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A soak in a vinegar bath plus a hefty dose of both black and white pepper give sweet potato fries an intense flavor. Baking them in a hot oven ensures they are crispy—but without all the fat from frying. Serve with your favorite ketchup, aioli, or dipping condiment.
This salad is a play on the celery and carrot sticks commonly served with Buffalo wings. Shaving the vegetables with a peeler and adding rhubarb to the vinaigrette elevate the crunchy combination to an elegant side dish.
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Check out Vegetarian Times Editors's author page.
Mirliton is the French Creole word for chayote
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Sometimes, simpler is better. This basic stuffing will soak up all the delicious sauces and juices of the other foods on your Thanksgiving table. You can jazz up the recipe with 1/2 cup of add-ins, such as chestnuts, chopped nuts, or dried fruit.
Creamy and starchy, Orca beans work well in hearty soups and stews.
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Yellow Indian Woman beans turn a pale lentil-like brown when cooked, but their ultra-creamy texture still brightens up this autumn-inspired recipe.
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
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In this recipe we’ve left the edible squash skin on the pieces to hold them together and to add a touch of color. Look for colorful varieties of cauliflower—in season in October—to brighten the salad even more.
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
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Chopped parsley gives this cucumber-and-tomatoes combo a bright, zesty twist. Let the salad stand 10 minutes so the vegetables release their juices.
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Make this your go-to salad for summer entertaining.
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
This lovely salad is so easy to make
To achieve the best possible texture, both celery and potatoes are steamed for this salad.
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Check out Vegetarian Times Editors's author page.
This is a great party salad because the hearty greens won’t turn limp or mushy once they’re tossed with the dressing.
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
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Artichoke hearts and a blend of Cheddar and Parmesan cheeses make a delicious savory side dish.
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Check out Vegetarian Times Editors's author page.
Tender grilled eggplant is delicious with herbs and olive oil.
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
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A feast of flavors, textures, and colors
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
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This salad is all about the tangy dressing. Choose the brightest, ripest stone fruits you can find, and feel free to substitute other fresh-looking salad greens for the arugula.
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Check out Vegetarian Times Editors's author page.
A hit of lemon, garlic, and dulse (a mineral-rich red seaweed) gives chunky mashed new potatoes just enough seasoning for a side that won’t overpower the flavors of a main dish.
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Check out Vegetarian Times Editors's author page.
The trick to a successful vinaigrette, says Annie Somerville, is to start with the acidic ingredient and mix everything with that before adding the oil
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Check out Vegetarian Times Editors's author page.
A lemony, garlicky aïoli sauce gets its creamy texture from blended avocado. Fresh tarragon lightly seasons the sauce, which also can be used as a dip, sandwich spread, or topping for grilled vegetables.