ONLINE EXTRA — VEGGIE DELIGHTS: Salsa Fresca . . . Corn Stock Veggie Soup . . . Eggplant Stir-Fry . . . Summer Vegetable Saute, etc.

Salsa Fresca

7 small tomatoes, seeded, chopped

1 large white onion, chopped

½ cup minced parsley

1 teaspoon salt

Freshly ground pepper to taste

Toss together all ingredients in bowl; serve at room temperature for dipping.

Note: This fresh tomato sauce is good for dipping or spooned over grilled or broiled fish or poultry.

Yield: 2½ cups.

Approximate nutritional analysis per 2 tablespoons: 8 calories, 10 percent of calories from fat, 0.1 grams fat (no saturated), no cholesterol, 1.8 grams carbohydrates, 0.3 grams protein, 120 milligrams sodium, 0.4 grams fiber.

Corn Stock Veggie Soup

6 ears corn

1 bay leaf

2 tablespoons salt

1 teaspoon freshly ground pepper

3 cloves garlic, 1 sliced in half, 2 minced

2 tablespoons olive oil

1 onion, diced

1 bunch chard (about 10 ounces), stems removed, sliced

1 teaspoon dried thyme

2 yellow squash, halved lengthwise, cut in ½-inch slices

1 head broccoli (about 12 ounces), florets only

5 plum tomatoes (about 15 ounces), in ½-inch dice

8 slices (1-inch thick) Italian bread, grilled or toasted

1 cup grated Parmesan cheese

Cut kernels from cobs; set aside. Combine cobs, bay leaf, salt and pepper in 10 cups of water in a large pot; heat to boil. Reduce heat; simmer 30 minutes. Remove cobs from water; discard.

Meanwhile, heat skillet over medium-high heat; add oil and onions. Cook, stirring occasionally, until onions become translucent, about 3 minutes. Add minced garlic; cook 1 minute. Add chard and thyme; cook until chard wilts, stirring occasionally, about 8 minutes.

Stir chard mixture into simmered corn stock. Add corn kernels, squash, broccoli and tomatoes; heat soup just to a boil. Remove from heat; adjust seasoning.

Rub grilled bread with garlic halves; place one slice in each soup bowl. Ladle soup into bowls; top with grated cheese.

Note: To appreciate this soup’s appearance and fresh-from-the-garden-flavor, it is best eaten immediately after preparation. Overcooking will cause the zucchini to soften and the broccoli to discolor.

Yield: Serves 8.

Approximate nutritional analysis per serving: 205 calories, 32 percent of calories from fat, 8 grams fat ( 2.6 grams saturated), 8 milligrams cholesterol, 27 grams carbohydrates, 10 grams protein, 2,125 milligrams sodium, 5 grams fiber.

Eggplant Stir-Fry

2 tablespoons each: lime juice, soy sauce

1 tablespoon chili paste

2 teaspoons sugar

1 teaspoon each: sesame oil, fish sauce

2 tablespoons peanut oil

1 red bell pepper, chopped

1 tablespoon each: minced ginger, minced garlic

3 Japanese eggplants, diced in ¼-inch cubes

1 bunch (about 6 ounces) mustard greens, finely sliced

¼ cup minced cilantro

1 cup rice, cooked

Stir together limejuice, soy sauce, chili paste, sugar, sesame oil and fish sauce until sugar dissolves; set sauce aside.

Heat peanut oil in large skillet over medium high heat. Add pepper; cook until crisp-tender, about 3 minutes. Add ginger and garlic; cook 1 minute. Add eggplant; cook until eggplant softens, 4 to 5 minutes.

Add mustard greens and reserved sauce; cook until greens wilt, about 3 minutes. Remove from heat; toss in cilantro. Serve over rice.

Yield: Serves 4.

Approximate nutritional analysis per serving: 315 calories, 24 percent of calories from fat, 9 grams fat (1.4 grams saturated), no cholesterol, 665 milligrams sodium, 54 grams carbohydrates, 7 grams protein, 5 grams fiber.

Summer Vegetable Saute

½ pound green beans

2 tablespoons butter

1 onion, chopped

1 clove garlic, minced

½ teaspoon each: ground white pepper, salt

¼ teaspoon each: ground cumin, ground coriander

3 ears corn

3 large okra pods, sliced ¼-inch thick

1 large tomato, seeded, diced

¼ cup water

Heat medium saucepan of salted water to boiling. Add green beans; cook 1 minute. Drain. Cool; drain. Cut into ½-inch pieces; set aside.

Heat butter in skillet over medium heat. Add onion; cook until translucent, about 2 minutes. Stir in garlic, pepper, salt, cumin and coriander; cook 1 minute. Cut kernels off corn cobs; add to skillet.

Add reserved beans, okra and tomato. Cook, stirring, until heated through, about 5 minutes. Add water; continue cooking until slightly thickened, about 2 minutes.

Yield: Serves 4.

Approximate nutritional analysis per serving: 155 calories, 34 percent calories from fat, 7 grams fat (3.6 grams saturated), 15 milligrams cholesterol, 360 milligrams sodium, 24 grams carbohydrates, 4.5 grams protein, 4.6 grams fiber.

Fresh Vegetable Baked Dip

1 tablespoon butter

1 onion, minced

2 cloves garlic, minced

1 bunch (10 ounces) Swiss chard leaves, chopped

1 cup corn kernels, cut from 2 ears of corn

½ teaspoon each: ground nutmeg, salt

¼ teaspoon ground red pepper

Freshly ground black pepper

8 ounces cream cheese

¼ cup each: sour cream, grated Parmesan cheese

Melt butter in large skillet over medium-low heat; cook onion in butter until softened, about 3 minutes. Add garlic; cook 1 minute. Add Swiss chard; stir until wilted, about 3 minutes. Stir in corn; cook until heated through, about 2 minutes. Stir in nutmeg, salt, red pepper and black pepper to taste.

Heat oven to 400 degrees. Remove skillet from heat; stir in cream cheese, sour cream and Parmesan cheese. Pour mixture into 9-inch pie pan; bake 20 minutes.

Note: Serve with crackers, baguette slices or raw vegetables.

Yield: 2½ cups

Roasted Vegetables on the Grill

2 small eggplants, cut in 1-inch chunks

2 zucchini, thinly sliced

2 red onions, thinly sliced

1 yellow onion, thinly sliced

1 small package (8 ounces) sliced mushrooms

2 tablespoons olive oil

2 ripe tomatoes, cored, chopped, or 2 cups halved cherry tomatoes

Freshly ground pepper

¼ cup pitted olives, halved

4 naan or pita rounds

2 tablespoons shaved Parmesan cheese or crumbled goat cheese

Prepare a grill for high heat. Place eggplants, zucchini, onions and mushrooms in a large bowl. Pour oil over vegetables; toss to coat. Place vegetables on a large piece of foil with edges folded up to hold juices.

Transfer vegetables to grill. Cover grill; cook 20 minutes. Add tomatoes to vegetable mixture. Cook, stirring occasionally, until vegetables are tender, about 8 minutes. Carefully slide a large spatula or cookie sheet under the foil to remove vegetables from grill. Add olives to vegetables; season with pepper to taste. Set aside.

Brush naan with olive oil. Grill bread, turning once, 1 minute. Place naan on plates; top with vegetables. Top with Parmesan or goat cheese.

Yield: Serves 4.

Approximate nutritional analysis per serving: 428 calories, 26 percent of calories from fat, 13 grams fat (3 grams saturated), 2 milligrams cholesterol, 68 grams carbohydrates, 15 grams protein, 510 milligrams sodium, 16 grams fiber.

Peacock Vegetables

2 purple onions, cut into eighths

2 small yellow squash, cut in ½-half-inch strips

2 small zucchini, cut in ½-inch strips

1 each red, yellow and green bell pepper, cut in ½-half-inch strips

4 cloves garlic, sliced thin

2 tablespoons minced fresh parsley

1 tablespoon balsamic vinegar

1 tablespoon olive oil

½ teaspoon dried oregano or 3 tablespoons fresh

¼ teaspoon salt

¼ teaspoon pepper

Place onions, squash, bell peppers and garlic in a bowl and toss well. Combine remaining ingredients in a lidded jar and shake well. Pour over vegetables and toss. Spoon into a greased, 9-by-13-inch baking pan. Bake at 425 degrees for 20 minutes, stirring every 5 minutes. Serve warm or at room temperature.

Yield: Serves 6.

Yellow Squash Ribbons

4 medium yellow squash

1 teaspoon olive oil

1 small red onion, sliced thinly vertically

1 garlic glove minced

¼ teaspoon salt

¼ to ½ teaspoon crushed red pepper

¼ teaspoon freshly ground black pepper

¼ cup Parmesan cheese, freshly shaved

With a vegetable peeler, peel the squash into ribbons lengthwise until you begin to reach the seeds. Discard the core.

Heat the oil in a large skillet. Lightly saute the onions, garlic and squash until the squash is tender.

Remove from heat. Toss with the salt, pepper and cheese.

Yield: Serves 8.

Panzanella

3 tablespoons good olive oil

1 small French bread or boule, cut into 1-inch cubes (6 cups)

1 teaspoon kosher salt

2 large, ripe tomatoes, cut into 1-inch cubes

1 cucumber, unpeeled, seeded, and sliced ½-inch thick

1 red bell pepper, seeded and cut into 1-inch cubes

1 yellow bell pepper, seeded and cut into 1-inch cubes

½ red onion, cut in half and thinly sliced

20 large basil leaves, coarsely chopped

3 tablespoons capers, drained

FOR THE VINAIGRETTE:

1 teaspoon finely minced garlic

½ teaspoon Dijon mustard

3 tablespoons Champagne vinegar

½ cup good olive oil

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10minutes, or until nicely browned. Add more oil as needed.

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve immediately, or allow the salad to sit for about half an hour for the flavors to blend.

Yield: Serves 8.

Couscous

2 cups cooked Israeli couscous

2 green onions, chopped

½ red pepper, seeded and chopped (about ½ cup)

½ cup sliced celery (about 2 stalks)

1 cup diced peeled cucumber, seeded if desired

1 medium tomato, seeded and diced

¼ cup chopped fresh basil

¼ cup freshly squeezed lemon juice

2 teaspoons Dijon mustard

2 tablespoons extra-virgin olive oil

2 tablespoons toasted pine nuts

Prepare couscous according to package directions to yield 2 cups. If package refers to browning couscous in olive oil, omit this step and continue cooking by adding boiling water.

Place couscous, chopped vegetables and basil in a medium bowl. Toss gently to blend.

In a small bowl, whisk together lemon juice, Dijon mustard and olive oil until blended. Pour over salad and toss gently to blend. Sprinkle with pine nuts just before serving.

Serve this versatile salad at room temperature shortly after making it or chilled.

Yield: Serves 8.

Approximate nutritional analysis per serving: 105 calories, 43 percent of calories from fat, 5 grams fat (1 gram saturated), no cholesterol, 12 grams carbohydrates, 3 grams protein, 27 milligrams sodium, 1 gram dietary fiber.

Quinoa Broccoli Pilaf

1 cup quinoa

2 teaspoons olive oil

½ medium onion, chopped

3 cloves garlic, minced

1 cup vegetable stock

1¼ cups water

1/3 cup chopped dry-pack sun-dried tomatoes

2 tablespoons lemon juice

1 teaspoon dried basil leaves

¼ teaspoon salt

¼ teaspoon pepper

2 cups chopped broccoli florets, or frozen chopped broccoli, partially thawed and drained

2 tablespoons minced fresh parsley

2 tablespoons freshly grated Parmesan cheese

2 tablespoons sliced or slivered almonds, toasted

Place quinoa in a fine mesh sieve and rinse well; set aside to drain.

Heat olive oil in a 3-quart saucepan over medium-high heat. Add onion and garlic and cook, stirring frequently, until onion is tender.

Stir in stock, water, sun-dried tomatoes, lemon juice, basil, salt and pepper. Cover and heat to a boil.

Stir in quinoa. Cover, reduce heat to low and simmer 10 to 15 minutes, or until thickened and most of the water is absorbed.

Increase heat to medium. Stir in broccoli. Cover and cook 5 to 7 minutes or until broccoli is crisp-tender, stirring occasionally.

Spoon into serving bowl. Garnish with parsley, Parmesan and almonds.

Yield: Serves 8.

Cabbage, Kale and Potato Gratin

¾ pound starchy potatoes, such as russets or Yukon golds, sliced

1 pound cabbage, quartered, cored and cut into ribbons

1 pound kale, stemmed

2 tablespoons extra virgin olive oil or butter or 1 tablespoon of each

2 garlic cloves, minced or put through a press

2 teaspoons fresh or 1 teaspoon crumbled dried thyme

Salt

Freshly ground pepper

¾ cup grated Gruyere cheese

3 large eggs

1½ cups milk

Heat the oven to 375 degrees. Butter or oil a 3-quart gratin dish.

Steam the potatoes for 5 to 10 minutes, until tender, and set aside.

Bring a large pot of water to a boil then add 1 tablespoon salt and the cabbage. Boil for 3 minutes, until the cabbage is just tender, and transfer with a spider or slotted spoon to a bowl of cold water. Drain and set aside.

Bring the water back to a boil and add the kale. Cook for about 4 minutes, until tender, and transfer to a bowl of cold water. Drain. Squeeze out water and cut into strips.

Heat the oil in a large, heavy, nonstick skillet over medium heat and add the garlic. Cook for about a minute, just until fragrant and beginning to change color.

Stir in the cabbage, kale and thyme. Cook, stirring, until coated with oil and fragrant. Stir in the potatoes and season the mixture generously with salt and pepper.

Remove from the heat and stir in ½ cup of the cheese. Scrape into the gratin dish.

Beat together the eggs and milk. Add ½ teaspoon salt, some pepper, and the remaining ¼ cup of cheese. Stir together and pour over the potato mixture.

Bake for 40 minutes, until nicely browned. Serve hot or warm.

The cabbage and kale can be blanched up to 3 days ahead and kept in a covered bowl in the refrigerator. Reheat leftovers in a microwave or a low oven.

Yield: Serves 4 to 6.

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