Vegetable Recipes

Flour-dusted veal cutlets seared golden, then tossed with sautéed mushrooms, fresh tomatoes, and basil in a rich Marsala wine sauce. Served over fettuccine with a shower of Parmesan, this romantic Italian dinner for two is ready in 45 minutes.

Guacamole de la Mixteca: an authentic Oaxaca-region guacamole with ripe avocado, white onion, serrano chile, and cilantro. Mashed chunky in a molcajete, no lime, no fuss.

Easy homestyle macaroni and cheese: the pasta bakes right in the dish in a cheese sauce sharpened with mustard, then sour cream stirs in for extra creaminess. A no-boil, no-drain baked mac and cheese upgrade.

Quick angel hair pasta tossed with tender broccoli, stewed tomatoes, fresh herbs, and bright lemon juice for a light vegetarian dinner in 40 minutes.

Grandma's cabbage casserole: steamed shredded cabbage in a simple egg-and-milk custard with melty cheese and paprika. Old-school church-potluck comfort, six ingredients start to finish.

Salmon steaks stuffed with julienned shiitake and enoki mushrooms, carrots, and celery, then seared and braised in a lemongrass-fish sauce glaze. Served with sticky rice.

Chicken and vegetable stir fry with broccoli and snow peas in a quick ginger-soy sauce, thickened glossy and served over rice. A fast 30-minute weeknight dinner with crisp-tender vegetables.

Shrimp and scallops marinated in sherry, then wok-tossed with asparagus, baby corn, and water chestnuts in a glossy sesame-garlic sauce. Quick Chinese-style seafood in 30 minutes.

Five-green salad with iceberg, Boston lettuce, romaine, chicory, and spinach, each dressed separately in Italian dressing and arranged in strips with Parmesan.

Spicy napa cabbage and daikon kimchi fermented with anchovies, garlic, scallions, and red pepper flakes. Traditional 2-day ferment Korean baechu kimchi for rice bowls, stews, and pancakes.

Green and red tomato salad with cubed unripe and ripe tomatoes, red onion rings, fresh basil, and a cumin-laced lemon-and-olive-oil dressing. The summer side that pairs perfectly with grilled meats. Vegan, gluten-free, ready in 15 minutes.

Whole wheat spaghetti with red lentils, sauteed spinach, and toasted pine nuts. A protein-packed vegetarian pasta dinner with lemon brightness and a hint of nutmeg.

Crispy fried asparagus won tons stuffed with chopped asparagus and water chestnuts. A crunchy, golden appetizer ready in 25 minutes. Serve with soy sauce for dipping.

Fat-free marinated butternut squash with balsamic vinegar and fresh mint. Briefly sauteed to stay firm, then chilled for a bright, tangy vegetarian side dish.

Whipped yam and acorn squash casserole with maple syrup, orange juice, cinnamon, and nutmeg. A naturally sweet holiday side dish with no butter or cream needed.

Chilled sweet and sour cabbage-tomato soup pureed smooth with honey and lemon, finished with orange juice and tofu balls. A vegetarian cold soup that balances tangy, sweet, and savory.