More of an evolution, he says. In what he calls his first real chef’s job, at New Orleans’ famed Commander’s Palace, “I really, really wanted to make a name for myself.” The best way to do that, he thought, was to get tip-top ingredients. “I convinced this farmer to grow vegetables and herbs for us,” he says. “And we raised hogs and quail and rabbits organically, in the early ’80s, when no one talked about organic food.”  Back then he was simply searching for the tastiest ingredients. “That has not changed,” he says. “What has is that I’m more educated about the organic movement. Doing Emeril Green, I’ve been exposed to people who really know about it, especially organic farmers. I’ve been injected with this wealth of information, and it’s opened my eyes. I care about what I’m putting in my body, my children’s bodies, and also my customers’.” That’s where his commitment to flavor and nutrition intersect: Carefully grown food is the most delicious and the most healthful.  How does Emeril translate good eating to the home? “It’s not complicated,” he says. “I tell my children, ‘Okay, guys, we’re going to do chicken on Tuesday, and we’re going to do pork or fish on Wednesday.’” When they go shopping, they choose whatever produce looks best and can easily slot it into the plan. “A simple dinner for us includes two or three vegetables,” Emeril says. “I love vegetables. Love them. And I want my children to eat better, so we shop very seasonally.” To get you started, Emeril offers six luscious side dishes featuring produce at its peak now.  Creamy Sweet Corn This special low-fat version of a Louisiana recipe (which often includes cream and butter or bacon fat) still tastes luscious. In Louisiana, it’s called maque choux, pronounced “mock shoe.”  Work Time: 20 Minutes / Total Time: 25 Minutes / Servings: 4  1 Tbsp olive oil1 sm onion, cut into small dice (about ½ c)¼ red bell pepper, cut into small dice (about ¼ c)1 sm rib celery, cut into small dice (about ¼ c)2 c fresh corn kernels (from about 4 ears) or 2 c frozen corn kernels1 tsp minced garlic (1 clove)¾ tsp salt⅛ tsp cayenne pepper½ c fat-free evaporated milk

  1. HEAT oil in medium saucepan over medium heat. Add onion, bell pepper, and celery and cook, stirring often, until soft, about 4 minutes.2. ADD corn, garlic, salt, and cayenne and cook 10 minutes, stirring often.3. POUR in milk. Cook over low heat until mixture is creamy, about 2 minutes. NUTRITION (per serving) 134 cal, 5 g pro, 21 g carb, 3 g fiber, 4.5 g fat, 0.5 g sat fat, 491 mg sodium MORE: 12 Tasty Recipes With Fresh Corn   Tossed Greens with Watermelon and Feta Cheese Sweet watermelon and sharp, salty feta cheese complement each other beautifully here. But if you don’t like feta, fresh mozzarella is good with the melon too.  Work Time: 10 Minutes / Total Time: 10 Minutes / Servings: 6 1 Tbsp white wine vinegar2 thin slices jalapeño chile pepper, seeds removed2 tsp raspberry, strawberry, or currant jelly¼ tsp salt⅛ tsp freshly ground black pepper⅛ tsp minced garlic3½ lb watermelon, seeds removed, flesh cut into ½" dice (about 3½ c)1 tsp olive oil6 oz torn mixed salad greens (6 c)½ c sliced red onion (about 1 sm)⅓ c crumbled feta cheese 
  2. COMBINE vinegar, chile pepper, jelly, salt, pepper, garlic, and ¼ cup of the watermelon in food processor. Process until smooth. With machine still running, drizzle in oil. Chill in jar until ready to use. Shake well before using. 2. TOSS greens with dressing in large bowl. Mound in center of large flat serving dish. Surround with remaining diced watermelon and sprinkle with onion. Crumble cheese over salad. Season with additional freshly ground black pepper to taste. NUTRITION (per serving) 70 cal, 2 g pro, 10 g carb, 1 g fiber, 2.5 g fat, 1.5 g sat fat, 198 mg sodium MORE: 9 Wonderful Watermelon Recipes   Green Beans with Toasted Garlic and Tomato Try these beans once, and you’ll want to make them this way every time! You can complete the recipe through step three ahead of time, then finish the dish off just before serving. Leftovers reheat well in the microwave.  Work Time: 20 Minutes / Total Time: 25 Minutes / Servings: 6 1½ lb green beans, trimmed and cut into approximately 2" lengths¼ c extra virgin olive oil⅓ c thinly sliced garlic (about 10 cloves)1 c halved cherry or grape tomatoes1 tsp salt½ tsp freshly ground black pepper½ tsp dried mixed Italian herbs, such as thyme, rosemary, and oregano½ c reduced-sodium chicken broth 
  3. BRING large pot of salted water to a boil. cook beans until just tender, about 5 minutes.2. FILL medium bowl with ice water. Drain beans and add to water to cool, about 3 minutes. Drain again and set aside.3. HEAT 2 tablespoons of the oil in large skillet over medium-high heat. Add garlic and cook, stirring, until lightly toasted, about 1 minute. add tomatoes (being careful to prevent oil from spattering), salt, pepper, herbs, and remaining 2 tablespoons oil and cook, stirring frequently, until tomatoes have softened slightly, about 2 minutes.4. ADD broth and reserved beans and cook, stirring, until beans are heated through and well coated with garlic and tomatoes, 2 to 3 minutes. NUTRITION 133 cal, 3 g pro, 11 g carb, 4 g fiber, 9.5 g fat, 1.5 g sat fat, 442 mg sodium MORE: 17 Ideas With Fresh Tomatoes   Media Platforms Design Team Bay Roasted New Potatoes The floral flavor of aromatic bay makes plain old potatoes brand new. If you prefer a different herb, by all means sub in your favorite. Whatever you use will subtly infuse the potatoes with flavor. Rosemary and thyme work well.  Work Time: 5 Minutes / Total Time: 45 Minutes / Servings: 6 2 lb new potatoes (such as fingerling; less than 3" in diameter), halved¼ c olive oil6 dried bay leaves1¼ tsp salt1 tsp paprika¼ tsp freshly ground black pepperPinch of cayenne pepper2 Tbsp butter
  4. HEAT oven to 425°F.2. PUT potatoes, oil, bay leaves, salt, paprika, black pepper, and cayenne in medium bowl. Toss thoroughly to combine.3. SPREAD potatoes on rimmed baking sheet. Set bowl aside. Put baking sheet in oven and roast potatoes until tender, 30 to 40 minutes, stirring and turning them with spatula halfway through cooking.4. RETURN potatoes to bowl and toss with butter. Season with salt and freshly ground black pepper to taste. NUTRITION (per serving) 231 cal, 3 g pro, 27 g carb, 3 g fiber, 13 g fat, 3.5 g sat fat, 521 mg sodium   Media Platforms Design Team Beet Salad with Walnuts The baby beets called for here are in season now. Later in the summer, use the same weight of larger beets, cut into quarters. To test for doneness, stick a paring knife into the middle. If it penetrates easily, the beet is cooked through.  Work Time: 15 Minutes / Total Time: 1 Hour 25 Minutes / Servings:  4  3 or 4 red and/or golden sm beets, tops removed (about ½ lb trimmed)3 Tbsp water6 Tbsp olive oil½ tsp salt¼ tsp freshly ground black pepper1 Tbsp white wine vinegar1 tsp finely chopped scallion (green and white parts)½ tsp honey¼ tsp Dijon mustard6 oz mixed baby greens (6 c)¼ c chopped walnuts, toasted 
  5. HEAT oven to 350°F. Cut a 12" piece of foil.2. PUT beets, water, 2 tablespoons of the oil, ¼ teaspoon of the salt, and ⅛ teaspoon of the pepper on 1 half of the foil square. Fold opposite side over to cover beets and seal all edges tightly to form an airtight pouch.3. SET packet on baking sheet, transfer to oven, and roast until beets are tender, about 45 minutes. Remove from oven and let stand, unopened, about 10 minutes. 4. REMOVE beets from packet. When cool enough to handle, gently rub skin off beets using a paper towel. Slice beets into ⅛"-thick rounds and set aside.5. COMBINE vinegar, scallion, honey, mustard, and remaining ¼ teaspoon salt and ⅛ teaspoon pepper in blender and mix well. While blender is still running, slowly add remaining 4 tablespoons oil until vinaigrette is emulsified. 6. TOSS beets with 1 teaspoon dressing and season with salt and pepper to taste. Toss greens with remaining dressing. Mound on serving plates. Arrange beets around greens. Top with walnuts. NUTRITION (per serving) 262 cal, 3 g pro, 9 g carb, 3 g fiber, 25 g fat, 3.5 g sat fat, 354 mg sodium MORE: 5 Beautiful Beet Recipes    Media Platforms Design TeamSautéed Baby Spinach with Honey When you add raisins and top with a drizzle of honey, everyone loves spinach!  Work Time: 10 Minutes / Total Time: 10 Minutes / Servings: 4  2 Tbsp olive oil2 Tbsp thinly sliced garlic (about 4 cloves)¼ c raisins¼ c reduced-sodium chicken broth1 lb baby spinach½ tsp salt¼ tsp freshly ground black pepper2 tsp honey 
  6. HEAT oil in large skillet over medium-high heat. When hot, add garlic and cook until beginning to turn golden, about a minute. Add raisins and chicken broth and cook until broth is almost completely evaporated, 1 to 2 minutes.2. ADD spinach and cook, stirring, until wilted, about 3 minutes. Season with salt and pepper, and drizzle with honey just before serving. NUTRITION (per serving) 152 cal, 3 g pro, 24 g carb, 6 g fiber, 7 g fat, 1 g sat fat, 507 mg sodium MORE: 13 Summer Fruit Desserts