Early summer farmstand suppers

Plentiful at-its-peak produce shines in these dinner winners that cook up bursting with flavor

- 

‘Zoodles’ and Sausage Meatballs

Zucchini noodles stand in for spaghetti in this fresh take on a classic Italian-American dish

4 sweet Italian sausage links, casings removed

2 cloves garlic, chopped

2 cups tomato-and-basil pasta sauce, from 24-oz. jar

2 Tbs. coarsely chopped basil leaves + additional sprigs

1 (12 oz.) pkg. red and/or yellow cherry tomatoes

4 medium zucchini

1/4 cup finely grated Parmesan cheese Cracked black pepper (optional)

• In medium bowl, gently mix sausage meat and garlic until combined; form into 16 (2") balls. Coat large nonstick skillet with cooking spray; heat over medium-high. In 2 batches, add meatballs; cook, turning occasionally, until browned, 3–5 min.

• Add pasta sauce and chopped basil; bring to a boil. Reduce heat to medium; cover. Cook, stirring occasionally, until meatballs are cooked through and flavors blend, about 20 min., adding tomatoes during last 5 min. of cooking time.

• Meanwhile, using julienne vegetable peeler or spiralizer, cut zucchini into thin strands; add to meatball mixture. Gently stir until coated and just combined, 1–2 min. Transfer to serving platter. Sprinkle with Parmesan and garnish with additional basil sprigs. If desired, sprinkle with cracked black pepper.

Servings: 4. Active time: 20 min.

Total time: 45 min.

Calories: 380 Protein: 27g Fat: 21g (7g sat.) Chol.: 95mg Carbs.: 24g Sodium: 980mg Fiber: 6g Sugar: 13g

Miso Chicken & Apple Slaw

Tender white meat cutlets are even tastier with our Asian-inspired glaze and sweet 'n’ salty slaw

1 Tbs. miso paste

2 Tbs. + 2 tsp. rice vinegar

1 Tbs. + 2 tsp. honey