Vegetable Recipes

Caesar salad is delicious and can successfully be combined with such accompaniments as grilled chicken, steak, and shrimp. Here's the recipe I use.

A wide variety of fresh vegetables and quinoa are tossed with a salty and sweet miso orange dressing. Serve it as a refreshingly nutritious side dish or a vegetarian/vegan main course.

Fresh blueberries, roasted sweet corn, soy bean, red bell pepper and peppery arugula are tossed with a white wine vinegar-olive oil vinaigrette. It's a light and tasty summer salad that accompanies well with any barbecued dishes.

Cooked and cubed potato is mixed with fresh arugula and tossed with garlic vinaigrette!

Pan-seared salmon with golden crust, bathed in a silky cream sauce spiked with anchovies, tomatoes, and white wine in just 30 minutes.

Savory orange roasted tofu and asparagus pairs crispy-edged cubes of miso-glazed tofu with spring asparagus, tossed in a bright orange-basil-miso sauce. A vegan, gluten-free spring dinner.

Crispy fried eggplant slices rolled around creamy ricotta and mozzarella, baked in marinara until the cheese bubbles golden. An Italian-American classic that eats like lasagna without the noodles.

Milwaukee-style pork stew braised in beer and chicken broth with caraway seeds, vinegar, and brown sugar. Tender, tangy, and built for cold-weather comfort.

Vegan split pea soup: green split peas simmered with celery, carrot, onion, potato, and herbs into a thick, hearty bowl finished with frozen sweet peas and a splash of tamari. No ham needed.

A one-pan vegetable medley of red potatoes, zucchini, summer squash, peppers, and mushrooms cooked down with garlic and a splash of soy, then finished with fresh spinach and cilantro. Vegan and gluten-free.

A scrumptious casserole made with lean ground beef, cabbage and juicy apples.

Vegan beet and potato salad with boiled beet greens in a garlicky lemon dressing. A whole-vegetable approach that uses roots, greens, and all. Served cold.

Sauteed spinach and red peppers with garlic and red pepper flakes in olive oil. A low-calorie vegetable side dish ready in 10 minutes that works alongside almost any protein.

Quick-pickled baby carrots in a honey, white wine vinegar, and whole mustard seed dressing with fresh dill. A make-ahead side dish or relish that keeps for up to 3 days.

Traditional Irish creamed kale simmered in butter, double cream, and stock with a pinch of nutmeg. A simple, hearty side dish that turns sturdy kale leaves silky and rich.

Napa cabbage and cilantro slaw with red bell pepper in a lime-garlic dressing with red pepper flakes. A crisp, light Asian-style coleslaw that's mayo-free and ready in 20 minutes.