This no-crust quiche is a quickie you can bust out at the last minute on those nights when you don’t have time for much more. It really focuses on the vegetables with just enough custard to hold it all together (very “nourishing!”). Leftovers are a treat reheated for breakfast or lunch another day.
These simple, healthy snow peas have all the hallmarks of a stellar side dish—just a handful of ingredients, an easy technique and addictive flavor. It’s the perfect example of how using a little bit of an “indulgence fat” — in this case butter — the right way can add multitude of flavor in a healthy way.
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.
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.
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!
Ever so slightly sweet, these green beans are a crowd-pleaser that wins over even the finickiest eaters.
Tofu is beautiful on the grill, and these “steaks” form a “meaty” crust. And while tofu is often thought of as going in an Asian direction, it pairs beautifully with our simple, Greek-style marinade.
Super-easy, yet packed with flavor, this savory freeform cherry tomato tart works for a weeknight supper or entertaining.
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