Fresh & Fast Vegetarian_ Recipes That Make a Meal - Marie Simmons [75]
Substitutions
For a hint of heat, add a pinch of crushed red pepper along with the garlic paste.
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Make a Meal
Serve with Red Quinoa with Toasted Hazelnuts and Hazelnut Oil ([>]) and Swiss Chard Ribs Gratin (opposite page).
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SWISS CHARD RIBS GRATIN
Friend and fellow cookbook author Linda Romanelli Leahy shared this great recipe. I'm partial to red chard because it's so pretty, but any color will do, or use a bunch of mixed colors, also known as rainbow chard.
Cook Time: 40 minutes
Serves: 4
Ribs from 1 bunch (about 1 pound) Swiss chard
Freshly ground black pepper
½ cup shaved Parmigiano-Reggiano
Preheat the oven to 450°F. Trim the ends from the Swiss chard ribs. If the chard is mature use a vegetable peeler to remove strings from the ribs. Trim the ribs to fit snugly into an oval or rectangular baking dish. Add about ¼ inch water and cover the dish tightly with foil.
Bake until the ribs are tender when pierced with the tip of a knife, 20 to 30 minutes, depending on the tenderness and size of the chard ribs. Uncover and pour off any excess juice (save it to drink or add to broth). Add a grinding of black pepper. Spread the cheese on the surface of the chard ribs and bake, uncovered, until melted, 8 to 10 minutes. Serve from the baking dish.
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Make a Meal
Serve with Twice-Cooked Broccoli Rabe with Red Pepper and Garlic Oil ([>]) and boiled potatoes.
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CURRIED CORN WITH SUGAR SNAP PEAS AND MINT Vegan
Sugar snap peas and corn are so pretty together that I find myself tossing them into a skillet with whatever spice or herb I happen to have on hand. When I'm in the mood for curry, I often add it to the hot oil along with a generous dab of grated ginger and garlic.
Cook Time: 5 minutes
Serves: 4
12 ounces stringless sugar snap peas
2 tablespoons extra-virgin olive oil
1 teaspoon grated peeled fresh ginger
1 garlic clove, grated
2 teaspoons Madras curry powder
2 cups fresh corn kernels (from 3–4 ears)
½ cup thin-sliced scallions (white and green parts)
¼ cup chopped fresh mint or cilantro, including tender stems
½ teaspoon coarse salt
Soak the sugar snap peas in a bowl of ice water until crisped, about 10 minutes; drain.
Heat the oil, ginger and garlic in a large skillet over medium-low heat until sizzling, about 20 seconds. Stir in the curry powder.
Add the sugar snaps, stirring until they are coated with oil. Cook, covered, over medium-low heat until the sugar snaps are crisp-tender, about 4 minutes. Add the corn and scallions and cook, stirring, for 2 minutes. Sprinkle with the mint and salt and spoon into a serving dish.
Shortcuts
Look for stringless sugar snaps, which are tender and don't require trimming or stringing.
Make quick work of cutting the kernels from ears of corn. Break the ear in half. Stand the corn on its end in the center of a shallow soup plate. Angle a small, sharp knife toward the cob, positioning it at the top of the ear, and slice down as close to the base of each kernel as possible. Halving the cob keeps the kernels from flying all over and ensures they land in the bowl. One ear will produce ½ to ¾ cup kernels.
Substitutions
Use fresh basil or any other summer herb in the medley.
Add halved cherry tomatoes before serving.
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Make a Meal
Serve with Pan-Braised Beets with Pistachio Pesto ([>]) and Curried Quinoa and Apple Salad with Dried Cranberries ([>]).
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CORN SAUTÉ WITH JALAPEÑO AND CILANTRO Vegan
The heat of the jalapeño and the sweetness of the corn are perfectly balanced in this simple summer sauté.
Cook Time: 5 minutes
Serves: 4
2 tablespoons extra-virgin olive oil
¼ cup diced (V inch) red onion
1 garlic clove, grated
1½ teaspoons ground cumin
2½ cups fresh corn kernels (from 4 to 5 ears)
1 tablespoon coarsely chopped seeded jalapeño pepper, or to taste
¼ cup chopped fresh cilantro
½ teaspoon coarse salt
Heat the oil in a large skillet