Oven-Roasted Cauliflower with Raisin Vinaigrette
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Sides & Salads
Purple Cabbage Salad with Edamame, Golden Raisins, & Smoked Almonds
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Multigrain Sandwich Loaf
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Honey-Wheat English Muffins
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Sourdough Sandwich Loaf
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Salt and Vinegar Potato Bites
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Flash-Fried Kale with Peanuts
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Tahini-Roasted Broccoli over Raisin-Studded Bulgur
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Spicy Asian Spinach Salad with Toasted Pumpkin Seeds
This salad combo is vitamin-dense
Tricolore Salad with Roquefort and Hazelnuts
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Brussels Sprouts with Walnuts and Dried Cranberries
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Brown Rice with Popped Mustard Seeds
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Fennel, Beet, and Citrus Salad with Yogurt Dressing
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Rainbow Chard with Pumpkin Seeds
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Wilted Spinach Salad with Asian Pears, Blue Cheese, and Pecans
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Roasted Carrots and Parsnips
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Roasted Brussels Sprouts
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Warm Lentil Salad with Grapes, Feta, and Mint
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Brown Rice Salad with Roasted Butternut Squash, Chestnuts, and Pomegranate
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Fennel, Beet, and Citrus Salad with Yogurt Dressing
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Savoy Cabbage Salad with Carrot-Ginger Dressing
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Broccoli Slaw Salad with Five-Spice Tofu
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Christmas Chick’n Filets and Potato Salad
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Gramma Skopek’s Holiday Hoska
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Broccoli Raab, Sicilian Style
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Roasted Pear Salad with Chèvre and Fig Vinaigrette
This easy, elegant fall salad can be served as a light supper.
Cinnamon Apple and Banana Chips
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Okra and Onions
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Rajas
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Raw Kale Salad with Root Vegetables
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Aromatic Brown Jasmine Rice
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Onion-Stuffed Flat Bread
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Zucchini Tempura Chips
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Crispy Kale Chips
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Rosemary Sweet Potato Chips
Unlike white potatoes, sweet potatoes do not have to be cooked before they’re eaten. We’ve seasoned these wholesome chips with rosemary, but you can substitute other dried spices, such as garlic powder, onion powder, nutritional yeast, paprika, or cayenne pepper.
Cashew Vanilla Cream
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Tangy Carrot-Apple Salad with Cider Vinaigrette
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Marinated Cauliflower Salad
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Cauliflower Mash with Miso and Sage
Mashed cauliflower is a delicious, low-starch alternative to mashed potatoes. Here, we’ve flavored it with tangy miso and fresh sage, but you could also season the mash with olive oil and your favorite herbs.
Tricolor Charred Peppers with Cumin-Coriander Vinaigrette
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Heirloom Tomato Carpaccio with Four Peppercorn Mix
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Maple-Almond Butter
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Sweet Potato Wedges with Cider Reduction
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Rosy Applesauce
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Apple Salsa Salad
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Soy-Simmered Shiitake Mushrooms
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Mixed-Grain Sushi Rice
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Spicy Tofu
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Summer Cymlings
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Southwestern Corn Pudding
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No-Cream Creamed Corn
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Fennel-Spiced Potato Wedges
These potato wedges can be parboiled up to a day ahead so that they’re ready to go on the grill whenever you’re ready to cook them.
Watermelon Salad with Feta and Mint
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Eggless Salad
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Corn-Quinoa Salad
If your corn is very fresh and tender, you can skip the blanching step in this recipe; just stir the raw kernels into the salad.
Caesar Salad
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Firecracker Beet Slaw
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Napa Cabbage Salad with Borscht Vinaigrette
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Southwestern Salad with Avocado-Lime Dressing
Kids and dads alike will enjoy a sunny salad topped with corn-chip crumbles and creamy avocado-lime dressing.
Hominy Salad with Basil-Shallot Vinaigrette
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Grilled Hearts of Romaine with Balsamic-Shallot Vinaigrette
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All-You-Can-Eat Salad with Lemon-Basil Vinaigrette
This super-nutritious salad is just what you want toward the end of the work week.
Chickpea, Artichoke Heart, and Tomato Salad with Arugula
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Spicy Eggplant with Black Vinegar Sauce
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Gai Lan with Vegetarian Oyster Sauce
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Chunky Artichoke and Chickpea Salad
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Frisée Salad with Creamy Truffle Vinaigrette
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Broccoli Salad with Raisins and Sunflower Seeds
Lightly steaming broccoli brightens its color and helps it keep its crunch—even when it’s coated in a creamy dressing, as in this recipe.
Chickpea and Feta Salad
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Sautéed New Potatoes en Persillade
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Sliced Artichoke and Baby Arugula Salad
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Hot and Sour Napa Cabbage
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Red Cabbage Salad with Pears and Walnuts
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Miso-roasted Brussels Sprouts
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Butternut Bisque with Cauliflower
The squash base for this creamy soup gets puréed before cooking rather than after, so there’s no shuffling of hot liquids.
Gingery Quinoa Salad with Apples, Peas, and Coconut
Vegetable juice gives this grain salad a gorgeous color, a hint of flavor, and a hefty boost of vitamin C and beta-carotene.
Tunisian Carrot Salad with Radishes and Olives
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Garlicky Leek and Artichoke Soup
A light artichoke soup gets a blast of flavor from a swirl of basil pesto. If the soup seems too thick when blended, simply add a little more water or broth to the mixture until desired consistency is achieved.
Patatas Bravas
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Basic Béchamel (White) Sauce
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