Vegetables

My challenge? Convince my ten year old that vegetables are not “gross.” I’m glad to report I’m succeeding!

Parmesan Roasted Asparagus

As much as I love the simplicity of steamed asparagus (especially when topped with a little butter), I have to admit that roasting asparagus and seasoning with salt, pepper, garlic powder and Parmesan elevates it into a true delicacy. Click for the recipe

Gazpacho

Gazpacho, a spiced, chilled tomato soup, is super refreshing and one of my favorite ways to chill on a hot summer day. For the tomato sauce, I like to use Pomi Strained Tomatoes – a very clean product, just tomatoes with nothing else added, no preservatives, BPA free and non-GMO; Sadly, fresh tomatoes often lack flavor, and these strained tomatoes are very, very flavorful. Click for the recipe

Zucchini Noodles

These zucchini noodles are unbelievably good. Savoring the cheesy, garlicky strands, I thought to myself, well, it’s not EXACTLY like real pasta, but it’s surprisingly close. The best part? No need to use a scary mandoline, or to pre-salt the zucchini strands. Simply slice, sauté, season and enjoy. Click for the recipe

Cucumber Salad

Cucumber salad is one of summer’s little pleasures, much like cold watermelon, fresh raspberries and chilled soups. It’s the simplest salad, really – cucumber and onion slices are mixed with a simple dressing of sour cream, vinegar and salt, and allowed to macerate in the fridge for a few hours. The result is incredible – tasty, refreshing, and the perfect side to grilled meats and seafood. Click for the recipe

yellow squash fritters

These yellow squash fritters make a nice, tasty alternative to hash browns or potato pancakes. Lacking the starch in potatoes, they are flimsy and delicate, so take great care when flipping them and when removing from the skillet onto a serving plate. I fry these squash fritters in butter, but if you prefer, there’s no reason not to use olive oil instead. Click for the recipe

eggplant chips

Crispy, savory and delicious, these eggplant chips make an excellent snack that satisfies that “crunchy/salty” craving. I use Japanese eggplants because their elongated shape allows for more uniform chips, but regular eggplants should work too. Click for the recipe

Zucchini Salad

OK, this zucchini salad is now officially my favorite way to enjoy zucchini (close second is these baked zucchini fries). Who knew that raw zucchini can taste so good? But when seasoned with olive oil, lemon juice and spices and left to soften a little, it’s an amazing, simple, fresh-tasting dish. The perfect summer side dish! Click for the recipe