Characteristic: vegan

This is my go-to, quick slaw. I vary the ingredients based on the week/season. Thinly sliced sweet peppers would be wonderful here too. Quantities are approximations so please feel free to use what you have. You can add thinly sliced celery and some celery leaves as well. And it is a fairly light slaw.... Read more »

This is a pretty classic, German-style braised red cabbage dish. It becomes tender and very fragrant with the spices and wine with plenty of acidity. It's wonderful with mashed potatoes and any roast meats or or grains of any kind.... Read more »

This is a simple and delicious way to work your way through a lot of cabbage. I can eat a quarter of a good-sized cabbage in one sitting prepared this way but by all means scale this down to suit your appetites/needs.... Read more »

As is often the case, this is more simple technique than real recipe. It easily scales up and down and you can change the ratio of kale to cabbage so use however much you want. The below quantities are just suggestions. ... Read more »

--slightly adapted from the Wednesday Chef   This involves two steps but it’s worth every minute. It’s not much to look at but the flavor is wonderful. And it’s really almost more risotto textured than soup. If you use a good broth it’s a very flavorful dish.  Serves 4 - 6... Read more »

This is a robust and bright room temperature dish that is begging for seasonal adaptations.  ... Read more »

This is the simplest of curries. Just a few ingredients and the broccoli and garlic shine. I love to make this dish in the spring when green and then fresh (uncured) garlic is in the CSA share or at the market. The immature garlic is sweet and fragrant and you can use a lot of it without it imparting a sharp flavor.... Read more »

  --adapted from In the Kitchen with a Good Appetite by Melissa Clark   I don't love raw broccoli but this is one of the exceptions. And since this salad rests/marinates for an hour before eating it softens up a bit too. This is a perfect side dish but you could cook a pot of rice and have yourself a delightful supper or make a simple frittata (my go-to suggestion for when you’re in a hurry). You could add also some carrots or peppers to it. . . . use what you have as the dressing and technique are stellar.... Read more »

I pulled together this dinner (as well as a green salad with a peanut dressing, using the same peanut sauce) in about half an hour for my hungry family after being out of town for the day. It once again goes to show that having a decently stocked pantry (I had spices, peanut butter, ginger, a lime, plain roasted peanuts and rice on hand) in combination with some fresh produce, can make for a wonderful, quick meal. And you can use a combination of vegetables. You could by all means use kohlrabi here as well. And you can boil the vegetables if you're even shorter on time just be sure not to overcook the broccoli.   If you have time to toast whole spices and pound in a mortar or quickly grind in a spice grinder by all means do so. The dish will be extra flavorful.... Read more »

[caption id="attachment_10373" align="aligncenter" width="660"] I tossed in a handful of chopped garlic scapes with this batch. They got crispy and sweet and were a wonderful addition.[/caption] Cauliflower is usually the cruciferous vegetable that’s roasted but broccoli is also delicious, as are Brussels Sprouts.  ... Read more »

A quick, not-very-authentic version of this Japanese stir-fried noodle dish with lots of bok choy, garlic and green onions. Use additional or other vegetables, like carrots, peppers, cabbage, peas, broccoli or other leafy greens. It's a good template. You can also add diced tofu or leftover meat of any kind.  ... Read more »

Serves 4   A couple of radishes add color and a little more crunch so by all means add a couple if you have some. Wash 1 bunch bok choy well and pat dry. Cut stems and leaves into thin ribbons. Heat a tablespoon or so of oil in a large skillet or wok. Toss in a little minced regular or green garlic and a couple of pinches of red pepper flakes, salt and the bok choy and thinly sliced radishes, if using. Cook quickly over high heat, keeping the vegetables moving around for about 2 minutes. Finish with toasted sesame seeds and a little toasted sesame oil if you’d like—though a little goes a long way so taste as you go.   This is delicious with rice or other cooked grains or topped with a fried or poached egg or as a side to simply cooked fish.... Read more »

This is a great way to use up leftover or previously frozen rice and whatever veggies you have on hand. You can easily add chicken or beef, cut fairly small. If you’re going to add meat, stir-fry the veggies first, then remove from pan, add meat and stir fry until cooked.  Add veggies back in as well as rice, garlic, etc. and proceed with recipe. The addition of coconut milk is a bit unusual here but I think it’s a nice touch.  ... Read more »

This is a lovely combination any time of year. You can substitute cooked barley or farro for the lentils. You can add lots of cilantro (or parsley) to the dressing. Adapt as you see fit as it's a great base for many ingredients.  And this makes a lot of salad so feel free to half the recipe if you'd like. ... Read more »

To Roast: I like to roast, steam or boil a bunch or two all at once. I use them throughout the week in various salads and other dishes. Sometimes I add diced avocado and lots of cilantro and mix that with lettuce; sometimes it's sunflower seeds, lettuce, green onion and feta. . .   Preheat oven to 400 degrees.   1 bunch beets, trimmed of any greens and scrubbed but not peeled. If they’re large I cut them in half or quarter them. Place the beets in a baking dish, sprinkle with a couple of tablespoons of water and cover tightly with foil.  Roast for about 45 minutes (depending on size of your chunks of beet).  A tester should easily pierce the beet.   When cool enough to handle slip the skin off. If you’d like toss them when still warm with a little red wine or sherry vinegar and a bit of salt. Beets do well with a little acidity and if you toss them in oil first the vinegar won’t get absorbed. Now you can add them to salads of many kinds. Or skip the vinegar and puree them into a spread or pesto.  To Boil: Scrub and trim the beets, halve or quarter if they are large. Put them in a saucepan covered with water and bring to a boil. Simmer, covered, until tender when pierced with the tip of knife. When cool enough to handle, peel and toss with vinegar (see above) if you're likely to use them in salads.   To Steam: Scrub and trim the beets, halve or quarter if they are large. Set a steamer basket in a pot and fill with water to the bottom of the basket. Place beets in the basket. Cover and bring water to a boil and simmer until tender.  ... Read more »

--inspired by Tender by Nigel Slater   This is a favorite summer squash dish. The addition of the lemon juice is critical. And a fried or poached egg makes this a complete meal for me, one I could eat all summer long.... Read more »

This is an unusual combination and you have to be careful not to overdo the arugula but it is very tasty. This soup does not keep well so try to eat it all soon after you make it.  ... Read more »

Green salads are so tender and delicate in the spring. The radishes add color and texture to the greens and the toasted sunflower seeds add just enough heft and crunch.  ... Read more »

--adapted from Vegan Soul Kitchen by Bryant Terry   This is a gorgeous and refreshing salad--no surprise from the talented and wonderful Bryant Terry. ... Read more »

  This is endlessly adaptable and fresh and satisfying. It's a very distant cousin to tabbouleh. Don't by shy with the lemon or herbs.   Serves 4-6... Read more »