Polenta is perfect for many dishes—chunky stews, beans, sautéed greens, and roasted vegetables. We like it with White Bean & Mushroom Ragout, Roasted Ratatouille, Mushroom Sherry Sauce, and Simple Tomato Sauce.
brilliant yellow noodles
Always a kid-friendly choice.
SERVES 4
TIME: 15 TO 25 MINUTES
3 quarts water
1½ teaspoons turmeric
1 teaspoon salt
12 ounces pasta, any shape
Bring the water to a boil. Stir in the turmeric and salt and then add the pasta. Cook until the pasta is al dente, stirring occasionally. Drain and serve.
INGREDIENT NOTE For this recipe, we’ve used Italian pasta, spelt pasta, rice noodles, and egg noodles.
serving & menu ideas
These bright yellow noodles are fun simply topped with your favorite pasta sauce or vegetable sauté. Use leftovers in a pasta salad. Serve under Tofu & Mushrooms Marsala, Spring Vegetable Sauté, or instead of bulghur with Saucy Hungarian Eggplant.
Peppercorn Citrus Marinated Feta
corn on the cob
Nothing beats fresh corn on the cob at the height of summer. When local corn is harvested, we want to eat it almost every day—seizing the moment, celebrating the season, getting it while we can. Flavorful toppings can keep this seasonal treat interesting. And when fresh corn on the cob is out of season, any of the toppings are good stirred into heated and drained frozen or canned corn kernels.
Cooking Corn on the Cob
BOILING In a large pot of boiling water, cook very tender young ears of shucked corn just until hot, a minute or less, and more mature ears no more than 3 to 5 minutes.
STEAMING Remove the coarse outer husks, leaving the silk and more tender inner husks in place. (The husks help steam the kernels.) In a steamer on the stovetop, place the ears uncrowded in a single layer or standing upright. Depending on the size of the steamer and how closely the corn is packed, steam for 5 to 10 minutes, until the corn is hot and tender. In a microwave oven, you can steam one or two ears of corn at a time. Cook unshucked ears at the highest setting for about 2 minutes per ear. After steaming, most of the silk will come off when you peel back the husks.
GRILLING Choose large ears of corn with plump kernels. Grill right on the rack about 4 inches above glowing coals. Turn several times during cooking. Grill bare ears for 3 to 5 minutes and unshucked ears for 8 to 10 minutes.
Corn on the Cob Toppings
Boil, steam, or grill the corn and then slather on a topping:
FLAVORED BUTTER
CHIPOTLE MAYONNAISE
RED PEPPER BUTTER SAUCE
TEX-MEX STYLE
Spread mayonnaise on the hot corn and then dribble on (or drench with) Tabasco or other hot pepper sauce, and lime juice and sprinkle with grated Parmesan cheese.
CHESAPEAKE BAY STYLE
Stir Old Bay Seasoning and lemon juice into melted butter or oil.
SPICY TOPPINGS
• Stir lime or lemon juice and a pinch of cayenne into melted butter or olive oil.
• Use your favorite barbecue sauce straight from the bottle.
• Try equal parts maple syrup and melted butter, with minced canned chipotles in adobo sauce stirred in.
• Stir freshly grated orange zest and chili powder or Tabasco or other hot pepper sauce into melted butter.
serving & menu ideas
Of course, corn on the cob is always the star of the backyard summer supper. Next time, make the usual picnic dishes, but with a twist: Chipotle Potato Salad and Pan-Asian Slaw and one of the corn on the cob toppings new to you. Corn on the cob is also great in unexpected combinations: Follow Indonesian Sweet Potato & Cabbage Soup with a big platter of corn on the cob with lime.
peas & escarole
This quick side dish is so green and fresh-tasting that it seems the essence of spring, although with a package of frozen green peas, you can make it any time of year. Peas and escarole enhance each other wonderfully because of their contrasting tastes and textures.
SERVES 4 TO 6
TIME: 10 MINUTES
1 10-ounce package of frozen petite sweet peas (2 cups)
1 8-ounce head of escarole
1 tablespoon olive oil or butter
generous pinches of salt, black pepper, and sugar
Defrost the peas by placing them in a colander and running hot tap water over them for a minute. Thoroughly rinse the escarole and cut it into fine shreds (about 4 cups).
In a skillet on medium heat, sauté the escarole in the oil or butter for a minute or two, until bright green and wilted. Add the peas, salt, pepper, and sugar and cook, stirring constantly, just until the peas are hot, a minute or two.
serving & menu ideas
So green and sweet, this is the perfect side dish for Flounder with Herbed Lemon Butter. Or serve it with Yellow Rice and Lemon Herb Tofu. It’s a delicious simple meal spooned on Polenta or tossed with a chunky pasta and sprinkled with grated Parmesan.
apples two ways
Sautéed on the stovetop or baked in the oven, these cinnamony apples add a sweet note to any meal. If you’re already baking something for dinner, pop some apples into the oven too, and if the oven temperature is hotter or cooler, don’t worry—just adjust the baking time.
sautéed apples
SERVES 2 TO 4
TIME: 15 TO 20 MINUTES
2 firm tart apples
1 tablespoon butter
2 tablespoons sugar
1 teaspoon cinnamon
Peel, core, and slice or dice the apples.
Melt the butter in a skillet on medium-high heat, add the apples, and sauté for 5 minutes, stirring often. Add the cinnamon and sugar and cook, stirring occasionally, until the apples are tender. Add a splash of water or juice while the apples are cooking if they stick to the skillet.
baked apples
SERVES 2 TO 4
HANDS-ON TIME: 5 MINUTES
BAKING TIME: 15 TO 20 MINUTES
2 firm tart apples
2 tablespoons sugar
1 teaspoon cinnamon
Preheat the oven to 400°. Cut the apples in half and core them. Place the halves cut-side down in an oiled baking dish. Bake until tender, 15 to 20 minutes.
While the
