Smashed Avocado & Tomato Toasts
This simple recipe highlights the natural sweetness of summer-fresh cherry tomatoes in a stunning side dish or pizza topper.
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.
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.
When people hear “plant-based,” they often assume it means vegetarian. It certainly can — and does for many. But plant-based can also mean focusing meals around vegetables, whole grains, and legumes, with meat, fish or poultry playing a secondary role. Here’s what that shift looks like and how to make it.
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.
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.
This luscious, easy, vibrant green slow-cooked asparagus has become my go-to spring side dish.
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