One part West African, one part Thai, two parts delicious.
Ripe tomato adds fruitiness to this pesto from Sicily.
Caramelized roasted cauliflower with a pine nut, raisin, and caper vinaigrette.
Crisp lettuce leaves filled with diverse flavors and textures, from crunchy jicama to toasty pine nuts.
Roasted butternut squash and kale come together in a vinaigrette flavored with maple syrup and sherry vinegar.
Don't let the simplicity fool you: This soup is deeply nutty and rich.
Spain's tomato-free gazpacho.
A vegetable-heavy spin on cold peanut noodles.
The classic French side dish in its simplest, most perfect form.
A savory-and-sour peanut sauce that works equally well with satay or spring rolls.
Sweet and earthy beets are at their best in this salad.
The perfect choice for care packages, cookie jars, and holiday gifting.
Rich brown butter and maple syrup become a quick caramel, used to both candy the pecans and coat freshly popped popcorn.
Slow roasted until dense and meaty, these amazing mushrooms are then sliced thin for an elegant starter.
You won't miss this meat in this vegan take on the classic gut-busting sandwich.
Simply roasted beets in a honey-sweetened vinaigrette with goat cheese, boiled eggs, and Marcona almonds.
Big, juicy strawberries and crunchy almonds are wonderful partners for baked oats.
Creamy, spiced, and deeply roasted.