Roasted Napa Cabbage with Tamari and Peanuts
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 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.
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!
Ever so slightly sweet, these green beans are a crowd-pleaser that wins over even the finickiest eaters.
Super-easy, yet packed with flavor, this savory freeform cherry tomato tart works for a weeknight supper or entertaining.
This simple recipe highlights the natural sweetness of summer-fresh cherry tomatoes in a stunning side dish or pizza topper.
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.
These are simplified versions of one of my favorite pizzas. If you’ve got white beans—either homemade or canned in the pantry—you can have this meal on the table in minutes.
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