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magazine fasteasyfresh 2008 03 marinated baby vegetables
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Puréed soups are easy because they don’t require lots of knife work... but they can also be boring. Amping up the seasoning and topping with crunchy shaved vegetables and bright herbs makes it clear that this one's not baby food.
4.6
(4.56)
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High on zucchini, corn, eggplant, and tomatoes. Low on dirty dishes.
4.7
(4.67)
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A little bit of prep work has a big payoff—a tasty, versatile lunch just waiting for its gochujang-lime dressing.
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Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
4.6
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Christina Chaey’s mushroom dashi can go with whatever vegetables and proteins you have in the fridge. It’s her favorite cold-weather meal.
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Turn any roasted or grilled vegetable into a picnic-ready cold salad by marinating it for a few hours in this sweet-tart vinaigrette.
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A scaled-down seafood boil you can pull off on a weeknight with nearly any quick-cooking vegetables.
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Green bean salad met a marinated kale salad and after they got married, they had a baby which is this recipe. The longer the raw kale sits in its lemony vinaigrette, the more tender
it will become. If you prefer a crisper salad, let it sit for an hour or two; for a softer texture, chill it for up to 1 day.
it will become. If you prefer a crisper salad, let it sit for an hour or two; for a softer texture, chill it for up to 1 day.
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This assertive dressing is the perfect complement to tender, delicate steamed vegetables.
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A steak dinner that’s more about the sauce than the meat.
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Roasty, bright, sweet, and pickly, this sheet pan salad—a vegetarian main OR ample side dish—checks all the flavor boxes.
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Easy
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Roasted vegetables are the perfect, hands-off way to prep healthyish lunches for the week.
4.3
(4.25)
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Give wilty greens a new lease on life by blanching and blitzing them into the ultrasmooth, ultragreen base of a simple bowl of beans.
3.6
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Too much zucchini? We've got you covered.
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Douse tomatoes, squash, bell peppers—whatever you’ve got—in lots of olive oil and slow-roast to golden deliciousness.
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Adding veggies to the marinade while warm helps them absorb more flavor.
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Cooking the noodles in mushroom broth brings umami and oomph that other vegetable broth can’t compete with.
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A nut-free riff on Egyptian dukkah lends heat, sweetness, and crunch to these tender coconut-braised carrots.
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The citrus juice and sherry vinegar in the dressing work hard to tenderize the hearty kale and crunchy broccoli slaw as they sit in the fridge.
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We reimagined pork dumplings as a filling for juicy stuffed tomatoes.
4.3
(4.33)
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This spinach-packed dal is the lifesaving dinner for nights when we’re strapped for time but still crave something deeply cozy.
4.3
(4.33)