Quick mushroom tacos are healthy and hearty. Saute sliced mushrooms over high heat with cumin and chile powder, then fold into warm tortillas with refried beans, cheese, and salsa.
Okra is delicious in a succotash–saute sliced pods with corn kernels, onions and tomato in butter until everything is tender. Season to taste with salt and pepper and serve with hot buttered cornbread.
Winter squash hummus is protein-rich and delicious. Cut squash lengthwise, scoop out the seeds and roast cut side down at 400 until tender. Puree flesh with 2 c cooked chickpeas, 1 clove garlic, juice of 1 lemon, and 2 T olive oil. Season to taste with salt and pepper and enjoy with warm bread or in a sandwich wrap.
A Green Goddess salad with butter lettuce is so refreshing this time of year. Combine torn lettuce with grilled chicken breast and sliced avocado on a serving platter. Place a dollop of yogurt in blender and blend with juice of 1 lemon, a small handful of herbs, freshly ground black pepper, and a drizzle of olive oil. Pour dressing over salad and enjoy with a chilled glass of rose.
Creamer peas are great in a seasonal Texas caviar! Just boil until barely tender, drain, and combine with diced onion, tomato, sweet pepper, and minced herbs. Drizzle with olive oil and lime juice, and season with salt and pepper. Enjoy with chips or as a lunchtime salad. Add sliced grilled steak for a heartier dinner version.