Characteristic: gluten free

  This is delicious, versatile, improves on the second/third day, can feed a crowd, and is also delicious made vegetarian. It's fun to use a couple of kinds of beans, if you have them.   In the late summer and fall when there is an abundance of fresh peppers I use sweet and hot red peppers in the sauté with the onion or add roasted poblano or Anaheim chiles for wonderful depth and flavors.   I often make a quick slaw to go with it and serve a bit of it right on top as a garnish. It's also delicious with cornbread.   Variations Many different beans work well in this dish but black, pinto or any red bean, is fine. Vegetable, beef or chicken stock are a good replacements for the bean cooking liquid, if using canned beans. To thicken your chili smash 1/4 of the beans. Top chili with chopped radishes, green onions, cilantro and/or parsley and a squeeze of lime juice ... Read more »

If you have home cooked or canned chickpeas on hand, this comes together very quickly. The sauce is versatile and keeps for a week so make plenty to use in other ways. Use other tender greens like mustard or turnips greens or even mizuna or tatsoi if you don't have spinach.   You can scale this up but don't skimp on the greens. You want plenty per serving and they cook down so much.  ... Read more »

This is a fairly quick, flavorful curry and you can use whatever leafy greens you have (feel free to increase the quantity of greens). I needed to use up some leeks when I made the above version, which adds sweetness. Adding the fresh, mashed garlic at the very end adds a nice dimension.... Read more »

To keep the collard greens bright I think it's worth blanching them with the potatoes before adding to the curry. It's an extra step but a fairly quick one. You can substitute other greens or a combination of greens and if you're using tender ones like turnip, radish tops or mustard greens you don't need to blanch them first. Diced winter squash would be a good substitute for the potatoes.... Read more »

–inspired by twopeasandapod.com This is delicious as a dip, on toasted bread, as a sandwich filling or just as is. You can adapt this in many ways too—add your favorite hot chilies or hot sauce, different spices or herbs, etc. I particularly like using mint or basil or a combination or tarragon and chives or parsley.... Read more »

This is a bright, fresh salad that is also good, topping a bowl of rice or noodles. I have a little handheld peeler that creates these lovely julienned strips. You can also use a mandolin or cut them be hand or you can grate the vegetables on the large holes of a box grater. You'll get a softer, juicier salad if you grated them but it's just as tasty.... Read more »

Salsify is a delicious, earthy root that can be treated much like other roots. It's delicious here offset by a bit of smokiness and heat and enlivened with fresh herbs. This is a very vegetable heavy frittata, with just enough egg to hold it all together. Feel free to add more eggs if you're feeding more people or just would like a fluffier texture. ... Read more »

This is delicious with most any combination of winter vegetables and roots. Cut the vegetables into fairly small dice but if you don't have the time, bigger chunks will work fine too; they'll just take a bit longer to roast.  ... Read more »

Yukina savoy is so tender and delicious and needs nothing more than a quick sear in a hot pan to make the perfect side dish.... Read more »

This template for Parsley Root Hash is highly versatile with numerous potential variations. Most of these vegetables are quite sweet so you want to be sure to give the sauce enough tang to balance that out.  ... Read more »

This is a gorgeous, robust salad that holds up well and nicely pairs with richer wintry dishes, stews, roasts, curries, etc.   This is one of the few recipes in which winter squash is called for raw. I used a kabocha squash here, but others work great too!  ... Read more »

Parsley root, which resembles both carrots and celeriac in flavor, is an aromatic and robust root vegetable. This wintry dish marries a hearty, brothy soup with a bright parsley sauce (using the parsley leaves ideally attached to your parsley root) into a perfect bowl of comfort. Omit the bacon if you'd like and add a handful of dried mushrooms (rehydrated in boiling water, then strained) and/or a bit of smoked paprika to give it more depth.   This soup is even better the next day.... Read more »

--adapted from Truly Mexican by Roberto Santibañaz   This is a fragrant, beautiful rice that is delicious served just with black beans and an egg for a simple supper. It would be delicious with any kind of braised or grilled meats as well. This makes quite a bit and I love having it on hand to add to soups or stews or even use for fried rice. I like a version with more peppers, egg and plenty of cilantro and scallions. You could add any leftover meat to this as well.... Read more »

This is a quick way to process a bunch of green tomatoes and the resulting fresh salsa verde-like sauce is versatile. Use it to make a simplified pork or chicken verde using it instead of the roasted chile and tomatillo sauce. Employ it fresh in tacos or fry it for a few minutes and scramble some eggs in it . . . Quantities and ratios are completely scalable and changeable. Make it spicier, heavier on the cilantro and garlic, etc. ... Read more »

Escarole often comes in gorgeous, huge heads so it's a good thing that it's also delicious briefly wilted or even stewed. Employing these techniques you can work through that kind of volume so don't be afraid of these sometimes super-sized heads.   There's nothing hard and fast about the quantities and ratios below. Scale up and down as needed.... Read more »

Another cook-with-what-you-have salad that came about one late fall day. I love the combination of cooked/roasted and raw vegetables and if you can serve this right away when the squash is still warm it's particularly good. Vary this with other seeds or nuts and different herbs to suit your needs/taste. And if your celery has leaves attached, by all means add a handful or two of those. ... Read more »

This a hearty but bright side dish/salad that is beautiful to boot. The tang of the green tomatoes offsets the sweetness of the squash.... Read more »

This is gorgeous, bright, tart and crunchy from the seeds. It's delicious as a salad as well as on toast with hummus or avocado or cheese or egg, in some form. It will enliven most anything, really. ... Read more »

This dish comes together quickly if you have cooked or canned chickpeas on hand and some roasted tomatoes in the freezer. Canned, roasted tomatoes will work perfectly as well. You can vary the herbs and spices to your taste and stretch the meat by adding egg and/or bread crumbs if you'd like. You can also substitute lamb for all or part of the beef.... Read more »

This is the classic preparation for these Spanish peppers. Shishito peppers, their Japanese cousins (that tend to be a little milder) can be prepared the same way. It takes mere minutes to fry these and they're a delicious snack/appetizer.  You can fry a handful or many pounds of them so scale up or down as needed.... Read more »