Sauteed Zucchini with Mint, Basil, and Walnuts

(recipe from Food52)

1 lb. zucchini, sliced into 1/2-inch rounds
3 Tbsp. olive oil, divided
3 small cloves garlic
10 mint leaves
5 basil leaves
1 heaping Tbsp. capers, rinsed
2 Tbsp. walnuts or pine nuts, lightly toasted
1 to 2 tsp. red wine vinegar
Sea salt and freshly ground pepper, to taste
Additional mint and basil, torn, to garnish

Heat half of the oil in a 10-inch skillet over medium-high heat.  When the oil is hot, add half the zucchini and saute, flipping and turning every few minutes, until golden brown, about 15 minutes.  Don't salt them yet!

While your zucchini cooks, chop together the garlic, mint, basil, and capers so that they intermingle and turn into a sort of knife pesto.

When the zucchini is golden, remove it from the pan and cook the remaining zucchini in the remaining oil, just as you did the first batch.  Then add the first batch back into the pan, along with the herb-garlic mixture and the vinegar, to taste.  Taste for salt; add a good pinch, plus a few cracks of pepper.  Toss well.

Scoop everything out onto a serving plate.  Right before serving, sprinkle on the nuts and extra herbs as a garnish.

(Sauteed zucchini is always delicious, and the garlic, herbs and nuts really makes it special.  I added some shrimp and tomatoes to leftovers to great effect.)

Asparagus Vinaigrette

(recipe from Orangette)

1 bunch asparagus
salt
2 Tbsp. lemon juice
1 Tbsp. white wine or champagne vinegar
1 Tbsp. Dijon mustard
1/2 tsp. salt
5 Tbsp. olive oil
Scant 1/8 tsp. pressed garlic (or minced)
1 hard-boiled egg, finely chopped (optional)
Zest of half a lemon (optional)

For the hard-boiled egg, a new method:  Put the egg in a small saucepan, cover with cold water, bring to a boil over medium-high heat.  When it begins to boil, pull it off the burner, cover it, and let it sit for 12 minutes.  Then rinse in plenty of cold water.  The white will be tender and the yolk bright yellow, with not one single nasty bit of gray in sight.

Fill a 12-inch skillet with water to a depth of about 1 inch.  Add a good dose of salt, and bring the pan to a boil over high heat.  Add the asparagus, spreading them out in a single layer, and cook just until they turn bright green and yield to the tooth, about 1 1/2 to 2 minutes.  Drain into a colander, and briefly run cool water over the asparagus to stop them from cooking.  They should still be warm.  Dry them gently on a paper towel, and transfer them to a serving platter.  Set aside.

In a small bowl or jar, whisk together the lemon juice, vinegar, mustard, and salt.  Add the oil, and whisk well to emulsify.  Taste, and if necessary, add a bit more oil.  Depending on the flavor of the oil and vinegar you use, you might need a teaspoon or so more oil.  Add the garlic, and whisk to combine.

To serve, drizzle the vinaigrette over the asparagus, and top, if you like, with hard-boiled egg.  If you choose to use the lemon zest, sprinkle a couple of pinches on top.  Alternately, serve the asparagus plain, with the vinaigrette and other optional toppings on the side, so each eater can dress it to their liking.

(I tried this recipe a few years ago, and it has become my go-to asparagus dish.  The lemony, mustardy dressing is delish, and good used as a salad dressing, too.  The hard-boiled egg is not necessary, but creates a creamier dressing when mixed together.  So good!  I usually make this and eat the whole bunch of asparagus myself.)

"Creamed" Kale

(recipe from Whole Foods Market)

1/2 cup vegetable broth, or water
1 white onion, finely chopped
1 cup unsweetened nondairy milk
1/4 cup raw cashews
2 Tbsp. nutritional yeast (optional)
1 tsp. onion powder
1 tsp. mellow white miso
pinch of freshly grated nutmeg
pinch of red pepper flakes
4 cups chopped kale or other dark, leafy green

Heat broth or water in a large skillet over medium heat.  Add onion and cook until softened, 5 to 7 minutes.  Transfer to a blender or food processor, add milk, cashews, nutritional yeast, onion powder, miso, nutmeg, and pepper flakes and puree until smooth.

Transfer blended mixture back to skillet and bring to a simmer over medium heat.  Stir in kale and continue simmering, tossing often until kale is just tender, about 5 minutes.

(This is a nice tasty way to eat more kale!  I made it several times and ate it by itself for lunch.  Just something different, and super easy to make.)

Roasted Broccoli with Garlic and Red Pepper

(recipe from Bon Appetit magazine)

1 1/4 lbs. broccoli crowns, cut into florets (about 8 cups)
3 1/2 Tbsp. olive oil, divided
2 cloves garlic, minced
Large pinch of dried crushed red pepper

Preheat oven to 450 F.  Toss broccoli and 3 Tbsp. oil in a large bowl to coat.  Sprinkle with salt and pepper.  Transfer to a rimmed baking sheet.  Roast 15 minutes.  Stir remaining 1/2 Tbsp. oil, garlic, and red pepper in a small bowl.  Drizzle garlic mixture over broccoli; toss to coat.  Roast until broccoli is beginning to brown, about 8 minutes longer.  Season to taste with salt and pepper.  Serve immediately.

(It took 32 years for me to really like broccoli.  Roasting it makes it so good!  Tender, but crisp, garlicky and zippy.  This says it serves 4 to 6 side servings, but I ate most of it in one sitting.  Yum.)

Sweet Potatoes with Collards and Adzuki Beans

(recipe from Whole Foods Market)

2 medium sweet potatoes
1 cup vegetable broth
4 green onions, sliced and dark green parts reserved for garnish
1 red bell pepper, cored, seeded and chopped
1 bunch collard greens, thick stems removed and leaves sliced 1-inch wide
1 (15 oz.) can adzuki beans, rinsed and drained (or about 2 cups cooked)
4 tsp. toasted sunflower seeds
juice of 1 lime

Preheat oven to 400F.  Place potatoes on a baking sheet and bake until tender when pierced with a fork, 45 minutes to an hour.  Let cool, then peel and cut into 1-inch chunks.

Meanwhile, in a large skillet, bring 1/2 cup broth to a simmer over medium high heat.  Add white and light green parts of green onions and red bell pepper and cook about 5 minutes, or until onions are translucent.  Reduce heat to medium and stir in remaining 1/2 cup broth, collards, and beans.  Cover and cook 10 to 12 minutes, or until collards are wilted and tender, stirring occasionally.

Divide greens between 2 bowls.  Top with potatoes, sliced reserved green onions, sunflower seeds and lime wedges and serve.

(I made this to bring for my lunches, so did not plate as recommended.  Instead, I mixed the potato chunks, sunflower seeds, and lime juice into the peppers, collards, and beans after they'd cooked.  This dish was really good - very delicious vegetable combination, which didn't need much in the way of salt and pepper.)