Vegetables
1337 recipes found
Pan-Roasted Cauliflower With Kale Pesto and Feta
Searing cauliflower in a skillet instead of roasting it in the oven gives it a deeply caramelized exterior, but allows the interior to remain firm and a little crisp. Here, the cauliflower is served on a lemony slick of kale pesto and topped with plenty of herbs and feta. A sprinkle of chile flakes adds heat, while a dash of colatura (an Italian version of fish sauce) or Asian fish sauce gives everything a salty, funky depth. It makes for a particularly complex and sophisticated appetizer or side dish, or even a light main course if you add some crusty bread or grains. The recipe is adapted from the chef Omar Koreitem, who owns the Paris restaurant and cafe Mokonuts with his wife, the pastry chef Moko Hirayama.
Green Beans With Mustard Seeds, Cashews and Coconut
This fragrant, deeply flavored green bean dish works as an intense side dish for a simple meal or as a meatless main course in its own right. Take care when adding the mustard seeds to the skillet — they can pop and jump out of the pan as they heat, so stand back. If you can’t find large flakes of dried coconut (also sometimes called chips), you can substitute shredded coconut, as long as it’s unsweetened. But ground coconut will be too fine to add the necessary texture.
Baked Romanesco Broccoli With Mozzarella and Olives
Sicilian cooks make a traditional cauliflower dish, using a pale-green variety that is baked with soft mild sheep’s milk cheese and studded with meaty black olives. It can also be made with romanesco broccoli (confusingly called Roman cauliflower in English), the very bright chartreuse-colored cauliflower with pointy spiral florets you find at farmer’s markets. But regular white cauliflower is fine, and will give delicious results, too.
White Asparagus With Cashew Cream Sauce
Golden Beet and Beet-Greens Salad with Yogurt, Mint and Dill
Greek Salad Sandwich
Greek salad on a bun makes a wonderfully satisfying meal. The English muffins absorb the sweet and tangy juices from the salad without becoming soggy.
Celery and Radish Salad With Gorgonzola
Use the delicate hearts, or inner stalks, of celery for this salad. Slice both the celery and radishes very thin; it goes faster than you’d think but you can use a food processor to speed up the process.
Crunchy Cabbage Salad
Summer Corn Pudding
Hearts-Of-Palm Salad
Pepper and Snow Pea Salad
Chicken, Chermoula and Vegetable Sandwich
A delicious sandwich featuring grated carrots, arugula and roasted red pepper.Chermoula, the spicy Tunisian pesto-like sauce made with copious amounts of cilantro, parsley, garlic, olive oil and spices is a great sandwich condiment. I paired it with pan-cooked chicken breast and built up a delicious sandwich with grated carrots, arugula, and roasted red pepper.
Steamed Artichokes With Lemon Butter
Large, plump artichokes are generally better for steaming than smaller ones. They may take longer to soften, but you’ll end up with plenty of meaty petals to pull off and dip into the lemon butter. This recipe gives instructions for steaming the artichokes in a traditional pot, but a pressure cooker (either electric or stovetop) is a faster option if you have one. See the Note below for instructions.
Fresh Vegetable Salad
Braised Stuffed Artichoke A la Barigoule
Sameh Wadi’s Wheat Berries With Carrots, Harissa Yogurt and Dates
The Arab-American chef Sameh Wadi built this very modern dish from some very traditional components of Middle Eastern cooking: yogurt, harissa, carrots and whole grains of wheat. It works equally well as a centerpiece for a vegetarian meal, or alongside a lamb tagine or stew such as Lamb Shanks with Pomegranate and Saffron. To produce the grain called freekeh, wheat berries are harvested green, cracked and roasted over open fires to produce a smoky, earthy-tasting result. “You can smell it in the market when the freekeh is in season,” Mr. Wadi said.
Eggplant Ragù With Capers and Burrata
This eggplant dish is a lot like pasta alla Norma, minus the pasta. Instead, it’s the large, crisp chunks of eggplant that star, enrobed in basil-scented marinara sauce and topped with a melting, creamy mix of burrata and ricotta. In this recipe adapted from the chef Amy Brandwein of Centrolina in Washington, D.C., the cubed eggplant is topped with crunchy, salty eggplant chips, sliced ultrathin and deep-fried until golden. But if that’s one step too many when you’re cooking this at home, feel free to leave the chips out.
Lentil Salad With Walnut Oil
This dish is inspired by a recipe from “The Paris Cookbook,” by Patricia Wells. I’d never thought about using walnut oil, which is high in omega-3 fats, with lentils. It’s a great combination. Be sure to keep walnut oil in the refrigerator once it’s opened.
Vegetable-Beef Soup
Brussels Sprouts With Sesame Seeds
Stewed Fennel
Broth With Trout and Fresh Vegetables
Mustard Greens With Warm Walnut Vinaigrette
