The veggie plate reimagined

Hot weather took its time to land, but this week it finally, fully descended, triggering a new kitchen routine. Gone are the simmering one-pot dishes that got us through the school year, and back are cool eats full of seasonal flavor prepared on the grill or cooked fast on the stovetop.

A veggie plate is the perfect segue to summer, preferably one full of color and crunch. I prepared a version this week that features spaghetti with fresh tomato sauce, grilled vegetables with homemade tomatillo salsa and lemony snow peas. It is fast and easy, and I cut down on dirty dishes by using the grill and by serving from one big platter.

A meal like this is meant to be adjusted to personal taste, but here are a few guidelines.

• Snow Peas. Gently remove veins from both sides. Bring water to boil and blanch peas for not more than 2 minutes to retain color and texture. Remove and place in serving bowl or platter. Top with kosher salt and fresh lemon peel, preferably cut into thin strips. (I’ve found gorgeous local snow peas this spring both at the Thursday Red Stick Farmers Market and Southside Produce).

• Tomatillo Salsa. Tomatillos are ridiculously easy to work with. Peel the papery outer layer, wash and slice or dice as you would a tomato. The flesh is firmer, however, and needs a little cooking. Heat a couple of tablespoons of olive oil to medium, and add diced tomatillos. Cook for 2-3 minutes and remove from heat and place in bowl. Add your preference of chopped onion, chopped bell pepper, minced garlic, minced jalapeńo, fresh squirts of lime juice and salt and pepper. Taste and correct. This pairs nicely with grilled veggies, and just about anything else you cook on the grill.

• Fresh tomato sauce. So simple, and a great way to use the summer bounty. Heat Ľ cup olive oil in a large skillet to medium, and add two cups chopped tomatoes of any kind. Make sure they look and taste good, the sauce rests on the quality of the tomatoes. After 3 minutes, add minced garlic (2-3 cloves), and salt and pepper to taste. Add al dente pasta to pan. Toss with sauce and allow pasta to finish cooking. Add pasta water if you feel it needs more liquid. Serve and top with fresh chopped basil.