Vegetables Archives - Page 4 of 16

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Beans and Greens

By Rebecca Katz

Tomato paste, lemon juice, and some freshly grated Parm liven up these dark leafy greens and beans.

Two bowls of soup with black beans and sweet potatoes

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Costa Rican Black-Bean Soup With Sweet Potatoes

By Rebecca Katz

A comforting black-bean soup gets a kick from jalapeño, garlic, oregano, cumin, and cinnamon.

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Herb-Infused Cauliflower Rice

By Rebecca Katz

This Indian-inspired paleo rice has turmeric, coriander, cumin, and other warming spices.

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Walnut, Date, and Herb Salad With Chive Oil

By Rebecca Katz

If you're an herb lover, try basil, chervil, dill, and tarragon in this salad.

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Watermelon Salad With Mint and Cilantro

By Rebecca Katz

Toasted pumpkinseeds and crumbled feta round out this fresh, herb-filled salad.

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Arugula-Fennel Salad With Berries and Lemony Balsamic Vinaigrette

By Rebecca Katz

Sliced almonds add a nutty crunch to this bright summer salad.

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Zucchini-and-Olive Muffins

By Rebecca Katz

Shredded zucchini helps keep the muffin light, fluffy and super moist.

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Grilled Balsamic Zucchini

By Rebecca Katz

Sliced zucchini are brushed with garlicky, balsamic-vinegar dressing, grilled, and topped with chopped basil.

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Chilled Zucchini Soup With Basil

By Rebecca Katz

This nourishing cold soup is packed with fresh spinach and topped with Greek yogurt.

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Spiralized Zucchini Puttanesca

By Rebecca Katz

Lightly sautéed zucchini noodles are tossed with spicy puttanesca sauce and topped with grated Parm.

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Raw Zucchini Ribbons With Pistachio-Mint Pesto

By Rebecca Katz

Change up the pesto by substituting almonds for the pistachios and parsley for the mint.

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Poached Coconut-Ginger Salmon

By Rebecca Katz

Wild salmon is poached for just five minutes in a heady coconut-milk broth infused with Thai red chili paste, fresh ginger, and lime juice.

Poached Salmon With Yogurt-Dill Sauce and Avocado-Citrus Salad

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Avocado-Citrus Salad With Poached Salmon and Yogurt-Dill Sauce

By Rebecca Katz

This bracing, citrusy salad is a perfect complement to rich salmon with yogurt sauce.

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Poached Salmon With Mint Chimichurri Sauce

By Rebecca Katz

One simple technique brings out the delicate flavor of this nutritious fish.

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Poached Salmon With Tricolor-Pepper Salsa and Basil Broccoli

By Rebecca Katz

Simple salmon is a great backdrop for this zesty broccoli salad and fresh salsa.

Poached Salmon With Asian Pesto and Watercress Salad

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Watercress-Edamame Salad With Poached Salmon and Asian Pesto

By Rebecca Katz

An Asian salad with a ginger-maple vinaigrette is topped with poached salmon and a zesty pesto.

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Red-Lentil Dal

By Rebecca Katz

This Indian-inspired dal is full of aromatic spices like cumin seeds, mustard seeds, and cinnamon.

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Lemony Lentil Quinoa Salad

By Rebecca Katz

A zingy Mediterranean lentil salad with cucumbers, fresh mint, and crumbled goat or feta cheese.

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Lentil Hummus

By Rebecca Katz

Use leftover lentils instead of chickpeas to make the creamy Middle Eastern dip.

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Lentils With Roasted Beets

By Rebecca Katz

This vibrant beet-and-lentil salad can also be served warm over arugula or spinach.

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Triple-Greens Frittata

By Rebecca Katz

Loaded with kale, Swiss chard, and spinach, this Greek-inspired egg dish also has feta cheese, garlic, and scallions.