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Liz Pearson

  • Recipe

    Grated Zucchini Omelet with Fresh Mozzarella

    Shredded zucchini is mixed in with the eggs for one giant, extra-hearty omelet that gets cut in half to feed two. Marinara sauce complements the mozzarella and basil.

  • Recipe

    Shaved Squash Carpaccio with Capers and Ricotta Salata

    Refreshing and light, this is a perfect first course for a summer dinner. Make it up to a few hours in advance, keeping it covered and chilled and adding the…

  • Recipe

    Pattypan Succotash

    This classic Southern side dish is chock full of squash, corn, peppers, and fresh beans. Pattypan squash lends a mild buttery flavor. The baby ones, if you can find them,…

  • Recipe

    Grilled Zucchini and Cheese Sandwiches

    Summer tomato and Cheddar on sourdough is a great sandwich on its own. But grilled planks of zucchini add a bit of char flavor to take it to the next…

  • Recipe

    Curried Yellow Squash Soup with Yogurt and Currants

    Yellow squash gives this gently spicy soup a hint of sweetness, which the currants highlight.

  • Recipe

    Creamy Scalloped Squash

    A quick broil ensures that the squash retains its firm texture under a blanket of rich cheese sauce and crisp golden breadcrumbs. Pimientos, easy to find near the olives in…

  • Recipe

    Vietnamese Zoodle Salad with Fragrant Herbs and Roasted Peanuts

    A tool called a spiralizer turns zucchini and other vegetables into long, curly, noodle-like “zoodles.” If you don’t have (or don’t want to buy) one, you can use a julienne…

  • Recipe

    Spinach and Tomatillo Guacamole

    With added tang from tomatillos and fresh flavor from the spinach, this healthful guacamole is a great way to get your vegetables while snacking on chips.

  • Recipe

    Wilted Spinach Salad with Burst Tomato Vinaigrette

    The combination of anchovy, garlic, and Parmigiano makes this reminiscent of a Caesar salad, but warm burst tomatoes set it apart. If available, use a mixture of red, yellow, and…

  • Recipe

    Lemony Orzo Soup with Baby Spinach and Peas

    Inspired by Greek avgolemono—a soup made with eggs, lemon, and rice or pasta—this recipe has spinach and baby peas for a soup that’s light and comforting. Use vegetable broth instead…