Served on its own as a vegan tapas dish, or on top of toasts with melted cheese, this spicy eggplant caponata is a winner. Make it several days in advance, and it tastes even better. Perfect for picnics, too.
During asparagus season, we put it into everything, but one of our favorites has to be this fried rice recipe with asparagus and mushrooms. Quick and easy, it's hearty enough for a main dish.
Pack this baby kale and cabbage salad with lots of mix-ins, and toss everything in a lightened-up Greek yogurt dressing. Main dish or side, depending on how much you add to it!
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!
Mix up a compound butter with miso, ginger and Sriracha, and stash it in the refrigerator to melt on roasted asparagus, Brussels sprouts, or grilled fish.
This creamy tomato soup, so quick and easy to make from scratch, will bring back memories of the very best lunches when you were young. Serve it with a grilled cheese sandwich, of course!