Salad Seasons<\/em><\/a>, respectively\u2014that center on the possibilities that come from cooking and experimenting with vegetables. \u201cMy goal was to broaden home cooks’ lens of what a salad can be as a way to effortlessly bring more vegetables (and fruit!) to the table,\u201d says Sheela, whose vegetable-centric (though not entirely vegetarian) book stretches the notion of \u201csalad\u201d in delightful and unexpected ways (think: Herbed New Potato & Salmon Salad and Stone Fruit Salad With Ros\u00e9 Vinaigrette).<\/p>\nAs ideologically appealing as the idea of cooking with more vegetables might sound, changing the ingrained habits of how we shop and eat can be more of a challenge. So, how does one actually start cooking with more vegetables? According to Susan, practically speaking, \u201cThe best thing to do is to focus on the vegetables first when planning your meals.\u201d That means, rather than beginning your shopping with a meat or fish centerpiece in mind, start in the produce aisle and see what piques your interest.<\/p>\n
One option is to buy seasonally, which Sheela says is, \u201cnot only the easiest way to guide you in to what to bring home at any given time among the sea of available produce, but in-season vegetables just taste better.\u201d When you\u2019re stumped, using what\u2019s in season as a starting point can make the produce aisle feel less overwhelming.<\/p>\n
However, don\u2019t be fooled into thinking that the only<\/em> vegetables worth eating are those at peak ripeness and seasonality. \u201cYes, eating vegetables in their peak season is delicious, but it’s a luxury not afforded to everyone,\u201d says Hetty. \u201cI wanted to liberate home cooks from the anxiety and dogmatic thinking around produce.\u201d In practice, that might mean reaching for a tomato even in the dead of winter (she recommends slow-roasting to bring out its sweetness) or a bag of frozen peas in lieu of fresh.<\/p>\nIn changing\u2014or expanding\u2014our definition of \u201cgood\u201d produce, we might be able to foster a more accessible food world, argues Hetty. \u201cFood shouldn’t be elitist. It should be egalitarian and available to all,\u201d she says.<\/p>\n
To get a sense of these authors\u2019 approach to cooking with vegetables, we chose one recipe from each book, all of which are cooked (at least in part) on the grill. So often associated with meat, grilling is an underrated way to make the most of whatever veg you have on hand, giving it a smoky edge while bringing out its sweetness.<\/p>\n
Grilled Zucchini With Whipped Ricotta, Calabrian Chile & Almonds from Veg Forward<\/em>
\n<\/h3>\nFor Susan, grilling is part of her everyday cooking routine. \u201cI love the taste of grilled food, and appreciate how it keeps the kitchen clean, adding to the ease and simplicity of summer cooking,\u201d she says. Zucchini, which is often dismissed as bland or boring, becomes tender and juicy on the grill\u2014though you could easily roast or sear it, instead. Specifically, she reaches for small zucchini for this dish (she gets hers from Balsam Farms in Amagansett, NY) because they\u2019re \u201csweet and firm\u2014not watery and seedy like larger ones can be\u2014making them perfect for grilling.\u201d Paired with creamy, whipped ricotta, roasted almonds, and a drizzle of chile oil, this dish is composed of simple ingredients that, when paired, become something spectacular.<\/p>\n
Grilled Romaine With Tomato Vinaigrette from Salad Seasons<\/em>
\n<\/h3>\nAccording to Sheela, grilling is a simple way to transform lettuce. \u201cGrilling warms, chars, and crisps the edges of the lettuce while the interior leaves and core stay crisp and cool,\u201d she says. \u201cThat gives you two textures and temperatures to experience as you’re eating, all from one humble head of lettuce.\u201d Keep in mind that the technique doesn\u2019t work for all<\/em> lettuce varieties: Skip delicate ones like butter and bibb, and instead go for romaine, iceberg, or chicories, she says. A garlicky vinaigrette made with grated tomato finishes the dish, seeping into the romaine\u2019s many charred layers.<\/p>\n