There’s much to love about this easy Green Bean Salad … including that you can pull it together almost entirely with what’s in your pantry. It holds up well too, making it a nice make-ahead lunch. Tuna is a star ingredient, so pick up a good-quality brand packed in olive oil, which you’ll use for the dressing.
This simple recipe highlights the natural sweetness of summer-fresh cherry tomatoes in a stunning side dish or pizza topper.
Looking for a satisfying veggie burger recipe? These portobello burgers will win you over from beef burgers … they’re that good.
This simple tomato recipe helps summer-fresh tomatoes shine. Use any ripe tomatoes you have—heirlooms, cherry tomatoes, Romas, etc.
Dry ramen (aka mazesoba) features familiar ramen noodles, minus the broth, in a quick, flavorful sauce made with ground pork or turkey for an easy supper.
A touch of butter and tarragon transform summer-fresh corn into a luxurious side dish that pairs beautifully with meat, fish or poultry.
These flavorful green beans couldn’t be easier to make, and it’s so flavorful I guarantee it’ll become one of your standbys. I always make extra batches because my family eats it like finger food all week. The method may seem backward, but adding the olive oil and garlic at the end makes the flavors even more intense.
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.
This quick Pasta Puttanesca is one of my favorite pull-from-the-pantry meals that transcends all seasons. Full of bold flavors that go beyond most throw-together meals.
Broccolini is a hybrid of broccoli and kai-lan, with longer, thinner stalks and smaller, looser florets than regular broccoli. This version packs on the flavor with a pan sear and crisp, garlicky breadcrumbs.
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.
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