Vegetable
894 recipes found
Isreali couscous with mushrooms and scallions
The contrast of the bright scallions and rich, inviting mushrooms stuck with me and my Israeli couscous recipe is now a standby for healthy, simple weeknight dinners.
Patricia Wells' Asparagus Braised with Fresh Rosemary and Bay Leaves
This braised asparagus recipe is a vegan, 5-ingredient treatment for asparagus with a sneaky way of bringing out its sweeter side.
Charred Scallion Gremolata
This recipe's charred scallion sauce hits all the flavors -- salty, smoky, sour, and slightly sweet. It's a wonderful accompaniment to grilled meats and fish.
Broccoli and Carrot Stir Fry
The perfect vegetarian stir fry. This crisp and crunchy broccoli and carrots stir fry dish with sesame seeds will satisfy the palate and your appetite.
Loaded Quinoa Salad with Lemon Scallion Dressing
We make this recipe at our cafe. Gluten free, hearty, healthy and filling- it's all we want to eat on a beautiful spring day. You won't miss the meat in this vegan recipe. The lemon scallion dressing is zingy and bright- and a perfect springtime compliment to this hearty salad.
Roasted Rice Cakes with Scallion Oil
After a recent trip to China, I've been obsessed with crispy scallions on noodles, and have been inspired by a recipe from Fuchsia Dunlap's Every Grain of Rice. For this recipe, I experimented with using scallion-scented oil to roast fresh cylindrical rice cakes, a la David Chang's instructions in Momofuku. I can highly recommend this combo with kimchi and a fried egg.
Grilled Corn with Scallion Sauce
From the childhood favorites file. When she wasn't boiling fresh corn on the cob, my mother would grill it and slather this sweet-salty-oniony sauce all over it. Messy, but a darn tasty treat.
Tabouli.. Healthy, Simple and Delicious!
This is our family's recipe which has been handed down for many generations, and is included in virtually every family gathering by popular demand! Everyone, from the little ones to the grandparents, love Tabouli, so when we make it, it's a big production! It's healthy, delicious, and one of those dishes that will have the kids lining up to take home if there are any leftovers.
minted green bean salad
this was my mom's recipe and I'm certain she learned it from her mom. It's a hit with everyone I know and always better if it marinates a few hours in the fridge. Note- I rarely measure these ingredients so you may need to adjust to taste. We like it with more vinegar than most and as it marinates you may need to taste and add more of one or more ingredients. Enjoy!
Sweet Potato, Chickpea, Avocado, and Egg Sandwich
This sandwich is inspired by the sweet potato pate I ate at Vedge, a wonderful vegetable-focused restaurant in Philly.
Ten Minute Spring Rolls
The actual prep time for these delicious spring rolls depends upon your choice of veggies, but when time is of the essence, ten minutes is enough. Cabbage, lettuce, avocado, tofu and sprouts are your speediest options. Carrots, peppers, cukes and herbs take a bit longer, but not much. The rest is a snap; just dip the spring roll wrapper in water for a few seconds as it softens like magic and you’re ready to fill and roll.
Greens, an Egg and No Ham
This is another one of my go-to breakfast recipes that is my absolute favorite. I'm one who simply loves a savory breakfast, so this combination really satisfies my tastebuds. I also love that I can cook it one cast iron skillet and - for days when I'm really rushed - seriously eat it right out of the skillet! On days when I'm hungrier, I'll have a side of homemade granola or perhaps a mandarin / banana, etc. Also, even though you put the dollop of marscapone on the asparagus, once it begins to melt a bit and mix in with all the flavors of the dish, it is DIVINE on the egg as well! Oh and using coconut oil is a must!! The sweetness of it balances out the dish in my opinion.
Nicaraguan Guacamole
When I was 17, I spent a summer living and working in semi-rural Nicaragua. In my down time, I spent a lot of time in people's kitchens, eating and learning. Of all the delicious homey foods I learned to make, this one was the most surprising: a chunky guacamole made with avocado, onion, lime juice, and hard-boiled egg. The flavor is clean and sharp, and the squishy avocado, chewy egg, and crunchy onion give it a wonderful texture. Fresh cilantro is nice, but optional--the guacamole will still taste great without it.
Cauliflower Hash Browns
Paleo, grain-free and low-carb twist on traditional breakfast hash browns using cauliflower instead of potatoes. Cauliflower will never have tasted so good!
pan-fried with tomatoes
This is a common home dish for dinner in China. In North China, it'll be a more salty one, and in South China, people like it more sweet. I'm introducing a South recipe here.
Bright green pea and spinach soup
This is a super quick and healthy soup that you can throw together without using exact measurements. The ingredients are inexpensive and it's great for days you want something light and fresh. Like a hot and satisfying smoothie-in-a-bowl!
5-Ingredient Super Fresh Salmon Avocado Bagel
This is a quick, fresh, and nutritious energy packed meal that can be eaten for breakfast or any meal of the day! A delicious spin on the classic avocado toast, this bagel will give you the oomph you need to get you through your Monday Blues.
Roasted Baby Turnips with Dijon-Shallot Vinaigrette and Tarragon
Oftentimes at brunch, I'm so underwhelmed by the side dishes: usually just some overdressed frisée or a bad biscuit (hey, I may live in Brooklyn, but this Southern girl knows what a real biscuit is supposed to taste like). This delicious side dish is easy to pull together at the last minute, but your guests will never know! It's a great compliment to any brunch table.
30 Minute Sweet Pickled Onion
This Japanese pickled onion recipe can be used on burgers (especially lamb), in guacamole, with soft boiled eggs, or really anything if you're like me.
Garlicky Chard
Want to take a break from kale? Give chard a chance. It’s a nutritious green and makes a great warm salad. I made this super easy warm chard-red quinoa salad in less than 15 minutes for a quick lunch. Its loaded with garlic and I topped it with tomatoes to add some freshness. You can add other veggies for more color and taste, add an egg, grilled tofu…this has endless possibilities!!
Sweet & Spicy Avocado Toast
A sweet & spicy take on a beloved classic!
Molly Stevens' Roasted Fennel, Red Onion, and Orange Salad
Three of our winter standbys -- an orange, an onion, and a roasted fennel bulb -- walk into an oven together and morph into a warm winter salad recipe.
Puntarelle -- Roman Wild Chicory with Anchovy Dressing
I got this recipe from a (Italian-American) farmer at the Union Square Greenmarket who specializes in cruciferous vegetables. He advised the Puntarelle - indeed all the heavy greens -- are tastier when picked after the frost. And he suggested this dressing is as bold as the greens. Anchovy lover that I am, I've been dressing all sorts of vegetables with it, and even saucing fish fillets.
Roasted Vegetables: Butternut Squash, Celery Root, and Radish
My local market is bringing on the most lovely watermelon radishes and celery root (celeriac). Roasting butternut squash with the radishes and celery root creates wonderful, caramelized flavors of sweetness, freshness, and a tangy bitterness. The preparation couldn't be easier, and the three disparate tastes create a combination of flavors that are refreshing and surprisingly good. When you cube the vegetables, try to keep their size uniform.