Characteristic: template

  I overlook the beets in my fridge sometimes because I think I don't have time to prepare them. In this dish I skip the peeling, and instead dice the beets (and carrots, below version) nice and small. This saves time and you'll have a delicious side dish in 10-15 minutes. The pictured cornbread is also much quicker to make than you might think. ... Read more »

I love green cabbage! It keeps forever, is inexpensive and is most of all delicious. It's one of the least expensive vegetables at farmers markets and is especially delicious in the winter. It's perfect just sauteed in a little oil with nothing more than salt and maybe some hot pepper. Here lots of cilantro, some green onions and sesame oil and soy sauce take it up another notch!   Quantities are completely up to you, just season to taste. Top it with an egg to make a meal.... Read more »

This is so simple and so good. The sweetness of the cabbage is wonderful with the creamy beans and heat from the chili. You can heat it up for breakfast with an egg. You can cook some sausages in the same pan and serve it all with a little mustard.... Read more »

While I have several similar dishes on this site (Sesame Peanut Noodles with Peas and Noodles with Ginger Scallion Sauce, Tofu and Mint for example), this combination really works well AND is a good template--different noodles, different sauce, different veg. To make this sauce I add peanut butter and water to some of the marinade for the tofu. It streamlines things a bit and gives the dish variety without too extra much effort.  ... Read more »

Acorn squash lends itself to baking and stuffing. Its thick skin is impossible to peel raw and therefore keeps its shape nicely when stuffed. The filling is very flexible, as the squash and filling are cooked separately and just combined for a final trip to the oven. You want the filling to be well-seasoned and flavorful, so taste it before you fill and adjust as needed.   This template isn't too time consuming and can come together for a weeknight meal. In addition to Acorn Squash, Sweet Dumpling or Jester or any small-medium squash with a nice cavity and enough flesh to make a sturdy shell will work well.   Here's a black bean and chili stuffed version for a different flavor profile.... Read more »

Using up random bits of things (and freeing up fridge space) AND making something delicious with said bits is one of my greatest pleasures. These quick rice patties came about one Saturday when we returned, very hungry, from a soccer game. And this template of a recipe is yet another reason to cook more rice than you think you'll need so that you can make these on the fly a day or two later.   You can make these with nothing but leftover rice, a couple of eggs, and a few herbs or spices but there are so many options! And ratios and quantities are totally up to you and what you're needing to use up. This batch included about 2 tablespoons of leftover Green Sauce (the simplified version w/out egg). Just be sure to add more eggs and/or cheese if you increase the amount of rice so that the patties stick together.... Read more »

This is a wonderful template for vegetables you can grate or thinly slice. Make sure your dressing has enough acidity to balance the sweet vegetables and seeds. This is very similar to this carrot and radish slaw.  ... Read more »

Whole grains (rye, barley, farro, spelt, wheat, etc. ) take about an hour to cook (if not soaked ahead of time) but the are versatile, flavorful, and nutritious, not to mention a very affordable staple. 2 cups of dry whole grains will yield about 4 1/2 cups cooked grains that can be used in salads, soups or for breakfast with fruit, nuts and a little honey.   In this recipe you steam the vegetables with the already cooked grains.  ... Read more »

This is a bright, hearty salad with plenty of crunch. It keeps well, making it a good lunch-box or potluck candidate.   Whole grains like this take a while to cook, about an hour if you haven’t soaked them (which I often forget to do). But they keep well, so cook a big pot at the beginning of the week and use it in a variety of ways.... Read more »

  Stir-fried noodles are a delicious, quick weeknight, or any-time dish. Here in the Pacific Northwest we're lucky to have these fresh ramen noodles which cook in 2 minutes, but use whatever long noodle you'd like. [caption id="attachment_16951" align="aligncenter" width="600"] I cook the eggs and leafy greens right in the same pot as the noodles. I put the eggs in the boiling water for 3-4 minutes, then add the fresh noodles and greens for 2 more minutes and then drain all together and rinse with cold water briefly.[/caption]... Read more »

Whether you have a picnic or potluck to go to, need a portable work lunch or just want something delicious, this flexible salad fits the bill.  Whole grains like this take a while to cook, about an hour if you haven't soaked them (which I often forget to do). But they keep well, so cook a big pot at the beginning of the week and use it in a variety of ways.   Variations Sub fresh mozzarella for the feta or skip the feta and add a handful or two of garbanzo beans Use fennel, green beans or snap peas instead of the cucumber Add fresh or roasted sweet peppers Farro, rye, barley, wheat berries, or about 3 1/2 cups cooked grains, will go very well in this dish. ... 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 the simplest of salads. The crunch from toasted walnuts, hazelnuts, almonds, toasted sunflower, pumpkin seeds or some crispy bread crumbs, is what makes it so good.... Read more »

My CSA includes lots of radish seedlings (micro-greens) early in the season and they add so much flavor and a little bite to salads, soups, eggs, you name it. . . .This is really just a template for combining crunchy vegetables, cooked beans, plenty of toasted seeds and herbs with a basic vinaigrette or your favorite dressing. Quantities and ratios are totally up to you. Make as little or as much as you need. It keeps well though the seeds lose some of their crunch.   Variations: Substitute some fresh mint, cilantro or parsley for the radish seedlings. You can use many different types of beans, such as black, pinto, kidney, and chickpeas ... 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 is a typical spring cook-with-what-you-have dish. The lentils offer some substance and soak up the strong flavors nicely.   Variations: Substitute chickpeas, beans quinoa, or even rice for the lentils. Play with the vegetable combinations, as well. The steamed asparagus and raw salad turnips were a nice combo here.  And the optional quick-pickled onions to balance out the sweetness of the vegetables and lentils. In place of the salad turnips you could use 4-5 radishes. ... 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 »

Soups like these are why I cook more beans and rice than I need for any given meal. Canned beans would be just fine, too! Pair the leftover rice and beans with sausage from the freezer and some leftover chicken stock (or just water or veg broth).   Variation: Leafy greens such as mustard greens, chard, spinach, kale are all excellent.... Read more »

[caption id="attachment_17896" align="aligncenter" width="660"] A version with 1 sausage (a little goes a long way) and no celery, carrot or leek.[/caption] [caption id="attachment_15295" align="aligncenter" width="600"] An all veg version with carrots and celery.[/caption]   This classic combination comes together quickly with either canned or home-cooked beans.... Read more »

If you've roasted squash and need to turn it into a meal these fritters might be the ticket. I love the combination of these fritters and my all-purpose cilantro yogurt sauce. Quantities, as per usual, are just suggestions and can be adapted to suit your needs. The variations on this template are manifold.   Variations Using other non-watery mashed vegetables, spices, grains or fresh herb, in great quantity, are a great addition. Good examples include sweet potatoes, carrots, and cauliflower. You can use a shallot or a chunk of onion in place of the green onions.      ... Read more »