Zucchini

This is an excellent accompaniment to meat or fish; it can also be served as an entrée.

This recipe was developed by Christopher Israel, formerly the chef and a co-owner at one of Bruce Carey’s restaurants.

Farro is a type of hulled wheat that has been cultivated in Italy for centuries. Look for it at gourmet shops and health-food stores, where it is also sold as spelt. Other grains, such as barley or bulgur wheat, can also be used; cook them according to package instructions.

You can also serve this soup cold or at room temperature. Puree it in batches to prevent overflow (particularly because you do so while it’s hot), if needed. You can stir in a small amount of water to thin the soup after pureeing it, if you like.

When you’re rushed for dinner, try this all-in-one-packet combo of chicken and fresh vegetables. While the packets bake, boil some whole-grain pasta to serve on the side.

Vegetables get plenty of smoky flavor when you grill them, so there’s no need to reach for the salt shaker. Feel free to pop some other vegetables, such as yellow squash and mushrooms, onto the grill, too.

A smooth Dijon sauce enhances the combination of chicken and colorful vegetables. Try this dish with whole-wheat couscous and melon slices.

Bursting with Italian flavor, this frittata is equally at home at brunch or dinner.

This pretty, quick-to-prepare, and divine-tasting salad is perfect for potlucks and summer lunches. Vary the vegetables and try other vinaigrettes in this chapter (pages 96–97) for different flavors.

A garden of vegetables teams up with barley and lean chicken to make this “souper” nutritious. The cooking water from the chicken serves as a flavorful low-salt base for the soup.