Zucchini

Small squashes deep-fry particularly well, offering a refreshing, almost juicy contrast to the ethereally crisp batter. This is one of those recipes—pancakes are another—that I tend to make when there are just two of us, and we can eat our sizzling fritters at the stove while the next one cooks. I find I get a much crisper result if I don’t overcrowd the pan.

This dish pops with the bright flavor of fresh ingredients cooked quickly; but while the final “zap” is quick, preparation of this aromatic salad takes time. Enjoy it: you’ll use several cooking techniques, from searing zucchini to making croutons to preparing favas. For a shortcut, use store-bought croutons or buy shelled favas. Favas need to be peeled twice: First, pull the beans out of the pod by pulling on the stem and unzipping the side; then, after cooking, peel the thin layer of skin from each bean.

A long hot summer with just the right amount of rain will create a situation of disastrous consequences—too much zucchini in the garden. Zucchini is prolific. You and your family can eat it every night. You can leave bags of zucchini at the front doors of all your neighbors. You can give it away to strangers. But the plants relentlessly continue to produce more and more. At a certain point in midsummer, you will notice your neighbors crossing to the other side of the street when they see you, and the postman conspicuously looking the other way as he deposits your mail. So, when you have too much zucchini in your garden, make a few loaves of this homestyle quickbread. No one can turn away from freshly baked bread.

Halibut caught in the Pacific Ocean, in the northern areas near Alaska, and in the Bering Sea are caught by long-lining, which uses a central fishing line with smaller lines of baited hooks attached. This method is far less destructive to the marine habitat than the trawling methods used in the Atlantic. So, try to find Pacific halibut; alternatives include mako shark or farm-raised sturgeon. This recipe would also work well with a thick fillet of wild salmon. It’s important to cook the vegetables first to evaporate their moisture and concentrate their flavors. While cooking, the fish makes a lovely, fragrant broth, perfect to serve over grits, rice, or instant couscous in a shallow bowl.

This chili is so tasty that your carnivore friends may not even notice it doesn’t have meat. It makes a lot, so if you have leftovers, freeze individual portions in resealable bags. For a quick meal, just nuke one and eat it my favorite way: poured over a baked potato.

Although this recipe isn’t hard, it does involve a fair amount of chopping. To me it’s worth it because I love lettuce wraps, but the ones in restaurants are too high in calories. Using vegetables in place of some of the chicken dramatically cuts the calories in this dish, but it doesn’t change the flavor. Fair warning though; if you’ve never used chili paste before, it’s hot. You may want to start with half the amount and taste the sauce before adding more.

Nothing says “Korean dumpling” more than one filled with kimchi, the spicy pickled cabbage that’s essential to the Korean table. Mandu are the Korean version of Chinese jiaozi and Japanese gyōza. The fillings often incorporate firm tofu as a binder and protein substitute—tofu is used in these kimchi mandu. In addition, the ground Korean red chile pepper used for making kimchi turns the filling a pretty orange color, and there’s plenty of garlic pungency to wake up the palate. Though these can be pan fried, deep-fried, and steamed, I love them boiled. The dryish filling gets a boost of succulence from the hot water bath. Purchased or homemade napa cabbage kimchi, especially older (stinkier) kimchi, works extra well. A side of shredded Korean or daikon radish tossed with a little salt and equal parts rice vinegar and sugar is a refreshing accompaniment.

Many years ago as a student at the University of California, Berkeley, I was invited to a dinner given by professor Laura Nader, a Lebanese American professor of Middle Eastern studies and sister of maverick politician Ralph Nader. Her dinner was simple and elegant, and the main course was a sort of Lebanese ratatouille. It was a delicious first for me, and contained many of the same elements as its French counterpart—eggplant, zucchini, tomatoes and green pepper—but its seasonings, rather than being the basil and garlic of the French version, were more typical of the Middle East. You might serve the dish with rice and a simple salad of romaine lettuce, just as Professor Nader did so long ago. I would also offer some crusty bread on the side.

While I was playing around with salad ideas in my head, my good buddy Elliot happened to email me asking if I’d make him a grilled-vegetable salad with a Sriracha vinaigrette. He’d been gallivanting about our local farmers’ market and forwarded to me a list of produce that had looked appealing that day. We gave it a go not long after, and I hope you do, too.

You’ll go to this recipe again and again when you want a classic chocolate cake.

I created this cookie recipe as a way to sneak some veggies into my daughter Sofia’s diet when she went through the “I’m not eating any vegetables” stage. She loved them then and still adores them, zucchini and all. These moist, soft cookies are low-fat, high fiber, and a perfect not-too-sweet treat. They also freeze well.

I keep a batch of these low-fat muffins in my freezer at all times. They stand in as cupcakes when my daughter, Sofia, asks, “What’s for dessert?” For a quick and easy low-fat frosting, spread a little Greek-style yogurt over the top, drizzle with agave nectar, and add a sprinkle of cinnamon. Perfect!

I like the way nature balances her books. In summertime, everyone gets hot and loses water. So what does Mother Nature do? She produces an abundance of summer squash, which happens to be full of water, making it an ideal vegetable to combat dehydration. I think of zucchini as the perfect party guest. It’s mild and mixes well with a crowd. The key with zucchini is good prep, so that the flesh stays somewhat firm and tasty.

This tasty quick bread is a great way to sneak vegetables into your kid’s diet. When you combine chocolate and zucchini, the zucchini disappears. I tell my veggie-phobic son Lennon he’s eating chocolate cake and he’s none the wiser! He thinks he’s really lucky to get chocolate cake for breakfast.

Cream Cheese Frosting (page 95) pairs naturally with these cupcakes. If you can’t have dairy, try them with Vegan Coconut Whip (page 94), which accents their nutty flavor quite nicely. I make these cupcakes every August; they’re a great way to deal with the massive influx of zucchini during peak harvest.

Tiny bits of fresh vegetables give these muffins a fascinating flavor and texture. These are particularly good with pureed soups, as well as those that focus on one primary ingredient such as carrots or squash

This refreshing cold soup is one that I often serve to summer company.

Zucchini and corn are an appealing pair. Serve with Garlic Croutons (page 159) to add a pleasant crunch.

This garden-fresh medley is a good choice when you want a summery soup that is slightly warm rather than chilled.

Cashew butter makes an offbeat, rich-tasting soup base. This luscious soup is good hot or at room temperature.

Cooked cornmeal makes a delightfully dense soup base. Serve this meal-in-a-bowl with a bountiful salad and crusty bread.

Like minestrone, this is an Italian standard. Serve it with Bruschetta (page 159) or fresh garlic bread.

This easy, robust soup, contributed by Marti Hall, has several elements of a certain style of traditional African soups—chilies, sweet potato, and a creamy peanut base. The grain of choice in an African soup like this would likely be millet, but here, quinoa, the nutritious South American super grain, makes for a delightful fusion.

Gnocchi are dumplings made of semolina and potato flours. They add substance to this flavor-ful stew. At many supermarkets, you’ll find them in the frozen food section near ravioli, tortellini, and other such Italian specialties. Serve with Bruschetta (page 159) and a green salad featuring olives and chickpeas.