Broccoli and Cauliflower
The cauliflower in this recipe comes out a pretty shade of gold because of the turmeric, and it’s lightly and delicately spiced. From The New Complete Vegetarian by Rose Elliot (Sterling Publishing, 2010).
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Two great veggies, broccoli and cauliflower, lightly cooked and subtly dressed, pair up to make a great salad. Read More→
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No matter what time of year, it seems like we can’t get enough of this favorite green veggie. Red pepper flakes—to your personal taste—give the dish a spark of heat in this speedy preparation. Read More→
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This easy vegetable stir-fry showcases seitan’s unique flavor and texture. Serve with rice or noodles, and one of the many tasty salads featured in the category A Slew of Slaws. Read More→
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Here’s an easy and colorful side dish to accompany Asian noodle main dishes. It’s especially good with just-picked broccoli from the garden or farm stand. Read More→
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This hearty pasta is a sturdy, everyday kind of dish, with a fusion of Italian and Asian flavors. You can use any kind of small red bean, but adzuki beans are especially good in this. You’re less likely to find them in cans, but they don’t take as long as other bean varieties to cook. Read More→
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These broccoli-stuffed potatoes make a great main dish for families who have a taste for of these favorite veggies. For an easy meal, serve with tossed salad (add black beans or chickpeas) and corn on the cob. Read More→
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