Characteristic: quick

This is a quick and flavorful dish. You can you use leftover flank steak or even substitute other meat, leftover or cooked for this purpose. The vegetables, and ratio of vegetables to meat are up to you. In this version, I used cabbage, carrots, and scallions (reserving most of the scallion tops for garnish).   Variations  Most any vegetable (except for tomatoes and maybe winter squash), chopped finely, will work such as kale, bok choi, broccoli, turnips, peppers, etc. You can use bavette, skirt or round steak in place of the flank or substitute the steak, all together, for chicken or shrimp. ... Read more »

Eggplant is quickly transformed in a hot skillet and then paired with cool, garlicky yogurt for one of the simplest, most delicious dishes I know.  If you have a tomato by all means add it, it adds a bit of moisture and both sweetness and acidity.... Read more »

Most any greens are delicious simply sautéed with garlic and finished with a little lemon juice. Sweet potato greens are no exception! The lemon balances their sweet earthiness nicely.   Variations You can use other greens such as swiss chard, kale, mustard greens, etc. ... Read more »

This takes 5 minutes to pull together and is so delicious. It's my son's second favorite salad, after Caesar salad. It's similar, but much simpler, to this one. It's bright, spicy from the ginger and garlic, crunchy and fresh.  ... Read more »

This is quick and delicious, and is a nice quick-cooking method good for any green like bok choi, tatsoi, beet greens, etc.... Read more »

This is an iconic Catalan dish, enjoyed anytime from breakfast to a late night snack. I make it practically daily during tomato season. It's messy and fun, to make and eat!  ... Read more »

Summerfest komatsuna is a mild, tender, crunchy Asian green. It can be prepared like bok choy or tatsoi. It is delicious just simply sautéed with a little garlic.... Read more »

In the summer I like to keep fresh feta, goat cheese and/or fresh mozzarella on hand so I can toss together quick salads like this. You can substitute parsley or basil for the mint.... Read more »

In the spring when tender herbs are abundant this is one of my favorite things to make. This is particularly quick because there's no need to saute anything first, just fresh herbs, eggs and salt. And leftovers make a delicious sandwich filling!... Read more »

This takes 5 minutes to stir together and 15 to bake. Warm cornbread for dinner (breakfast, brunch or lunch) is always a treat. If you happen to have access to locally grown and milled cornmeal, buy it and store it in the freezer. Some farmers markets are showcasing local grains and beans and they're so worth buying. Leftovers are delicious toasted, with butter and honey.... Read more »

Use regular broccoli if you don't have purple sprouting broccoli--a delicious early spring, overwintered broccoli with tender leaves and stems.  In the Pacific Northwest green garlic--immature stalks of garlic--are often harvested at the same time as the overwintered broccoli so this is a lovely combination but regular garlic will work just fine!... Read more »

There is a fairly short season for green garlic (immature garlic) in the spring here in the Pacific Northwest. It is particularly delicious with eggs and cheese. If you don't have green garlic you can still make a delicious cauliflower frittata with a bit of regular garlic. Leftovers make a wonderful sandwich filling with a bit of arugula or parsley and good bread. [caption id="attachment_13089" align="aligncenter" width="660"] Leftover frittata makes an excellent sandwich filling[/caption]... 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 »

Mixing miso with minced garlic, ginger, cilantro and a few other pantry staples creates a quick, flavorful paste that you can use as a marinade for fish or meat or to finish quickly sauteed Yukina savoy. The recipe makes more miso paste than you'll need for this dish but you can rub it liberally on salmon and cook it while you cook the savoy or keep it on hand to season soups, grains, etc. You can also dilute it with some water and oil to make a delicious salad dressing. You can substitute bok choi, raab of any kind or any tender green for the yukina savoy.... Read more »

This is simple comfort food that complements most anything and is delicious the next day. You can dress it up with different herbs and/or spices, toss in other vegetables or leftover, cooked meat or sausage, etc. If you don't have fresh tomatoes, canned will do just fine. I do love to make this in late summer when I have more tomatoes than I know what to do with.... Read more »

  This is a good template to use: whatever broth or stock you have, noodles of choice (ramen, soba, Chinese wheat or egg, spaghetti), fresh herbs, and if you don't have salmon, tofu is delicious as well.   This is my go-to meal when suffering from a cold, often skipping the salmon and adding more garlic and ginger and green onion and herbs. [caption id="attachment_17589" align="aligncenter" width="630"] Here I skipped the noodles and added lots of sauteed Brussels Sprouts and leftover salmon.[/caption]... Read more »

You can use most any vegetable or combination of vegetables here and feel free to vary the curry paste. Put on the rice the minute you get home and be sitting down to dinner 20 minutes later. You can certainly fancy it up with chopped fresh cilantro or mint, lime juice, etc. but it is delicious just as is.  ... Read more »

This side dish comes together in 10 minutes. It's savory with a hint of sweetness and just delicious. I use shiro or white miso but you could try the slightly stronger red miso if that's what you have but use just a little less to start.  And I'm sure this treatment would work well for broccoli and cauliflower or any combination of the three.... Read more »

This is a quick dish that pairs the robust, slightly bitter flavor of the radicchio with a little cream, Parmesan, lemon zest and juice and parsley.  ... Read more »

This is a very quick, fragrant and delicious side dish.  You could dress it up with buttered bread crumbs, change the herbs, add thin slices of eggplant or adapt it in other ways to suit your taste/what you have on hand. ... Read more »