Beet Röesti & Shredded Zucchini

Two quick summer vegetables recipes, one with beets, one with zucchini, both made quicker still by grating the vegetables into small bits. A war chest, that’s how I think of the arsenal of vegetable recipes I’ve been collecting, weapons against our 21st century battle of the bulge. I’ve logged lesson after lesson since April, when I began to cook vegetables in a new way every day, that’s right, every single day. (Yes, that was the accidental start of what's now my food blog, A Veggie Venture .) Here are a few: Quick and easy are important, even on weekends. When you find a favorite, save it and make it often. Plan on a pound of vegetables to serve four. Plan on one tablespoon of fat (total) for one Weight Watchers point per serving. Always have a backup when time or energy give way. Mine is a bag of beans in the freezer, ready to steam at a moment’s notice. Salt enhances flavor, be generous unless it’s medically unwise. Small pieces cook faster