Characteristic: vegan

Spring onions or young onions with their greens still fresh and attached are absolutely delicious quickly grilled or broiled. I rarely fire up my grill and just do these under the broiler. If you have lots of onions to use up, make a lot. They're fantastic leftover on sandwiches, in salads, etc. ... Read more »

This robust little relish of sorts would be good with meat, fish, eggs or beans. I can imagine it tossed with toasted, torn or cubed bread and maybe some feta for a bread salad of sorts. If you  have tomatoes, those would be good or some raw or sauteed salad turnips . ..... Read more »

Garlic Scapes turn very sweet when briefly broiled or grilled. They can be simply served as a side, eaten with your hands (!) or be chopped up and added to salads, soups, grain or bean dishes, eggs, etc.... 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 »

This takes just a few minutes to make and is delicious over rice with an egg or thinly sliced beef or with eggs. The same method is good for bok choi or any other tender, leafy greens. I like leftover rolled up in a crepe with a little  hot sauce and plain yogurt.   ... Read more »

This bright and robust sauce is a variation of this one. Spice it to suit your taste and make it thinner/thicker to taste as well. I like it on the thicker side to top bowls of rice or add to wraps, as pictured, and thin it down to drizzle over roasted vegetables, fish or meat, etc. ... Read more »

Once you've peeled and sliced the celery root this is very simple to make. The texture is silky and if you have a lot of celery root this is a great way to use it up. You can add leftovers to a soup or mix of other roasted vegetables.... Read more »

This sauce is so delicious and can be used with/on any manner of vegetable, protein, grain or bean even--it's delicious with chickpeas. Here I served it first (above) with rice and salmon and lots of cilantro and scallions and then (below), thinned out with a bit of cream and water with the black "forbidden" rice, some scallions and an egg. Makhani curry (a North Indian dish) is classically made with butter and cream. I use olive oil and coconut milk here but substitute butter and cream if you'd like. I often stretch the sauce on the second day with cream and a little water.   If you have a few extra minutes you can toast spices and grind them for the garam masala. The flavor is fabulous but a store-bought version will be just fine.  ... Read more »

  This is bright and tangy and wonderful! If you don't have walnuts, toasted almonds or peanuts would work too.... 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 »

Fresh green beans cooked in well-salted boiling water for 4-5 minutes are so good. Enjoy as is or with some aioli.... Read more »

This is delicious on winter squash or eggplant or most any vegetable, as well as with chicken or lamb, grains, beans, or greens.  ... Read more »

This is delicious, fast, easy and nutritious.  If using home-cooked chickpeas I use the chickpea cooking liquid for part of the liquid, top it off with water and then season with some bouillon. Use vegetable stock or just water if that's what you have, just make sure to season it with plenty of salt and pepper.  ... Read more »

This basic kale preparation is delicious as is or can be the beginning of a frittata, or mixed with beans or as an element in a bowl of grains or topped with a fried or poached egg or any number of other variations.... Read more »

This sauce/dressing is delicious on so many things: Slaw, veg (steamed, boiled, roasted), cucumbers, grilled/broiled eggplant, rice, tofu, seafood, meat, rice, etc.... Read more »

I often roast winter squash to just have on hand. It's easy to toss into salads or combine with beans or just top with any flavorful dressing.   This concoction came about when I was very hungry and I had a bunch or already roasted squash--one of my favorite varieties, Marina di Chioggia a dense flavorful squash--on hand. A few minutes later I had this gorgeous, creamy spread that is just as good eaten by the spoonful standing at the counter or spread onto bread or used as a dip with raw or cooked vegetables or dolloped on a soup.... Read more »

This wonderfully pungent radish softens and sweetens in this quick preparation and is a lovely addition to most any wintry meal. Scale this as needed based on how much radish you have on hand or want to use.... Read more »

Reducing fresh apple cider into a tangy sweet syrup is a great way to preserve cider if you can't drink it all (the syrup freezes well and keeps in the fridge for several months) and makes a versatile  delicious condiment/sweetener. I reduce a gallon of cider down to about 2 pints or a little less. If you reduce a bit too far, add some cream and a little salt for the most divine apple cider caramel sauce.   It also makes a great gift for friends who like to cook and/or drink.   Use it in: Salad dressings; strongly flavored winter greens are perfectly complemented by this mystery ingredient in the dressing. Drizzle into soups or braises that need a little lift Dress roasted vegetables with it Use like maple syrup on pancakes or waffles. ... Read more »