What to CookItalian CookingSpringSummerVegetarian Cooking

8 Vegetarian Italian Recipes to Make Right Now, Between Spring and Summer

1 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Produce-wise, Italy is a few weeks ahead of us here in New York, and so hearing from Emiko about what's rolling into her farmers market in Tuscany every week is sort of like watching all of the previews before the movie starts: COMING SOON!

Right now, Emiko told me, it's cherries and beets and fresh herbs, some of summer's best ingredients, the sorts of things we either want to eat straight or put in or on everything, no meat necessary (at least not for this vegetarian. Who needs it, when you can shower a near-unreasonable amount of torn parsley and basil and mint into a bowl of olives or rice or panzanella?)

We may still be a few weeks out on cherries, but herbs and beets are stateside, too. Which means I'll be cooking these 8 vegetarian recipes of Emiko's right now, in these warm, breezy few weeks between spring and summer:

Advertisement
Ligurian Corzetti Pasta with Walnut Sauce
Ligurian Corzetti Pasta with Walnut Sauce
Giardiniera (Italian Pickled Vegetables)
Giardiniera (Italian Pickled Vegetables)
Salsa Verde
Salsa Verde
Bronzino's Green Panzanella
Bronzino's Green Panzanella
Focaccia di Recco
Focaccia di Recco
Casunziei all'ampezzana (Beet Ravioli with Poppy Seeds)
Casunziei all'ampezzana (Beet Ravioli with Poppy Seeds)
Acquacotta (Wild Greens and Bread Soup)
Acquacotta (Wild Greens and Bread Soup)
Sicilian Green Olive Salad
Sicilian Green Olive Salad

What recipes or ingredients sing along that spring-summer line to you? Tell us in the comments.

Tags: vegetarian italian food