5 Simple Vegetable Recipes I'm Making All Summer Long

Fact: We should all be eating less meat for the health of our bodies and our planet. But I'm not here to yuck your yum, so let's focus on what's in the pages of this special issue rather than what's not. Fruits, vegetables, nuts, and seeds offer infinite variety, utility, and nutrition, whether you're eating them on the vegan tasting menu at a world-renowned restaurant or a simple spreadin your own backyard. Fresh produce, especially now, during high summer, empowers a world of good cooking.

Consider this Plant Issue a prompt to inspire your meatless cooking in the months to come, from thegloriously messy cheesesteak hoagiemade with plant-based protein from Atlanta restaurateur Pinky Cole and Philadelphia native Derrick Hayes to thesorrel stewed in a rich pipián saucefrom Imelda Campos Sebastián, who draws on generations of plant-based cooking traditions in Michoacán, Mexico. Here are five simple recipes I've been making a lot lately to get you started.

Skillet Potatoes and Zucchini

I love creamy new potatoes, diced and crisped in a pan with zucchini for textural contrast. I serve this at breakfast or dinner with a dollop of yogurt—fried egg or smoked trout optional.

Dice 2 small-mediumpotatoes, and simmer in a pot of salted water until just tender. Drain and pat dry. Heat 3 tablespoonsolive oilin a skillet over high until shimmering. Add potatoes, and season withsalt; cook, stirring occasionally, until golden brown. Add 2 small dicedzucchiniand 1 small mincedonion or shallot; season with salt, 1/2 teaspoonground cumin, and 1/2 teaspoonsmoked paprika. Cook, stirring, until zucchini is just tender. Stir in minced chives.

Cherry, Jalapeño, and Cilantro Salad

This riff on the signature "Lali" salad at HaBasta in Tel Aviv is on repeat in my kitchen. Once cherries are out of season, I'll use halved and seeded scuppernongs or muscadines or cube slightly firm, unripe summer peaches, nectarines, or plums.

Combine 2 cups halved and pittedcherriesor other stone fruit, 2 tablespoonsfresh lemon juice, 1 small thinly slicedjalapeño(seeded, if desired), and 1 tablespoonextra-virgin olive oilin a bowl. Season with 1/2 teaspoonkosher saltand 1/8 teaspoon freshly groundblack pepper. Stir in 1/2 cup torn or choppedcilantrojust before serving. Serve immediately, or
refrigerate up to 2 days.

Radish and Blue Cheese Toasts

Chef and writer Gabrielle Hamilton shared the original version of this recipe inThe New York Timesin 2016. Her pairing of creamy blue cheese with crunchy marinated vegetables is simple magic.

Thinly slice4 radishesand 1celery stalk; combine in a bowl with 2 tablespoonsfresh lemon juice, 1 tablespoonextra-virgin olive oil, 1 clove mincedgarlic, and a few torncelery leaves. Season withkosher saltand freshly groundblack pepper. Let stand 10 minutes. Smear 1 ounce softenedCambozola cheeseon each of 4 slices of toastedcrusty bread. Top with vegetable mixture and mincedchivesor tornfresh oregano.

Goma-ae (Sesame Sauce)

Aiko Cascio, who teaches virtual and in-person Japanese cooking classes at her home via the League of Kitchens, shared this versatile sauce during a class forFood & Wineeditors.You can use it on blanched green beans or steamed broccoli or as a dip for crunchy kohlrabi, green apples, or carrots.

Whisk together 1/4 cupsoy sauce, 2 tablespoonsmirin, 1 tablespooncreamy peanut butter(or 2 tablespoonstahini), and 1 tablespoon烤sesame oil. Toss with blanched green beans orother green vegetables, and scatter toastedwhite sesame seedson top. Refrigerate up to 7 days.

Martini Tomatoes

Let these marinated tomatoes be the talk of your cocktail hour. If you're growing your own, add a couple of tomato leaves to the marinade to ramp up the vegetal flavor.

Use a knife to cut an "X" into stem ends of 1 pint ofcherry tomatoes. Combine tomatoes in a bowl with 2 ouncesdry gin, 2 tablespoonsolive brine2汤匙新鲜磨碎的包装horseradish(or 2 teaspoonsprepared horseradish), 2 teaspoonskosher salt, and freshly groundblack pepperto taste. Add 2 (2-x 1/2-inch)lemon peel stripsand 2oregano sprigs. Chill, stirring occasionally, 1 to 4 hours. Drain; reserve liquid for 2 cocktails. Serve tomatoes with toothpicks.