spread on a baking sheet and roast until soft and golden brown, about 15 to 20 minutes.
Heat the milk in a large, heavy-bottomed pan over medium-low heat—you want to gently heat the milk so that it doesn’t scald. Add the potato pieces to the milk and cook until tender, about 12 minutes. Once cooked, set the potato and milk mixture aside.
In a separate skillet, heat the remaining 1 tablespoon (15 ml) olive oil and the butter over medium heat, and cook the onion and garlic until translucent and fragrant, 8 to 10 minutes.
Place three-fourths of the onion mixture in a blender, and continue to cook the remaining portion until golden brown and more caramelized, another 10 to 12 minutes, then set aside for garnish.
Add the potatoes and milk, broccoli, Parmesan cheese and nutmeg to the blender or food processor with the onion, and blend until combined.
Begin adding the stock until you have achieved your desired consistency, adding more if you need. Season to taste with more salt if necessary.
Divide the soup among 4 bowls, top with a spoonful of the caramelized onions, a pinch of nutmeg and a sprinkle of Parmesan cheese. Serve immediately.
Thai eggplants are small, round, green eggplants that are slightly bitter and studded with seeds inside. Eggplant lends itself well to many flavors, including the bold and tart flavors found in tzatziki. In our house, we like to eat this naan slathered with the cool and creamy tzatziki, but you should serve it any way you like.
SERVES 4
TZATZIKI
1 cup (227 g) low-fat plain Greek yogurt
2 hothouse cucumbers, peeled, seeded and grated either by hand or by using the grater attachment on your food processor
¼ cup (2 g) chopped dill
2 cloves garlic, very finely minced
¼ cup (60 ml) lemon juice
2 tbsp (30 ml) olive oil
Salt to taste
NAAN
Olive oil
8 small Thai eggplants, sliced into ½″ (1.3-cm) rounds
4 cloves garlic, finely minced
2 prepared whole-wheat naan
Salt
Juice of ½ lemon
1 tsp chopped dill
To make the tzatziki: Place two wire-mesh strainers over two mixing bowls. Add the Greek yogurt to one strainer and the grated cucumber to the other, cover the strainers with paper towels, and let the yogurt and cucumber sit for at least 2 hours to drain. After at least 2 hours (and no more than 8 to 10), discard any liquid in the bowls. Combine the strained yogurt and cucumber with the dill, garlic, lemon juice and olive oil. Season to taste with salt and refrigerate.
Preheat the oven to 375°F (190°C).
To make the naan: Heat a large cast-iron skillet over medium heat. Once the skillet is hot, add enough olive oil to coat the bottom and add the sliced eggplant. Cook the eggplant for 3 to 4 minutes on each side, or until golden brown. If your oil is spitting, turn down the heat and cover the skillet.
While the eggplant cooks, mash the minced garlic into a paste using the flat side of the blade of a chef’s knife.
Place aluminum foil or parchment paper over a baking sheet. Lightly brush the top of each naan with olive oil, and thinly spread the mashed garlic on top.
Tightly nestle the eggplant rounds onto the top of each naan. Lightly drizzle the top with olive oil, sprinkle with salt and bake for about 12 minutes, or until the naan is warmed through and the eggplant is further wilted.
Drizzle with the lemon juice, garnish with the dill and serve with the cold tzatziki.
TIP: Tzatziki will stay in the fridge for about 5 days. The flavor will intensify, so you may wish to make this dip the day before you are serving.
I love serving this decadent meal in the cool fall and winter months with a glass of wine and a slice of crusty bread. Thick noodles work especially well here, as they are able to really grab hold of the rich sauce. Broccoli rabe adds a hearty freshness to a very rich dish. Although using whole roasted garlic cloves might seem aggressive, roasting brings out such a sweetness that it is not at all overpowering.
SERVES 4
SAUCE
1 head garlic, top quarter sliced off and discarded
1 tsp olive oil
4 tbsp (56 g) butter
3 tbsp (24 g) all-purpose flour
1 cup (240 ml) whole milk, or more to thin the sauce
¼ cup (25 g) shredded Parmesan cheese
¼ cup (62 g) ricotta cheese
½ tsp salt (optional)
1 bunch broccoli rabe, thick stem bottoms removed
Red pepper flakes (optional)
PASTA
1 tbsp (15 ml) olive oil
1 lb (454 g) thick pasta such as perciatelli
Preheat the oven to 375°F (190°C).
To make the sauce: Place the garlic on a piece of aluminum foil and drizzle with the olive oil. Wrap into a pouch and roast for 30 to 40 minutes, or until the garlic is soft and golden brown.
To make the pasta: Bring a large pot of salted water to a boil. Add the olive oil and then the pasta. Cook for 12 to 14 minutes for al dente pasta.
In a large saucepan, melt the butter over medium-low heat. When the butter is melted, add the flour and whisk well to combine. Be sure to heat the flour for at least 30 seconds to cook out the rawness.
Once the flour and butter have begun to thicken, add the milk a few small splashes at a time, whisking well after each addition. When the milk has been incorporated, add both cheeses and stir to combine. Remove each clove of garlic from the paper covering and add them to the warm cream sauce. Stir to combine. Season to taste with salt and reduce the heat to very low.
While the sauce is warming through, steam the broccoli rabe until it is tender but still crisp, about 5 minutes.
Drain the pasta and reserve at least ½ cup (120 ml) of the cooking liquid. Add the pasta to the garlic sauce and toss gently with tongs to distribute. If the sauce is too thick, add 1 tablespoon (15 ml) of the pasta cooking liquid at a time to thin it, then stir to combine. Add the broccoli rabe, stir again gently and serve immediately with red pepper flakes.
Some flavors just work so well together, and asparagus, lemon and Parmesan are a few I love. The lemon in this dish really lightens the richer flavors of the buttery crust and salty cheese. If you aren’t familiar with lemon zest, it adds a delicious brightness to dishes thanks to the rind’s essential oils—just make sure you do not grate the white pith, which is very bitter.
SERVES 4
CRUST
1 ¼ cups (156 g) all-purpose flour
¾ tsp salt
½ cup (112 g) cold butter, cubed
5 tbsp (75 ml) cold water, or more as needed
ASPARAGUS
3 tbsp (45 ml) olive oil, plus more for drizzling
¾ cup (75 g) grated Parmesan cheese
1 bunch asparagus, woody stems removed
Zest and juice of 1 lemon
1 egg, beaten
To make the crust: Combine the flour and salt in a large bowl. Using a pastry cutter, work the butter into the flour until combined. Add the cold water, 1 tablespoon (15 ml) at a time, mixing well after each addition. If the dough won’t come together, add more water, 1 tablespoon (15 ml) at a time. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Once the dough has rested, roll it out on a floured workspace until it is about 10 inches (25.4 cm) in diameter. Place the dough on a nonstick silicone or parchment paper-lined baking sheet.
Preheat the oven to 375°F (190°C).
To make the asparagus: Combine the olive oil and Parmesan cheese in a bowl, then spread on the bottom of the crust, leaving 1 to 2 inches (2.5 to 5 cm) of room around the edges to fold the crust over the filling. Top the cheese mixture with the asparagus and drizzle the lemon juice on top. Fold the extra crust up over the asparagus as far as it will go. Drizzle additional olive oil over the top of the asparagus. Brush the crust with the beaten egg and bake for about 40 minutes, or until the crust is golden brown and flaky. Sprinkle with the fresh lemon zest and serve immediately.
TIP: Ricotta cheese would be an excellent substitute for Parmesan.
Zucchini in a sweet muffin recipe?! Yes! I’ve always loved zucchini and banana breads, but really appreciate the convenience of muffins when I’m hosting guests. A touch of cinnamon adds a nice warmth to these muffins. It’s so easy to bake a batch, serve them in a nicely lined basket with fresh butter, cream cheese or sweetened ricotta cheese, and call it brunch!
MAKES 12 MUFFINS
1¼ cups (156 g) all-purpose flour
3 tbsp (16 g) unsweetened cocoa powder
½ tsp salt
½ tsp baking powder
1 tsp ground cinnamon
2 eggs
½ cup (120 ml) melted coconut oil
1 tbsp (15 ml) vanilla extract
1 cup (202 g) granulated sugar
1 medium zucchini, shredded
½ cup (84 g) semisweet chocolate chips
Preheat the oven to 350°F (180°C). Grease a standard size nonstick muffin tin.
In a large bowl, combine the flour, cocoa, salt, baking powder and cinnamon.
In a medium bowl, whisk together the eggs, coconut oil, vanilla and sugar until well combined.
Add the shredded zucchini to the dry ingredients and stir well to coat the zucchini with the flour mixture. Add the egg mixture to the flour mixture and stir to combine, making sure there are no dry flour bits remaining. Fold in the chocolate chips and stir to combine.
Using an ice cream scoop, fill each muffin tin with batter approximately three-fourths of the way, being sure not to overfill. Bake the muffins for 20 to 25 minutes, or until a knife inserted into the center of a muffin comes out clean.
TIP: Using a good nonstick muffin tin is essential for baking muffins without paper liners. If you don’t have a good nonstick option, use liners so that the muffins do not stick.
Buttery avocado and crispy cucumbers are perfect in this bright and delicious side dish. Toasted pumpkin seeds give an extra crunchy (and rich!) kick to a simple salad. Pair this salad with your favorite protein for a quick and easy, healthy and flavorful meal.
SERVES 4
DRESSING
2 tbsp (30 ml) olive oil
3 tbsp (45 ml) lime juice
½ tsp salt
SALAD
6 mini seedless cucumbers, sliced into ¼″ (6-mm) coins
1 avocado, peeled, pitted and diced
¼ cup (29 g) pumpkin seeds
½ tsp red pepper flakes (optional)
To make the dressing: Combine all of the ingredients in a bowl and whisk to blend.
To make the salad: In a medium-size bowl, toss the cucumber with the dressing. Add the diced avocado and gently mix together; set aside.
Heat a skillet over medium-low heat. Add the pumpkin seeds and toast until they are warmed and fragrant, about 2 minutes. Remove from the heat and let cool slightly, then add the pumpkin seeds to the salad and toss to combine.
Top with the red pepper flakes, if desired, and serve at room temperature or refrigerate before serving.
I am always amazed by how many potato salad varieties there are—heavy with mayonnaise or mustard, laced with hard-boiled eggs, simply prepared with salt and pepper—the list goes on and on. My take on potato salad is rich in flavor but still light thanks to the tangy and smoky vinaigrette, marinated onions and roasted green beans. I don’t mean to brag, but my husband, who grew up avoiding potato salad at all costs, cannot get enough of this version.
SERVES 4
SALAD
10 oz (280 g) green beans, trimmed
1 tbsp (15 ml) olive oil
1 tsp salt, plus more for sprinkling
6 medium red bliss potatoes, halved
½ small red onion, thinly sliced
DRESSING
¼ cup (60 ml) olive oil
2 tbsp (30 ml) lemon juice
1 tsp ground cumin
½ tsp salt
Preheat the oven to 375°F (190°C).
To make the salad: Spread the green beans on a baking sheet, drizzle with the olive oil, sprinkle with salt and roast for 10 to 15 minutes, or until soft and golden brown.
Bring a large pot of water to a boil and add the 1 teaspoon salt. Once the water comes to a boil, add the potatoes, cover and cook for about 10 to 12 minutes, or until tender. Drain the potatoes.
To make the dressing: Whisk all of the ingredients together in a small bowl. Add the onion to the bowl and let marinate.
In a large bowl, gently toss the potatoes, marinated onions and roasted green beans. Serve warm, or room temperature.
