Characteristic: quick

Delicata squash, the small, oblong, striped squash is quick to prepare as it doesn't need peeling and when sliced into half-rounds, roasts in 15 minutes in a hot oven. It can be dressed with many different sauces such as this spicy yogurt sauce with cilantro and toasted pumpkin seeds, possibly my favorite method.   You can cut the slices thinner for quicker roasting and a different texture.... Read more »

Grating beets (on a box grater or in a food processor) is a simple though slightly messy way to get beets on your plate in short order. A fairly quick sauté with a little olive oil and salt and you have a lovely side dish. You can fancify with fresh herbs, yogurt, or add to other vegetables. ... Read more »

Beet greens are tender and so simple to cook. They're good mixed with the beets themselves, added to soups, stir-fries or frittatas or enjoyed as a side just like this.   They last much less long than the beets themselves so cut them off, just an inch or so above the roots and store them separately in a plastic bag and cook sooner rather than later.... Read more »

I like to cook a whole bunch of beets at once so that I have them ready to add to salads, sandwiches, or to make this quick spiced dish. Serve with or without the yogurt. Scale this up are down as needed.... Read more »

This idea came from a very cool woman who owns a very cool "junk" store on the Oregon Coast. She told me she didn't like beets until she started preparing them like this! Thank you, Lexie! They are indeed delicious.   I don't peel them and I don't worry too much about a little variation in thickness. The thin ones get really crisp and the slightly thicker ones have a bit more chew but by all means be uniform if you'd like. ... Read more »

These are quick to make and addictive! They are a variation of Szechuan green beans you might find in a Chinese Restaurant in the U.S. By all means add a teaspoon or more of spicy chili crisp instead of the chili flakes if you have it on hand.... Read more »

A box grater (or grating blade on a food processor) can turn any number of vegetables into a form that will cook quickly, brown easily and absorb and/or combine with myriad flavors. It's a good method to have in your cook-with-what-you-have repertoire when you have random bits to use. It's delicious with a piece of good bread and maybe an egg or as a side to most anything. It's delicious the next day so make plenty.   Variations: Use any vegetable you can grate such as turnips, kohlrabi, sweet potatoes, potatoes, summer squash/zucchini, beets, broccoli stems. 1 stalk green garlic or 2-3 cloves garlic, minced Tender greens such as spinach, beet greens or mustard greens, finely chopped are a great addition, add toward end of the cooking time. Herbs like parsley, cilantro, basil or mint, chopped; add toward end of the cooking time. ... Read more »

This is how I cook asparagus when it first shows up in the spring and throughout its season when I'm short on time. It's delicious and so simple and quick. I don't bother with dunking the cooked spears in ice-water to stop the cooking and set the color but feel free to do so if you want.   And I'm going to make my pitch for thick asparagus spears, again. They are  no less tender than thin ones--you just have to snap the ends off where they naturally break to remove any tough parts--and you get a proper mouthful of their wonderful sweetness. Bunches of asparagus often have varying sizes, as you can see above, and you can cook them all perfectly, with this method.... Read more »

Spring onions or young onions with their greens still fresh and attached are absolutely delicious quickly grilled or broiled. I rarely fire up my grill and just do these under the broiler. If you have lots of onions to use up, make a lot. They're fantastic leftover on sandwiches, in salads, etc. ... Read more »

Garlic Scapes turn very sweet when briefly broiled or grilled. They can be simply served as a side, eaten with your hands (!) or be chopped up and added to salads, soups, grain or bean dishes, eggs, etc.... Read more »

I think of this as my spring-time Greek salad--chunks of crunchy vegetables, spring onions, fresh herbs and feta, red wine vinegar and olive oil.   Variations: Mix and match your vegetables Delicious herbs that you can add to suit your taste are fresh oregano, parsley, tarragon, chervil, chives or any combo. Substitute 1/3 cup toasted seeds or nuts for the feta. ... Read more »

This bright, crunchy salad (template) can be rounded out with crumbled feta, if you'd like. It pairs beautifully with medium-rare steaks. Alternatively serve it with 7-minute eggs (eggs covered with cold water, brought to a boil and simmered for 7 minutes then drained), beans or grains, grilled tofu, etc.    Use whatever tender herb you have or like. Cilantro, parsley, mint, chives, chervil or basil would all be great--or mix and match any of these. You could also just use radishes or turnips. Make it work for you!  ... Read more »

[caption id="attachment_15720" align="aligncenter" width="600"] This version includes mustard and turnip greens, radishes and Hakurei (aka Salad) turnips.[/caption] Radishes are delicious sauteed, braised or roasted. If they're a little on the hot side raw, giving them a quick cook is a good way to sweeten and mellow them out. This dish involves nothing more than sautéing the radishes and greens in a little olive oil. A little salt and possibly a squeeze of lemon juice or dash of vinegar is all you need.   Variations Delicious greens that can be used are, radish tops, mustard greens, turnip, beet greens, and/or mizuna. Top with spicy tahini sauce for a fancier version. [caption id="attachment_15727" align="aligncenter" width="600"] Fancified with toasted sunflower seeds and *spicy tahini sauce.[/caption]... Read more »

This takes just a few minutes to make and is delicious over rice with an egg or thinly sliced beef or with eggs. The same method is good for bok choi or any other tender, leafy greens. I like leftover rolled up in a crepe with a little  hot sauce and plain yogurt.   ... Read more »

Asparagus, herbs and eggs go together beautifully. Herbs are tender and prolific when asparagus starts popping up and I use them liberally here. Mix and match to your taste. You can of course vary the ratio of eggs to asparagus and herbs based on what you have on hand. It's a very flexible template. I love making frittatas for potluck and picnics because they're best at room temperature, they're easy to serve as finger food when cut into squares and are quick to make and hold up well. And they're a great last minute dish, using whatever random herbs and veg you happen to have on hand.... Read more »

If you have access to fresh pasta, buy or make some! I used fresh spinach pasta from a local market but also enjoy this method with regular, dried pasta.... Read more »

Blanching is a good technique for cooking Raab, the loosely used term for the flowering stalks of kale, collards, turnips and Brussels sprouts that appear in winter and early spring as the plants go to seed.   Raab can be delicious and sweet but can also have a bitter note. Either way, a quick cook in boiling, salted water, is a good method. You can enjoy just as is or briefly sauté with some garlic and a few chili flakes.... Read more »

This is delicious on winter squash or eggplant or most any vegetable, as well as with chicken or lamb, grains, beans, or greens.  ... Read more »

This is delicious, fast, easy and nutritious.  If using home-cooked chickpeas I use the chickpea cooking liquid for part of the liquid, top it off with water and then season with some bouillon. Use vegetable stock or just water if that's what you have, just make sure to season it with plenty of salt and pepper.  ... Read more »

This wonderfully pungent radish softens and sweetens in this quick preparation and is a lovely addition to most any wintry meal. Scale this as needed based on how much radish you have on hand or want to use.... Read more »