An easy side dish, here is Turmeric-mania Recipe #7. This is fast and flavorful, using just a touch of spice. Please welcome a Jenn Original Recipe!

2 bunches asparagus
1 tbsp olive oil
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp garlic powder
salt and pepper

Cut asparagus into 2-inch pieces, discarding any tough ends. Heat oil in a large sauce pan or pot over medium heat. Add spices and heat for 30 seconds. Add asparagus and about 1/4 cup water. Toss asparagus until well coated.

Bring to simmer and cover, adding more water if needed. Steam for 5-7 minutes or until asparagus is crisp-tender. Season with salt and pepper, tossing well. Serve immediately.

Let’s keep this on a roll with Turmeric-mania Recipe #5! Here is an interesting update to classic mashed potatoes from Cooking Light magazine, using Yukon gold potatoes with mustard seed, maple syrup, and turmeric, of course. Try pairing these potatoes with steak or pork tenderloin in place of plain potatoes.

2 1/2 lb Yukon gold potatoes, scrubbed and quartered 
1 tbsp olive oil
1 tsp mustard seed
1 cup fat-free milk  
2 tbsp maple syrup
1/2 tsp ground turmeric
1 tsp salt
1/2 tsp pepper

Place potatoes in a large saucepan and cover with water. Bring to a boil and reduce heat, simmer 15 minutes or until potatoes are tender. Drain and return potatoes to the pan.

While potatoes cook, heat oil in a small saucepan over medium heat. Add mustard seeds and cook 2 minutes or until seeds begin to pop. Add milk, syrup, and turmeric, simmer until reduced to about 1/2 cup (about 10 minutes). Add milk mixture, salt and pepper to potatoes and mash with potato masher or electric mixture to desired consistency. Serve immediately.

Another recipe from Everyday Food magazine, this is very similar to the Cucumber Onion Salad from Simply in Season. The mild, nutty flavor of yellow squash is mixed with lemon, shallot, and thyme. Because I did not have any shallots, I used some sweet onion instead. Red onion would also give this dish a little kick. Look for yellow squash that are firm, small, and heavy for its size (smaller squash have fewer seeds and better flavor then big squash). Farmer’s Markets should still have plenty of summer squash available.

3 tbsp lemon juice (from 1 large lemon)
3 tbsp olive oil
salt and pepper
2 medium squash (about 1/2 lb each)
1 shallot or 1/2 onion, thinly sliced
1 to 2 tsp fresh thyme leaves

Halve squash lengthwise and thinly slice crosswise. In a medium bowl, whisk together lemon juice and oil. Season with salt and pepper. Add squash, shallot or onion, and thyme. Toss to combine. Let stand 5-10 minutes before serving. Chill, if desired.

Shown below (we did not halve the squash, only sliced thinly):

Here’s another version of the Zucchini & Macaroni Salad, with yellow squash and onions added. This is a larger dish, meant for potluck-type events. The pasta I used is called Gemelli, but any kind of twisty, short pasta would work (try something fun!).

1 (16 oz) box of pasta
3 medium zucchini, quartered length-wise and thinly sliced
2 medium yellow squash, quartered length-wise and thinly sliced 
1 onion, halved and thinly sliced
4 cloves of garlic, sliced or minced
2 tbsp and 2 tsp olive oil
1 1/2 tsp white wine vinegar
1/2 cup chopped basil
1/4 tsp black pepper

Bring a pot of salted water to a boil. Cook pasta per package directions until al dente. Drain and spread on a rimmed baking sheet to cool. Drizzle with 2 tsp of olive oil (or as needed to prevent pasta from sticking).

Over medium-high heat, saute garlic and onions in 2 tbsp olive oil to 2-3 minutes. Add zucchini and yellow squash and toss, sauteing 6-8 minutes or until vegetables are crisp-tender. Remove from heat.

Combine pasta, squash mixture, and basil in a large serving dish. Toss well with vinegar and pepper. Serve at room temperature.

Another quick and easy side dish from Everyday Food: Great Food Fast (I really love this book!). This is a great way to add a little flavor to a side dish without overwhelming the rest of the meal. Even though this recipe comes from the Spring section of the book, both sugar snap peas and mint should still be in season and reasonably priced, though you probably will have to go to a supermarket to find them instead of a Farmer’s Market. These peas go especially well with a pork main dish.

1 tbsp butter
1 cup cold water
1 pound trimmed sugar snap peas
1/2 cup (packed) finely chopped fresh mint leaves
salt and pepper, to taste

In a 12-inch skillet or saucepan, bring water and butter to a boil over high heat. Add peas, cover, and cook until bright green, about 2 minutes. Remove lid and reduce heat to medium. Continue cooking, tossing occasionally, until the peas are crisp-tender and the water has evaporated, 2 to 4 minutes (if peas are done and water still remains, drain excess).

Toss peas with mint and season with salt and pepper. Serve immediately.

Pretty speedy, huh?