Roasted Delicata Squash with Thyme
Delicata is similar to acorn squash, in that its peel is tender enough to eat after roasting.
Delicata is similar to acorn squash, in that its peel is tender enough to eat after roasting.
This luscious, easy, vibrant green slow-cooked asparagus has become my go-to spring side dish.
This fast-and-easy roasted cabbage has become one of my go-to greens dishes. It’s a terrific, tasty light meal served with rice.
This is one of my all-time favorite dinners. And when you have leftover Roasted Butternut Squash and Shallot on-hand, it comes together quickly. Brushing the tortillas with oil and baking them in the oven mimics the crispy texture of traditional deep-fried tostada shells, but with a lot less fat and mess.
With some ready-to-go ingredients on hand, our pozole, a hearty stew often served at Christmastime in Mexico and the Southwest, comes together for a speedy dinner.
Roasting is a great way to prepare big end-of-summer green beans. Adding pancetta, nuts and blue cheese elevates them to main-dish status.
This zucchini salad pairs our Meaty Grilled Zucchini and a lemony Middle Eastern-style dressing for a match made in heaven.
Grilled zucchini has a lovely smoky charred, meaty quality that’s just delicious—and it’s easy!
This simple recipe highlights the natural sweetness of summer-fresh cherry tomatoes in a stunning side dish or pizza topper.
Strawberry, arugula and avocado are a beautiful trio, creating sweet, spicy and creamy—all in one dish.
Honey-Ginger Roasted Carrots lend just a touch of sweetness—and sunny color—to old-school hummus.
Spiralizing beets creates a gorgeous pile of vegetables. If you don’t have a spiralizer, you can grate the beets.
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