Recipe report: Seasonal side dishes

The harvest shifts into high gear in September, and with it comes an abundance of late summer and early fall vegetables. These five recipes take advantage of this bounty, transforming fresh, seasonal produce into inventive side dishes.

L’Amico in New York City showcases zucchini by slicing it into long, thin “noodles”—a lower-carb version of a pasta side. Here, the julienned green and gold zucchini is tossed with housemade lemon-oregano vinaigrette that pairs well with seafood, poultry, beef and pork.

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Chef Howard’s sweet potato wedges make for a lusty and nutritious autumnal side dish. Loaded with beta carotene, fiber and potassium, the sweet potatoes are roasted until crispy on the outside and creamy in the center, then drizzled with a tahini mixture and topped with sesame seeds, making this dish a healthy crowd pleaser for children and adults alike.

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Boquerones are fresh anchovies, which are widely available in Spain and other Mediterranean countries but less popular in the U.S. Substituting a smaller amount of drained, canned anchovies can work for this recipe. Chef Lalli prefers to use the smaller, less bitter Japanese eggplant for grilling.

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Multicolored fingerling potatoes and shiitake mushrooms combine to make a seasonal side with earthy autumn flavors. To heighten its taste and presentation, chef Wiseheart of Contigo restaurant in Austin smokes the shiitakes and serves the dish with a chili-infused Japanese mayonnaise.

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With its long, tender stalks and smaller florets, broccolini looks like a cross between asparagus and broccoli. Its milder flavor adapts well to assertive seasonings and toppings. Here, chef Isabella briefly blanches the vegetable to retain a bit of crunch and tops it with a feta cheese and a vibrant relish made with walnuts and a trio of sweet, pickled and spicy red peppers.

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