Your garden called. It’s ready for something more interesting than zucchini

Inspired by a traditional grilled Japanese dish, these savory chicken meatballs are the perfect accompaniment to the sweet heat of the lightly charred peppers.

Serves 6 to 8 as an hors d’oeuvres or 4 as a main dish

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

½ lb shishito peppers*

3 tbsp olive oil, divided

2 scallions, light and white parts separated from darker green parts

3 tbsp reduced-sodium soy sauce

2 tbsp mirin (sweet, low-alcohol Japanese rice wine, available in the international section of many supermarkets)

1 tbsp brown sugar

1 lb ground chicken

⅓ cup panko breadcrumbs

1 large garlic clove, grated or mashed

½ tsp salt, divided

1 tsp sesame seeds, for garnish (optional)

1. Preheat the oven to 450°F. Line a large sheet pan with foil.
2. In a medium bowl, toss the shishito peppers with 2 tbsp olive oil. Arrange peppers in a single layer around the edges of the prepared pan.
3. Thinly slice the green scallion parts and set aside as garnish. Finely chop the light and white scallion parts and place in the medium bowl used for the peppers.
4. In a small bowl, combine the soy sauce, mirin, and brown sugar. Spoon 5 tbsp of this mixture into the bowl with the light scallion parts, along with the chicken, breadcrumbs, garlic, and salt. Mix until well combined. Set the remaining soy mixture aside.
5. Form the chicken mixture into 2-inch meatballs and place in the center of the prepared pan. Brush tops with remaining 1 tbsp oil.
6. Roast peppers and meatballs for 13 minutes, until peppers are tender and meatballs are browned. Broil on high for 2 minutes for extra char.
7. To serve, brush the meatballs with the remaining soy sauce mixture and sprinkle with the sesame seeds, if using. Season the shishito peppers with the remaining ¼ tsp salt. Garnish with the reserved green scallion parts.

*Not growing shishito peppers? Substitute halved and seeded sweet mini peppers

No bacon or Cheddar are necessary for these baked potatoes to shine; just a well-seasoned compound butter and the earthy sweetness of a slow-cooked root vegetable. 

Serves 2

Prep time: 10 minutes

Cook time: 1 hour 35 minutes

Total time: 1 hour 45 minutes

2 medium Japanese sweet potatoes (about 3 lbs total), scrubbed

Olive oil

Salt, to taste

4 tbsp salted butter, softened

2 tsp fresh marjoram leaves, finely chopped

2 tsp fresh chervil, finely chopped

Black pepper, to taste

4 tbsp light sour cream

Fresh chives, for garnish

1. Preheat the oven to 375°F. Line a sheet pan with foil or parchment.
2. With the tip of a small knife, poke holes all over sweet potatoes. Rub with olive oil and sprinkle with salt. Place on the prepared pan and bake until very tender in the centers, about 1 hour 35 minutes.
3. Meanwhile, in a small bowl, mash and stir together the butter, marjoram, chervil, and black pepper.
4. Cut a slit lengthwise along the tops of the cooked sweet potatoes. Carefully pry them open. Season the insides with salt to taste. Divide the herb butter between the two potatoes.
5. Top each with a dollop of the sour cream. Season with additional pepper, if desired. Garnish with the chives.

Try these swaps, if you like: Substitute purple sweet potatoes or jewel yams for the Japanese sweet potatoes. Use fresh parsley for the chervil, and fresh oregano for the marjoram.

Who knew a vegan stew could be so satisfying? The richness of coconut milk and melting lentils contrast beautifully with the mild sweetness of the vegetables. Finishing with a sprinkle of cilantro adds a pop of freshness.

Serves 4

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

1 lb kohlrabi

8 oz Chinese broccoli (gai lan), trimmed

3 tbsp neutral oil

2 medium shallots, thinly sliced

2 garlic cloves, chopped

Salt, to taste

1 tbsp garam masala

2½ cups vegetable stock

1 cup dried red lentils (about 6 oz), picked over and rinsed

1 can coconut milk

Cilantro, to garnish

1. To prepare the kohlrabi, discard the leaves and stems, leaving just the bulbs. Cut off the peel with a small knife, following the shape of the bulb.
2. To prepare the Chinese broccoli, separate the leaves from the thick stems. Thinly slice the stems on an angle and chop the leaves, keeping them separate.
3. In a large pot, heat the oil on medium. Add the shallots and garlic. Season with salt. Cook 3 to 4 minutes, until lightly browned, stirring often.
4. Add the garam masala and cook for 30 seconds. Add the stock, lentils, and kohlrabi. Heat to a boil on high. Reduce heat to medium-low and simmer for 15 minutes, until the lentils are tender.
5. Add coconut milk and Chinese broccoli stems. Heat to a simmer and cook for 5 minutes.
6. Stir in the Chinese broccoli leaves. Simmer for 5 minutes, until the leaves are tender.
7. Serve by itself as a stew or atop basmati rice. Garnish with cilantro.

Substitutions, if you need them: spinach or lacinato kale for the Chinese broccoli; daikon radish or jicama for the kohlrabi.