Cilantro, cumin, and pickled jalapeños give south-of-the-border kick to simple steamed spinach. If you don’t have a steamer, you can wilt the leaves in a large saucepan over medium-high heat: the liquid they release will prevent them from …
Wilted Beet Greens with Bacon and Garlic
2 bunches of beet greens (approximately 6 to 8 beets worth) 4 strips bacon 1 clove of garlic, crushed 2 tbsp chicken stock or water Kosher salt and freshly ground black pepper to taste Strip the beet greens from the stems, chop the washed …
Vegan Roasted Cauliflower in Lemon Tahini Sauce
1 large head cauliflower, cut into 1-inch florets (about 1 1/2 lb.) 4 tsp. olive oil, divided 2 cloves garlic, minced (about 2 tsp.) 2 Tbs. tahini 1 Tbs. lemon juice 1/4 tsp. salt 1 Tbs. chopped parsley 1 tsp. toasted sesame seeds Place oven …
Tabouli
1 cup medium-grind bulghur (might be labeled as #2 grade) 1 cup boiling water 1 cup diced heirloom tomato 1 cup Japanese cucumber 1/2 cup diced onion (soak in ice water to crisp it and mellow it) or green onions (don’t need to soak those) 1 cup …
Roasted Zucchini with Pistachios and Mint
Roasted zucchini gets dressed up with a lemony pistachio topping. Salting the zucchini just before you roast it helps prevent sogginess. 6 medium zucchini( can use any summer squash or try with Eggplant as well), trimmed and halved lengthwise 2 …