Make the most of sweet corn season by serving up this creamed corn at your next backyard BBQ. This dish also freezes beautiful and can be made with frozen corn (hello, Thanksgiving side dish!).
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Vegetables
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Zucchini Lasagna Roll-Ups
Think of these zucchini roll-ups as like lasagna, but without the pasta! Precooking the zucchini softens it enough to roll it up with some cheese and herbs. Top with a quick fresh stovetop tomato sauce, bake, and serve!
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Eggplant Parmesan
Eggplant parmesan is one of those great Italian comfort foods—a layered casserole much like lasagna but with slices of globe eggplant taking the place of pasta.
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Lentil Salad with Summer Vegetables
As the weather warms, I spend a lot of time outside. My garden is flanked by the trailing tendrils of cantaloupe and watermelon on one side, and a uniform row of ten rhubarb plants on the other. The raised beds in between burst with any number of vegetables, including tomatoes, peppers, salad greens, and 200 sets of onions.
After weeks of tending, harvesting, and then cleaning the fruits of my labor, I’m ready to prepare them in the simplest of ways. I don’t want to worry about food; I want to enjoy a meal with the people I’m feeding.
Besides, more often than not, fresh produce needs little more than a vinaigrette and a good toss to turn it into something for the table.
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Roasted Potatoes and Asparagus with Lemon-Mustard Dressing
Spring is here! Spring is here! Sometimes I feel like Chicken Little. That’s how excited I get about spring and spring food.
And no, the sky is not falling, but it sure feels like my world is changing all around me when it’s no longer pitch black at 5 o’clock.
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Pasta with Spinach, Mushrooms, and Brown Butter
When it comes to this pasta dish with mushrooms, spinach, and brown butter, you couldn’t ask for an easier or quicker weeknight meal.
Just sauté a hefty amount of mushrooms, add cooked pasta and spinach, and stir until the spinach wilts. Just like that, dinner is ready!
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Lemony Broccoli Rabe with White Beans
Years ago, I was with a group of friends talking about the dishes that our mothers made all the time and that became our idea of comfort food. One of the women said that her Italian-American mom made broccoli rabe and cooked it with lots of lemon and white beans.
We all quizzed her like crazy: Was this a dish her grandmother had made, too? (Yes!) Was it a weeknight dish? (Yes!) Did her mom make it for holidays? (Yes!)
We were so intrigued that something bitter, tart, and garlicky would be considered comfort food—the rest of us had been thinking about creamy, toasty, cheese-y things!
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Black Rice Bowls with Tofu and Veggies
Welcome to the world of grain bowls!
What’s a grain bowl? These are bowls filled full with fresh and delicious vegetables, some protein, and a cooked whole grain. The components can often be made ahead of time, so grain bowls make a great assemble-and-go meal.
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Creamy Potatoes with Cheese and Tomatoes
This recipe for creamy potatoes with cheese and tomatoes is adapted from one we found in Sunset Magazine years ago, and is inspired by a classic dish in Colombian cooking—papas chorreadas.
Potatoes are boiled in salted water, then smothered in a sauce made with fresh tomatoes, onions, cream, and cheese. So good!
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Cold Pea Salad
Long warm summer days are perfect for chilled pea salad!
This recipe uses frozen peas, which you don’t even have to defrost, green onions, water chestnuts, and smoked almonds. The peas do thaw a bit, but they’re wonderful crunchy and cold too.
I first encountered this delightful salad at a friend’s potluck. It was one of the dishes that everyone went back for for seconds.
I’m not sure of the original source of the recipe, but since the recipes calls for Smokehouse Almonds, perhaps the almond company? It could easily be made with tamari almonds as well. You just want salty, crunchy, roasted almonds for this salad.
Do you have a favorite pea salad? Please let us know about it in the comments.
Photos and recipe updated, first published 2007
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