Vegetables Archives - Experience Life

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Socca Chips and Guacamole

By Robin Asbell

Make your own chickpea-flour "tortilla chips" to dip in guacamole.

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Caramelized-Onion Dip

By Robin Asbell

Instead of sour cream, this dip uses equal parts goat cheese and full-fat Greek yogurt.

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Buffalo Chicken Meatballs

By Robin Asbell

Instead of messy chicken wings, serve these Buffalo chicken meatballs directly from the skillet with toothpicks alongside.

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Sweet Potato Fries With Chimichurri

By Robin Asbell

Coat the potatoes in cornstarch or arrowroot powder before baking for extra-crispy fries.

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Pickled Red Onions

By Robin Asbell

These pickles add an acidic crisp bite to any meal.

Roasted garlic cashew "chèvre" with crudités

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Roasted Garlic Cashew “Chèvre” With Crudités

By Robin Asbell

Soaked raw cashews provide the "cheese" in this creamy dip.

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Kale Caesar With Parmesan Crisps

By Robin Asbell

Replace the traditional croutons with crispy Parmesan frico in this creative kale Caesar salad.

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Arugula Salad With Chive Vinaigrette

By Maddie Augustin

The cruciferous veggies in this salad — arugula and cabbage — contain glucosinolates, which feature sulfur that supports liver function.

Artichokes with tahini yogurt dipping sauce

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Roasted Artichokes With Tahini-Yogurt Sauce

By Maddie Augustin

Artichokes are rich in antioxidants and also have choleretic effects, meaning they help stimulate bile production and aid digestion.

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Creamy Cauliflower Soup

By Maddie Augustin

Leeks, garlic, and other alliums contain prebiotics, an indigestible fiber that provides critical support for your gut microbiome and digestive health.

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Crunchy Thai Salad

By Katie Koteen and Kate Kasbee

Swap quinoa for the millet in this salad, which gets its kick from a Thai peanut sauce.

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Sweet Potato Breakfast Boats

By Katie Koteen and Kate Kasbee

These Mexican-inspired sweet potatoes are baked, split lenghtwise, and topped with black beans, corn, salsa, and avocado.

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Roasted-Carrot Curry Soup

By Katie Koteen and Kate Kasbee

This vegan carrot soup gets richness from full-fat coconut milk and a kick from curry powder.

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Mediterranean Stuffed Peppers

By Katie Koteen and Kate Kasbee

These veggie-packed stuffed peppers are paired with a creamy vegan cucumber- tzatziki sauce made from soft tofu, lemon juice, cucumber, garlic, and herbs.

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Sweet Potato and Beet Hash With Sausage

By Robin Asbell

Make this easy hash ahead of time and heat it up anytime for a quick breakfast.

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Stovetop Broccoli Frittata

By Robin Asbell

Simply pop a lid on this frittata to help it rise on the stovetop — no oven needed!

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Ginger-Garlic Miso Soup With Turnip Greens

By Kaelyn Riley

You can use the entire turnip rather than just the greens in this recipe: Thinly slice the raw root and garnish each bowl of soup with a small handful just before serving.

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Carrot-Top Pesto

By Kaelyn Riley

This thick pesto is ideal for spreading on sandwiches or nut and seed crackers. Add more olive oil to turn it into a veggie dip or pasta sauce.

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Roasted Swiss-Chard Stems With Creamy Sesame Dressing

By Kaelyn Riley

Swiss-chard stems are removed and discarded in most recipes, but they're quite versatile, flavorful, and worthy of saving. They can also be steamed, grilled, or sautéed.

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Lemony Olive Oil–Poached Broccoli Stems and Chickpeas on Ricotta Toast

By Kaelyn Riley

Broccoli stems and leaves — which most people toss — are the perfect foil for creamy ricotta, lemony chickpeas, and crusty sourdough toast.

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Citrus Salmon Sheet-Pan Meal

By Kaelyn Riley

This complete sheet-pan meal combines salmon, asparagus, and butternut squash with a piquant lemon-garlic sauce.