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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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This comforting savory porridge is nearly impossible to overcook.
Quick
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Easy
4.0
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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.
4.6
(4.6)
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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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(4.2)
Quick
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Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
4.7
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High on zucchini, corn, eggplant, and tomatoes. Low on dirty dishes.
4.7
(4.67)
Quick
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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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(5)
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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.
4.3
(4.31)
Vegan
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Adding veggies to the marinade while warm helps them absorb more flavor.
3.6
(3.6)
Quick
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A scaled-down seafood boil you can pull off on a weeknight with nearly any quick-cooking vegetables.
4.0
(3.92)
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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Douse tomatoes, squash, bell peppers—whatever you’ve got—in lots of olive oil and slow-roast to golden deliciousness.
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Culture
When April Bloomfield cooks dinner, you bet there will be vegetables. Here's how the "A Girl and Her Greens" author turns veg into the main event.
Recipes
For the quick pickles, try using other crisp vegetables, such as radishes, celery, or fennel.
4.0
(3.84)
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Cooking
Too much zucchini? We've got you covered.
Easy
Recipes
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
(3.61)
Quick
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Cooking the noodles in mushroom broth brings umami and oomph that other vegetable broth can’t compete with.
4.7
(4.71)
Recipes
A nut-free riff on Egyptian dukkah lends heat, sweetness, and crunch to these tender coconut-braised carrots.
4.0
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