Eat Your Vegetables – The New York Times

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Eggplant Parmesan.

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Craig Lee for The New York Times

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Good Monday to you all. It’s still me, Melissa Clark, filling in for Sam Sifton for one last, glorious day after his whirlwind trip to Australia, about which I can’t wait to read more. I’m sure he’ll tell us all about it on Wednesday.

But in the meantime, I’m sure you’re hungry. I know I am, and, even though it’s not even close to dinnertime, I’m already there in my head, thinking about what to make tonight.

We had a meat-filled weekend, so I’m bullish on vegetables for the rest of the week, and especially tonight for meatless Monday. And I’m thinking about soup, beautiful soup. Maybe this lettuce and green garlic soup, made with some of the green garlic I got from my C.S.A. this past week. If you don’t have green garlic but do have leeks, you could go the leek and potato soup route, which is always a flavorful and dependable choice. Or you could try Martha Rose Shulman’s curried zucchini soup with just enough basmati rice to give it body and texture.

Not in the mood for soup but still interested in vegetables? How about a mushroom and herb salad with some Parmesan shaved over the top? Or David Tanis’s mezze of cucumbers with feta, mint and sumac? Or maybe Mark Bittman’s eggplant Parmesan, done the way they do it in Parma, he writes, with “no mozz, no meat,” just fried eggplant, tomatoes and plenty of Parmesan cheese for a salty tang. Yum.

This week, I have a brand-new asparagus recipe that I’m pretty excited about: a salad of the roasted stalks along with roasted scallions, whole grains and pecorino. I love the look of the sheet pan before it goes into the oven,…

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