A single vegetable can become a salad with the right dressing. Your pantry of Asian condiments provides everything you need to turn a humble red cabbage into a spectacular side dish in minutes.
Cooked, chilled chayote squash pairs with creamy avocado and tangy strawberry in an unusual salsa fresca that enhances fish tacos or grilled chicken.
Use out-of-season cherry tomatoes, available year-round at the supermarket, to make these intensely-flavored burst tomatoes. Perfect for sauces, dips, and bruschetta or pizza.
Don't panic when vegans come for dinner; adapt a traditional West African stew in peanut sauce, with your choice of root vegetables. Rich and "creamy", without any cream!
The difference between fresh-cooked and canned chickpeas is like night and day. Try this recipe using chickpeas made in the pressure cooker: fast, easy, fresh, with a robust flavoring from gremolata and olives.
Serve lots of brightly colored vegetables in a spaghetti squash boat, and kids will love it! A great vegan and gluten-free main dish.
Set your crockpot to cook this sweet-and-sour red cabbage dish for the whole day, while you're at work, and come home to a wonderful all-purpose side dish that's just as good on hot dogs as it is on the holiday menu.