Fresh supper solutions: late-summer produce gives weeknight dinners a lift

Vegetarian Times, Sept, 2005 by Vicki Chelf

Back-to-school time is when you need fuss-free meals the most, and Nature lends a helping hand with a late-summer bounty of squash, greens and fresh herbs that need no doctoring up to taste delicious. Penne tossed with golden zucchini and basil and a speedy saute of green beans and bell peppers couldn't be easier (plus, they both taste great cold for lunch the next day). The Swiss Chard--Potato Toss and Cauliflower Cakes are warmyou-up wonders that'll become year-round favorites.

CAULIFLOWER CAKES

Serves 6 Vegan

These little patties are soft in the
middle and crispy outside. People
who claim they don't like cauliflower
have been known to eat them with
gusto! For extra crunch, use a bread
that has sunflower or other seeds in
it. These patties are delicious served
plain or with a tomato or cheese sauce.
Accompany them with a green salad.

  1 medium-sized cauliflower
    (about 1 1/2 lb.), cut into florets
  2 cups whole-grain breadcrumbs,
    or as needed
1/2 cup crunchy cashew butter
1/2 cup finely chopped green onions
  1 to 2 Tbs. olive oil

1. Steam cauliflower florets 10 minutes,
or until very tender. Transfer to mixing
bowl, and mash with potato masher
until only small lumps remain.

2. Stir in 1 1/2 cups breadcrumbs, cashew
butter and green onions, and season
to taste with salt and pepper. Add more
breadcrumbs, if necessary, to make
mixture hold together.

3. Shape into 12 patties, about 1/2-inch
thick. Spread remaining breadcrumbs on
sheet of wax paper. Coat patties on both
sides with breadcrumbs.

4. Heat 1 Tbs. oil in large skillet over
medium heat. Add half of patties, and
cook 5 minutes on each side, or until
browned. Transfer to paper towel-lined
plate. Repeat with remaining patties
and oil. Serve immediately.

PER SERVING: 170 CAL; 6G PROT; 10G TOTAL FAT
(1.5G SAT FAT); 16G CARB; 0MG CHOL; 370MG
SOD; 4G FIBER; 4G SUGARS

PENNE WITH
ZUCCHINI AND BASIL

Serves 6 * 30 minutes or fewer

Lots of zucchini and basil are the secret
to this wonderful fresh-tasting pasta.

  8 oz. uncooked penne or
    gemelli pasta
  2 Tbs. olive oil
  3  small zucchini (about 1 lb.), halved
    lengthwise and sliced 1/2-inch thick
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil

1. Cook pasta in pot of lightly salted
boiling water until al dente, about
10 minutes. Drain, reserving 1/2 cup
cooking water.

2. Meanwhile, heat 1 1/2 Tbs. oil in large
skillet over medium-high heat. Add
zucchini, and cook 7 minutes, stirring
occasionally, or until browned.

3. Return pasta to pot, and add
remaining 1/2 Tbs. oil and zucchini. Add
1/4 cup reserved pasta cooking water and
1/4 cup Parmesan cheese. Season to taste
with salt and pepper.

4. Cook over medium heat, stirring,
until liquid is slightly absorbed, 1 to 2
minutes. Add more cooking water if
pasta becomes dried out. Stir in half
of basil, and transfer pasta to large
platter. Sprinkle with remaining basil
and cheese, and serve immediately.

PER SERVING: 230 CAL; 9G PROT; 8G TOTAL FAT
(2G SAT. FAT); 31G CARB; 5MG CHOL; 110MG
SOD; 2G FIBER; 3G SUGARS

SWISS CHARD-POTATO TOSS

Serves 4 * 30 minutes or fewer * Vegan

You can use new potatoes here, but if
you can find fingerlings, even better.
They are long, slender potatoes with
thin skins and a nutty, buttery
flavor. Because they are harvested
young, the natural sugars in fingerlings
have not had a chance to convert to
starch, so they stay firm after they're
cooked but still have a creamy texture.

3/4 lb. fingerling or small new
    potatoes, cut into bite-sized pieces
  1 Tbs. olive oil
  2 cloves garlic, minced (about 2 tsp.)
  1 lb. Swiss chard, stemmed and
    leaves torn into small pieces
   1 Tbs. balsamic vinegar

1. Put potatoes in large saucepan with
salted water to cover. Bring to a boil,
reduce heat to low and cook 5 to 7
minutes, or until tender. Drain.

2. Heat oil in large skillet over medium
heat. Add garlic, and cook 30 seconds,
stirring constantly. Add chard and
potatoes. Cover, and cook 5 minutes,
stirring occasionally, or until chard is
wilted. Add vinegar, and season to taste
with salt and pepper. Serve warm.

PER SERVING: 130 CAL; 4G PROT, 3 5G TOTAL FAT
(0G SAT. FAT); 23G CARB; 0MG CHOL; 190MG
SOD: 4G FIBER; 4G SUGARS

GREEN BEAN BELL PEPPER
AND ARTICHOKE SAUTE

Serves 4

This dish showcases fresh green beans
and just-picked bell peppers. Serve it
with couscous or orzo.

  2 cups green beans, cut 1-inch long
  1 red bell pepper, cut into
    1-inch strips (about 1 cup)
1/2 cup water-packed artichoke
    hearts, drained and quartered
1/2 cup vegetable stock or water
1/4 cup crumbled feta cheese

1. Spray large nonstick skillet with
cooking spray, and heat over medium-high
heat. Add green beans and bell
pepper strips. Season to taste with salt
and pepper, and cook 5 minutes,
stirring often, or until vegetables
begin to soften.

2. Add artichokes and stock, and cook
30 seconds, or until liquid is reduced to
2 Tbs. Remove from heat, and sprinkle
with cheese. Serve warm.

PER SERVING: 60 CAL; 3G PROT; 2G TOTAL FAT
(1.5G SAT. FAT); 8G CARB; 10MG CHQL; 230MG
SOD; 2G FIBER; 2G SUGARS

Culinary instructor and cookbook author
Vicki Chelf shops at farmers markets
whenever she can because she believes that
the most important element in cooking is
the quality of the ingredients.

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Fresh supper solutions: late-summer produce gives weeknight dinners a lift

Vegetarian Times, Sept, 2005 by Vicki Chelf

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