Recipes starring seasonal veggies, beans, grains, fruits and more. Sides, main dishes, desserts and snacks, all made mostly or completely from plants. Vegetarian, near-vegetarian and vegan included.
Caramelized eggplant, sauteed with preserved lemon, leeks and herbs. Funky and spunky.
Macerated apples baked into a rustic tart and served with a sweet brown butter sauce infused with thyme.
Collards simmered with butter, olive oil, garlic, ginger and spices, then finished with a bright squeeze of lemon juice. Addictively good, and guaranteed to make a collards-lover out of anyone.
Sweet frozen ice pops made with blended cucumbers and infused with sage, then finished with a sprinkle of sumac.
Lemony-sweet basil frozen ice pops. Flecked with sumac, to bring nuance to the tartness and gorgeous pink color to your Spice Pop.
Frozen ice pops made from hibiscus-mint syrup blended with lime juice, frozen into a sweet summer treat.
Tomatoes, basil, Parmigiano-reggiano, balsamic vinegar, good olive oil, a good baguette. It’s summer, and you’re living the good life, my friend.
Salsa made from garlic, roasted tomatoes and serrano chiles, ground together in a molcajete (mortar and pestle) and served warm.
Make your own, refreshing, naturally carbonated herbal soda, infused with parsley and lemon.
Make your own soda, naturally carbonated and tinted red from hibiscus leaves steeped with lime.
Make your own, refreshing, naturally carbonated lemon-lime soda.
Miles of mangoes and flaky puff pastry make for a fairly simple but impressive dessert, especially when topped with homemade Cajeta de Leche.
The classic French fresh-fruit tart, with pastry cream and an apricot glaze.
Frozen puff pastry dough, filled with creamy honey-mascarpone and fresh fruit. The quick and easy way to pull together a beautiful fresh-fruit tart.
Swiss chard sauteed with onions and garlic, a pinch of red pepper flakes and sumac.
Classic Mexican side, dip for chips, or ingredient for tostadas or burritos. (And please don't call it junk food.)
The simplest way to prepare broccoli in the oven (with a huge flavor bang for your convenience buck).
The classic dessert, with warm caramelized bananas and vanilla ice cream, topped with rum flambe sauce.
Guaranteed to disappear the minute it's served. Check out the recipe notes for tips on how to achieve guacamole awesomeness in your kitchen.
Um, the best tomato soup. Ever. (And simple, too.)
An all-American pie classic, bursting with blueberry flavor and bedecked with stars. You can make this any time of year with blueberries either straight from the freezer or fresh.
Classic potato pancakes - simple, delicious fried-potato goodness - served with a side of dreidel madness at our friend's annual Hanukkah Party, to which we are lucky enough to score invitations.
The all-American classic.
A simple, rustic tart made with either fresh or frozen cherries, with dried lavender petals. You can pull the cherries directly from the freezer for this.
I hear this is exactly the way they make it at Hogwarts School of Witchcraft and Wizardry.
The classic crunchy snack made from the seeds of your pumpkin.
Like little pumpkin pies inside a pastry shell. Inspired by the Harry Potter book series, they're perfect for your Halloween or Potter-themed party, but also sophisticated enough for your Thanksgiving table.
Caramelized Brussels sprouts in a maple glaze spiked with a hint of Aleppo peppers.
Vegetables layered with corn tortillas, roasted chiles, pureed tomatoes, Mexican crema and a little shredded chicken. Serve with beans or refried beans.
Classic garlicky dip or spread for pita, veggies, sandwiches, wraps and more.
Crispy tortilla topped with creamy beans, cool avocados and crunchy, spicy Pico de Gallo make a casual dinner, lunch or snack everyone will love.
Roasting peppers not only cooks the pepper, but also gives it a nice smoky flavor and allows you to remove the skin. This authentic method is perfect for any dish calling for roasted peppers or chiles.
Baby winter squashes stuffed with herby quinoa, toasted almonds and ricotta salata cheese.
Simple, go-to recipe for oven-roasted, crispy, golden potatoes.
Tacos filled with grilled summer veggies for your next party - or for dinner tonight.
Cauliflower grilled crispy and brown, then dressed in a rich garlicky-buttery sauce.
The simplest way to cook up summer squash such as zucchini or yellow crookneck on the grill.
Tomatillos and chiles roasted together and blended with onions and cilantro. This green salsa is cool, crisp, spicy and a little tangy, perfect on tacos or tostadas, or dolloped on fried or scrambled eggs.
Pasta with ricotta cheese, sauteed Tuscan kale, cherry tomatoes and lots of love. Quick, satisfying weeknight dinner or side.
Juicy tomatoes, grilled corn kernels, red onions and cilantro, with a squeeze of lime and just a hint of mild pepper. Simple to make and full of flavor (plan to lick the bowl).
Quick and easy way to cook corn on the grill.
A seasonal vegetarian crowd-pleaser of a soup that is a super-delicious meal in a bowl.
Juicy, ripe peaches, crumbly topping studded with pecans, all drizzled with sweet whiskey-cream. Oh yeah.
Grilled pizza topped with grilled summer veggies - zucchini, eggplant, tomatoes, onions, peppers and herbs - strewn over herbed goat cheese that's been slathered onto crisp pizza crust.
Sweet, juicy peaches with basil and a hint of cinnamon, mounded onto mascarpone-slathered sourdough toast.