Spice up summer, veggie style

Summer is the perfect time to take the party outdoors — longer days, warmer weather and plenty of seasonal ingredients to plan a menu around. Creating a relaxed backyard bash is easy! Professional chef and Food Network personality Cat Cora has recipes that can stand the heat and are great for any casual outdoor gathering.

Chef Cora uses colorful and tasty ingredients to whip up the ideal summer meal in minutes. She offers some sizzling recipes that are easy to prepare and save time in the kitchen.

For a Mediterranean take on the classic burger, Chef Cora recommends blending Kalamata olives, fresh scallions and tangy feta with veggie burgers.

“Nothing says summer like burgers on the grill, and the Greek Veggie Burgers with Olive Sauce are my absolute favorite — extra flavorful and juicy,” said Chef Cora. “This recipe can easily be doubled or tripled when serving crowds, and you can make these burgers on an outside grill while enjoying the party.”

If your guests crave more than burgers, add a bit of sophistication with a spicy Asian mango stir-fry — complete with crisp vegetables, Thai chili, toasted almonds and veggie patties. Or try Chef Cora’s veggie steak and spinach salad with a lively soy-lime dressing. It’s a refreshing complement to any summer meal.

For more quick recipes and fun food ideas, visit www.seeveggiesdifferently.com.

Greek Veggie Burgers with Olive Garlic Sauce

Serves 4

4 Veggie Burger Patties

Sauce

2 tablespoons plain low-fat yogurt (strained if you like)

1 clove garlic, minced

1/3 cup Kalamata olives, chopped

1 tablespoon chopped scallion

1/4 teaspoon salt

1/8 teaspoon black pepper

1 teaspoon fresh oregano, chopped

2 tablespoons crumbled feta

Rolls and toppings

4 onion hamburger rolls, split and toasted

4 lettuce leaves, washed and dried

4 tomato slices

4 cucumber slices (optional)

4 thin slices red onion (optional)

Place frozen veggie burger patties in non-stick skillet.

Heat burgers, covered, over medium heat for 7 to 7  1/2 minutes, turning burgers halfway through cooking time.

While burgers cook, stir together yogurt, garlic and all remaining sauce ingredients. To serve, place each burger on a roll, spoon on a little garlic sauce, and top with lettuce, tomato, cucumber, and onion slices to your taste.

Asian Spinach Salad

Prep Time: 20 minutes

Time to Table: 20 minutes

Yield: 12 cups salad; 4 to 6 servings

1/4 cup lime juice

1 tablespoon reduced-sodium soy sauce

1 tablespoon chopped fresh cilantro

1 teaspoon brown sugar

2 small cloves garlic, minced

3 tablespoons olive oil, divided

10 cups fresh baby spinach leaves (about 8 ounces)

1 medium red onion, halved and sliced 1/4 -inch thick

1/4 teaspoon salt

1/8 teaspoon pepper

1 package veggie Steak Strips

2 tablespoons dry roasted unsalted peanuts

(optional)

In small bowl, combine lime juice, soy sauce, cilantro, brown sugar and garlic. Whisk in 2 tablespoons of the oil. Set aside.

In large salad bowl, place spinach. In large nonstick skillet heat 1 teaspoon of the remaining oil over medium-high heat. Add onion. Cook, stirring occasionally, about 3 minutes or until tender. Stir in salt and pepper. Spoon on top of spinach in bowl.

In same skillet, heat remaining 2 teaspoons oil. Add veggie steak strips. Cook and stir for 2 to 3 minutes or until heated through. Remove from skillet. Keep warm.

Add lime juice mixture to hot skillet, stirring to remove any bits of steak strips. Heat through. Drizzle over spinach and onions. Arrange steak strips on top. Garnish with peanuts, if desired. Serve immediately.

Spicy Mango Stir Fry

Prep Time: 40 minutes

Time to Table: 40 minutes

Yield: 8 cups stir-fry mixture; 4 to 6 servings

4 Veggie Patties (1 package), thawed

1 Thai chili pepper, birdseye chili pepper, small red

Serrano pepper or jalapeño pepper, seeded and

thinly sliced*

1/4 cup reduced-sodium soy sauce

1 teaspoon grated gingerroot

2 cloves garlic, minced

1 tablespoon sesame oil or vegetable oil

1 medium onion, chopped (about 1 cup)

1 cup broccoli florets

1 large carrot, bias-sliced ( 1/2 cup)

1/2 cup sliced yellow, red or green bell pepper

3 mangoes, peeled, pitted and sliced

1/2 cup fresh snow peas, trimmed

1 tablespoon chopped fresh cilantro

1 tablespoon sliced green onion (optional)

1 tablespoon slivered almonds, toasted (optional)

Cut each veggie patty into 4 strips. Place in 9 x 9 x 2-inch baking dish. Sprinkle with chili pepper.

In small dish, stir together soy sauce, gingerroot and garlic. Pour over patties. Cover and refrigerate for 30 minutes.

In large nonstick wok or skillet, heat oil over medium-high heat until hot. Stir-fry onion in hot oil for 1 to 2 minutes. Add broccoli, carrot and bell pepper. Stir-fry for 2 to 3 minutes or until crisp-tender. Stir in mangoes. Add snow peas, patty strips and marinade. Cook and gently stir for 1 to 2 minutes or until heated through.

Stir in cilantro. Garnish with green onion and almonds, if desired. Serve immediately.

*Note: Using the jalapeño pepper decreases the spicy hotness of the stir-fry. Since hot chili peppers contain volatile oils that can burn your skin or eyes, wear disposable or rubber gloves when working with them. If your bare hands do touch the chili peppers, wash your hands with soap and water.

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