Fresh basil and lemon juice brighten the flavors of a fresh vegetable medley. During recipe testing, we’ve found that the 18-oz. organic packages of prepared polenta have a deliciously creamy-grainy texture, so opt for organic if you can find it.
This version of shakshuka, a Middle Eastern poached-egg dish, adds eggplant and olives to the tomato sauce for a quick vegetable-stew base. Choose the freshest eggs possible for whites that will hold their shape and for more durable yolks.
To prep the bell peppers quickly, stand each on end, cut the “sides” away from the core, and then slice the sides into strips. Cut strips into desired length or into small dice. If heat isn’t an issue, use medium or hot salsa, but try to find a bottled, chunky one for this dish.
Primavera means “spring” in Italian, and this satisfying soup makes the most of the delicate flavors of springtime veggies. The chowder is thickened with puréed vegetables rather than flour and milk or cream, for a lighter, gluten-free option.
Soy chorizo brings the flavors of andouille, while okra adds a touch of the South to this hybrid of risotto and jambalaya.
Crushing and pan-cooking roasted beets gives their outer layers a crispy texture, and allows a zesty vinaigrette to pool in their clefts and valleys. Omit the dollops of yogurt to make the dish vegan.
This salad is a play on the celery and carrot sticks commonly served with Buffalo wings.
Be sure to stir-fry the vegetables constantly after adding the green onions, to prevent the smaller items from burning. To add heft to this meal, serve over rice or fold in cubes of tofu.
A soak in a vinegar bath plus a hefty dose of both black and white pepper give sweet potato fries an intense flavor.
This recipe uses semi-pearled farro, which retains part of the bran, and with it, many of those good-for-you nutrients.
Matcha is a powdered green tea that’s high in antioxidants; you’ll find it in most large natural grocery stores or Asian markets.
This thin-style crust works best when you use a light hand with toppings. Because the crust does not rise, it’s important for textural success that you roll out the dough to the correct size—try using a 9-inch round cake pan for reference.