Burdok, sweet potatoes, turnips, or other root vegetables would be good substitutes for the ones listed below. Avoid beets though, as they would turn your dish scarlet.
For a satisfying meal, serve these baked, whole onions with a big salad and some bread, or alongside a grilled steak.
Possibly the most delicious way you’ve eaten beets, this recipe uses the greens in addition to the roots. They’re served with creamy Boucheron cheese and warm, crusty bread.
This is a fresh, healthy, and vibrant dish. If you'd prefer to fire up the grill instead of searing the salmon, that would be delicious too!
Whoever said icy treats should only be savored in the peak of summer? Satsumas shine in mid-winter. Here's a special way to enjoy them.
Marcella Hazan says, "Whenever I have demonstrated this dish, professional cooks...were startled at how dark I allowed the artichokes to get. But it is only then, when they have deeply and confidently browned, that they develop flavor, sapore."
Nutty toasted pecans are a nice complement to Brussels sprouts.
This recipe uses heat and sugar to quickly pickle thinly sliced Meyer lemon. The sweet, sour, and lightly bitter pickled lemon adds tons of flavor to this fast chicken dinner.
Radishes get special treatment here: sautéed with snap peas and butter, then glazed with orange juice and dill! Yum.
This is an interesting variation on the (almost!) ubiquitous kale chip that has been popping up everywhere. Savoy cabbage, being the showiest of all cabbage with its crinkly leaves, makes a very elegant snack.
This slighty sweet, salty dressing takes a bowl of simple steamed vegetables and warm grains to another level.
I made this up during the spring beet season, and used shrub because I was hunting for vinegar in my cupboard, but didn't have any. It was a happy surprise!
With minimal preparation and not too many ingredients, this is a great way to enjoy dandelion greens.
This two ingredient compote couldn’t be easier! Serve it on waffles, fresh toast, pancakes, oatmeal, or ice cream. When it’s cherry season, try using pitted cherries in place of up to half of the strawberries. And when fresh strawberries are no longer available, frozen would be a great substitute.
This mostly hands-off dish is delicious served over rice with chopped cilantro, chives, or toasted coconut flakes.
Who doesn't love slow cooker recipes?
Adjust the level of spices in this dish with more or less cayenne. Serve with greens and cornbread.
The secret ingredient in this guacamole is smoky and rich mole sauce. Just a little turns regular guacamole into something very special!
This jam could be served with roasted chicken or pork tenderloin, or spread on a grilled cheese sandwich.
Subtly spicy mizuna contrasts with crispy snow peas and savory, marinated tempeh in this meal-sized salad. Mizuna is related to mustard greens, but has much milder flavor.
After a winter of root vegetables and more root vegetables, fresh, bright green spinach and tender young garlic are such treats!
Rich brisket is balanced with subtly spicy Chinese five-spice powder and lightly sweet satsumas.
A marinade of yogurt, orange, cumin, and saffron flavor these juicy chicken kebabs. Served with lime wedges and lavash or pita, it's a special but deceptively easy meal.
Pluots, a cross between plums and apricots, have an expansive flavor that only gets better when baked with warm spices. This crust is deceptively simple to make, and doesn't require any special skills.
This rich and creamy strawberry shake is warmly spiced with vanilla, cloves, cardamom, cinnamon, and ginger. Don't forget to soak the cashews overnight!
Sautéeing beet greens in olive oil turns them meltingly tender, making them a delicious topping for crostini.
With a pot of jasmine or basmati rice, this makes for a fast and easy dinner.
Combining a high temperature, salting, a heavy pan, and splayed legs results in an evenly cooked bird, crunchy skin, and perfectly carmelized vegetables. When ramps are not available, try another vegetable.
Sunny yellow split peas and deep orange winter squash make a soup that will warm you head to toe.
This fresh and crunchy potato salad is accented with spring and summer vegetables, a great dish for upcoming picnics and potlucks.
Snap up ramps when you see them - they make a very short appearance!
Canned crushed tomatoes and fresh herbs make a savory, quick, rustic sauce for steak.
Substitute small new potatoes or quartered golden potatoes for the purple ones, and this hearty salad will be just as good. It’s easily doubled.
These stewed plums are lovely to eat at any time of day. Have them with hot cereal or spoon them on toast with some cream cheese or butter.
Slow-cooked fennel gives this dish a nice soft creaminess, a perfect counterpoint to the Italian sausage. This is excellent served over polenta or pasta.
This is an easy tea cake to whip up, and turns out fragrant with citrus and sticky with marmalade.
This method of cooking is typical of many Chinese dishes; the beef is quickly tossed in a sauce, and is then placed in a hot pan. No need to marinate!
Serve this chutney with roasted meats or alongside a charcuterie or cheese platter.
You heard that right! Parsley delivers a hefty dose of vitamin C and gives smoothies a bright green hue.
When the weather turns warm, cold noodle salads always hit the spot. The unusual addition of strawberries here adds a welcome sweet-tart contrast to the salty miso dressing. Serve alongside anything grilled.
This delicious smoothie is an excellent way to start the day. This recipe also makes incredible popsicles! Double or triple the recipe, pour into molds, and freeze.
This cool, summer soup was insired by Bulgarian tarator, a soup made with yogurt, cucumbers, dill, garlic, and walnuts. This version skips the yogurt in favor of almond milk for a packed-with-flavor, refreshing dish.
This peach salsa is nice with tacos and tortill chips, but try it alongside anything grilled, too!
Add fresh herbs or chopped red onion to spice up this basic recipe
These not-too-sweet, shortbread-style cookies are a great basic cookie to have in your back pocket. Barley or oat flour instead of the rye flour could be interesting here, or if you want something more neutral, regular all-purpose would work too!
This is a fresh, easy, and very colorful salad that's sure to impress.
A sweet and unusual dessert.
This gratin, with a crispy crust and a soft, creamy filling, is surprisingly easy to make.
This soup will make you realize that sweet potatoes, apples, and potatoes are made for each other! The hint of lime juice and chili powder that garnish each serving is key.
Along with tempeh and sweet potatoes (a perfect pair!), this hearty stew is scented with warming spices and is served garnished with a dollop of yogurt and nutty toasted pumpkin seeds.
Gluten-free and vegan, this pasta dish is creamy comfort food that everyone can enjoy. Toss in more cooked vegetables before serving if you’d like – steamed kale or roasted broccoli would be delicious.