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Spring 2010

Collections: Fresh Veggie Recipes

Food editor Heather Garvin looks to her own backyard harvest to dress up warm-weather menus
Photographs by
Christopher Shane

Grilled Zucchini Sandwich

Serves
2

Ingredients 
  • 2 baby zucchini, sliced lengthwise 1/8-inch thick
  • 1 red or green pepper, seeded and stemmed, sides sliced into four equal pieces
  • 1 vine-ripe or green tomato, sliced
  • Olive oil, for brushing
  • Salt and pepper, to taste
  • 4 slices thick-cut crusty bread
  • Fresh pesto
  • Goat cheese, room temperature
  • 1 Tbs. butter, softened
Directions 

Preheat oven to 400°F. Place veggies on a roasting pan and brush with the olive oil; season with salt and pepper. Roast in the oven for five to eight minutes, or just until slightly tender. Spread one side of a slice of bread with pesto and stack half the warm vegetables atop. Spread goat cheese on one side of the other slice and close sandwich. Repeat with second sandwich. Place a medium, nonstick skillet over medium-low heat and spread butter on one side of each sandwich. Place buttered side down and place a cast-iron skillet or other heavy pan over sandwiches, pressing down until well-toasted, about three minutes. Lift pan and quickly spread top of sandwich with butter. Flip sandwiches and cook in same fashion for another two to three minutes. Halve sandwiches and serve immediately.

Asparagus & Spring Onion Pizza

Serves
4

Ingredients 
  • Purchased fresh, raw pizza dough
  • 2 1/2 Tbs. extra-virgin olive oil
  • 2 Tbs. chopped fresh chives
  • 1 Tbs. freshly grated parmesan
  • 2 garlic cloves, crushed
  • Pinch of salt & crushed red pepper flakes

For the topping:

  • 2 cups (1/2 lb.) fontina cheese, shredded
  • 1/2 cup shredded mozzarella
  • 1/2 cup ricotta
  • 1/2 bunch asparagus
  • 4-5 green onions, thinly sliced
  • Salt and black pepper, to taste
Directions 

Preheat oven to 400°F. Roll pizza dough out to a 10 x 15-inch rectangle at 1/4-inch thickness. Transfer to a lightly greased sheet pan.

Combine next five ingredients together and brush evenly over pizza dough. Spread fontina cheese evenly over top. Stir the mozzarella and ricotta together in a small bowl and place small dollops over pizza. Cut one-inch tips off asparagus and reserve stems for another use. Spread tips over top and sprinkle with green onion. Season with salt and pepper.

Cook in center rack of oven for 15 minutes or until all cheese is melted and lightly browned. Slice and serve warm.

Buttermilk Fried Okra

Recipe by Heather Garvin

(Serves 4-6)
Prep time: 5 minutes; cook time: 10 minutes

Ingredients 
  • 1 cup flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. ground mustard
  • 1 1/2 cups buttermilk
  • Fresh whole okra (about 24 pieces)
  • Canola oil, for frying
Directions 

Sift all of the dry ingredients together. Whisk in the buttermilk and use batter immediately. In a heavy-bottomed saucepan over medium-low heat (do not let oil smoke), heat enough oil to submerge okra. Dip okra in batter one at a time, leaving tops exposed, and coat well. Drop into preheated oil and cook for 30-40 seconds, until pale brown. Drain on paper towels. Serve immediately alongside a creamy herb or remoulade dipping sauce. Cook’s Note This is a versatile batter delicious with most any garden fresh veggie. Try it with zucchini, squash, or eggplant, each sliced no more than a half-inch thick to ensure the vegetable cooks all the way through.

Photograph by Christopher Shane

Orange-Sesame Sugar Snap Pea Salad With Shrimp

Serves
4

Ingredients 

For the dressing:

  • 1/2 cup freshly squeezed orange juice
  • 3 Tbs. freshly squeezed lemon juice
  • 1 tsp. rice vinegar
  • 1/2 tsp. tahini paste
  • 1/2 tsp. salt
  • 1/4 tsp. white pepper
  • 1/2 cup olive oil

For the salad:

  • 3 cups sugar snap peas
  • 1 lb. medium (26-30 ct.) shrimp, peeled, deveined, and cooked
  • 1 shallot, thinly sliced
  • 1 Tbs. sesame seeds
Directions 

Whisk the first six dressing ingredients together until well-blended. Whisk in the olive oil and set aside.

Bring a medium pot of water to a boil. Drop snap peas in and cook for one minute, until bright green and crisp-tender. Drain and rinse with cold water. In a large bowl, toss peas with the shrimp, shallot, and dressing. Chill for one to three hours. Sprinkle with sesame seeds
before serving.

Cook’s Note
You can substitute an equal amount of sesame oil for tahini for similar results.