While spaghetti squash is hardly a grain, its tender strands do resemble golden noodles. Dressing it like pasta enhances its naturally sweet taste and transforms
When organic vegetables are ripe and in season, orcooked to perfection—with their natural sugars coaxedout of them and combined with other savory ingredi-ents—eating healthfully becomes
For caramelized exteriors and creamy interiors, we roast sliced celery root at a high temperature on a low oven rack. Roasted Celery Root with Yogurt
Starting cauliflower in a cold covered skillet allows the florets to gradually steam in their own moisture. Skillet-Roasted Cauliflower SERVES 4 to 6 FAST VEG
Tossing carrots with olive oil and a little brown sugar encourages them to brown in the oven. Spicy Roasted Carrots with Cilantro SERVES 4 to
Blanching broccoli rabe and then sautéing it gives this robust green well-rounded flavor. Broccoli Rabe with Garlic and Red Pepper Flakes SERVES 4 FAST VEG
Gently simmering a bright mix of spring vegetables amplifies their fresh flavors. Braised Asparagus, Peas, and Radishes with Tarragon SERVES 4 to 6 FAST VEG
For perfectly crisp-tender asparagus, we peel the bottom half of the stalks before roasting them in the oven. Roasted Asparagus SERVES 4 to 6 FAST
Deeply browning asparagus on just one side gives it great flavor while maintaining its crisp texture. Pan-Roasted Asparagus with Cherry Tomatoes and Kalamata Olives SERVES
Greek yogurt adds richness to the flavorful broth of our hearty vegetarian tagine. Artichoke, Pepper, and Chickpea Tagine SERVES 4 to 6 VEG WHY THIS