Savor and Flavor
This tasty veggie appetizer is inspired by the garlicky Spanish tapas dish, champiñones al ajillo, which relies on mushrooms alone. Asparagus makes it a more substantial dish, and benefits nicely from the dry red wine and other seasonings. This is traditionally served with slices of warm, fresh bread. And since you’ve already opened a bottle of red wine, serve it with this appetizer as well. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.
Colorful and briny, small servings of this appetizer go a long way. Choose two or three different varieties of pitted olives from your supermarket’s olive bar. Add one extra item, as listed in the last ingredient suggestions, in this list, such as pickled peppers or garlic, to spice up the mix. If you’d like to pair this up with another appetizer, my suggestion would be something mellow, such as Green Pea, Parsley, and Pistachio Dip with raw veggies, plus fresh sliced baguette. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.
Here’s a delicious salsa that highlights summer corn, which comes to market at about the same time as tomatillos. Delicious served as an appetizer with tortilla chips, this refrigerates even better than fresh tomato salsa, so it’s a good one to make ahead. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin. more→
At the height of fresh corn season, these simple fritters can be served as a tasty side dish or as an appetizer. They’re good warm or at room temperature, and the easy tomatillo-cilantro sauce adds a lot of flavor. Adapted from Vegan Holiday Kitchen. Photos by Susan Voisin. more→
The jewel-like colors of this simple tomato salad make it especially appealing. Use the ripe, flavorful tomatoes of mid- to late-summer for best results. This is delicious as a spread on fresh baguette or Bruschetta. Photos by Hannah Kaminsky. more→
A Q&A with Margaret Roach of A Way to Garden
In our household, my husband is the gardener, and I’m the cook. As gardeners know, each crop usually comes up within a short time span, and often in ridiculous quantities! The first year my husband did a vegetable garden, I called it “The Summer of the Chard Explosion.” The next year was “The Great Tomato Debacle,” during which we actually had to give away tomatoes to our CSA. I did try to freeze some of these overabundant garden goods, but didn’t feel confident that I was doing it right. The greens, especially, did not thaw out particularly well. more→
Also known as salsa Mexicana and salsa cruda, this is what comes with the chips in Mexican restaurants. (Cruda means raw, not crude.) For best results, chop very finely; large chunks of tomato are hard to catch on a chip. Reprinted with permission from The New Vegetarian Cooking For Everyone by Deborah Madison,copyright © 2014. Published by Ten Speed Press, an imprint of Random House LLC. more→
Very easy to prepare, a tapenade of black olives and sun-dried tomatoes can be a go-to appetizer when you have little time to spare, as it takes only minutes to prepare. It’s equally good with crispbreads or sliced fresh baguette. more→