Roasted Veg with Nutritional Yeast
Peden + Munk
Try this as a side, a snack, in a frittata, folded into a grain salad, in a hash with bacon, etc. etc. etc.
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.
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
An easy technique that results in juicy, tender roast chicken. Cooking two chickens at once is the secret to easy meals throughout the week.
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 flavorful one-pan meal featuring baked pierogies, roasted beets, and a poppy seed dressing. Frozen pierogies and pre-cooked beets make this extra easy.
Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.
Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.
With salty-sweet miso butter, chives, and savory flakes of nori, this cheesy sweet potato gratin recipe bears little resemblance to traditional versions.