Characteristic: quick

  This is an excellent version of the classic Pugliese dish of "little ear" pasta with the slightly spicy broccoli raab this coastal Italian region is known for. It's punchy, satisfying bowl of pasta.   You can use broccoli or spring raab or kale, turnip or collard raab in this dish. I used Scarlet Ohno turnip raab in this version.   Serves 4-6... Read more »

 This is hardly a recipe, just a quick technique and the broccoli is like candy this way. Cut the broccoli, stems and leaves and all, into about 2-inch lengths. Sometimes you need to peel off some of the stems if they seem tough--usually you don't but taste it raw and if the stems seem a bit tough and fibrous peel off the outer layer.   Toss with olive oil and sea salt. Spread on a sheet pan and roast at 425 - 450 degrees, stirring once or twice until almost charred, about 10-15 minutes. Check often so you don’t burn them. ... Read more »

This is a variation on the classic Orecchiette with rapini and chili flakes. It’s quick and delicious. You can use fusilli or penne or other pasta shapes instead of the orecchiette. You can omit the Parmesan for a vegan version.  ... Read more »

Sweet, salty and a bit charred . . .This was one of my very favorite things to eat when I lived in Calabria (the toe of the Italian boot) more than 20 years ago. It doesn’t really get any simpler but you need to be brave with the heat and have good ventilation. And don't skimp on the oil either.... Read more »

Frittatas come to my rescue often. This combination, made with the sweet peppers, potatoes and basil is fantastic. And if you have lots of people to feed or want to stretch the eggs you have you can always add ½ cup -3/4 cup (or more) milk to the egg mixture.   Leftover frittata makes a wonderful sandwich filling with a  few leaves of arugula or other greens if you have them, or is just a wonderful snack or lunch as is. Variations Substitute other vegetables, such as zucchini, asparagus, peas, broccoli, cauliflower or kohlrabi for the pepper and/or potatoes. Leafy greens are also delicious, such as spinach, kale, chard, mustard or collard greens. Add feta, fresh goat's cheese or grated sharp cheddar or a cheese of your choice, when you add the egg mixture to the vegetables. Tear up a slice or two of crusty bread and add it to the egg mixture.   Serves 3 as an entrée 5-6 as a side.... Read more »

This is more of an idea than a recipe. I particularly like, smoky roasted peppers with eggs. This can be a quick filling for a tortilla or two to take to work for lunch, a mid afternoon snack, breakfast or dinner item. Season and adapt as you like.   You can cook it as a frittata instead of scramble or simply fry the eggs alongside the onions and peppers, etc.   Serves 2... Read more »

This is quick dinner to make and loved by most children I know. This is a rich dish and needs nothing but a simple green salad on the side. The peas, either shelling or snap peas, are an inauthentic addition but a very good one.  If you want to make this vegetarian, omit the bacon (or pancetta) and add 3 cloves finely grated or minced garlic or 2 stalks minced green garlic, to the egg/cheese mixture.    For ease, you cook the peas with the pasta, just adding them a few minutes before the pasta is al dente.   Serves 4... Read more »

This is one of my favorite ways to eat parsnips. It takes about 10 minutes—start to finish! Scale it up as needed.   Serves 2... Read more »

  This is a perfect quick, weeknight dish that also freezes well so make extra and save yourself some time/work. And it’s even better the next day so double the recipe if you’d like. And if you haven’t cooked with red lentils before now might be the time. They are quicker cooking than any other lentils and are delicately flavored. You can find them in most stores and often in the bulk bins. This recipe makes a fairly thin soup/dhal but increase the amount of lentils or decrease the amount of broth if you want a thicker soup.... Read more »

This is a quick, refreshing slaw that's perfect with fish tacos or as a side to chili or a fresh counterpoint to most anything.... Read more »

This salad is good, quick, hearty and adaptable. It works best with fairly young, tender kale but whatever kale you have, slice it as thinly as you can. You can add grated carrots or beets for some color and contrast.    Variations Sub crispy bread crumbs for the toasted nuts or seeds. Add 1 tablespoon of white or yellow miso to the dressing and reduce (or eliminate) the salt. Leftover chicken is a nice addition.   Serves 4... Read more »

This is a delicious, summer salad I learned in Southern Italy, though I added the cheese. The family I lived with in Calabria just served the beans with mint, olive oil, and salt. I serve this dish with another salad or a frittata or hard-boiled eggs and good bread as a simple supper.  ... Read more »

This is one of my quickest, go-to dinners for a busy day. The options are literally infinite as to what to include. In this version green garlic and fava greens are the core, with a bit of feta. You could substitute turnip greens for the fava greens as well. This is wonderful the next day in sandwiches or as a snack. It’s just as good at room temperature as it is cold or warm. To make this a bit heartier, you could add potatoes cut into small dice that you cook with the green garlic.... Read more »

-- slightly adapted from Vegan Soul Kitchen by Bryant Terry   I first met author, chef, activist, music lover and all around mover-and-shaker Bryant Terry at a Slow Food Event in Portland, OR when his book Vegan Soul Kitchen came out. He demo'ed this dish a part of lecture/presentation which included him tossing the finely chopped collard stems, aka confetti, into the air. I have been making this delicious dish ever since. You can skip the raisins and it's still a vibrant dish though Bryant's combination is worth trying--good even according to raisin-haters I know!   Bryant talks about this dish as symbolic of his approach to cooking--fresh, lively twists on traditional dishes and treasured ingredients. His combinations are never short of inspired and in his subsequent books Inspired Vegan and Afro Vegan he continues on his path of satisfying, gorgeous, culturally and historically-rooted food.   I love this as a side dish or in a quesadilla with some grated sharp cheddar. I’m not a big fan of raisins in savory dishes but they are essential here.  ... Read more »

This is more of a template than a recipe and one of many greens and beans dishes you'll find on this site. Any bean and any green will work here. Canned beans are fine too.  ... Read more »

This is a classic combination and when the ingredients are fresh it's about as beautiful and satisfying as it gets.  You can make this with one egg or with 10--it scales up easily and is a lovely part of any brunch or breakfast menu or just as good as a quick dinner with a good piece of toast, tortillas or some roasted potatoes.... Read more »

This is a very quick and simple dish. It's a lighter version of this dish, that includes a bit of cream.  This one-pot dish is begging for adaptations and substitutions so use spinach or mustard greens instead of the escarole, or even radicchio. Add bacon or sausage or leftover chicken. The sweet squash is nicely balanced by greens with robust flavor like mustard greens or anything in the chicory family. Cooking times and amount of liquid needed will vary a bit based on the type of pasta you use so watch as you go and adjust as needed. This is not a dish where the pasta needs to be perfectly al dente, which I think is just fine. ... Read more »

This is the way I prepare celery root when I’m in a hurry and it's always delicious.  ... Read more »

This is an Italian way of preparing cauliflower. It's quick to make and strongly-flavored--the mild cauliflower a nice foil for the capers, lemon, parsley and anchovies if you'd like.  ... Read more »

Carrot salads add bright and fresh flavors year-round and are the perfect foil for the cook-with-what-you-have approach. Cumin, coriander, chili flakes, fresh, hot chilies, lemon, lime (juice and zest), rice vinegar, parsley, mint, cilantro, tarragon, and basil are all wonderful complements to the carrots. Toasted nuts and seeds of many kinds are good too.   You can add white beans to this salad for a more robust version. Make a little extra dressing and you have a great lunch or light supper.   With a simple frittata and a piece of good bread, this makes a lovely dinner.   Serves 4... Read more »