What to do when you want fresh-tasting salsa before tomatoes are in season?
When you learn how easy and inexpensive it is to make your own sushi rolls, you’ll never pick up another store-bought sushi platter for a party again. We’ve kept these rolls simple and small for party serving and eating ease. Serve with gluten-free tamari, pickled ginger, wasabi, and extra sauce.
Cooked millet replaces wheat flour in this simple cornbread recipe.
This greens-spiked version of mac and cheese gets its velvety richness from carrot purée rather than milk or cream.
Blue cheese dips are yummy, but they’re not always the prettiest things to serve. Here, roasted and grated golden beets add a burst of color and texture. Serve with your favorite crudités
This well-loved assemblage of lightly cooked and raw vegetables translates literally as “mix-mix.” A colorful combination of wholesome ingredients is arranged on a platter in separate mounds and served with a peanut-coconut sauce.
Street food vendors all over Southeast Asia offer versions of this delicious rice noodle dish.
Jonathan Kurlander, of Minnetonka, Minn., loves coming up with healthful veg dishes his two young sons will eat: “They seem to be accepting of most things ‘pancake,’ so I expand on that theme,” he says. Harissa, a North African chile paste, adds just a hint of smoky heat.
Everybody loves hot dips on a holiday buffet table, so this subtly flavored fondue is a guaranteed crowd-pleaser. Look for green, purple, and orange cauliflower varieties to add color to the dipper selection. To make ahead: Cook cauliflower in advance, combine cheese and flour, and measure out milk and hot sauce into a jam jar. Stash these prepped items in the fridge so all you need to do is warm and season the fondue just before guests arrive.
Crunchy and colorful, this is a great salsa to serve while waiting for summer tomatoes to come into season. Because radishes release water, the salsa needs to be served right away. Serve with tortilla chips or pita crisps.
Here’s a way to inspire the kids at the table eat every last bite of salad: tell them the ingredients for this one are what Peter Rabbit took from Mr. McGregor’s garden, then encourage them to use their fingers to dip the veggies in a homemade Thousand Island dressing.
Down South, it's common to add a drop or two of Louisiana-style hot sauce to lift the flavor of bitter greens. Here, it works the same magic in a veggie frittata.