YOUR VEGGIE YEAR
If eating better is among your resolutions, these recipes can help
My doctor would approve of my New Year’s resolutions. The first of six 2022 promises: a vow to eat more vegetables. I assume most readers hear similar dietary suggestions from their docs. Most studies point to the value of a nutrient-rich, balanced diet with abundant plant-based ingredients. Eating more veggies can be a delicious way to get vitamins and minerals, fiber and antioxidants. Fresh vegetables have endless culinary potential, providing alluring tastes and textures, aromas and colors. It doesn’t take much time or effort to showcase them in mouthwatering ways. So, my 2022 goal is to enjoy more nutrient-rich fresh vegetables every day, to feel great and have plenty of energy and vitality. Bring it on. Here are recipes that highlight everything from arugula to chard to sugar snap peas. Delicious.
Pasta With Greens, Garlic and Chile
When wilted greens combine with pasta, sauteed onion and garlic, olive oil and cheese, it’s the makings of a delicious supper. I appreciate the time-saving technique of adding the greens to the boiling water during the last 3minutes of cooking the pasta.
INGREDIENTS
Salt for salting water 2-3bunches of Tuscan kale or Swiss chard, washed 6tablespoons extra-virgin olive oil 1 medium-large brown onion, halved lengthwise, peeled, and thinly sliced
1⁄2 to 1 fresh red chile, seeds and membrane removed and discarded, finely chopped, or 1 to 2 pinches of dried red chile flakes
2 large garlic cloves, thinly sliced Coarse salt and freshly ground black pepper
10ounces dried pasta, such as penne or fusilli; see cook’s notes To serve: extra virgin olive oil and grated Parmesan cheese (or Pecorino cheese)
Cook’s notes: For a tasty variation, substitute orecchiette for the penne or fusilli, and add a drained can of garbanzo beans when you add the garlic as well as a good pinch of ground cumin.
DIRECTIONS
1: Put a large, deep pot of wellsalted water on to boil on high heat so that you’re ready to cook the pasta while the sauce is coming together. Remove the thick stems from the kale or chard. Bundle several leaves together and cut crosswise into 3⁄4-inch-wide strips; repeat until all greens are cut into strips.
2: Heat oil in large, deep skillet over medium-low heat. Add onion and cook gently for 10 minutes, or until soft. Add chile and garlic; season with salt and pepper. Cook about 3 minutes on medium heat or until garlic is no longer raw.
3: When onion is almost cooked, add pasta to pan of boiling water, adding the greens about 3minutes before the pasta is done cooking. Drain and give the colander a good shake or two to remove excess water. Toss greens and pasta with onion mixture. Taste and adjust seasoning if necessary. Serve with a drizzle of olive oil and lots of grated cheese.
Source: “River Cottage Veg,” by Hugh Fearnley-Whittingstall (Ten Speed Press, $35)
Chopped Salad
My husband loves this version of chopped salad. I think the ingredient that puts it over the top is the perky, thinly sliced pepperoncini. If I serve it as a main course, I add a halved, hard-cooked egg to each serving.
Yield: 4large servings or 6-8side dish servings
INGREDIENTS
Dressing: 1⁄3 cup red wine vinegar 1 small garlic clove (minced) 1 teaspoon dried oregano 1 tablespoon Dijon mustard 11⁄2 cups extra-virgin olive oil Salt and freshly ground black pepper to taste
Salad: 2 cups baby arugula (if small enough, no need to chop) 5cups bite-size chopped hearts of romaine lettuce
1 cup shredded red cabbage
1⁄4 cup thinly sliced red onion, see cook’s notes
1⁄3 cup thinly sliced pepperoncini, see cook’s notes
8 thin slices cheese, such as provolone, Jack or white cheddar, cut into large dice
Optional: 10thin slices soppressata salami, cut into large dice
Optional: 10 pitted Castelvetrano green olives
2 cups canned garbanzo beans, drained
Cook’s notes: Taste the red onion. If it is fiery, place the slices in a small bowl with some of the dressing and allow to marinate for about 20minutes. For the pepperoncini, look for the jar that has them already sliced to save time.
DIRECTIONS
1: Whisk dressing ingredients together in small bowl. Taste and adjust seasoning as needed.
2: In large bowl, combine remaining ingredients. Stir dressing and add just enough to lightly coat the ingredients. Toss and taste. Adjust seasoning if needed. Refrigerate leftover dressing in an airtight container.
Sugar Snap Pea and Burrata Salad
Sugar snap pea and burrata salad is so tempting. The peas, with their vegetal sweetness, quickly blanched crisp texture and bright green hue, are napped with lemony vinaigrette and a generous amount of mint and basil. Burrata cheese adds a just-right creamy richness.
Yield: About 4-6servings
INGREDIENTS
8ounces sugar snap peas, about 3 generous cups
Leaves from 2-3 sprigs of Italian parsley or about 1⁄4 cup baby arugula
1⁄4 cup fresh basil leaves, torn into pieces if large
1⁄4 cup fresh mint leaves 2radishes, trimmed, very thinly sliced
1⁄4 cup extra-virgin olive oil 2 tablespoons (or more to taste) fresh lemon juice
Flaky sea salt (such as Maldon) 1 pound burrata cheese Freshly ground black pepper to taste
Optional garnish: Small balls of fresh mozzarella cheese (bocconcini)
DIRECTIONS
1: Bring about 4 cups of salted water to a boil on high heat. Blanch peas in boiling water for 30seconds; peas should still be crunchy. Drain in colander and refresh with cold water; place on kitchen towel or paper towel and pat dry. Most sugar snap peas in the marketplace are stringless. Taste one to check for strings. If they are present, remove by snapping stem end of pea (leaving it intact enough for strings to stay attached), breaking it toward the side of pea rather than bottom of top, then pulling off strings.
2: Combine peas, parsley, basil, mint and radishes in a large bowl. Add oil and 2 tablespoons lemon juice and toss to coat. Season with salt; taste and add more lemon juice, if desired.
3: Tear open ball(s) of burrata and arrange pieces in 4to 6bowls. Top with salad and season with freshly ground black pepper.
Sweet-Sour Vegetarian Stuffed Bell Peppers
There is something very alluring about edible containers, especially if they are bright red, green or yellow skinned bell peppers. Green bells have the strongest flavor profile, a grassy herbal quality that teams with a gentle spicy finish. Red bells are sweeter than green, while yellow bells are even milder than reds.
Yield: 5whole stuffed peppers, 10 halves
INGREDIENTS
3⁄4 cup raisins
5 large bell peppers — red, green or yellow, or a combination
3tablespoons extra-virgin olive oil
1 large yellow onion, finely diced 1tablespoon pine nuts
1 cup uncooked long grain rice
1⁄8 teaspoon salt
1⁄8 teaspoon freshly ground pepper
1 teaspoon sugar
1 3⁄4 cups water
Fresh juice of 1 lemon, Meyer lemon preferred, divided use
1⁄3 cup chopped fresh Italian parsley
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh mint 1 teaspoon ground cinnamon
1 medium-large tomato, finely diced
DIRECTIONS
1: Adjust oven rack to middle position. Preheat oven to 350 degrees. Place raisins in small bowl and cover with hot water; set aside.
2: Wash the bell peppers; slice off top 1⁄4 inch and reserve the top. Scoop out core and seeds and discard; set peppers aside.
3. Prepare stuffing: Heat oil in large, deep skillet on medium heat. Add onion and cook, stirring occasionally, until onions turn golden brown, about 7-10minutes on medium-low heat. Add pine nuts; cook until golden. Add rice and stir to combine to coat rice. Drain raisins and add to mixture. Add salt, pepper, sugar and water. Bring to gentle boil on high heat. Cover and reduce heat to medium low. Simmer until rice is tender and liquid is absorbed, about 20-25 minutes.
4: Remove from heat and uncover. Set aside to cool slightly, about 15 minutes. Stir in half of lemon juice, parsley, dill, mint and cinnamon. Taste and add more salt and/or pepper as needed. You may opt to use seasoned salt
5. To assemble: Fill each bell pepper with stuffing mixture until slightly mounded at top. Sprinkle diced tomatoes over top of stuffing. Place peppers standing up in ovenproof Dutch oven; pan should be just big enough to accommodate them easily, yet snug enough to retain their shapes and hold them erect while cooking. Peppers should be at least 1inch apart. Pour a little water into the pan to a level where it just starts to come up the side of the peppers. Cook until stuffing begins to brown in exposed area and peppers are tender, 35-45minutes. Sprinkle with remaining lemon juice and serve. Source: “Melissa’s Everyday Cooking With Organic Produce,” by Cathy Thomas (Wiley, $29.95)