Fresh & Fast Vegetarian_ Recipes That Make a Meal - Marie Simmons [85]
The wide variety of shapes and sizes and bright shades of yellow and green make summer squash an attractive choice. Perk up their neutral taste with a zingy vinaigrette and a sprinkling of goat cheese warmed and softened under the broiler.
Cook Time: 10 minutes
Serves: 4
4 young summer squash, such as green or yellow zucchini, pattypan squash, crookneck yellow or a combination, halved lengthwise
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 tablespoon red wine vinegar
1 garlic clove, grated
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh chives or green scallion tops
1 ounce cold fresh goat cheese, crumbled (3–4 tablespoons)
Arrange the top oven rack so that the squash will be about 4 inches from the broiler. Preheat the broiler.
Place the squash, cut sides up, on a baking sheet. Lightly brush both the tops and bottoms of the squash with 1 tablespoon of the oil. Sprinkle the cut sides with salt and a grinding of black pepper. Broil until lightly browned, about 3 minutes. Turn the squash over with a wide spatula and broil until the other sides are browned, about 3 minutes more. Remove the pan from the oven.
Meanwhile, whisk the remaining 2 tablespoons oil, the vinegar, garlic, ¼ teaspoon salt and a grinding of black pepper until blended. Arrange the squash cut sides up. Sprinkle each squash half with some of the dill and chives. Use a teaspoon to evenly drizzle the vinaigrette on top of the squash. Top each with some of the goat cheese, dividing it evenly.
Broil until the cheese is softened and beginning to turn golden, about 2 minutes. Serve warm or at room temperature.
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Make a Meal
Serve with Middle Eastern Bread Salad ([>]) or Summer Tomato and Olive Bread Salad ([>]) and Warm Green Bean and Red Onion Salad with Mint (see Variations, [>]).
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Grains and Beans That Make a Meal
Buckwheat
Garlicky Toasted Buckwheat with Green Beans, Dill and Walnuts [>]
Bulgur
Toasted Bulgur Pilaf with Cumin, Dried Fruit and Crispy Shallots [>]
Bulgur and Date Pilaf with Pecans and Parmigiano-Reggiano [>]
Couscous
Israeli Couscous with Wilted Spinach, Toasted Pine Nuts and Parmigiano-Reggiano [>]
Tomato Couscous with Cinnamon and Raisins [>]
Farro
Farro with Basil and Parsley Pesto [>]
Polenta
Easy Stovetop Polenta [>]
Quinoa
Quinoa Pilaf with Apples and Curried Walnuts [>]
Red Quinoa with Toasted Hazelnuts and Hazelnut Oil [>]
Rice
Black Rice Pilaf with Edamame, Ginger and Tamari [>]
Yellow Rice and Carrot Pilaf with Mint [>]
Spicy Red Rice and Orange Pilaf [>]
Beans
Cannellini with Sautéed Fennel and Blistered Cherry Tomatoes [>]
Chickpeas, Braised Kale and Golden Onions with Tomato, Dill and Black Olive Salsa [>]
Cumin Black Beans with Blistered Tomatoes and Corn [>]
Lentils
Lentils with Roasted Red Peppers, Dill, Mint and Feta [>]
Every day I happily dig into a deep—and much too full—drawer in my kitchen in search of the grain or bean of the day. These staples are so versatile that I could easily come up with a different dish for every meal seven days a week, fifty-two weeks a year.
This chapter touches on the basics and offers some quick and easy recipes to pair with soups, salads and vegetable dishes to make a filling and satisfying vegetarian meal.
QUICK HITS
With a few staples on hand, a batch of basic bulgur, quinoa, farro, rice or couscous quickly becomes an interesting side dish. Here are a few ideas to get you started.
Garlic and Toasted Almonds
Cook the grain in 2 tablespoons olive oil over low heat with 2 grated garlic cloves for 1 to 2 minutes. Add the required water and a cinnamon stick and cook according to the basic instructions for the grain you are using. Top with toasted chopped or sliced almonds.
Dried Fruit and Golden Onion
Cook ½ cup chopped onion in 2 tablespoons olive oil over medium-low heat until golden, about 5 minutes. Add the grain and a handful of chopped figs, dates, dried cherries or dried apricots and cook according to the basic instructions for the