Carrots with Coconut, Lime and Cashews
Carrots starring in a main dish? You bet! This vegan entree is inspired by Deborah Madison’s terrific new book, “Vegetable Literacy.”
Carrots starring in a main dish? You bet! This vegan entree is inspired by Deborah Madison’s terrific new book, “Vegetable Literacy.”
Come summertime, a fast, healthy dinner is as easy as grilled eggplant and a speedy tomato sauce. It’s a perfect vegetarian supper.
Steaming showcases the subtle flavor and creamy texture of fresh new potatoes. Add a simple dressing with lime zest and coarse sea salt, and tuck in.
When you use fresh summer heirloom tomatoes, a simple, basic bruschetta recipe like this is absolutely sublime.
I’m a big fan of cooking cauliflower until it’s almost creamy … especially in pastas like this one. It becomes part of the sauce, adding heft and health to just a handful of fettuccine.
These sweet potato wedges have a spicy foil to their sweetness. They’re reminiscent of sweet potato fries, but a whole lot healthier.
Letting the bok choy get nice and browned in some places–what the Chinese call “the breath of the wok”–adds a smoky savoriness to the dish.
This sauteed spinach recipe wins over even those who normally snub the vegetable. Pre-washed spinach makes this dish come together in a flash.
If you have leftover mashed potatoes on hand, these easy potato cakes come together in no time for a quick appetizer or vegetarian main dish.
Peanuts and sweet potatoes make a great pair in this warm, golden sweet potato soup. Although the flavors are complex, this soup is easy for a healthy midweek dinner.
This easy vegetarian ragu is also an incredibly versatile little number. Toss it with pasta, serve it over polenta, or spoon it onto crostini smeared with goat cheese.
I fell in love with this simple, stunning Melone e Limone (Melon and Lemon) appetizer recently as a simple way to showcase fresh, ripe, peak-season fruit.
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