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This light-on-the-noodles, heavy-on-the-vegetables dish comes together in under a half hour Lots of fresh ginger and dried Thai chiles provide plenty of liveliness, a perfect counterpoint to the warm earthiness of the dark sesame oil Never heard of tofu skins
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Get Roasted Baby Turnips with Miso Butter and Fried Eggs Recipe from Food Network
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This traditional Vietnamese dipping sauce is made with fish sauce, vinegar, lemon juice, garlic, and Thai chile peppers, the amounts of which can be adjusted to personal preference.
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Toasted English muffins make a perfect crust for mini breakfast pizzas.
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Grilled cheddar sandwiches with leek and tomato make for a wonderful lunch!
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"I grow zucchini and end up with so much of it," says Katie Lee. "Zucchini with lemon and mint is one of my favorite combos."
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Get Healthy Spicy Steamed Baby Bok Choy Recipe from Food Network
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Tart grapes and cooling cucumbers replace tomatoes in this cold soup.
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Quick as can be, the dressing for this mixed green salad is easily whipped up in the blender.
cooking.nytimes.com
This recipe, which is adapted from “Julia and Jacques at Home” by Julia Child and Jacques Pépin and was featured in a New York Times article about roast chicken, makes delicious use of leftovers (it would be excellent with the Thanksgiving turkey remainders as well) It is rich, but packed with vegetables You can substitute dried tarragon for fresh, but use less than a tablespoon, and season to taste.
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Get Vegetarian Pot Pie Recipe from Food Network