Spain's tomato-free gazpacho.
Ripe tomato adds fruitiness to this pesto from Sicily.
A vegetable-heavy spin on cold peanut noodles.
A sweet-savory combo of cherries macerated in honey and vinegar.
A savory-and-sour peanut sauce that works equally well with satay or spring rolls.
One part West African, one part Thai, two parts delicious.
Caramelized roasted cauliflower with a pine nut, raisin, and caper vinaigrette.
The classic French side dish in its simplest, most perfect form.
Sweet and earthy beets are at their best in this salad.
Crisp lettuce leaves filled with diverse flavors and textures, from crunchy jicama to toasty pine nuts.
Slow roasted until dense and meaty, these amazing mushrooms are then sliced thin for an elegant starter.
Big, juicy strawberries and crunchy almonds are wonderful partners for baked oats.
This garlicky, oven-roasted bean salad is finished with blue cheese and hazelnuts.
You won't miss this meat in this vegan take on the classic gut-busting sandwich.
Beets and horseradish are a classic pairing for a reason, as this simple salad proves.
A bold, hearty broccoli salad that doesn't suck.
Rich and spicy enchiladas stuffed with spinach and hominy.
Creamy, spiced, and deeply roasted.
Harness the power of your microwave to make perfect steamed asparagus.