Recipe 1: Summer Dandelion Salad:
Serves 4
Ingredients:
1 teaspoon dijon mustard
1 tablespoon apple cider vinegar
4 tables spoons dried dulse
2 tablespoons minced red onion
3 tablespoons olive oil
1 bunch of dandelion greens
2 tablespoons raw pumpkin seed
1 ounce of parmesan cheese (if vegan, substitute with nutritional yeast)
Salt and freshly ground pepper
Preparation:
In a blender, mix the shallot, mustard, vinegar and dulse. Season with salt and pepper to taste. Pour into a small bowl and whisk in the oil in a slow stream.
Rinse / dry the dandelion greens and toss them in a large salad bowl with the dressing.
Lastly, top with either the parmesan or if you are a vegan, substitute with nutritional yeast.
...Raw sweet potato is pretty common in the raw food community...On blogs and in cookbooks, the crunchy orange starch...
spiralized salads, soups, juices, and raw sweet potato pies.
Adapted slightly from Whole Living (January/February 2012).
Note: Although raw sweet potatoes can be eaten in a variety of ways safely, please don't get so excited about this salad that you make raw sweet potatoes a staple of your diet.
****In extreme cases, in the absence of other proteins, a diet based on raw sweet potatoes can be dangerous. Here's further reading. —Genius Recipes
SERVES. 4
PREP TIME. 10MINS
COOK TIME. 20MINS
INGREDIENTS. 9
DIFFICULTY. EASY
A quick, easy and most of all, delicious recipe for any time of the week. This recipe is an extract from DINING IN by Alison Roman. 2017
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
4
Grilling asparagus brings out its natural sweetness and adds delightful charred notes. Here, the asparagus is doused in a salty, nutty and umami-rich olive, pine nut and miso dressing. This recipe calls to cook the asparagus in a grill pan, but you can instead opt for a cast-iron skillet or set your asparagus on an outdoor grill. You can also achieve similar flavor by popping the asparagus into the broiler or roasting at the highest temperature your oven can reach. A touch of dill adds a fragrant note, enhancing the overall aroma of the dish, but feel free to omit, or use other soft herbs that you have on hand, like chives. Eat alongside a roast chicken, or incorporate into a spring salad spread.
Featured in: Asparagus Season Is Fleeting. This Eas
...thrilled to also share with you one of my all-time favorite recipes, our family recipe for Stuffed Grape Leaves. This isn't your typical midweek, easy recipe that you see from us. This timeless Middle Eastern dish is a labor of love, bursting with flavor and tradition... perfect for a special occasion...make it for someone you love. Better yet, make it together with them.
This delicious quick-bread version of moist, tender carrot cake was suggested by Milk Street Facebook Community member Michelle Downs Matlack. Pistachios and tahini lend the bread loads of nutty notes, and candied ginger and orange bring bright, bracing flavor. Serve slices for breakfast or as an afternoon pick-me-up alongside a cup of coffee or tea.
ONE 9-INCH LOAF
Servings
1 HOUR 20 MINUTES
30 minutes active, plus cooling
This classic Levantine dip can be made in a food processor, but it will lose some of its lovely texture; I'd use a pestle and mortar, if you can. Muhammara keeps well and even improves after a day in the fridge; just don't serve it fridge-cold.
from Ana Sortun. Adapted by The New York Times
Total Time
5 minutes, plus thawing if using frozen peppers
Rating 5
see community notes
Freeze vegetables at the height of the season, when they are at their Technicolor best, and you'll be rich with cooking options for months to come. For example, this muhammara, the Middle Eastern red pepper and walnut spread, can be made with either fresh red bell peppers or ones that you have chopped and frozen. The version made with frozen peppers is a little looser and lighter in color than the version starting with fresh peppers, but otherwise you sacrifice nothing having started with frozen produce — the two final spreads are similar in taste. —The New York Times
Featured in: Freezing Food: Tips From Chefs
suggest either red kidney beans from the Camellia brand, the go-to bean in New Orleans for red beans and rice, or Domingo Rojo beans from Rancho Gordo (my favorite place to order beans). For a more weeknight-friendly soup, use four 15-ounce cans of kidney beans, rinsed and drained before you add them to the pot.
Storage: Refrigerate for up to 4 days, or freeze for up to 3 months.
When shopping for rice cakes, you can find them in various shapes and sizes, either refrigerated, frozen or, if you’re lucky, fresh, at Korean or Chinese supermarkets. You can also order them online.
Note: Some Thai curry brands contain shrimp paste, so check the ingredients if you are vegan or vegetarian.
Servings: 4 to 6
Total time: 30 mins
--a Mediterranean topping that delivers great flavors and texture to any dish. -------Serve a generous dollop on a piece of fish and
place the rest in a bowl on the table so people can add more if they like.
...spread it like a relish on a tuna sandwich.
Servings: 4
Prep Time: 15 minutes
Cooking: 0 minutes
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
4
One pot is all you need to make custardy tofu, fluffy rice, crisp vegetables and a spicy sauce for dinner tonight. Toast rice with ginger and garlic for a fragrant base, then partway through steaming the rice, add broccoli florets. Once the rice is tender and the broccoli bright green, use the rice’s resting time to warm the tofu on top. The tofu’s marinade of peanut butter, soy sauce and chile crisp adds a punchy, creamy complement that completes the meal. If you want to use another vegetable instead of broccoli, you may need to adjust when it’s added to the pot: add sturdier vegetables like sliced carrots and winter squash with the rice, as they take longer to cook, and more delicate asparagus or spinach with the tofu.
Make your own Zaytinya Brussels sprouts that taste just like the classic Washington, D.C. restaurant! Crispy, creamy, and full of mediterranean flavor! A healthy side dish that makes for a well-rounded, vegan dinner option.
dish looks like it takes quite a bit more effort than it does.
The ricotta can be used in a variety of contexts--perfect on a pizza, in a pasta, or spread on seedy crackers.
By adding other flavors, we’re able to make this recipe not taste like tofu at all.
***FIRM tofu!
normally press tofu to eliminate water (to more easily absorb
other flavors). extra water here really helps the consistency of the ricotta.
***mix of basil and parsley preferred.
no food processor...chop herbs by hand and mix everything in a large bowl--not as smooth but will work! -----goal: to have as cohesive a mixture as possible...have not made this in a blender, but should be fine.
AUTHOR NOTES
I love the Piyaz at Zaytinya in DC. I get this particular dish everytime I am there. After finally finding nice looking dried gigante beans locally (you can order them from Kalustyan's and probably other sources as well) I've been trying to come up with my version. Gigante beans are both meaty and creamy and can stand up to the flavors of this sauce. —healthierkitchen
...the whole shebang comes together in less time than it takes for a pot of water to reach a boil.
If you don’t have a food processor, a blender can step in.
While you want a purée that’s silky and smooth, err on the side of too thick versus too thin—
you can always add salty-starchy pasta water or more marinade to get the consistency right.
Also remember that the sauce will stiffen as it sits.
If red pepper flakes aren’t your thing, skip them,
or swap in freshly ground black pepper.
And if you don’t have Parmesan, pecorino would be nice, too,
or even ground toasted nuts or nutritional yeast. —Emma Laperruque
PREP TIME
10 minutes
COOK TIME
10 minutes
Bibimbap, the Korean mixed rice dish, is a kaleidoscope of flavors and textures. The popular dish has multiple origin stories and, like banchan and kimchi, many variations. Cooks who ordinarily keep namul (seasoned vegetable) banchan in the fridge may add them to a bowl with leftover rice and seasonings like spicy-sweet gochujang and nutty sesame oil, for example. Or, if starting their bibimbap from scratch, some may prep each component separately. But here’s a fun way to accomplish everything at once: Roast a melange of bits and bobs on one sheet pan as rice heats and eggs oven-fry on another. The caramelized sweet potato and salty kale in this formula come highly recommended, but you can use any vegetables on hand, reducing cook times for delicate options such as spinach, scallions or asparagus. (Watch Eric make this on YouTube.)
Featured in: A Year of Cooking With My Mother
Learn:
How to Make Rice
Learn:
How to Make a Sheet-Pan Dinner
PREP TIME
25 minutes
COOK TIME
20 minutes
SERVES
6
AUTHOR NOTES
Cauliflower, in this case, amplifies the joys of a real, delightfully starchy pasta creation rather than standing in for one. Cauliflower creates the base for a creamy, rich, and completely dairy-free alfredo sauce, and the cauliflower florets you don’t use in the sauce are folded into the pasta, which means that you’ll get pockets of savory vegetable goodness between the penne. —Gena Hamshaw
AUTHOR NOTES
This is my family's go-to salad dressing, starring a special ingredient that adds creaminess and holds everything else together: nutritional yeast. —Ori Zohar
Prep Time
5 minutes
Cook Time
3-5 minutes
This multitasking citrus-based recipe is ready to bring added flavor to greens, grains, vegetables or proteins.
Austrian cooks add flavor and creaminess to their potato salad without mayonnaise by cooking the potatoes in chicken stock, then using the starchy cooking liquid as the base for the dressing. That means you can skip the mayonnaise. Cornichon brine, red wine vinegar and Dijon mustard provide sharp notes; celery and fresh dill add crunch and bright flavor. Many recipes call for waxy potatoes, but we chose Yukon Golds for their rich flavor and creamy texture. If your potatoes are quite large, quarter them instead of halving before slicing.
4
Servings
TIP
Don’t overcook—or undercook—the potatoes. The cooked potatoes should be firm but not grainy, creamy in the center and just starting to fall apart at the edges. This texture is important, as some of the potatoes will break down into the salad. But if they’re too soft, they will turn into mashed potatoes.
30 MINUTES
Total Time
1 hour 10 minutes
Prep Time
10 minutes
Cook Time
1 hour
Rating
4
This three-ingredient vegan soup isn’t a trick: It’s as velvety and rich as its creamy, dairy-full counterparts, with a sweetness that lingers and warms. Coax deep, nutty flavors from cauliflower and a whole head of garlic by roasting them until caramelized; next you’ll simmer them until nearly falling apart, then blend the mixture until silky-smooth. Gentle and comforting on its own, the soup can also serve as the start to your own creation: You could roast sliced onions or leeks instead of the garlic; stir in Cheddar, Gruyère or Parmesan; or top with fried sage or capers. Accompany with grilled cheese or pumpernickel bread, or a hearty salad with grains or lentils.
Featured in: The One Way to Roast Every Kind of Vegetable
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
4
Lentils and rice scented with warm spices and strewn with fried onions is a classic Persian dish with infinite variations. This minimalist take, from Nasim Alikhani, the owner of Sofreh restaurant in Prospect Heights, Brooklyn, keeps things quick and simple, and uses just a few pantry-friendly ingredients. The lentils and rice are cooked together in the same pot, then layered with a mixture of caramelized onions and plump, sweet dates, as well as chopped fresh herbs for brightness. A dollop of yogurt on top adds a tart and creamy touch. Feel free to riff on this basic recipe, adding nuts for crunch, stirring in other spices like cardamom, ginger and saffron, and substituting the likes of raisins, dried apricots or dried cranberries for the dates. At Sofreh, the dish is finished with a dash of rosewater and melted butter for extra richness and perfume. —
in: A Comforting Rice Dish That Won’t Break the Bank
The kindest thing you can do for yourself when you’re stiff from being in the cold is to find some warmth: Because as the chill in your bones starts to fade, so does your stiffness. The same thing happens to hard winter vegetables when they’re enveloped in the heat of the oven — they soften and sweeten as they roast until they’re golden outside and tender in the middle.
A roasted vegetable is a wonderful vegetable, even when cooked simply with only oil, salt and pepper. There are plenty of ways to roast different vegetables, but sometimes, you want a single method that works with everything so you can buy whatever looks good and know what you’re going to do with it.
The sheet-pan method below works just as well on cold weather roots, florets and dark leafy greens as it does with spring’s sprightly asparagus and string beans and summer’s juicy tomatoes and peppers. Just follow these easy instructions and exceptional results are guaranteed: