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.
Peppery watercress and creamy avocado give this all-purpose dip its spring-green color.
Fresh fennel gives this simple yet satisfying soup a creamy texture—without the cream.
This recipe is modeled after a salad served the recently closed El Monte Grill and Lounge in Fort Collins, Colo. Cubes of chayote are roasted until crisp, then added to a hearty salad with a jalapeño-laced dressing.
Fresh spinach is simmered with olive tapenade and feta cheese for a tangy base to this rice dish. Some prepared tapenades are made with anchovy paste, so be sure to read the label before buying.
Mirliton is the French Creole word for chayote and is also the name the vegetable goes by in Cajun cuisine. Chayote holds a lot of moisture, so be sure to squeeze out as much liquid as possible once it has been grated to keep the dressing from getting too watery.
What to do when you want fresh-tasting salsa before tomatoes are in season?
Sssshhh … don’t tell kids this delicious dessert is actually just good-for-them yogurt and fruit with a few graham crackers and waffle cones thrown in for crunch.
When chayote is simmered, it takes on a zucchini-like texture and tenderness, making it a perfect cold-weather substitute in this Provençal vegetable dish. We’ve added kidney beans for extra protein so you can serve this as a main dish over couscous, rice, or pasta.
Corn pudding is a casserole favorite in the South, but it’s usually served as a side dish. Here, we’ve filled it out with chayote for a satisfying entrée that can be served with bread and a green salad.
The ultra-versatile combination of rice and lentils can be served as a protein-rich side dish or an easy entrée. Green French lentils, which hold their shape when cooked, will give the dish a firmer texture, while softer red lentils will give it a creamier, dal-like consistency.