At our house, collards seldom show up undisguised. I make a fabulous collard tabouli and my husband has no idea he’s eating collards. He’s also not a fan of basil pestos, but this collard pesto from Southern Living is a delicious substitute.
In case you need a few ideas for using it up, the magazine suggested stirring some into hot mashed potatoes, into egg salad or just into mayonnaise and then using that as a sandwich spread. Perfect for a ham sandwich, I think.
I have no idea where I first saw this recipe, but it works with all kinds of spices (skip the cumin, swap something else if you prefer) and makes a delicious topping for a platter of lentils or rice as a vegan entrée or side dish. I like the plan of cooking the carrots roasted at first, then uncovering so they can brown. Otherwise, my roasted carrots tend to end up looking pretty brown and shriveled before they’re tender all the way through. With the addition of all the honey, herbs, etc. this works well for carrots that may be a little less than perfectly sweet.
This recipe is adapted from one in Saveur magazine.
Butternut chili recipes abound because butternut is a delicious addition to any chili recipe, soaking up and complementing the flavors in a way few other vegetables can do. This recipe started out in Bon Appetit. Use whatever dried whole peppers you have on hand. And if you don’t have any, then chili powder will do. Lots of great chili recipes start with this toasting/soaking/grinding step for dried chiles and so I keep a few small bags on hand in the freezer. If I were more of a connoisseur, I suppose I would be more stringent about which peppers I use, but I find they all turn out pretty delicious.
This lovely recipe comes to us from Garnish & Gather, the Atlanta-based local organic dinner delivery service. It will use up three of the vegetables in your box. No farro on hand? Substitute whatever grain – bulgur, rice, quinoa – you have in your pantry.
Cannot remember where this simple idea came from – but it’s delicious.
This is an all-purpose recipe. Delicious on crostini, on roast vegetables or potatoes, stirred into a soup or served with beans. I remember reading about Romesco sauce for years and never thinking it would be something I’d like. Then I had to make it for a column for the paper – delicious! Now I’m a huge fan. This recipe comes from “Vegetable Literacy” by Deborah Madison.
This recipe will work with all kinds of greens. Just chop the greens finely. It’s adapted from a recipe in “Tacolicious” by Sara Deseran and Joe Hargrave.
Adapted from “Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love” by Terry Hope Romero.
A recipe from “The Sugar Solution Cookbook.” If you’ve tired of savory preparations for this year’s bumper crop of spaghetti squash, try this slightly sweet version.