SERVES 4
PREP TIME: 40 MINUTES
TOTAL TIME: 50 MINUTES
This is an all-purpose recipe that is good with any pasta or grain. You can use different varieties of squash for added color.
| 4 | yellow summer squash, sliced 1 inch thick crosswise, halved if large |
| 2 | pints grape tomatoes (4 cups) |
| 2 | medium red onions, halved and sliced ½ inch thick |
| 4 | garlic cloves, peeled and smashed |
| ¼ | cup olive oil |
| Coarse sea salt and freshly ground black pepper | |
| 8 | ounces spaghetti |
| 2 | tablespoons Earth Balance “butter” |
| 1 | cup torn fresh basil leaves |
1. Preheat oven to 450°F.
2. Divide squash, tomatoes, onions, and garlic between two large rimmed baking sheets. Drizzle with oil and season with salt and pepper; toss to coat.
3. Roast until tender and starting to brown, 30 to 40 minutes, without tossing.
4. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, according to package directions. Drain and return to the pot.
5. Add vegetables, Earth Balance “butter,” and basil to pasta; season with salt and pepper. Serve right away.
SERVES 8
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 45 MINUTES
I love eggplant, and it goes so well with tomatoes.
| 6 | cups whole cherry tomatoes |
| 2 | large eggplants, cut into 1-inch cubes |
| Olive oil | |
| Sea salt and freshly ground pepper | |
| 1 | pound dried spaghetti |
| Basil leaves, torn |
1. Preheat oven to 400°F.
2. Toss the tomatoes and eggplant with olive oil, salt, and pepper. Roast until tender.
3. Cook spaghetti according to package directions.
4. Toss vegetables with cooked spaghetti and torn basil leaves; drizzle with olive oil to serve.
SERVES 8
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 40 MINUTES
Fennel and lima beans are an odd pairing, but trust me, this pasta is delicious.
| 3 | tablespoons extra-virgin olive oil |
| 2 | medium fennel bulbs, trimmed, quartered, cored, and thinly sliced |
| 2 | large carrots, chopped |
| 1 | large onion, chopped |
| 3 | garlic cloves, finely chopped |
| ½ | teaspoon fennel seed |
| 3 | cups vegetable broth |
| 1 | 10-ounce package frozen baby lima beans |
| Sea salt and freshly ground pepper to taste | |
| 1 | pound farfalle |
1. In a large, deep-sided nonstick skillet, heat the oil over medium-low heat.
2. Add fennel, carrots, onion, garlic, and fennel seed; cook, stirring occasionally, until vegetables are crisp-tender, about 10 minutes.
3. Add broth, lima beans, salt, and pepper; bring to a boil over high heat.
4. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until beans are tender, about 10 minutes.
5. In a large stockpot, cook the pasta in boiling salted water according to package directions until al dente.
6. Drain and return to the pot.
7. Add the lima bean mixture and toss well to combine. Serve right away.
SERVES 8 (MAKES 2 CUPS PESTO)
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 45 MINUTES
This pesto is a good use for all that mint in your garden. Make sure to use wide pasta so that the pesto sticks to it. You can freeze the pesto for a taste of summer all year-round.
| 1 | cup packed flat-leaf parsley leaves |
| 1 | cup packed mint leaves, plus mint sprigs for garnish |
| 3 | garlic cloves, coarsely chopped |
| ¼ | cup walnuts |
| ½ | cup extra-virgin olive oil |
| Sea salt and freshly ground black pepper | |
| 2 | medium zucchini |
| 1 | pound dried pappardelle |
1. In a food processor, combine the parsley, mint, garlic, and walnuts and pulse until coarsely chopped.
2. Pour in the olive oil and process to a puree. Season the pesto generously with salt and pepper.
3. Cut each zucchini lengthwise into paper-thin strips with a mandoline or vegetable peeler, using the outsides of the zucchini only. Discard the seedy centers.
4. In a large pot of boiling salted water, cook the pappardelle until al dente.
5. Add the zucchini to the pot, stir once, and drain, reserving ¼ cup of the pasta cooking water.
6. Return the pappardelle and zucchini to the pot. Add the pesto and the reserved pasta water and toss. Season with salt and pepper.
7. Transfer the pasta to a large bowl and garnish with mint sprigs.
SERVES 8
ACTIVE TIME: 1 HOUR
TOTAL TIME: 3 HOURS
This is a great dish for entertaining. You can make the polenta the day before and finish it on the grill.
| 2 | cups water |
| 2 | cups hemp milk |
| 2 | garlic cloves, smashed |
| 1 | sprig rosemary |
| 1 | sprig thyme |
| 1 | cup instant polenta |
| Sea salt and freshly ground black pepper | |
| 1 | cup balsamic vinegar |
| 2 | medium heads of radicchio, cut into 1-inch-thick wedges through the cores Extra-virgin olive oil, for drizzling and brushing |
1. Lightly oil a 9-inch square glass or ceramic baking dish.
2. In a medium saucepan, combine the water, hemp milk, garlic, rosemary, and thyme, and bring to a boil.
3. Remove from heat and let steep for 10 minutes.
4. Discard the garlic, rosemary, and thyme, and return the mixture to a boil.
5. Gradually whisk in the polenta and simmer over low heat, whisking often, until very thick and no longer gritty, 10 minutes. Season with salt and pepper.
6. Pour the polenta into the baking dish. Let cool to room temperature, then cover and refrigerate for at least 2 hours.
7. In a small saucepan, boil the balsamic vinegar over moderately high heat until reduced to ¼ cup, about 15 minutes. Let cool to room temperature.
8. Light a grill. Drizzle the radicchio wedges with olive oil and season with salt and pepper. Grill over moderately high heat until lightly charred and just tender, about 3 minutes per side.
9. Carefully unmold the polenta and cut it into 8 wedges or squares.
10. Brush all over with olive oil. Grill the polenta until it’s lightly charred on the bottom, about 4 minutes per side.
11. Arrange the grilled polenta and radicchio on a plate, drizzle with balsamic reduction, and serve.