Vegetarian

The cuisines of most Mediterranean and Middle East countries include some type of eggplant salad. The purple orb is usually grilled or roasted, mashed or pureed, and seasoned with olive oil and lemon, at a minimum. In this most basic form, the dish is often called “peasant caviar,” presumably because after grilling or roasting, this pedestrian vegetable assumes a rich, lush -- patrician, if you will -- texture.

Best served at room temperature or lightly chilled, eggplant purees can fill many roles -- appetizer dip for toasted pita or fresh vegetables, anchor of a meze platter, relish to dress up simply cooked meat or fish, or hearty vegetable side dish. 

Grape tomatoes can be substituted, but because they also tend to be sweeter, you will want to reduce or even omit the sugar. Do likewise if your cherry tomatoes are very sweet, but this is less likely when using winter cherry tomatoes.

Grape tomatoes can be substituted, but because they also tend to be sweeter, you will want to reduce or even omit the sugar. Do likewise if your cherry tomatoes are very sweet, but this is less likely when using winter cherry tomatoes.

Grape tomatoes can be substituted, but because they also tend to be sweeter, you will want to reduce or even omit the sugar. Do likewise if your cherry tomatoes are very sweet, but this is less likely when using winter cherry tomatoes. 

Colored bell peppers give this salad a bright and dressy look. To make it more substantial, top with strips of grilled chicken or flank steak and serve with toasted pita wedges.

The classic succotash is made from corn and beans. In this summer garden version, fresh kernels are sauteed with green beans. You can also stir in diced bell peppers, cherry tomatoes, cubed zucchini, or carrot slices. Freshly harvested red onions are wonderfully sweet and give this saute a perfect aromatic base.

Earthy sage-infused butter makes this sweet corn linguine a summertime standout. Serve it as an indulgent, meatless main course, or pair it with lemony roasted chicken. While you simmer linguine, cook sage, garlic, and corn just until the kernels are tender but still have some bite. Then toss them with the hot pasta. Not much to it, but you’ll impress vegetarians and omnivores alike.

The distinctive flavors of tomatoes, olives and Gruyere combine to give bok choy a Mediterranean flair. 

Use this homemade baked tofu in any recipe that calls for baked tofu. Toss it with your favorite spices or herbs before or after baking, if you like.