Seasonal Veggie Dishes That Snap, Crackle And Pop

Forbes

5 days ago

Yes, we're smack in the middle of grilling season, with burgers, steaks and salmon kissed by flames getting star treatment. But summer also means the celebration of some very cool creations, garden-inspired dishes that need to go on the must-try list. Here are a few standouts.
The Sea-to-Sky veggie tower at Wild Blue in Whistler Village is a dramatic stage for the season's ... More freshest produce, all harvested in the region.
A dramatic stage
High fives to chef Alex Chen at Wild Blue in Whistler, B.C., for coming up with a dazzling way to repurpose the three-tier tower usually reserved for chilled seafood. This crowd pleaser showcases veggies grown in the Sea-to-Sky region: Roasted beets with yuzu crème fraîche and puffed grains, heirloom carrots with miso sesame and tempura crunch, wild morels in a delicate dashi and a vibrant crudité of seasonal vegetables and blossoms. The beautiful first course is accompanied by house-made crisps and flatbreads with a trio of dips. Hashtag #wow.
Chef Nathan Lockwood is inspired by the verdant garden behind his restaurant, Carrello, on Seattle's ... More Capitol Hill. The summer bounty includes herbs, squash, fennel and figs.
Inspired by the garden
Carrello on Seattle's Capitol Hill lays out its mission statement with a serious nod to the growing space out back: 'The story of Carrello is rooted in the joys of a busy kitchen, handmade pasta, bold flavors of the Mediterranean and the seasonal rhythm of the garden.'
Chef/owner Nathan Lockwood confessed that he sometimes slips into the green space for a few moments of calm, and is constantly inspired by whatever's freshest.
Though not called out on the menu, these MVP veggies show up from start-to-finish: spicy arugula on the handmade burrata, shaved fennel partnered with Kampachi crudo, roasted corn and mascarpone scarpinocc pasta finished in a lavender brown butter and the dry-aged, parmesan-brined pork chop served alongside grilled zucchini, fresh basil bringing sharp focus to the dish.
Can't decide what direction to go? Carello's got you covered with its five-course feast for the table, where the kitchen takes cues from diners to come up with this customized family-style meal. Make ours backyard veggie-centric, please.
The Backyard Beans at Leuca in the William Vale showcase Romanos harvested from the on-site garden.
Not-so-humble beans
At Leuca in the William Vale hotel in Brooklyn, chef Anthony Ricco shines the spotlight on beans grown on the property, a dish drawn from a sweet memory:
'The Backyard Romano Beans are my favorite seasonal dish . They're inspired by my best friend's mother, Emilia, who would grow beans in her summer garden and pick them fresh. We'd eat them lightly cooked with her homemade tomato sauce—tomatoes also from the garden, quickly stewed with a touch of chili flake,' he explained via email. 'Our version features home-grown beans straight from our own on-site Vale Garden, paired with a deeply roasted dry Calabrian chili salsa Rossa. This dish of freshly picked, quick-grilled beans is close to my heart, celebrating the simplicity and quality of backyard flavors.'
This inviting eatery – part of chef Andrew Carmellini's NoHo Hospitality Group – is a nod to the classics from Southern Italy prepared with a contemporary spin.
Chef Jason Stoneburner sources his favorite Detroit Golden beets from FootHills Farm in Washington ... More state's Skagit Valley. The farm sets up its booth at the Sunday market in Seattle's Ballard neighborhood near Stoneburner's signature restaurant. This dish also features pickled huckleberries sourced from Foraged & Found Edibles.
Farmers marketing
Chef/owner Jason Stoneburner's signature restaurant is in the thick of it when it comes to the Sunday farmers market in Seattle's Ballard neighborhood. The farmer who he sources gorgeous Detroit Golden beets for a stunning summer salad is just steps from the front door. Thanks, Foothills Farm.
Stoneburner described the preparation of this photogenic starter: 'We braise the beets with kombu, chili de arbol, bay laurel, sea salt, coriander, and a few allspice berries. The braise helps them retain a bright flavor and appearance. We marinate the beets with burnt honey vinaigrette, dukkah made with local hazelnuts, pickled wild huckleberries from Foraged & Found Edibles (also a farmers market staple) and finish with whipped fromage blanc from Briar Rose Creamery in Oregon.'
Tried it and fallen in love? Good news is that this summer gem stays on the menu into fall.