If you’re still a member of the work-from-home club, we suspect you’re running out of practical lunch ideas. And, if you’re anything like us, that might mean your take-out burrito average may be higher than usual. We’ve been looking to our favorite plant-forward lunch recipes these days, especially ones that […]
If your kitchen cabinets are currently storing more than one empty glass jar, you are officially missing an easy pickling opportunity. Pickled fruits and vegetables are the absolute best way to add some excitement to any recipe, cheese plate, or mid-afternoon snack attack. There are many pickling strategies, which can […]
Makes 5 servings This dish works well with either white or green asparagus. The time of year will determine which one you choose—it is in season in the spring. If you are lucky, you will find both in the store and you can prepare either. White asparagus is covered while […]
Makes 10 servings Ingredients 2 lb trimmed asparagus 4 teaspoons extra-virgin olive oil 3/4 oz (about 2 tablespoons) thinly sliced garlic 1/2 teaspoon red pepper flakes 8 anchovy fillets, mashed 3 tablespoons lemon juice 1 teaspoon cracked black peppercorns Directions In a steamer basket, steam the asparagus until tender, but […]
Makes 6 servings Banh mi is a ubiquitous Vietnamese sandwich that reflects the cuisine’s French influence, with roasted pork, pork pâté, pickled vegetables, and lots and lots of herbs filling a baguette-style roll. This salad takes inspiration from the sandwich, with herby tender greens, pickled veggies, and crisp French bread […]
Makes 6 to 8 portions This may have more steps than your typical meatloaf, but it’s worth it! Plus, you can cook the entire vegetable portion of this recipe a few days ahead of time (or weeks–freeze it!). We tried baking the meatloaf in a traditional loaf pan, but we […]
Makes 5 servings Ingredients 1 lb baby bok choy 2 tablespoons vegetable oil 8 garlic cloves, thinly sliced Kosher salt, as needed Directions Cut the bok choy in half lengthwise. Score the cores to promote even cooking. Heat the oil in a wok over high heat, add the garlic, and […]
Makes 6 as a side dish Slab bacon, or unsliced bacon, can be found at specialty stores or from your local butcher. If you aren’t able to find slab bacon, look for thick-cut bacon, but your typical bacon or even pancetta will work just fine.
Makes 4 servings Brussels sprouts, a member of the cabbage family, are usually available fresh from late summer to late winter. Select small, bright-green sprouts with closed leaves. The smaller Brussels sprouts are more tender than the larger ones. If the Brussels sprouts are to be served with a meat […]
Makes 6 to 8 servings Ingredients 3/4 cup all-purpose flour 2 teaspoons sugar 1 to 2 teaspoons chili powder, optional Kosher salt, to taste Freshly ground black pepper, to taste 3 ears corn, plus corn milk if available, or 2 cups corn kernels 3 tablespoons diced red or green pepper, […]
Makes 8 servings Ingredients 2 lb asparagus 2 tablespoons white wine or cider vinegar 2 teaspoons Dijon mustard 1 teaspoon chopped flat leaf parsley 1/2 teaspoon chopped tarragon leaves Salt and pepper as needed Dash of onion powder Dash of garlic powder 1/4 cup extra-virgin olive oil Directions Bring a […]
Popular belief suggests that it is better to eat vegetables raw or undercooked, as heating supposedly strips the produce of its nutritional benefits. In rare cases, or if the vegetable is poorly prepared, this might be true. Properly executed, cooking actually improves palatability and digestibility as well as nutritional accessibility. […]