Who wants to cook these days? It’s too hot and humid. So a salad is perfect….. I recreated the salad from a great local restaurant called Windsor.  Here is my version.

• 1 small bunch kale, rinsed well, ribs removed and chopped chiffonade
• 1/2 cup corn kernels
• 1/2 cup sugar snap peas, chopped on the diagonal
• 3/4 cup shredded carrot
• 2 tablespoons roasted sliced almonds
• 2 tablespoons dried cranberries
• 2 tablespoons goat cheese or feta
• Your favorite salad dressing

Combine all ingredients and toss with the dressing.

Serves 2

As you can tell, we eat a lot of frittatas. But, hey, they are cheap, quick and delicious and are a great way to use vegetables and any leftover cheese. This version comes from The Fresh Egg Cookbook.

• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 2 scallions (green and white parts), chopped
• 1 large baking potato, peeled and diced
• 1/4 teaspoon dried thyme
• Salt and freshly ground black pepper
• 2 cups corn kernels
• 8 eggs
• 1 cup coarsely shredded mozzarella or cheddar cheese (4 ounces)
• 2 tablespoons fresh flat-leaf parsley

Position an oven rack 3 inches from the broiler and preheat.

Heat the oil in a 12-inch non-stick ovenproof skillet over medium heat, and add the garlic, scallions, potato, thyme, and salt and pepper to taste. Cover and cook for 5 minutes resisting the urge to stir. Remove the lid, flip the mixture so the other side can brown, and then cook for 5 minutes longer. Add the corn and cook for a few minutes longer, to heat through.

Beat the eggs in a medium bowl, then add the cheese, parsley, and salt and pepper. Pour into the skillet, stirring just to mix with the potatoes, Cook without stirring (shaking occasionally to loosen it) until the bottom is golden but the top is still runny, 8 to 10 minutes. Finish the frittata by placing it under the broiler and cooking about 2 minutes until the top is golden and set. Let stand 5 minutes and slice.

Serves 4 to 6

A change up from the traditional version with the addition of corn and carrots. The bacon could certainly be optional but does add a nice flavor. This recipe is from Bon Appetit Magazine.

• 6 thick bacon slices, cut crosswise into 1/2-inch pieces
• 1 large onion, chopped
• 2 large carrots, peeled, chopped
• 1 1/4 teaspoons dried thyme
• 3/4 teaspoon crushed dried rosemary
• 3 tablespoons all purpose flour
• 4 cups whole milk
• 1 8-ounce unpeeled white-skinned potato, cut into 1/2-inch cubes
• 3 6 1/2-ounce cans chopped clams in juice
• 1 8 3/4-ounce can corn kernels, drained
• Chopped fresh parsley

Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to paper towels to drain. Pour out all but 3 tablespoons drippings from pan.

Add next 4 ingredients to pan; sprinkle with salt and pepper. Sauté until vegetables are crisp-tender, about 5 minutes. Sprinkle flour over; stir 1 to 2 minutes. Gradually add milk to pan, stirring constantly. Bring to boil; reduce heat to medium and cook until slightly thickened, stirring often, about 5 minutes.

Add potatoes, clams with juice, and drained corn. Bring to boil; reduce heat to medium-low and simmer until potatoes are tender, stirring often, about 10 minutes. Season to taste with salt and pepper.

Divide soup among bowls, sprinkle with bacon and parsley, and serve.

Serves 4

Resolve to eat more vegetables this year! This recipe will certainly help you do just that. Featured as an award winning healthy casserole in Better Homes and Gardens, this dish is delish.

• 8 ounces dried whole wheat penne pasta (2 3/4 cups)
• 2 1/2 cups cauliflower florets (1/2 medium head)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 2 medium carrots, sliced
• 1 stalk celery, chopped
• 12 ounces kale, stems removed, leaves torn (12 cups)
• 1/2 cup frozen peas
• 1/2 cup frozen whole kernel corn
• 2 tablespoons Parmesan cheese, finely shredded or grated

Cheese Sauce

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup fat-free milk
• 4 ounces extra-sharp cheddar cheese, shredded (1 cup)

Preheat oven to 350 degrees F. In a large Dutch oven cook pasta according to package directions; add cauliflower during the last 4 minutes of cooking. Drain; rinse. Set aside.

In the same Dutch oven cook onion and garlic in hot olive oil over medium heat for 2 minutes. Add carrots and celery; cook just until carrots are tender. Add kale; cook just until wilted. Stir in pasta mixture, peas, and corn.

For cheese sauce, in a small saucepan melt butter; stir in flour, salt, and pepper. Add milk all at once; cook and stir until thickened and bubbly. Reduce heat; add cheddar cheese. Cook and stir until melted.

Stir sauce into pasta and vegetables. Transfer to a 2 1/2-quart greased casserole. Bake, covered, for 35 minutes. Uncover; sprinkle with the Parmesan cheese. Bake 5 minutes more.

Makes 6 servings.

There are lots of ingredient variation opportunities with this recipe, I’ve listed some. So feel free to mix and match according to what you have on hand. This version is based on a recipe from the 101 Cookbooks blog.

• splash of extra-virgin olive oil
• pinch of fine grain sea salt
• 1 shallot, minced
• 3 cups cooked brown rice (or quinoa, or other grain)
• 1 cup corn, fresh or frozen
• 1 1/2 cups kale, spinach or other hearty green, finely chopped
• 2 cups extra-firm nigari tofu, browned in a skillet a bit (cooked chicken works well also)
• 1/3 cup pesto
• 1/3 cup pine nuts, toasted (or pumpkin seeds)
• 1/4 cup cherry tomatoes, halved (or chopped sun-dried tomatoes)

In a big skillet or heat the olive oil and salt over medium-high heat. Stir in the shallot and cook for a minute or two. Stir in the brown rice and corn and cook until hot and sizzling. Stir in the kale and then the tofu, cooking until tofu is heated through. Remove the skillet from heat and stir in the pesto and pine nuts. Mix well so the pesto is spread throughout. Fold in the cherry tomatoes.

Serves 4-6

A delicious vegetarian soup that features roasted butternut squash. This was adapted from a recipe that was in an issue of Bon Appetit Magazine.

• Nonstick cooking spray
• 1 Butternut Squash (1 1/2 pounds) halved lengthwise and seeded
• 1 tablespoon extra-virgin olive oil
• 1 3/4 cups chopped onion
• 1 cup chopped celery
• 2 garlic cloves, chopped
• 6 cups (plus more if needed) vegetable broth, divided
• 1 teaspoon ground cumin
• 1 15 oz. can black beans, rinsed and drained
• 1 cup frozen corn kernels
• 1 cup chopped red bell pepper
• 1/4 cup chopped fresh cilantro plus sprigs for garnish
• 1 tablespoon chopped fresh thyme
• 1 teaspoon minced seeded serrano chile (optional)
• Course sea salt
• Plain nonfat yogurt

Preheat oven to 400. Spray baking sheet with cooking spray. Sprinkle halves of squash with salt and pepper. Arrange, cut side down, on prepared sheet. Roast squash until tender, about 1 to 1 1/2 hours. Turn squash cut side up and cool. Scoop squash out into a medium bowl.

Heat oil in heavy large pot over medium heat. Add the onion and sauté until pale golden, about 10 minutes. Mix in the celery and garlic. Add 1 cup of the broth. Cover and simmer 10 minutes, stirring occasionally. Add squash, 5 cups broth, and cumin. Cover and simmer 20 minutes.

Being very careful, take a hand blender and work it through the soup until smooth. Thin squash soup to a desired consistency with more vegetable broth. Add the red bell pepper, cilantro, thyme and serrano chile. Cover and simmer 10 minutes.

Season soup to taste with coarse salt and pepper. Ladle soup into bowls and garnish each with a dollop of yogurt and sprig of cilantro.

Fresh Sweet Corn is in season right now - this is a great light dinner for any season. Enjoy it cold or hot for Breakfast, Lunch or Dinner. Goes great with a simple Arugula salad.

Serves 6

Yes, it’s summer, and who wants to think about making chili? Well, you should, as this one is really quick and chock-full of veggies. Use the vegetables listed in the recipe (from The Everything Soup Cookbook) or throw other ones in that you have on hand. Maybe having a big bowl will remind you of a cold winter evening…..brrr.

• 1 green bell pepper
• 1 stalk celery
• 1/2 onion
• 1 carrot
• 1 zucchini
• 1 clove garlic
• 2 tablespoons vegetable or nut oil
• 1 (18oz.) can chopped tomatoes
• 1 (15oz.) can cooked kidney beans
• 1 cup tomato sauce
• 1/4 cup water
• 2 teaspoons chili powder
• 1/4 teaspoon hot pepper sauce
• 1 teaspoon basil
• 1 teaspoon oregano
• 3/4 teaspoon black pepper
• 1 can Mexicorn
• Shredded cheddar cheese and/or chopped cashews for garnich (optional)

Chop the green bell pepper, celery, and onion. Shred the carrot and zucchini. Mince the garlic.

In a large saucepan or soup pot, heat the oil. Saute all the fresh vegetables on medium for 3 minutes. Add all the remaining ingredients, except the garnishes. Bring to a boil, reduce to a simmer, and cook for 10 more minutes.

Garnish and serve.

Serves 4

If aniseed and scallions aren’t your thing, you might try do a version swapping in coconut milk and a bit of curry paste - and perhaps a cilantro drizzle?

Also, depending on the size of your squash you might have quite a bit of filling leftover - I ended up with double the amount I needed. I poured my leftovers into a buttered ramekin and baked that alongside the squash for a nice, light corn-flecked pudding. Or alternately, you might use a second squash.

• 1 small (2 lb.) acorn squash, cut in half lengthwise and seeded
• 1 tablespoon clarified butter or olive oil
• 1 cup milk
• 1 egg plus 2 egg whites
• 1/2 cup fresh corn kernels (or more if you like)
• 1/4 teaspoon anise seed, chopped
• 1/2 cup chopped scallions
• a tiny pinch of freshly grated nutmeg
• 1/4 teaspoon fine grain sea salt
• 1/3 cup grated white cheddar cheese

Preheat the oven to 375F degrees with a rack in the middle.

Rub the orange flesh of the squash with the butter/oil. Place cut side up on a baking sheet. You will want it to sit flat (and not tip), if you are having trouble just level out the bottom using a knife. If the squash is tilting on the pan, the filling will run out - bad news. Cover the squash with foil and bake for 40 minutes or until the squash starts to get tender.

In a bowl combine the milk, eggs, corn, anise seed, half of the scallions, nutmeg, and salt. Fill each of the squash bowls 3/4 full (see head notes about using leftovers). Carefully transfer the squash back to the oven without spilling (tricky!). Continue baking uncovered for another 30 - 50 minutes, or until the squash is fully cooked through, and the pudding has set. The amount of time it takes can vary wildly depending on the squash and oven. At the last minute sprinkle with cheese and finish with a flash under the broiler to brown the cheese. Keep and eye on things, you can go from melted cheese to burnt and inedible in a flash. Serve hot sprinkled with the remaining scallions.

Serves 4 - 6.

Source: www.101cookbooks.com