This time of year, it’s so easy to add another vegetable to our meals as we try to deal with the abundance of a garden or Community Supported Agriculture share that gives us more than we usually eat of the green, purple or orange.

It’s hard to resist the beautiful brilliance of a purple eggplant or the big fans of green kale or chard while walking through a farmers market, but then once it comes home what to do with it? If you grow your own, then the waiting is over and now’s the time to reap what you sowed. That means that the carbs can take a back seat to the extra veggies on your plate.

I’ve given three recipes this week for veggies that you should easily find in an array of colors and varieties. But really, if you see a vegetable you want to try and don’t know what to do with it, a little olive oil, salt, pepper and heat will go a long way.

The next time, add some lemon juice, soy sauce or an herb, and see where that takes you. Don’t be afraid of the twisty, turny veggies that show up in your CSA share; they too will be delicious. Who knows – maybe two vegetables at the dinner table could become a habit!

CHINESE SPICED SALMON

Depending on how many accompaniments you’d like to serve, it’s possible to cut the 2 pounds of salmon into smaller cuts to serve 5 or 6 people instead of 4.

1 1/2 teaspoons sambal olek (Chinese hot sauce)

4 teaspoons hoisin sauce

2 tablespoons tamari or soy sauce

1 teaspoon minced garlic, about 1 clove

1 teaspoon grated ginger

1 teaspoon canola oil

2 pounds salmon filet, cut into 4 equal pieces

Combine all ingredients except the salmon in a small bowl. Place the salmon on a platter and pour the marinade over, making sure that all sides are coated well. Heat a nonstick skillet over medium-high heat and carefully place the salmon top-side down (skin-side up).

Pour the rest of the marinade into the skillet, and turn down the heat to medium. Saute the salmon for 5 minutes on one side and 4 on the other. Remove from heat and serve immediately.

Serves 4.

LEMON AND GINGER JASMINE RICE

2 cups rice

4 cups low-sodium chicken broth or water

Zest of 1 lemon

1 tablespoon grated ginger

Salt, if you use water

Combine all ingredients in a medium-size sauce pan and bring to a boil over high heat. Turn the heat down so the liquid is only simmering, and cover with a lid. Cook for 20 minutes or until the rice has fully absorbed the liquid. Set aside with cover on until ready to serve.

Serves 4 to 6.

TOASTED SESAME ROASTED KALE

Any sort of kale will work with this recipe, as will leaves from broccoli plants. I used an heirloom Italian variety of broccoli leaves, but either Russian or Lacinato kale will work just as well. The trick is to have the kale as dry as possible before you coat it with oil.

When I harvest from the garden, if it hasn’t rained in a while, the leaves aren’t at all dirty, so I don’t even wash them. Just simply move straight to stripping the core and chopping it. Should you need to wash the kale — and anything from the grocery store should be washed — simply dry the leaves in a salad spinner or with a towel.

My grandmother used to spin her greens in a pillowcase. I still use her method with a pillowcase dedicated to the kitchen, which hangs in my pantry. Simply place the washed greens in a clean old pillowcase and then walk outside to spin vigorously in a pinwheel fashion.

To remove the stem from the leaves, hold the bottom of the stem in your right hand and the lowest part of the leaf in your left. Move your hands away from each other, pulling the leaf from the stem as you go. It can be a quick “zipping” motion, and makes moving through a pile of kale a snap.

1 bunch kale, cleaned, dried, stems removed and coarsely chopped into 2-inch pieces

4 tablespoons toasted sesame oil

2 tablespoon tamari or soy sauce

Preheat oven to 450 degrees. Coat the dry kale with the oil well by tossing with your hands in a large bowl. Add the tamari and place on a baking pan. Roast on the top shelf of the oven for 9 to 10 minutes or until the kale is beginning to become crispy on top. Serve immediately.

Serves 4 to 6.

SPICY LEMON SOY KALE

1 bunch kale, cleaned and dried, with stems removed and coarsely chopped into 2-inch pieces

2 tablespoons extra virgin olive oil

1 tablespoon minced garlic

1/2 teaspoon red pepper flakes

1 tablespoon fresh lemon juice

1 tablespoon tamari or soy sauce

Heat a large skillet over medium-high heat. Add the olive oil and then the garlic and red pepper flakes for 30 seconds. Be prepared to quickly remove the pan from the heat; add the kale to stop the garlic from burning, and then return the pan to heat. The water from the kale hitting the oil in the pan will cause it to splatter, so the faster you add the kale, the less it will splatter.

Saute for 4 to 6 minutes or until the kale is tender but still bright green, turning with tongs regularly. Add the lemon juice and soy; turn to combine. Adjust for taste and serve immediately.

Serves 4 to 6.

MARINATED GREEN BEANS AND RED PEPPERS

1 pound green beans, stem ends removed

1 red pepper, cored, seeded and cut into strips as thick as the green beans

1 tablespoon fresh lime juice

1 tablespoon tamari or soy sauce

2 tablespoons canola oil

Bring a medium pot of salted water to boil. Add the green beans and blanch for 1 to 2 minutes or until you can see that the exterior of the bean has shifted to bright green. Drain and plunge into a bowl of ice-cold water. When the beans are chilled, remove from water and drain well. Combine the rest of the ingredients with the beans and serve within a few hours.

Serves 4 to 6.

Anne Mahle of Rockland is the author of “At Home, At Sea,” a recipe book about her experiences cooking aboard the family’s windjammer. She can be reached at chefannie@mainewindjammer.com 

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