Slivered Swiss Chard Salad with Garlicky Vinaigrette
Swiss chard is a quick-cooking green that’s also tender enough to enjoy raw, which makes this a refreshing — and super quick and easy — side or standalone salad.
Swiss chard is a quick-cooking green that’s also tender enough to enjoy raw, which makes this a refreshing — and super quick and easy — side or standalone salad.
Slow cooking Swiss chard makes it silky and delicious, and a splash of fish sauce gives adds earthy heft.
The miso in this recipe creates a glaze that renders humble turnips intensely delicious.
Delicata is similar to acorn squash, in that its peel is tender enough to eat after roasting.
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.
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 riff on classic grilled cheese sandwiches takes a cue from the legendary Cubano sandwich, adding roast pork, mustard and pickles to the mix.
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.
The spicy Sichuanese flavors of a kung pao stir-fry are normally associated with chicken, but it works well with vegetables, too—especially cauliflower, which soaks up
Chard + orange + almonds is one very happy ménage à trois on a plate.
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