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recipes 2005 08 orecchiette with garbanzos tomatoes feta and mint
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Eating your veggies has never tasted as good as when they’re beer-battered and fried until crispy. Sub the zucchini for any veg—from broccolini to mixed mushrooms.
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Too much zucchini? We've got you covered.
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4.0
(4.08)
Easy
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We’re throwing this pantry pasta all-star a “Welcome to Summer” party with peas and mint.
4.0
(4.15)
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Italians do it best: This orecchiette recipe with mozzarella is proof.
4.0
(3.89)
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This gnocchi (Is it pasta? Is it a salad?) with a jammy cherry tomato sauce takes just 25 minutes and one pan.
4.6
(4.62)
Easy
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Transform summer squash into this spectacular spread to put toward sandwiches, pastas, and more all season long.
5.0
(5)
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A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer’s most prolific vegetable.
4.0
(4)
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High on zucchini, corn, eggplant, and tomatoes. Low on dirty dishes.
4.7
(4.67)
Vegan
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Simple to make, packed with flavor, and adaptable to whatever vegetables you have on hand, ratatouille belongs in your summer cooking rotation.
3.3
(3.26)
Easy
4.0
(4.09)
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The almond oil in this recipe is so easy to make and also perfect for salad dressings.
4.7
(4.7)
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A lighter than usual pasta dish that leans on Country Crock® Plant Butter with Olive Oil for creaminess and flavor.
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(4)
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Serve this small plate (or meze) with two others—Flaky Cheese Rolls and Fresh Spinach with Garlic-Yogurt Sauce—to begin the meal, and then proceed with Tomato and Mint Salad with Pomegranate Dressing and Spicy Lamb with Charred Eggplant Puree and Pita. Don't forget the Cognac-Glazed Dried Apricots with Cinnamon-Spiced Yogurt to top it all off.
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(5)
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Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
4.7
(4.66)
4.3
(4.27)
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Quick
Easy
Easy
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Transform caramelized shredded zucchini into a lush pasta sauce, assisted by cream, lemon juice, and Parmesan.
4.6
(4.62)
Easy
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This tangy chilled soup is basically summer in a bowl.
4.3
(4.29)
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