Пять простых рецептов с овощами и кукурузой помогут переключиться на осеннее меню

We have had a fairly crummy summer in Western Pennsylvania this year. If the intense heat wasn't unbearable enough, we also our fair share of drenching thunderstorms and nearly 30 tornadoes. Yet it's still hard to believe fall is almost here. With the change of season, our bounty of local tomatoes, sweet corn and cantaloupe will soon give way to crisp fall apples, colorful root vegetables and hearty, cold-weather greens like kale and Swiss chard and crunchy, old-school veggies like cabbage that always remind me of my nana. While I look forward to being able to wrap myself in one of my husband's sweatshirts while sipping (or crunching) on something pumpkin-spiced, I'm not as crazy about having to trade the carefree foods of summer for more ordered meals that have to be cooked and served at set times every day. Fall comes with more structured routines for many of us. With the kids back at school and a renewed focus on work, meals have to be carefully planned around homework and sports practice schedules and other activities that bring life back indoors. My go-to recipe when I'm feeling pressed for time or generally don't feel like cooking is a simple stovetop lemon chicken that comes together in less than 15 minutes with a handful of pantry ingredients in one easy-to-clean pan. But for variety's sake, I've got four other dishes that are just as breezy, and will help get you back into autumnal meal planning with flair and flavor. All feature simple ingredients you should be able to find in any decent grocery store and go from stovetop or oven to table in less time than it takes to do a load of laundry or watch your kid solve a sheet of math problems. They include a cheesy eggplant Parm made with jarred (or homemade) marinara; veggie-heavy fried rice that gets an extra kick of flavor from chili crisp; a smoky shrimp scampi you can stir together in 15 minutes; and a comforting, stick-to-your ribs beef-and-broccolini noodle dish that's just as tasty slurped from the bowl as it is twisted on a fork. Easy eggplant parmesan PG tested This meatless entree can be made in a casserole dish or oven-proof skillet. Be sure to slice the eggplant to a consistent thickness so it cooks evenly. Look for eggplant that is dark and shiny and feels firm when pressed. Small to medium-sized fruit have more tender skin. 2 medium globe eggplants ½ cup all-purpose flour 3 large eggs 2 cups seasoned panko breadcrumbs ¼ cup olive oil, for frying 1 or 2 cups jarred or homemade marinara 1 cup shredded mozzarella 1 cup shredded or grated Parmesan 2 tablespoons sliced fresh basil ½ teaspoon dried oregano Cut stems off eggplants, then slice into ¼- or ½-inch thick slices. Arrange slices on a pan and sprinkle with a pinch of coarse salt on both sides. Leave eggplant in the pan for around 10 minutes to "sweat" its excess moisture. Pat dry with paper towels and wipe off excess salt. Whisk eggs in a large shallow bowl, and place flour and breadcrumbs in two additional bowls. Coat eggplant slices in flour on both sides, dip into beaten eggs, then into bowl with breadcrumbs. Press breadcrumbs onto eggplant with your fingers (it should be thoroughly covered), then gently shake off excess crumbs. Repeat with remaining eggplant slices. In large nonstick skillet, heat 2 tablespoons of oil. Add a layer of breaded eggplant and fry for 2 minutes on each side, or until crispy and golden brown. Lay on paper towels to soak up any excess oil. Repeat until all eggplant has been fried. You may have to add additional oil to the pan. Spread a thin layer of marinara on the bottom of a large casserole pan or ovenproof skillet. Be careful -- add too much sauce and your eggplant Parm will be mushy. I used about ½ cup for an 8-by-12-inch pan. Layer eggplant slices, shredded mozzarella, a spoonful of marinara and shredded Parmesan. For bigger crowds or heartier portions, repeat with a second layer of eggplant, cheese and marinara. Bake at in preheated oven, uncovered, for 30 minutes, or until cheese is browned and melted and eggplant is tender when pierced with a fork. Top with chopped fresh basil and oregano, allow to cool for a few minutes (it will make slicing easier) then serve. Serves 6-8. -- Gretchen McKay, Post-Gazette Smoky shrimp scampi PG tested This dish goes from countertop to tabletop in less than 10 minutes. Smoked paprika, made by slowly smoking Spanish pimenton over oak, adds a wonderfully smoky and seductive flavor. I served it in a bowl with thick slices of bread for sopping up the juices. ⅓ cup olive oil 4 cloves garlic 1 bunch fresh parsley 1½ pounds peeled medium shrimp Salt and pepper 1½ teaspoons smoked paprika 1 lemon, halved Cooked rice, pasta or thick toast for serving Put olive oil in a large skillet over low heat. There should be enough to cover the bottom of the pan; don't skimp. Peel and chop garlic. Chop parsley. If shrimp are frozen, run under cold water to thaw, draining well. Add garlic, shrimp, a sprinkle of salt and pepper and smoked paprika to the skillet. Toss to coat and turn the heat to medium-high. Cook, gently shaking the skillet once or twice, until the shrimp turn pink on one side, about 2 minutes. Cut 1 lemon half into 4 wedges. Turn shrimp and add half of the chopped parsley. Cook, shaking the pan again until the shrimp are pink all over and just cooked through, about 2 minutes more. (It's OK to cut one to check.) Squeeze the juice from the lemon half through a strainer or your fingers into the pan and cook for another 30 seconds. Taste sauce and adjust seasoning. Garnish with remaining parsley and lemon wedges and serve. Serves four. -- "How to Cook Everything Fast: Great Food in 30 Minutes or Less" by Mark Bittman Extra-veggie fried rice PG tested This dish is great for using up leftover vegetables. I used a mix of sweet corn, broccoli, peppers and miniature, fairy tale eggplant. 2½ tablespoons vegetable oil, divided 2 eggs, whisked together 1 small white or yellow onion, finely chopped 2 medium carrots, finely chopped 2 cups additional veggies, cut into very small pieces for quick cooking (options include snow peas, asparagus, broccoli, cabbage, bell pepper, and/or fresh or frozen peas) ¼ teaspoon salt, more to taste 1 tablespoon grated or finely minced fresh ginger 2 large cloves garlic, pressed or minced Pinch of red pepper flakes 2 cups cooked brown or white rice 3 green onions, chopped 1 tablespoon tamari or soy sauce 1 teaspoon toasted sesame oil Chili-garlic sauce or sriracha, for serving (optional) Warm a large cast iron or stainless-steel skillet over medium-high heat until a few drops of water evaporate within a couple of seconds. Immediately add ½ tablespoon oil to pan and swirl the pan to coat the bottom. Add scrambled eggs and swirl the pan so they cover the bottom. Cook until they are just lightly set, flipping or stirring along the way. Transfer the eggs to a bowl and wipe out the pan with a heat-proof spatula. Return the pan to heat and add another 1 tablespoon of oil. Add the onion and carrots and cook, stirring often, until the onions are translucent and the carrots are tender, about 3-5 minutes. Add remaining veggies and salt. Continue cooking, stirring occasionally (don't stir too often, or the veggies won't have a chance to turn golden on the edges), until they are cooked through and turning golden, about 3-5 more minutes. In the meantime, use the edge of your spatula or a spoon to break up the scrambled eggs into smaller pieces. Use a big spatula or spoon to transfer the contents of the pan to the bowl with the cooked eggs. Return the pan to heat and the remaining 1 tablespoon oil. Add ginger, garlic and red pepper flakes, and cook until fragrant while stirring constantly, about 30 seconds. Add rice and mix it all together. Cook, stirring occasionally, until the rice is hot and starting to turn golden on the edges, about 3-5 minutes. Add green onions and stir to combine. Add cooked veggies and eggs and stir to combine. Remove the pan from the heat and stir in tamari and sesame oil. Taste, add a little more tamari if you'd like more soy flavor (don't overdo it or it will drown out the other flavors) or salt, if the dish needs an extra boost of overall flavor. Divide into bowls and serve immediately with chili-garlic sauce or sriracha on the side. Leftovers store well in the refrigerator, covered, for 3-4 days . -- Adapted from cookieandkate.com Stir-fried rice noodles with beef and broccoli PG tested Rice stick noodles should be easy to find in the international section of your grocery store. Wide noodles are suggested but I could only find medium and they worked just fine. You can also substitute thinly sliced broccoli for broccolini and even add a few red peppers for additional crunch and color. 2 teaspoons plus ¼ cup soy sauce, divided, plus more to serve 2 teaspoons plus 2 tablespoons dry sherry or Shaoxing wine, divided 4 teaspoons toasted sesame oil, divided 3 teaspoons oyster sauce, divided 1 teaspoon cornstarch Ground white pepper 12 ounces flank steak, cut with the grain into 2- to 3-inch pieces, then thinly sliced against the grain 8 ounces dried rice stick noodles Boiling water, to soak the noodles 3 or 4 stalks broccolini, halved lengthwise if thick 1 small yellow onion, halved and sliced about ¼-inch thick 4 medium garlic cloves, minced 4 scallions cut into 2-inch lengths In medium bowl, whisk together 2 teaspoons soy sauce, 2 teaspoons sherry, 2 teaspoons sesame oil, 1 teaspoon oyster sauce, cornstarch and ¼ teaspoon white pepper. Add beef and toss to coat. Cover and refrigerate for 30 minutes. Place noodles in a large heat-proof bowl and add boiling water to cover. Let stand, stirring once or twice and separating any strands that are sticking together, until noodles are pliable, about 15 minutes, then drain. Toss with remaining 2 teaspoons sesame oil and set aside, In a small bowl, stir together remaining ¼ cup soy sauce, remaining 2 tablespoons sherry, remaining 2 teaspoons oyster sauce, 3 tablespoons water and ½ teaspoon white pepper. Set aside. In a 12-inch skillet over medium heat, heat grapeseed oil until barely smoking. Add beef in an even layer and cook without stirring until well browned on the bottom and pieces release easily from skillet. Add broccolini, onion and garlic; cook, stirring and scraping up any brown bits, until onion is lightly browned and broccolini is bright green, about 3 minutes. Add noodles, reduce to medium and cook, tossing to combine, for about 1 minute. Add soy mixture and scallions; cook, tossing and scraping up any browned bits, until the noodles are tender and have absorbed the sauce and the broccolini is tender-crisp, 3-5 minutes. Off heat, taste and season with additional soy sauce and white pepper. Serve immediately. Serves four. -- "Milk Street Noodles: Secrets to the World's Best Noodles, from Fettuccine Alfredo to Pad Thai to Miso Ramen" by Christopher Kimball Corn, tomato and pasta salad Serves four. Summertime in a bowl. This easy salad makes a fine dinner; feel free to bump it up with diced cooked chicken or ham. The sliced cherry tomatoes and raw corn kernels are added to the pasta after it's drained but still hot so the veggies lightly cook to brighten their flavors. A little fresh mozzarella makes a creamy addition. Serve chilled or at room temperature. From Beth Dooley. ½ lb. bow-tie pasta, or other shaped pasta 3 c. fresh corn kernels (cut from about 3 cobs corn) 1 pint cherry tomatoes, halved 1 clove garlic, smashed and minced ¼ c. extra-virgin olive oil, plus more as needed 2 tbsp. fresh lemon juice, or to taste Pinch of Kosher salt Dash black pepper Dash red-pepper flakes ½ c. chopped basil Basil leaves, for garnish Directions Bring a large pot of salted water to a rapid boil. Add the pasta and cook until al dente, about 10 to 12 minutes. Drain and transfer to a large bowl. Immediately toss in the corn, cherry tomatoes and garlic. Cover and allow to cool to room temperature. Toss in the oil and lemon juice, and season with salt, pepper, red pepper flakes and the chopped basil. Cover and allow the flavors to mingle for about 1 hour, or refrigerate for up to one day and serve chilled. Garnish with basil leaves before serving. Cool coconut corn soup Serves four. This one-pot soup is the answer to a hot, hot summer night; it's light, vegetarian and easily made ahead. From Beth Dooley. 5 ears corn (about 5 c. kernels) 2 tbsp. coconut or vegetable oil 2 shallots, minced 1 clove garlic, smashed 1 (1-in.) piece ginger, grated Generous pinch red pepper flakes, to taste 2 small Yukon potatoes, cut into small chunks 2 ½ c. vegetable stock