Vegetable
892 recipes found
Zucchini Butter Pasta
Make a dent in your glut of summer zucchini with this weeknight-friendly pasta. Grating the zucchini, a technique embraced by Julia Child, allows it to become so tender that it melts into the buttery, cheesy sauce. Cooking the zucchini with vegetable stock over low heat highlights the fruit’s sweetness and prevents it from caramelizing, giving the sauce a creamy rather than charred finish. Once the butter and Parmesan are added, give the mixture a good stir to encourage the zucchini to melt into the liquid. As always with zucchini, its mellow earthy flavor lays dormant until it is seasoned, so be generous with salt, pepper and lemon juice.
Vegetarian Tomato Mapo Tofu
Mapo tofu, the classic Sichuan dish that is now a Chinese American staple, receives a summery twist with the addition of tomatoes. Its signature tingly and assertive flavors are intensified by the umami tanginess of tomatoes, which also add a hint of fresh acidity. When you add the tofu, it will look like there’s not enough liquid, but rest assured, the tomatoes do break down during the cooking process, providing a soupy base. Not all brands of doubanjiang are created equal, so look for ones that come from Pixian, in Sichuan, as they tend to be the most flavorful thanks to a long period of fermentation under sunlight, resulting in a reddish-brown color with a deep and complex umami.
Fresh Corn and Black Bean Salad With Corn Chips
This superquick corn and black bean salad is enlivened with crackly corn chips, in the spirit of salads like fattoush, panzanella and crispy noodle salad. When corn is at its peak, its subtly sweet raw kernels are plump and juicy, and the perfect addition to salads. Corn pairs beautifully with earthy black beans and this sprightly cumin-lime vinaigrette. The corn, black beans, cilantro and vinaigrette can mingle up to 4 hours ahead, so this make-ahead dish is perfect for a picnic, potluck, cookout, or simply dinner. For best results, toss in the corn chips and avocado just before serving.
Chakalaka (South African Vegetable Relish)
Chakalaka is an easy way to make the best of seasonal ingredients. A versatile dish, forgiving in all the right ways, this quick South African staple is hearty on its own, yet it can accompany almost anything, and can last for 10 days in the fridge. But all that generosity comes with some constraint: Balancing flavors here is a discovery, as you figure out how to adjust ingredients to your preference. Typically served with grilled meats or fish, it can be an easy way to have vegetables with every meal. Serve on toast, alongside a jammy egg, over pita with hummus or enjoy spoonfuls in a bowl by itself.
Jammy Zucchini
You might associate zucchini with meh flavor, or with “zoodles” (which are decidedly not the same as pasta, though some folks may try to convince you otherwise). But when you cook it in a hot pan with olive oil and garlic, as in this method from my book “Big Vegan Flavor” (Avery Books, 2024), zucchini can be exquisite — meltingly tender, jammy and unctuous. Serve over Whipped Tofu Ricotta, garnish with mint and serve with toasted bread for dipping; or fold into a pasta or potato salad. (Watch Nisha make this recipe on YouTube.)
Coconut-Lime Wedge Salad
This recipe provides the essential texture found in a classic wedge salad, but updates the flavors for summer, with a coconut vinaigrette and crunchy, sweet-savory coconut crumbles. Sweetened with agave or maple syrup and baked until crisped, the coconut flakes serve as a plant-based alternative to the usual bacon found in the wedge. The crumble can be prepared in advance, and can even be eaten as a snack on its own or put on top of a scoop of cottage cheese. The coconut-lime dressing is a little nutty and tangy, and makes this cooling salad very refreshing on hotter days and beyond.
Chile-Garlic Salmon With Mango and Cucumber Salad
Colorful and complex, this spicy glazed salmon with mango-cucumber salad packs a ton of flavors and textures into a quick weeknight meal. While the salmon roasts in the oven, you chop up a refreshing salad of crunchy cucumber, sweet ripe mango and creamy avocado. Side by side, both components make a bright, breezy meal, but you can also serve with white rice if you’re craving a more filling dinner. The spicy-sweet salmon sauce is built from pantry ingredients (soy sauce, sesame oil, maple syrup, garlic and chile-garlic sauce) and readily adapts to your preferred sweetness and spice levels. While the salmon can be eaten the next day, the mango-cucumber salad is best eaten right away, when it’s at its best and brightest.
Zucchini Salad With Sizzled Pistachios
In this clever salad, fresh raw zucchini is bathed in a nutty oil accented with big bursts of jewel-like lemon; each bite is equal parts rich and bright. Warming the oil with the pistachios until they sizzle infuses it with their flavor. Whole lemons, peeled down to the flesh and then sliced, are then stirred into the pistachio oil. A little black pepper, spicy red pepper flakes and feta cheese (which is optional) turn this into a salad equally ready to grace a summer spread or pack ahead for lunch. It can also be a great side for hot-mustard grilled chicken, roasted salmon, sheet-pan feta or even just a bowl of hummus and some thick-cut toast.
Ginger-Lime Cucumber Salad
Cooling, refreshing and supremely easy to make, this cucumber salad spotlights spicy ginger, bright lime juice and a blend of fresh herbs to emphasize its green color and flavor. The most essential ingredient, an often-overlooked component in the cucumber universe, is patience. Marinating cucumbers, even if only for 10 minutes, allows new and distinct flavors the opportunity to penetrate the juicy flesh, resulting in a more savory outcome. Make this salad a couple of hours before serving, or even the night before, to allow the dressing its most optimal influence. Spoon this salad over freshly toasted, crusty bread, with or without a few slices of gravlax, along with the juices that inevitably pool at the bottom of the salad bowl.
Roasted Pepper, White Bean and Mozzarella Salad
Sweet, fruity jarred roasted peppers power this hearty cannellini bean salad that comes together with almost no preparation. Like many jarred vegetables, store-bought roasted peppers are a timesaver without any sacrifice in flavor; opt for fire-roasted ones, if available, for smokier notes. Here, the succulent texture and vibrant hue of roasted peppers pair beautifully with tender cannellini beans and creamy mozzarella. You can put down that knife: As there’s no chopping required, you’ll create a range of textures by simply tearing the peppers, mozzarella and herbs. If you’ve got a glut of fresh summer bell peppers available, you can take advantage of them at their prime by roasting them for this salad, using any color or variety; check the Tip for instructions.
Potato Salad With Pickles
Those who love salt and vinegar chips already know that potatoes thrive when paired with acid, and this recipe shows that this same formula also works in a salad. Pickles bring lively acidity, imparting their classic tang to lighten potato salad. The mustard dressing is punchy, and sharpened by the addition of pickle brine. Dill pickles vary in sweetness, saltiness and acidity, so taste your brine and add accordingly. Dill, chives or parsley freshen the potatoes, but consider this as an opportunity to use up whatever soft herbs you have around. Boiled eggs make this potato salad feel more like a main meal than a side, but there are many ways to customize; crispy chickpeas or crumbled feta achieve similar effects.
Grilled Tofu Salad With Honey Chile Dressing
This vibrant salad features a beautiful platter of tofu and bountiful summer vegetables that are kissed on the grill just until lightly charred and smoky. It’s equally delicious warm or at room temperature and can be prepared a few hours ahead (cover and keep at room temperature until ready to serve). A spicy vinaigrette with tart lime juice, briny fish sauce and hot chiles, inspired by nước chấm, is balanced by sweet honey and brightens the grilled vegetables. Cherry tomatoes add pops of natural sweetness that balance the dressing. Roasted peanuts (or even roasted almonds) are a nice addition, too, for crunchy texture and nutty flavor.
Broccoli Soba Salad
Inspired by the flavors of crave-worthy yamitsuki, a Japanese cabbage dish named for its addictive qualities, this broccoli soba salad is an assured crowd pleaser. A brief marination in salt tenderizes the broccoli, making it more receptive to a humble yet powerful trio of seasonings: salt, garlic and sesame oil. The unlikely addition of vegetable stock paste or bouillon powder bolsters the emphatic umami of this dish; if you have MSG in your pantry, you could add a few pinches of that instead. Using both the flower and stalk of the broccoli adds both texture and crunch to the foundation of nutty soba noodles. This is the perfect prep-ahead dish, as it benefits from chilling to allow the flavors to meld and the soba to become firmer and less fragile.
Calamari Salad With Potatoes and Olives
Make this fantastic seafood-meets-potato salad for your next potluck or summertime party. Calamari turns tender with just a quick boil and readily absorbs the tangy lemony dressing while warm. Crunchy celery, briny olives and pickled spicy pepperoncini add piquancy and personality to the salad, while scallions bring lovely mild onion flavor. (Chives would also work nicely.) The salad is equally tasty at room temperature or chilled, and can be made a few hours ahead. Leftovers are wonderful tossed with warm pasta and a bit more olive oil.
No-Cook Chili Bean Salad
All the usual suspects found in a vegetarian bean chili appear in this salad — canned beans, tomato, bell pepper, red onion and spices — but there’s no cooking-with-heat required. The tomatoes are salted to tenderize and coax out their sweet, umami juices. Cumin, coriander, smoked paprika and dried oregano inject smoky earthiness and complexity. While black and pinto beans are used here, it is absolutely viable to use whatever beans you have on hand for this pantry-friendly recipe. Best of all, the salad can be dressed up with the usual chili toppings such as avocado, sour cream and cheese. Eat as is, or with tortillas or corn chips on the side.
Lemony Peas and Dumplings
With no kneading or fussy shaping required, these easy, spoon-formed dumplings make the perfect dinner in a pinch. More like German spaetzle and Hungarian galuska than Italian gnocchi, these dumplings are made with a thick, pancake-like batter that comes together in minutes, ready to scoop and plop into boiling water. A fresh nod to chicken and dumplings, these lemon-scented dumplings develop an irresistibly chewy texture as they simmer. Thanks to the residual heat from the water, the frozen peas thaw in a couple of minutes, before getting dressed in the buttery lemon sauce. To ensure a silky-smooth sauce, gradually stir the fridge-cold butter in the lemon juice, two tablespoons at a time. Highlight the sweetness of the peas and the brightness of the lemon juice and zest with a generous sprinkle of salt to finish.
Grilled Chicken Bánh Mì Board
No matter how you approach this deconstructed Vietnamese sandwich, each bite is packed with tanginess, sweetness, and layers of umami.
Dairy-Free Creamy Pasta Primavera
An early summer, dairy-free spin on the classic spring pasta dish, this uses oat milk, seasonal vegetables, plus a few tricks that make it even easier to make.
Sautéed Mushrooms with Thyme
And the award for “easiest drool-worthy side dish” goes to…Sautéed Mushrooms with Thyme!
Pasta with zucchini and fresh herbs
A simple and delicious pasta dish perfect for a quick summer meal.
Laing (Sautéed Greens with Coconut)
Laing is a creamy, sweet and spicy Filipinx dish that is typically made with taro leaves, but I've found that taro leaves are hard to come by where I live. Here I replace the taro leaves with a sturdy leafy green vegetable like kale or collard greens. I wouldn’t recommend using spinach for this recipe since it will be too soft when wilted and won’t hold up well to the coconut cream. This is a quick and delicious weeknight side that comes together in less than 10 minutes.
TOFU SCRAMBLE
A really simple but delicious recipe for Scramble Tofu, this version is Asian influenced. It takes a few minutes and goes well with grains, toast, even noodles.
Chickpeas and Spinach Tikka Masala
An easy, healthy and delicious ‘Chana Saag’ recipe, which means chickpeas and Spinach curry comes together in minutes with Masala Mama’s Tikka Masala sauce.
Roasted Beets and Tofu Skin Salad
Tofu Skin or Doubao 豆包 is the delicate and delicious skin that forms on traditional Chinese soy milk as it’s boiling. This protein-and-fat-rich delight is scooped up and sold in layered bundles fresh, fried, or fried and dehydrated. This particular salad was born of a late night craving and led to a grocery run where we discovered vacuum sealed beets on clearance and well~ the rest is history.