Easy

For more variations and veggie inspiration, check out our roasted veggie matrix.

For more variations and veggie inspiration, check out our roasted veggie matrix.

Instead of lemon juice, you can use fresh grapefruit or orange juice; bourbon is a great sub for rye.

As bananas turn the corner from ripe to too-ripe, peel them and pop them in the freezer so you can make this anytime (you won’t need as much ice if using frozen bananas).

Meaty mushrooms compliment nutty, chewy grains in this savory dish.

A vinegar-and-chile glaze adds heat to sweet squash, spicing up the traditional Thanksgiving flavor profile.

Mint, ginger, fennel, and cayenne are known for their digestive properties. Turn this into a spritzer by using club soda instead of water.

This kicky sauce, inspired by Spanish romesco, uses cherry tomatoes.

You can prep your vegetables ahead of time (store them in a zip-top bag in the crisper drawer), but wait to assemble these at the last minute.

For the full effect, deliver a jar of the dry ingredients with a half dozen eggs, a quart of buttermilk, and a jug of syrup.

Thick slab bacon is key to this dish. Buy it packaged if you can find it or from the butcher.

When shopping for celeriac, look for firm, unblemished roots that feel heavy for their size, with a greenish hue.

This classic, creamy soup is brightened with fresh ginger.

If you can remove the lemon peel in one unbroken spiral strip, it will look great in the bowl.

If you can’t find labneh, use full-fat Greek yogurt, and thicken it by letting it sit in a strainer set over a measuring cup for an hour or two.

Any combination of nuts and seeds will be fine, so feel free to finish up any odds and ends you have around.

We wish we could take credit for these double-dairy, paprika-dusted mashed potatoes, but we can’t. This masterpiece is courtesy of Dr. Andrew Stanek, father to BA's own Amiel Stanek.

Who needs turkey? If you have a couple cups of leftover creamed greens and a loaf of crusty bread, you have lunch.

Inspired by the quintessential version served at Curra’s Grill in Austin. Trust us, it’s good!

Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.

Browning, then steaming the cauliflower lets you get color on it while ensuring it’s tender in the center.

You can store celery root in the fridge, unpeeled, in an unsealed plastic bag, with a dry paper towel to absorb excess moisture, for up to 3 weeks.

This recipe would also work with small cipolline onions or larger torpedo-shaped shallots.

Bacon and custardy bread take the usual leftovers-sandwich into brunch territory. An after-meal nap is happening, whether you like it or not. You can thank chef Todd Ginsberg of Fred's Meat & Bread in Atlanta, GA, for this one.