This tahini dressing recipe goes especially well with bitter greens but can also be paired with sweeter lettuces such as Little Gem or romaine. Just make sure you use the good stuff (we love Soom). It makes all the difference.
A flavorful one-pan meal featuring baked pierogies, roasted beets, and a poppy seed dressing. Frozen pierogies and pre-cooked beets make this extra easy.
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
This riff on the Italian classic comfort food gets its verdant color from kale two ways: blended into the base, and wilted among the pasts and white beans.
This vegetarian bowl is as colorful as it is hearty: brown rice and quinoa, roasted tofu and broccolini, avocado, cabbage slaw, and a turmeric-spiked dressing.
A mix of leafy greens turns extremely tender with the simplest treatment. Topped with crispy breadcrumbs, this is proof that boiled vegetables aren’t boring.