5 Fast Vegetarian Dinners to Cook Now
These bridge the gap between summer and fall
A new season is always a good excuse for new ideas, so here are five fast, easy recipes that you can throw together for a mostly hassle-free dinner in the coming days or weeks. I think they bridge the gap between summer and fall pretty well, there’s not too much (if anything) in the way of hard-to-source ingredients, and they’re also all vegetarian (it’s a wonderful time of year for produce; why not?). If you feel like adding meat to any of them, it won’t be hard.
1. Spicy Escarole with Croutons and Eggs
Cut good-quality bread into one-inch cubes; toss the bread with two tablespoons of olive oil, salt and pepper, and (if you like) a bit of dried oregano or garlic. Toast them until golden, about three or four minutes.
Cook a bunch of chopped escarole in two tablespoons of butter for about five minutes, or until wilted. Toss the escarole with the croutons, a pinch or two of red chile flakes, freshly squeezed lemon juice, olive oil, and freshly grated parmesan cheese.
Serve the greens and croutons in bowls with a fried, soft-boiled, or poached egg on top, along with more parmesan.
