What to Make & Eat This Week

Serious comfort food for midsummer

When we think of comfort food, what comes to mind are the carb-y, hot meals of winter. But comfort food is also welcome in midsummer. And do we ever, as a nation (those of us living in the U.S., specifically) need comfort right now. I could go on, but enough said.

Make sure to augment these summery carb recipes with lots of fresh midsummer produce — squashes, tomatoes, blueberries, corn, greens, green beans … here are few favorite summer side dishes:

• Summer Squash with Corn & Green Chiles (Calabacitas)

• Green Beans with Tomatoes & Chile Peppers (Ejotes)

• Romano Beans with Summer Squash

• Hungarian Lecsó (Stewed Bell Peppers)

And now, let’s get into the recipes. This week, we’re going to make …

• Pinto Bean & Quinoa Sloppy Joes

• Asian Noodles with Green Beans & Walnuts

• Quick Aloo Gobi (Cauliflower & Potato Curry)

• Vegan Hotdog Fried Rice (this is one of those crazy-sounding recipes like poutine or hotdish that shouldn’t work, but somehow does)

The bonus recipe is usually something sweet, but this time around, it’s going to be my absolute favorite recipe for refrigerator pickles. Kirby cukes are in season now, and in 24 hours, you can have the most perfect half-sour pickles! So easy and so good!

Pinto Bean & Quinoa Sloppy Joes

If you’re not a fan of commercial meat substitutes but still get a craving for something meaty, you’ll love these hearty vegan pinto bean and quinoa sloppy joes.

You can serve this filling on whole-grain rolls or English muffins; or, if you’d like a less carb-y meal, try a dollop in a lettuce leaf cup (sturdy romaine leaves work well) or in a corn tortilla, kind of like a soft taco.

Complete the meal: Perfect companions are any kind of simple slaw and fresh corn on the cob. Another simple idea: serve with tortilla chips and salsa, and a platter of raw vegetables (cherry tomatoes, baby carrots, sliced cucumber, the rest of the bell pepper, etc.)

INGREDIENTS

• 1/2 cup uncooked quinoa, any color, rinsed

• 1 tablespoon extra-virgin olive oil

• 1 medium onion, finely chopped

• 1/2 medium bell pepper, any color, finely diced

• 15-ounce can pinto or red beans, drained, rinsed, and coarsely mashed

• 15-ounce can tomato sauce or crushed tomatoes

• 1 tablespoon soy sauce or tamari, or to taste

• 1 teaspoon agave nectar or maple syrup, or to taste

• 2 teaspoons chili powder, or more, to taste

• 2 teaspoons sweet paprika

• 2 teaspoons barbecue seasoning (see Note), optional

• 1/2 teaspoon dried oregano

To serve

• Whole grain rolls or English muffins, lettuce leaves, or corn tortillas

INSTRUCTIONS

1. Combine the quinoa with 1 cup water in a small saucepan. Bring to a slow boil, then lower the heat, cover, and simmer until the water is absorbed, about 15 minutes.

2. Meanwhile, heat the oil in a medium skillet. Add the onion and sauté until translucent. Add the bell pepper and sauté until both are golden.

3. Add the remaining ingredients except the serving items, and bring to a gentle simmer. Cook over medium-low heat, loosely covered, for 5 to 7 minutes, stirring occasionally.

4. Let the skillet stand off the heat for 5 minutes to allow the flavors to mingle further and for the quinoa to absorb the tomatoey flavors.

5. For each serving, spoon some of the filling onto the bottoms of whole-grain rolls and cover with the tops. Or, you can serve these open-face.

Note: Barbecue seasoning blends are available in the spice section of most supermarkets. A brand I like is McCormick's Grill Mates®. It comes in several varieties, including mesquite, smoky maple, and more. Any variety will work well in this sauce.