Characteristic: gluten free
Celeriac with Dijonnaise
Sometimes simple is best. In this case you just saute celeriac batons and dip them in Dijonnaise, a mixture of mayo and whole grain Dijon mustard. That's it! So good, so easy! ... Read more »
Cabbage, Celery & Radish Slaw
I have a number of similar recipes on the site but somehow this came together and disappeared so quickly, I couldn't resist posting it. ... Read more »
Collard Green and Potato Curry with Coconut Milk
I'm always looking for good ways to cook collard greens and this curry really worked. My son typically likes greens but he'd much prefer them like this than as a plain, braised side dish. The key here is to cut them into really thin strips which contributes to the creamy texture of the finished dish.
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Cabbage Risotto
There are already eleven risotto recipes on this site and this risotto-like dish with cabbage but this risotto is such a simple, comforting dish it's worth adding to the mix. You can use a lot of cabbage and even change the ratio of cabbage to rice for even more veg, if you'd like.
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Tomatoey Ginger, Garlic Tofu
This dish came about because I had about 3/4 cup leftover tomato sauce (just tomatoes cooked down with salt) leftover. It wasn't enough for pasta and it was too hot to make soup so I doctored it to create a savory marinade for tofu and it was delicious!
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Chilled Cucumber Soup
This takes 7 minutes to whizz together plus a couple of hours in the fridge (ideally). It's a great way to work through cucumbers and a flavorful, cool summer dish.
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Curtido (Salvadoran Lacto-Fermented Cabbage)
This is a bright, slightly spicy fermented condiment that enlivens any grain or bean bowl. It's traditionally served with pupusas but is equally good on tacos, burritos, quesadillas, etc. I used napa cabbage for this batch as it's what I had but I like it best with regular green cabbage which retains its crunch a bit better.
You can scale this recipe to your liking. As a rule of thumb use 2 - 2 1/2 % salt of total vegetable weight you're using.
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Broccoli and Greens with Coconut Milk and Curry Paste
This dish is similar to a number of dishes on this site, however, I think of it as more of a side though you could serve it over rice for a main dish.
Quantities and proportions are very flexible. Use more or less curry paste, use green versus red (red is all I had when I made this), change up the vegetables. Double the recipe and use a whole can of coconut milk to serve 3-4. ... Read more »
Brothy Beans and Greens
This is a template, not a precise recipe. The idea is to soften leafy greens in a pot of home-cooked or canned beans. Season with garlic and hot pepper if you'd like. Make however much of this you'd like. It keeps and reheats well for up to 5 days.... Read more »
Asparagus Feta Fritters with Aioli
These savory patties are a delicious light lunch or dinner - topping with a fried egg would make them even more substantial. Feel free to mix up the herbs or use a different type of cheese.
Makes 10 fritters
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Asparagus and Egg Salad with Capers and Herb Dressing
This is a super simple spring dish that comes together quickly thanks to cooking the eggs and asparagus in the same pot. The presentation of the whole asparagus spears is lovely, but by all means chop everything into bite-sized pieces and mix it all together. It’s delicious either way.
Serves 3-4 as a side... Read more »
Raab/Rapini with Tahini Yogurt Herb Sauce
This sauce is good on most any vegetable but here it enriches simply blanched collard raab and purple sprouting broccoli.
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Quinoa Asparagus Salad with Basil and Pine Nuts
This is a delicious, filling side dish or light main. Add any other spring vegetables or herbs you'd like - mint, parsley, snap peas, radishes, peas, etc.
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Baked Eggs with Creme Fraiche, Greens and Garlic
This dish is simple yet rich and satisfying. It would work with different types of tender greens and could easily be doubled if made in a larger pan.
Serves 1-2... Read more »
Roasted Cabbage Steaks with Miso Butter
The miso butter elevates this simple preparation of cabbage into a very savory, flavorful dish. Although I especially like this sauce with the crispy-edged cabbage steaks, it would also be delicious on roasted broccoli, cauliflower, green beans or brussels sprouts.
Serves 4... Read more »
Roasted Sweet Potato Salad with Yogurt Herb Dressing
This salad is full of flavor and textures. The dressing is delicious, and would be fantastic over any roasted vegetables or as a dip or sandwich spread.
Serves 4... Read more »
Creamy Coconut Butternut Squash and Swiss Chard Soup
This soup is a simple collection of ingredients that transforms into a rich, flavorful soup. The vibrant green color comes from pureeing a portion of the soup and stirring it back in. Kale or even spinach stirred in at the end would probably work in place of the chard.
Serves 4... Read more »
Peanut Sesame Brussels Sprouts
These Brussels sprouts are made on the stovetop and cook quite quickly. The sauce is delicious and could be easily made with tahini in place of the peanut butter.... Read more »
Sunchoke Cauliflower Soup with Quick Parsley Walnut Pesto
This soup is simple and comforting. The sunchoke flavor shines through, but the cauliflower mellows it just slightly. Potatoes or another mild root veggie would do the same thing. The pesto is optional of course, but it adds a nice zing to the soup.
Variations:
Swap a few potatoes or parsnips for the cauliflower
Use leeks or shallots in place of the onion
Omit the optional cream for a vegan soup
Top with any pesto or bright, herby sauce you have on hand
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Sunchoke Chips with Roasted Garlic Aioli
This is a simple preparation of sunchokes, but it's delicious. They're delicious on their own but the creamy roasted garlic aioli balances out the crispy, salty chips nicely. Feel free to mix up the seasoning or herbs you use on the chips.
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