The watercress sauce used to flavor these sweet potatoes is a twist on classic Argentinian chimichurri sauce, which calls for parsley.
Red pepper flakes
This recipe uses semi-pearled farro, which retains part of the bran, and with it, many of those good-for-you nutrients.
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.
Creamy and mild, French flageolet beans are favored for slow-cooked dishes such as cassoulets and stews, because the beans keep their shape but still have a meltingly smooth texture. Here, flageolets hold their own alongside briny olives and crunchy celery. (If you can’t find flageolets, substitute white navy beans or cannellini beans.)
For an extra kick of flavor, sprinkle this spicy-smoky dish with quartered Kalamata olives.
Hearty vegetables are roasted, and then coated in a sweet and spicy glaze.
The play of textures from carrot juice, carrots, and a tomato-and-cucumber topping give this chilled soup extra elegance. Gazpacho seems a natural choice for lunch or dinner, but how about serving it at your next brunch?
Masa harina, the corn flour used to make tortillas and tamales, holds these sausages together.
This versatile sauce also works great spread on crostini, spooned over soft polenta, or served with poached eggs.
This cheesy sandwich gets a healthful kick and crunch from sautéed broccoli raab.