This is a special, but still simple, alternative to the basic breakfast you might have typical mornings. Tomato, dill and egg complement each other perfectly. Scale up for a group.
Sliced into rounds, roasted beets are surprisingly good in sandwiches, almost like vegetarian cold cuts. These sandwiches pair them with a layer of herbed cashew cheese, and hold up great in a packed or picnic lunch. The recipe yields more cheese than you’ll need for the sandwiches, so if you don’t devour it right away by the spoonful, you can freeze it in a covered container.
This is a stand-out summer meal, perfect for an evening when you have some time to spend firing up a grill (the actual cooking time is quite short though!).
Serve this crumble with ice cream or whipped cream for dessert, or on its own or with yogurt for breakfast. Two types of ginger appear in both the crumble topping and the rhubarb filling, and the combination of sweet, tart and lightly spicy is unexpected and hard to resist. The butter is easily substituted with margarine if you’d prefer a vegan crumble.
This pasta dish is tossed with tender, roasted asparagus, and a creamy, lemon and garlic infused sauce that’s also dairy-free.
Store-bought puff pastry forms a buttery and delicious, but super simple, base for this savory tart. Be sure that the pastry is completely thawed before starting the recipe.
With a simple pot of steamed rice, this tofu dish makes a perfect weeknight dinner. The tofu is pan-fried, then tossed in a sauce fragrant with ginger, shallots, chiles and lots of green garlic.
If you’ve only tried sardines from a can, you’ll be pleasantly surprised by these. Roasted until crispy, and topped with a bright and punchy gremolata, these sardines make a great appetizer for a small group, or a dinner for two.
Young green garlic has a more delicate taste than the mature variety. Its mild flavor is highlighted in this chilled, fresh soup.
A compound butter with green garlic, parsley and shallots accompanies this tender rib eye.
This pasta dish with caramelized onions and lots of garlic is a lovely way to use beets and beet greens. Use gold beets, or you’ll end up with pink pasta!
This fresh dinner salad is made with sweet, roasted carrots and beets, and spicy, peppery steak atop a bed of tender greens.
I like to double this recipe and keep them in the freezer. Just cook them first, and place on a baking sheet before freezing. When completely frozen, transfer to a freezer-safe bag. Voilà - convenient, homemade, delicious veggie burgers!
Bright yellow peppers are stuffed with a wonderfully seasoned brown rice and vegetable mixture. If you’d prefer, you can substitute your favorite grain for the rice.
Pineapple adds a sweet, fruity flavor to these very easy baked beans.
Oats and coconut stand in for wheat and dairy in these fruity, moist, and tropical muffins. Perfect for breakfast or as a snack.
Thanks to a few different kinds of mushrooms and lots of warm spices, this rich and wholesome soup is full of deep flavor.
This is amazingly close to spinach and artichoke dip in sandwich form. Three different cheeses, fresh spinach, and really good bread make this a grilled cheese you’ll want to make again.
Chickpeas and chorizo make this a hearty, substantial, and savory frittata, and it’s ideal when you want dinner on the table fast.
Spring has arrived, and with it rhubarb and strawberries! This almond cake with a sweet marzipan base is complemented beautifully by a simple, tart compote. For Passover, simply substitute the flour with finely-ground matzo meal.
Made with chickpea flour, socca is a large, gluten-free and vegan pancake. This one is made with Indian spices and sauteed onion and tomato.
Be sure to make the buttermilk ranch dressing for these tender, crispy onion rings - they deserve more than just ketchup.
Sweet caramelized onions, melted blue cheese, and crispy bacon are classic burger toppings for good reason.
Here is a tasty noodle salad that’s packed with vegetables and loads of protein. The longer you marinate the tempeh the better, so it makes sense to start that part the night before.
This easy recipe is a typical Shanghai-style meal. Dried shiitake mushrooms impart deep, umami-rich flavor.
Colcannon is a traditional Irish dish made from mashed potatoes and kale or cabbage, with a million different variations. This take on it calls for Savoy cabbage, garlic, and leeks.
Kulfi is a type of Indian ice cream. This is packed with mangoes, and doesn’t require an ice cream machine. Try the recipe as written, or fold in some chopped pistachios before it goes in the freezer.
A couple of tips: full-fat coconut milk is a must here, and to keep the coconut cream bright white, use regular white sugar.
With creamy avocado, juicy mango, lime, and cilantro, this version of tuna tartare is unmistakably tropical.
With its tangy sauce and meaty texture, barbecue jackfruit makes a great taco filling. These tacos are Asian inspired, with a soy and sesame-dressed slaw.