Squash

For this Arab and Turkish way of serving zucchini, the vegetables may be deep-fried, grilled, or broiled.

Yogurt often accompanies these Turkish fritters.

In this Tunisian salad the blandness of zucchini is lifted by the very rich flavoring.

The combination of raisins and pine nuts was brought by the Arabs all the way to Spain and Sicily.

This spring soup is green and aromatic. It becomes more substantial if served over rice. Other vegetables such as artichoke bottoms (frozen ones will do; see page 8) cut into pieces, peas, and broad beans can also be added.

These zucchini slices are usually fried but they are just as good grilled. They can be prepared hours before serving, even a day ahead.

This is the simplest ever pumpkin soup where the pure, sweet taste of pumpkin is married with the slightly sharp one of yogurt. The large orange-fleshed pumpkins are winter vegetables, but you can find them throughout the year in Asian and Middle Eastern stores, sold by the slice, with their seeds and fibers removed, and wrapped in plastic wrap.

Pumpkin is frequently used in Turkey in sweet as well as savory dishes. This is a “cheese” with an unusual, delicious flavor. It is best made the night before and keeps very well for days in the refrigerator. You need the large pumpkins with the sweet orange flesh. They are winter vegetables, but you can now buy them most of the year in Asian and Middle Eastern stores, where they are sold by the slice, weighing between 1 pound and 2 pounds, the seeds and stringy fibers removed. Some greengrocers also sell them by the slice. In Turkey, this dessert is served with the very thick cream call kaymak (see page 218) but clotted cream or mascarpone will do very well. It is very rich, so serve small portions.

Fried onions, feta cheese, and herbs lift what is otherwise a bland vegetable. These little fritters can be served hot or cold. They can be made in advance and reheated.

A very traditional meze is fried eggplants served with yogurt and tomato sauce. I like to do the same with a mix of roasted vegetables, and I serve them either hot or cold. It is the kind of thing you can do easily in large quantities for a party. It can be done a day in advance, cooking the vegetables in batches, if necessary, and reheating them, if you wish, on the day. The yogurt should be at room temperature. The tomato sauce has a sweet-and-sour flavor and is served cold.

I like the contrasts of color and texture in this little dish that can be served hot or cold.

Served in its shell, this makes a dramatic presentation as part of a winter meal.

Here’s a super way to use up leftover cooked green vegetables.

I consider spaghetti squash a “fun” vegetable and enjoy serving it to anyone who has never tried it. Everyone seems delighted by this unique squash and its spaghetti-like flesh. This is delicious accompanied by Long-Grain and Wild Rice Salad (page 50).

Despite all the wonderful varieties of winter squash, I still like butternut best for basic preparations like this one. This smooth puree will add color to your plate and comfort your palate.

An appetizing preparation, this will invigorate the winter-worn palate.

A sweet-and-salty glaze gives this squash dish a pleasant Asian spin.

An appealing vegetable trio is enlivened by a wine-scented sauté.

Here’s a summer harvest dish that I absolutely love. Fresh corn kernels are a must if you want to get the full impact of the fresh flavors. This is great with veggie burgers, soy hot dogs, and tortilla specialties.

This makes an excellent side dish for pasta. See the menu accompanying Farfalle with Mushrooms (page 76).