Cooking Summer Vegetables

by Laurie Richardone

Dining alfresco is one of the great pleasures of summertime and it instantly transforms an ordinary meal into something special.

In summer the farmers markets are overfowing with the season’s harvest, and we have an overabundance of vegetables that give us a plethora of possibilities. One of my favorite outdoor techniques to make vegetables shine is to grill them, it brings an extra layer of deliciousness to ingredients. Grilling also brings people together, gathering around the grill waiting to catch a whif of the intoxicating aroma that we might not achieve cooking indoors. It is a magical way to add that smoky favor, and get those crispy edges we love so much in food.

Did you know that grilling vegetables contains no carcinogens, and grilling vegetables does not eliminate all of the nutrients. Yes, all forms of cooking can diminish some of the nutrients. But the fip side is that some nutrients actually become more bioavailable when vegetables are cooked, since cooking helps release the nutrients from the cell walls of the plant. Te carbohydrates in the veggies caramelize, mellowing out strong favors into golden, toasty perfection!

Don’t be afraid to give a bit of charr to your vegetables, they are more hardy than you think. Vegetables can take a bit more heat, and color on vegetables equals favor. Te deeper we get that color, the more favor you will have.

I ofer a simple method for maximum favor; grill the vegetables on the grill to infuse them with that smokey earthy favor. Even if you live in a more urban environment, you can get a small hibachi grill for your terrace, and grill some summer vegetables. Tis method starts to build simple, but favorful dishes. Brush them with a bit of olive oil, salt and pepper, a squeeze of fresh lemon, and viola!

Caulifower is one of my favorite vegetables to put on an open fre. You can fnd the small ones at our very own North Asheville Tailgate Farmers Market, and they make a beautiful presentation when grilled whole. To get them crispy on the outside, tender on the inside, you might want to cover it with some foil as it’s grilling to prevent it from charring too much before the interior becomes tender.

Personally, I like my vegetables al dente (frm), to keep some crunch for texture in a dish; in addition to holding some of the benefcial nutrients. If you are going to be adventurous and grill a whole caulifower, it does take about 45 minutes, but so worth the time. It’s inactive time, so you can set a timer and take care of another dish. Another great way to grill caulifower is to cut thick slices, then grill them.

If you want to take vegetables to the next level, make what I call my magic dressing. It can go on just about any veggie to elevate the simplest of ingredients, and it stores in the refrigerator for up to 5 days. Te full recipe is on my website LaurieRichardone.com.

Wishing you a favorful Summer ~ Laurie

If you are a curious person or cook join me on my Podcast ~ a taste for all seasons

Listen to the latest episode ~ Ideas For Cooking Summer Vegetables

All shows on LaurieRichardone.com ~ or wherever you listen to your podcasts.

Laurie Richardone is an inspirational seasonal chef and certifed health coach. To work with Laurie, visit LaurieRichardone.com/contact

Grilled Caulifower with Miso Maple Dressing

Serves 4 as a side

1 large or 2 small heads of caulifower

2 tbsp.extra virgin olive oil

1 tsp. sea salt

1/8 tsp. ground pepper

1/2 of a lemon, juiced

1/4 cup chopped parsley, for fnish

Miso Maple Tahini Dressing / AKA Magic Dressing

3/4 cup unsweetened tahini, raw zest & juice of 1 lemon (more to taste)

1 tbsp. white miso, or other miso

2 cloves garlic, minced

1/4 tsp. minced ginger

1/4 tsp. salt, or to taste

1 tbsp. pure maple syrup

2-3 tbsp. fltered water pinch of red pepper fakes, optional

Method for Dressing ~ Mix all ingredients in a food processor until smooth and creamy. Add more water if the dressing is too thick. Taste for seasoning and acidity.

Cooks note: Make a paste with miso and warm water before adding it to the other ingredients for a smoother consistency. Stores up to 5 days in the refrigerator.

Grilled caulifower ~ For a large caulifower, cut thick slices. Brush with olive oil, salt, and pepper, and place on a hot grill for about 30 minutes, or until tender. Turn once, half way through grilling.

For Grilling or roasting small whole caulifowers, use the same method as above for seasoning, and grill or roast for about 45 minutes, or until charred and tender.

To serve ~ Place all the caulifower on a platter and drizzle with dressing, and fnish with the chopped parsley. Squeeze more lemon over the caulifower if needed .

Laurie Richardone is a seasonal gluten free chef and certifed health coach. To work with Laurie, visit LaurieRichardone.com