Vegetables
My how times have changed. It used to be that vegetables were either only considered a side dish or something those strange hippy vegetarians were always gushing about. Today vegetables are increasingly becoming the star of the meal and well the vegetarian and vegan life style is much more main stream (we love these healthier options). Here you'll still find your share of tasty vegetable side dishes but you will also find main courses that are spilling over with flavor.
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While these tostadas do require a bit of time in order to allow the butternut squash to roast, this dish is ultimately simple and delicious with balance and savory sweetness and just a bit of spicy
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This is one of the easiest recipes you’ll ever make. It’s fast, it’s fresh, and it delivers deeply satisfying, umami flavors with herbaceous notes and just a bit of heat.
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Most of us are familiar with rollatini, planks of eggplant that are breaded and fried, stuffed with cheese, and then baked with marinara sauce, almost like a deconstructed parmesan.
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It’s easy to love guacamole, with its fresh, bright flavors and creamy texture.
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This recipe does double duty. On its own, it makes a delicious pot of jollof rice that you can eat and enjoy, with some fish or fried plantains on the side.
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Japan has a long tradition of savory pancakes; these pancakes, or okonomiyaki, start with flour and egg and are served with a wide variety of vegetable and meat or seafood stuffings or toppings, an
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Parsnips are a terrific and often overlooked vegetable.
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Mashed potatoes, with their warmth and creaminess, are a national comfort food, but potatoes inherently run the risk of being a little bland.
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This satisfying, stick to your ribs, Mediterranean-inspired meal is simple to make and is full of robust flavor.
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This recipe is a delicious way to engage in zero-waste cooking. While the cut, peeled potatoes roasted, we took our well-scrubbed peels and fried them until they were golden.
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This riff on the classic chicken paprikash is entirely plant-based.
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For a filling, satisfying, meatless meal with big flavors, simmer some black beans in a rich, welcoming sofrito and serve it all on a cloud of rice.
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Kofte, or kofta, is more of a concept of ball-shaped food than a specific recipe, and is inherently open to interpretation, incorporating different meats or vegetables, cooking styles, and flavor p
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This recipe is a take on kaddo bourani (or kado bowrani, or borani kado), an Afghan dish that features sweet winter squash, baked in sugar and spices until it is transcendently sweet and rich.
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Mitmita Spice is a fiery seasoning blend, combining both bird’s eye chiles and cayenne pepper.
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Carrots are a terrific foil for fiery Mitmita Spice. Their solid starchiness and inherent sweetness create immediate contrast for the peppery heat of this blend.
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This vegetarian recipe is a showcase for our Spicy Chili Crisp. We didn't whisk this into an oil.
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These little carrot nuggets lean hard into a retro vibe with a plant-based twist. Roast the carrots first so they’re soft and easy to bite, and then wrap them in puff pastry and bake.
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This fun little side is the perfect fusion of comfort food with a twist.
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Nashville Hot Chicken has become a staple on many a menu across the US, but this spicy, earthy seasoning blend makes a terrific vegan taco.
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This is a fast, easy dish that goes from countertop to serving plate in about 15 minutes.
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We couldn’t think of a better way to enjoy the tart and salty flavor of Dill Pickle Salt than by tossing it over crispy, hot French fries.
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This simple yellow mustard marinade is an easy way to add earthy dimension and vibrant, mustardy tang to meats, fish, and vegetables.
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This is one of the easiest side dishes you can make. When you grill asparagus it develops a surprising, savory depth that isn’t evident in the raw version of this vegetable.
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Gomen, or braised Ethiopian collard greens, are a standard side dish in Ethiopian cuisine. These greens are richly seasoned and sitting in a tart, spicy sauce.
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Smooth, rich, and deceptively easy, we took the classic cold soup vichyssoise and gave it a savory, nutty twist.
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Our recipe for Honey Mustard Potato Salad is as close to “set it and forget it” as it gets.
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The first step to great risotto is choosing the right rice, and that rice should have a high starch content.
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This Korean cucumber salad, Oi Muchim, is a traditional banchan dish that can be found on dinner tables all across Korea.
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You can have corn. Or you can dig into the spicy-sweet flavors of Mexican corn on the cob, a.k.a. elote.
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Broccoli takes well to grilling; it's a sturdy vegetable and that takes on deep flavors well. And its structure, with its solid stem and frothy crown, lets your experience a range of textures.
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Chakalaka is a south African vegetable-bean relish that no barbecue...or braai...should be without.
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Sweet potatoes are more than just the orange cousins of the standard potato, dressed up in marshmallows and brown sugar and served once a year at Thanksgiving.
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When New Year's Day approaches, thoughts turn to new beginnings, fresh starts, and just what to eat to ring in the New Year right.
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Thanksgiving is a day to come together with family and friends and celebrate the way that love transcends time or distance.
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There's nothing quite like the snap of homemade pickles flavored with your favorite herbs and spices and left to ferment for about a week in a brine of salt, vinegar, and purified water. We st
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A good eggplant for this recipe would be a large, one-pound eggplant, but you could use two smaller ones if you just can't seem to find a large one-pound eggplant. It happens.
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Zucchini is a star vegetable of the spring and summer. It is good in salads or as a standalone food, and it can be cooked in a variety of ways.
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Vegetable based dinners are always so beautifully colored, and this one is no different.
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When the cauliflower comes out of the oven, you have to give it a little bit of time, about five minutes or so, to get crispy before you toss it in the hot sauce.
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Artichokes al Ajillo, also called alcachofas al ajillo, is a great introduction to the world of tapas. This Spanish style of small plates eating has its roots in the 13th century.
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These delicious carrots can serve as a side or can act as a savory little snack.
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Champinones al Ajillo, or garlic mushrooms, can be made in just under twenty minutes. They are an excellent example of tapas, the delicious appetizers served in bars all over Spain.
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Do not be fooled by their small size; these potatoes pack a flavorful punch.
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These potatoes have wide appeal. The recipe is vegetarian, but the crumbly bread-based topping gives an almost chorizo like texture.
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Poutine is a signature Canadian dish and a point of culinary pride, said to have originated in the 1950's in Quebec.
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This recipe was inspired by the galette, a rustic tart with a dough loosely folded around any number of ingredients. We turned the concept for the galette into these miniature pies.
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Breakfast is one of my favorite meals, especially when there's snow on the ground and no errands that need to be run.
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Sweet roasted carrots and warm ginger are the shining stars in this easy to prepare soup.
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Just in case you were looking for one more recipe with butternut squash - here it is.
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This is a slightly different take on traditional mashed potatoes.
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This quick and easy spicy cabbage slaw side dish is a perfect compliment to glazed Salmon or Spiced Beef. A little spicy and a little sweet, this is not your mom's basic creamy coleslaw.
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Does the date February 4th mean anything to you? That’s okay, we didn’t know there was an official Stuffed Mushroom Day either.
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This 4 bean salad is the perfect side dish for a Summer bbq or as a take along to the next neighborhood potluck.
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As the weather turns colder I crave a warm, hearty soup. Apples and Butternut squash are both in season and they go so well together!
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Roasting cauliflower brings out any latent sugars lying deep in this often-misunderstood vegetable, making it sweet and savory, and surprisingly robust.
