We’ve made simple boat recipes before, but today we got even fancier with zucchini yachts!

Ingredients:

• 1 zucchini
• 1 yellow summer squash, chopped
• 1 mango, chopped
• 1/4 cup chopped red onion
• 1/2 cup chopped fresh cilantro
• 1 tablespoon olive oil

1. Cut the zucchini in half lengthwise and scoop the flesh from the halves to form two shallow shells; save the flesh for another use.
2. In a bowl, combine the yellow squash, mango, red onion, cilantro, and olive oil, tossing to combine.
3. Spoon the mango mixture into the zucchini shells, and sail these to the dinner table!

It wouldn’t be summer without fresh ears of corn on the cob to shuck! We love fresh corn simply boiled and then spread with this flavor-packed vegan butter. For a slight variation, use vegan feta crumbles (such as Follow Your Heart) instead of the Parmesan.

Ingredients:

• 4 ears corn on the cob
• 1/2 cup Earth Balance butter, softened
• 3 tablespoons vegan Parmesan sprinkles
• 2 tablespoon chopped flat-leaf parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder

1. Bring a large pot of water to a boil. Add the corn and boil for about 4-5 minutes.
2. Meanwhile, combine the butter, Parmesan sprinkles, parsley, oregano, and garlic powder in a bowl. Blend with a fork until well combined.

Why stop at corn? This butter spread is so good we love it on just about everything. Try it spread inside a warm pita pocket or served over orzo as a “pasta sauce”.

This quick roasted veggie recipe is a great way to introduce unfamiliar ones (like parsnips) to the more familiar (such as sweet potatoes or butternut squash). Mix up the recipe simply by varying which root veggies you use next time! Rutabagas, carrots, or beets might be nice, too.

Ingredients:

• 1 sweet potato
• 1 small butternut squash
• 2 parsnips
• 2 tablespoons olive oil
• 1/4 teaspoon salt

1. Peel and cube all of the vegetables and transfer to a 9×13-inch baking dish. Drizzle with the oil an sprinkle with the salt.
2. Bake at 425 degrees F for 20 minutes, stirring halfway through.

Roasting fruits and veggies together makes for a surprising flavor combo that’s sure to delight little taste buds!

Ingredients:

• 1 (10-ounce) package baby carrots
• 3 cups red grapes, quartered
• 1 pear, sliced
• 1 tablespoon Earth Balance butter
• 1/4 teaspoon cinnamon
• 1 tablespoon agave nectar

1. Steam the carrots in the microwave for 3 minutes; let cool, then slice into thirds.
2. Combine the carrots in a bowl with the grapes and pears; set aside.
3. Meanwhile, heat the butter in the microwave for about 20 seconds, until melted. Stir in the cinnamon and agave nectar. Pour the butter mixture over the carrot mixture, tossing to coat.
4. Spoon the mixture onto a baking sheet lined with foil. Bake at 450 degrees F for 15 minutes.

We served these alongside a simple lentil and rice curry!