Characteristic: vegan

If you don't have time to roast the cauliflower steam or boil it until just tender. It's also delicious much like in this very similar recipe. And you can substitute broccoli or winter squash or sweet potatoes or regular potatoes for the cauliflower or roast a combination of veggies. You may have leftover salsa verde which is good on most anything from plain grains, to eggs, to sandwiches.... Read more »

This dish is loosely inspired by Kumi Rao of Ruchikala. Kumi cooks spectacular Indian Fusion food. I was MC'ing a cooking demo she did of a classic Indian vegetable dish that inspired this, much simplified version. You can substitute most any vegetable here, just make sure to cut it quite small and avoid watery vegetables like summer squash or tomatoes. Cauliflower would be wonderful here. Chopping the vegetables small and cooking over fairly high heat to brown the vegetables is what sets this dish apart.  My son proclaimed this the best broccoli he's ever had. . . he does love Indian spices/food . . . You could make a meal of this by serving it over rice or lentils and topping it with some yogurt or an egg. ... Read more »

I made this sauce, which is not unlike others I make (salsa verde etc.), based on a one-line suggestion on a Facebook thread by my friend Charlene Murdock of Nana Cardoon. It's as variable as you need it to be. .. use whatever herbs and oils and vinegars you have. I particularly like this combination but continue to vary it depending on what I have. Use it with fish or meat, roasted vegetables, over grains or eggs or any way you see fit. ... Read more »

This salad is so quick and so good. Use oranges, cara caras or grapefruit. Citrus and fennel are a wonderful pairing. Red onion would be more typical than scallions but scallions are what I had on hand. Scale this up or down as needed. You can't go wrong.... Read more »

Lentil soup is easy to make in quantity to have enough for lunches for the week or freeze for a future meal. I vary my lentil soups endlessly and also have this one with sweet potatoes, bacon and cilantro and this one with barley.   Just use this as a template and use whatever spices, herbs and vegetables you have on hand or particularly like. I often toss in chard or spinach or other greens during the last few minutes of cooking. You can also toss in a handful of rice when you add the lentils or add leftover cooked rice at the end, for a lovely variation. And skip the sausage for a vegan version.... Read more »

--loosely inspired by Chez Panisse Vegetables by Alice Waters   You can mix and match most any kind of leafy green including escarole--a great use for a big head of escarole in fact. I used beet and turnip greens, chard and collard greens in this batch. If you have any kind of wine open, use the suggested amount. If you don't use broth or water mixed with 2 teaspoons of vinegar. This dish is even better the next day. You can also mix these greens with pasta or cook them down a bit more with borlotti or white beans.... Read more »

  I never tire of slaws and this is a quick, delicious one. As usual, substitute other kinds of cabbage or greens or herbs. Mint would be wonderful here instead or in addition to the cilantro. Any kind of miso will do but I tend to keep red miso on hand so it's what I typically  use.... Read more »

Tatsoi, a tender green also called spoon mustard or rosette bok choy, is delicious both raw and very briefly cooked. In this dish it's paired with soba noodles and a gingery soy dressing for a delicious, quick, cold salad. Substitute bok choy, if that's what you have. You could add cucumber, cilantro or basil as well as toasted seeds or peanuts for variation.   You can also easily halve the recipe to 4 ounces of noodles though leftovers are excellent.  ... Read more »

I had a large bunch of radish greens leftover from a cooking class, as well as 4-5 leaves of chard and half a bunch of cilantro. I needed a potluck dish and had sweet potatoes in the house. A new favorite dish was born! I would think most any combination of blanched greens and leafy herbs would be good. Toasted almonds or hazelnuts would be great in place of the walnuts if that's what you have.... Read more »

I had squash to use up and just planned on roasting the squash with onion wedges and sage and rosemary. Dinner, however, called for a real salad with some zing and freshness (company was coming!). So I added the puny escarole in my garden (early February) and some radicchio from a friend's farm. A nice vinegary dressing pulled it together and a lovely, lovely combination was born. ... Read more »

This is a wonderful combination. The sweet cabbage is enlivened by the fragrance and spice of the harissa and the cilantro is a pretty, fresh addition. I used a batch of harissa here that was not very spicy and a little looser, from plenty of fresh, roasted peppers, not just dried, hotter ones. If you have a spicier/thicker version you might use a bit less and thin it down with a little olive oil so you can toss it with the cabbage.   This is one of the many recipes that takes advantage of what I call the Prepared Pantry--harissa in this case. And store-bought versions would be just fine too and in that case it's just a good use of the pantry!  ... Read more »

A quick trip to a hot skillet, some fresh herbs and plenty of lemon and hot pepper and you have a lovely side dish.... Read more »

A perfect side dish for most anything. Wonderful with most any roasted, grilled or braised meat though I enjoy them with roasted squash or root vegetables and or some braised greens. They are rich and luscious and so easy and make your house smell wonderful for hours.... Read more »

This dish makes me never tire of cooler season vegetables. I love this combination and it can be varied to use onions instead of leeks, more or less garlic and tomato, with or without bacon, etc. It's inspired by the cooking of Tuscany and farther north where beans are king and cabbage is a standby. You can make a meal of this and serve it on polenta if you'd like.   This recipe makes quite a bit but it keeps well and is delicious the following day with an egg, salad, good bread, or just as is.... Read more »

  I'm always on the lookout for ideas for black radishes, this crunchy, nutritious winter time CSA and market staple in the Northwest. This salad/slaw/remoulade fits the bill. It keeps well and is a fresh, robust accompaniment to many heavier winter dishes. I happened to have a purple radish that I tossed in the mix which made it extra beautiful. And if you don't have dill, use parsley or chives or a combination.   This makes a light supper accompanied by what we call cheesy toast. Good, crusty bread toasted and then topped with sharp cheddar or gruyere and a few lightly pickled onions and broiled until bubbly and browning. ... Read more »

You can use any squash you have and make plenty while you're at it. Both the roasted squash and salsa verde keep well for a few days and it makes a great snack.   This dish was on the menu of the first cooking class I taught in 2008 and it never fails to hit the spot. Warm, sweet, roasted squash with a cool, lemony parsley sauce is a great combination. ... Read more »

  This dish is just slightly adapted from a dish that Jim Dixon posted on Real Good Food. It's a winning twist on the classic Sicilian dish which uses eggplant.   This is quite quick to make (even quicker if you have already roasted/cooked squash) and of course even better the next day so make plenty. Enjoy at room temperature with good crusty bread. ... Read more »

      This is a quick, rich and warming side dish. The crunch from the toasted nuts is critical to lend it some dimension. I happened to have fresh turmeric and used it in this version but dried/ground is just fine as well. ... Read more »

--inspired by Afro-Vegan by Bryant Terry   Bryant Terry's recipes are always creative and delicious and I took his Slow-Cooked Collard Greens recipe and  sped things up and cut a few corners and ended up with a full-flavored dish that pairs well with most anything--leftover cold salmon and aioli (as pictured), grits or polenta (as he suggests), eggs, roasted sweet potatoes, etc.  ... Read more »

This is a delicious, nutritious and beautiful dish. The minced onions and lime juice at the end bring everything together. ... Read more »