Weeknight
3493 recipes found
Pasta With Caramelized Onion, Swiss Chard and Garlicky Bread Crumbs
The warm, nutty flavor of good varieties of whole wheat pasta is robust enough to stand up to intense, complicated sauces, yet satisfying with just a little butter and Parmesan shaved over the top.
Asparagus Rolled in Herb Crêpes
A simple and elegant way to serve asparagus, this dish makes a great main course for a vegetarian dinner party. It can be assembled ahead of time and baked just before serving.
Stir-Fried Bok Choy or Sturdy Greens
This recipe works equally well with bok choy or sturdy greens, both of which have tough ribs and leaves that have a cruciferous flavor. I steam them for a minute before stir-frying so the leaves won’t be too tough.
Steamed Asparagus With Pistachios and Brown Butter
This versatile brown butter sauce could enhance all sorts of other vegetables, or fish for that matter. But it just so happens to be a delightful pairing with perfectly cooked fresh green asparagus.
Pasta With Pepper and Tomato Sauce
Pasta is a perfect vehicle for showing off late summer vegetables. Pasta dishes also are great way to get more vegetables, as they’re often concentrated in the accompanying sauces and toppings. Between the peppers and the tomatoes, this dish is packed with lycopene, as well as vitamins C, A, B6 and K. If you use a food processor to puree the sauce, be sure to strain it afterward for a smooth, elegant texture.
Polenta With Parmesan and Tomato Sauce
This is my favorite way to serve polenta, and it’s the simplest, too. My son loves it -- maybe your kids will feel the same.
Curried Carrot and Coconut Soup
There’s a nice challenge in staring into a less than sufficiently stocked refrigerator. Last night we were down to not much more than carrots. Thus: them, an onion, grated ginger, a sort of curry mix. There was stock in the freezer, a can of coconut milk. A lime. Wish I’d had cilantro, but hey, it worked.
Baked Beans With Mint, Peppers and Tomatoes
I’m becoming hooked on baked beans. The long, slow, gentle cooking called for in this recipe results in a thick, sweet sauce and very soft beans.
Roasted Leeks and Potatoes Vinaigrette
I prefer using tiny whole potatoes for this elegant potato and leek salad if I can find them. Firm red potatoes or fingerlings are good alternatives.
Tomato and Carrot Marinara Sauce
If you’re trying to eat less meat but miss chunky tomato sauce, you’ll appreciate the finely diced carrots in this one.
Sautéed Beets With Pasta, Sage and Brown Butter
Give a cook a beet, and he’ll probably do one of two things with it: Reject it for fear of turning the kitchen into a juicy red crime scene, or roast it and serve it with goat cheese. I can take this marriage or leave it, but even if you love it, you must admit that it only scratches the surface of what beets have to offer. More than half the time that I prepare beets, I begin by shredding them in a food processor. After that, you can serve them raw with a simple dressing, or you can stir-fry them in a skillet to brown them slightly, which brings out their sweetness like nothing else. This recipe employs the latter technique (with the addition of sage) then calls for tossing the beets with pasta. A finishing of grated Parmesan is a salty counterpoint to the caramelized sweetness of the beets.
Quinoa and Beet Pilaf
Use regular pearl white quinoa for this beautiful pink pilaf, which uses both roasted beets and their greens.
Simple Braised Potatoes
One doesn't usually think of braising as a technique for cooking potatoes, but one should. It's so easy, and yields the same comfort quotient of the mashed sort without all of the peeling, boiling and mashing. Onion, garlic and your choice of thyme or rosemary give them a little oomph. As with all potato dishes, don't forget to season well with salt.
Cooked Grains Salad With Tomato Vinaigrette
You can use a variety of grains in this salad. I’ve made it with a mixture of brown rice and farro, with quinoa and with bulgur. The mixture makes a robust main-dish salad for summer.
Roasted Beets With Chiles, Ginger, Yogurt and Indian Spices
The pungent spices, zingy fresh ginger, dollops of tangy yogurt and fiery green chiles found in Indian cuisine tame the sugary beets in this recipe and open up a whole new universe of flavor. In traditional Indian cooking, beets are usually boiled or steamed, then often made into vegetable curries or chutney. But here they are roasted, which intensifies their sweetness.
Eggplant Parmesan Deconstructed
Shrimp Risotto With Peas
Shrimp shells are used here to make a subtle shellfish broth for the risotto. Make sure you don’t overcook the shrimp; they will take only four to five minutes to cook, and the contrast of their succulent texture against the chewy rice will be lost if the shrimp become rubbery.
Carrot Gnocchi
Sautéed Beets With Butter
Braised Spring Carrots and Leeks With Tarragon
Serve this sweet springtime dish as a starter or side dish, or as part of a vegetarian main dish with grains.
Steamed Artichokes With Vinaigrette Dipping Sauce
Artichokes are not the friendliest of vegetables. They are a good source of magnesium, potassium and fiber, and they require a little work, but it’s time well-spent. The simplest way to prepare an artichoke is to steam it, there’s hardly any trimming at all. Serve it with a dipping sauce and work your way, perhaps with a friend or loved one, to the heart. Then scrape away the chokes and divvy up the prize at the middle.
Potato Gnocchi, Four Ways
Orange Chicken With Vegetables
This is a mild version of Grace Young’s spicy orange chicken, with as much emphasis on vegetables as on chicken.
Pan-Cooked Summer Squash With Tomatoes and Basil
This Provençal summer dish is delightful as a starter or as a side dish with fish, chicken or cooked grains.