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cooking.nytimes.com
The English chef April Bloomfield is known for her love of meat, but her vegetable-centric cookbook “A Girl and Her Greens” is stuffed with the produce she discovered while cooking in Mediterranean-influenced kitchens like Chez Panisse and London’s River Cafe Often, she simply treats a vegetable as if it were meat, like this whole head of cauliflower Braising it in tomato and anchovies, as if making an Italian pot roast, produces a richly satisfying entree
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Asian flavors star in this chicken-linguine pasta salad that tosses julienned carrots, celery, green onions, and cilantro with a zesty ginger-peanut-garlic seasoned dressing.
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Get BBQ Potato Chip-Crusted Salmon with Watercress Salad Recipe from Food Network
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Get Sunny's Dimepiece Mac and Cheese Recipe from Food Network
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Quinoa, chicken, and vegetables are flavored with a zesty peanut sauce in this filling pad Thai recipe, great for a weeknight meal.
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Get Spinach-Artichoke Soup Recipe from Food Network
cooking.nytimes.com
Here is a fairly basic recipe for stew, a low-and-slow variety that calls for simmering lamb (though you could use beef) with barley and root vegetables, then adding some kale at the end so that it doesn’t entirely collapse It’s a simple equation that takes in whatever ingredients you have on hand Start with meat, sturdy root vegetables (potatoes, sweet potatoes, turnips, rutabaga, parsnip, carrots) and grains (barley, wheat berries, farro), add water and simmer away
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Get Sunny's Cheesy Bacon Cornbread Dressing Recipe from Food Network
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Easy vegetable and cream cheese baked wontons! Big crowd-pleaser and no need for deep-frying. Can be prepped and frozen ahead.