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.
A twist on the classic, this smoky egg salad gets its kick from Spanish smoked paprika and sweet caramelized onions. Serve it in lettuce boats, or tucked into a pita.
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.
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!
Serve this asparagus, mushroom and goat cheese breakfast casserole for brunch, or for dinner, or for a party. And if you don't have asparagus, use any vegetables in your market.
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.