Spring fiddleheads are delicious sautéed with butter and ramps, garlic, shallots or minced onions.
Cauliflower is an excellent vegetable that can take on a multitude of flavors, like Buffalo sauce.
Quick-pickled cabbage joins forces with whole grains and beans. A tahini dressing gives the dish a Middle Eastern flavor.
Bread crumbs give this crunchy one-skillet dish, which has roots in southern Italy, plenty of body.
Slivers of sweet squash tossed with zesty chives and refreshing mint make for the perfect accompaniment to any meal.
Dried fruit, nuts, and a homemade dressing make this salad sure to please. The salad comes together quickly and you can make the vinaigrette the day before.
This dish has it all, crispy pancetta, red wine vinegar to cut the richness, and caramelized Brussels sprouts.
Using a mix of different root vegetables gives this simple side dish a complexity. Feel free to incorporate your favorites.
This technique is a great way to use up excess butternut squash and create a tasty ingredient at the same time. Because the squash halves roast cut side down, the skin acts as an insulator and trapped moisture steams the squash through and makes it very tender. Plus, the cut sides get a bit of caramelization. You can make dozens of things with the roasted squash, from soup and quick bread to stuffed pastas, side dishes, pies, pizzas, and more. Or you can stuff it with your favorite ingredients and eat as a meal or side dish. One pound of squash yields about 1 cup roasted flesh. You can store the cooked squash, tightly covered, in the refrigerator for up to 2 days. If it gives off a bit of liquid, just drain it off or put the squash in a nonstick saucepan over a low heat to cook off the excess moisture.
Have an “eat from the garden” dinner during the week and make Garden Stuffed Zucchini the highlight.