For me, eating vegetables can be a joy. When I eat plenty of vegetables, I feel a gain in my mental wellbeing. I dub it “vegetable happiness.”

Nonsense? I have no proof, yet I know when I’m downing lots of dishes that are rich with vegetables, I feel good. Tuned in. That is especially true when they are showcased in dishes that are irresistibly delicious. Here are some tips for buying and storing the vegetables used in the following recipes, suggestions to help lengthen their freshness:

Bell Peppers: Select those with glossy, smooth skin without soft spots or wrinkles. Choose those that feel heavy for their size. Store them, unwashed, in plastic bag in the refrigerator crisper drawer.

Broccoli: Buds should be tightly closed and uniformly green. If leaves are present, they should be green without any yellowing. Stalk bottoms should be green. It should smell fresh. Refrigerate unwashed, in plastic bag in refrigerator crisper drawer generally up to 7 days.

Zucchini and crookneck squash: Exterior should be free of soft spots, nicks, or shriveling. Smaller, less mature zucchini or crookneck squash will have fewer seeds and a more delicate flavor. Store unwashed in plastic bag in crisper drawer.

This pasta dish uses broccoli as the cornerstone of a tasty pesto. (Photo by Cathy Thomas)

This pasta dish shows off broccoli in a delicious way. It uses the broccoli as the cornerstone of a tasty pesto. The recipe is from “The Weekday Vegetarians Get Simple” by Jenny Rosenstrach (Clarkson Potter). Rosenstrach explains that broccoli is the perfect component to use in the pesto but wrote that cauliflower can be substituted. I appreciate that the pasta is cooked in the same water that is used to cook the broccoli. One less pan to wash. If you want to make a vegan version, she suggests substituting 3 tablespoons of nutritional yeast for the Parmesan cheese.

TAG GOES HERE

Pasta with Broccoli Pesto

INGREDIENTS

Kosher salt

5 cups roughly cut broccoli, including stalks (from 1 large head)

1/2 cup extra-virgin olive oil, plus more for drizzling

1 garlic clove, pressed and peeled

3 green onions, white and light green parts, roughly chopped

1/3 cup pine nuts

1/3 cup freshly grated Parmesan cheese, plus more for serving

2 tablespoons fresh lemon juice

Freshly ground black pepper

1 pound pasta, such as spaghetti, fettuccine, or bucatini

Dried red pepper flakes for serving

DIRECTIONS

Bring a large pot of salted water (at least 10 cups) to a boil. Add the broccoli and boil gently for 3 minutes. Using a slotted spoon, scoop out about one-third of the broccoli and set aside on a cutting board to cool, then finely chop. Continue to gently boil the remaining broccoli for another minute. Turn off the heat, scoop out 1/4 cup of broccoli cooking water, then using a slotted spoon, scoop out the broccoli and add it straight to the blender.

To the blender add oil, garlic, green onion, pine nuts, Parmesan cheese, lemon juice, 1 to 2 tablespoons reserved broccoli water, and salt and pepper. Blend until emulsified and saucy (you want it to be pourable — thinner than a milk shake), using more broccoli water as needed. Taste; it may need more salt or pepper or juice.

Bring the broccoli water back to a boil. Add pasta and cook to al dente according to package directions. If you’ve used up your reserved broccoli water, scoop out another 1/4 cup and set aside. Drain pasta, drizzling on a little olive oil and toss to prevent sticking. Return pasta to the empty pot and toss with pesto until it coats the pasta but doesn’t look gloppy. (Use some reserved pasta water if needed). Serve with a judicious sprinkle of dried red pepper flakes, the reserved chopped broccoli, and more Parmesan cheese. Yield: 4 servings

Source: “The Weekday Vegetarians Get Simple” by Jenny Rosenstrach (Clarkson Potter)

Olives make a great garnish for this vegetable-rich salad. Their salty brininess adds an appealing contrast. Olives with their pits still in place taste better than pitted, but if using the unpitted beauties, be sure to put them off to the side rather than atop each serving so guests have a better visual clue that they aren’t pitted.

Taste a little piece of red onion before using it. If it is fiery, place the diced onion in ice water for 15 minutes; drain and pat dry.

TAG GOES HERE

Squash and Orzo Salad

INGREDIENTS

8 ounces orzo (rice-shaped pasta)

1 teaspoon salt

2 teaspoons extra-virgin olive oil

2 medium yellow crookneck squash, trimmed, diced

2 medium zucchini squash, trimmed, diced

1/2 large red onion, finely diced

1 red bell pepper, cored, seeded, diced

1 cup grape tomatoes or cherry, halved lengthwise

Minced zest of 1 lemon (colored portion of peel)

2 tablespoons fresh lemon juice

3 tablespoons extra-virgin olive oil

2 teaspoons salt

Freshly ground black pepper to taste

1 tablespoon chopped Italian parsley

4 cups washed baby spinach or mixed baby greens or baby kale

Optional: 1 ounce salami, cut into 1/8-inch dice

1/2 cup crumbled feta

1/2 cup drained olives, such as kalamata or Niçoise

Optional garnish: microgreens or thinly sliced kumquats

DIRECTIONS

Bring large pot of water to boil on high heat. Add 1 teaspoon salt and orzo; cook until al dente according to package directions. Drain, refresh with cold water. Drain and toss with 2 teaspoons extra-virgin olive oil. Set aside.

Place squash, red onion, bell pepper and tomatoes in large bowl. Gently toss. In small bowl or 4-cup measuring cup with handle, combine zest, juice, 3 tablespoons olive oil, 2 teaspoons salt, pepper and parsley. Stir to thoroughly combine. Pour on vegetables and toss. Add orzo and toss. Taste and adjust seasoning.

Divide spinach or mixed baby greens or baby kale between 6 small plates. Top with vegetable-orzo mixture. Sprinkle each serving with diced salami if using and crumble feta on top. Place a small pile of olives off to the side of each salad. If desired, scatter some microgreens (tiny immature greens) on top of salad. Yield: 6 servings

Source: “Melissa’s Everyday Cooking with Organic Produce” by Cathy Thomas (Wiley)

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com./Tribune News Service