This delicious vegetable side dish is bursting with grape tomatoes, porcini mushrooms, and creamy roasted eggplant chunks. Topped with a thyme-balsamic sauce, it would make a filling vegetarian main dish served over rice or couscous.”
1 pound eggplant, peeled and cut into 1-inch cubes
2 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon ground pepper
½ ounce dried porcini mushrooms
1 cup boiling water
⅓ cup balsamic vinegar
1 teaspoon chopped fresh thyme
½ cup grape tomatoes, quartered
1 tablespoon chopped fresh basil
1Preheat oven to 425°F. Arrange eggplant in a 15×10-inch baking pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Roast for 15 to 20 minutes or until tender and browned, stirring once or twice.
2Meanwhile, place mushrooms in a small bowl. Add the boiling water to the bowl. Let stand for 15 minutes; drain the water. Chop the mushrooms.
3Heat balsamic vinegar in a small saucepan over medium heat until boiling; reduce the heat. Simmer, uncovered, for about 5 minutes or until reduced by half. Stir in the mushrooms and thyme.
4To serve, drizzle the roasted eggplant with the balsamic mixture. Combine grape tomatoes and basil. Sprinkle over the eggplant mixture.
This quick and easy side dish goes with anything on the dinner menu. Made with a simple sauce, it highlights the fresh vegetables as the stars of the show. When pea shoots aren’t in season, try this same stir-fry with fresh watercress or spinach.”
2 tablespoons canola oil
2 tablespoons sesame oil
3 tablespoons minced garlic
1 pound pea shoots or sprouts
¼ cup Shaoxing rice wine (see Tip)
¾ teaspoon salt
¼ teaspoon ground white pepper
1Heat canola and sesame oils in a large flat-bottom wok or large pot over medium-high heat. Add garlic and cook, stirring constantly, until soft and fragrant, about 30 seconds. Add pea shoots (or sprouts), rice wine, salt and white pepper; cook until the greens are wilted and very soft, 1 to 3 minutes.
This easy salad recipe makes a stunning side dish for anything you’ve got cooking for dinner. The bright flavor of the citrus pairs perfectly with peppery arugula and avocado, plus a bit of jalapeño for a slight kick.”
2 small tangerines, peeled and sliced
1 medium blood orange, peeled and sliced
3 cups packed baby arugula
2 tablespoons lime juice
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh tarragon
2 teaspoons finely chopped jalapeño
¼ teaspoon salt
1 chopped avocado
1Combine tangerines, orange, arugula, lime juice, oil, tarragon, jalapeño and salt in a medium bowl. Gently stir in avocado.
The real magic of this recipe lies in the way the dough is rolled, coiled, stacked and then rolled again to create a pancake. When pan-fried, it’s layered with flavor and flaky on the outside while chewy on the inside. Serve these delicious and healthy pancakes with black vinegar or chili sauce for dipping.”
6 cups all-purpose flour plus 5 teaspoons, divided, plus more for dusting
1 cup warm water (130°F)
1 cup cool water (70°F)
20 teaspoons canola oil, divided
1¼ teaspoons salt
1¼ teaspoons ground pepper
1¼ cups very thinly sliced scallions
1Place 6 cups flour in a large bowl. While stirring, slowly add warm water. Add cool water and stir until the dough comes together. Transfer to a lightly floured surface and knead until smooth, about 5 minutes. Divide the dough into 5 equal pieces (about 9 ounces each). Cover with plastic wrap and let rest for 10 minutes.
2Roll out a piece of dough on a lightly floured surface into a 9-by-6-inch rectangle. Brush with 2 teaspoons oil and sprinkle with ¼ teaspoon each salt and pepper. Add ¼ cup scallions to the bottom half and sprinkle with 1 teaspoon flour. From the bottom, roll the rectangle into a log. Let rest for 5 minutes. Repeat with the remaining dough.
3Stretch and roll each log to about 32 inches long. Spiral both ends of the log toward the center of the roll, making one side bigger than the other. Stack the small spiral on top of the other and press down. Let the mounds rest for 10 minutes.
4On a lightly floured surface, roll each mound into a circle about 9 inches wide.
5Heat 2 teaspoons oil in a medium nonstick skillet over medium-low heat. Add 1 pancake and cook until golden brown on both sides, about 5 minutes total. Transfer to a plate and cover loosely with foil to keep warm. Repeat with the remaining 8 teaspoons oil and 4 pancakes.
Consider the fillings in this vegan summer roll recipe as a starting point—papaya, snap peas and shrimp are all good alternatives. The first thing you layer on the rice paper will be what shows through on the finished roll, so vary what you start with for stunning, Instagram-worthy results.”
¼ cup hoisin sauce
¼ cup smooth natural peanut butter
2 tablespoons water
2 teaspoons reduced-sodium tamari
2 teaspoons rice vinegar
1 teaspoon chili-garlic sauce
½ teaspoon toasted sesame oil
12 rice paper wrappers
3 ounces thin rice noodles, prepared according to package directions
2 Persian (mini) cucumbers, thinly sliced
1 small watermelon radish, thinly sliced
1 medium ripe mango, thinly sliced
2 scallions, thinly sliced
1½ cups fresh mint leaves
1½ cups fresh basil leaves
2 medium ripe avocados, halved and sliced into 12 pieces each
4 large leaves butter lettuce, torn into 3 pieces each
1To prepare sauce: Whisk hoisin, peanut butter, water, tamari, vinegar, chili-garlic sauce and oil in a small bowl. Set aside.
2To prepare rolls: Soak one wrapper at a time in a shallow dish of very hot water until softened, about 10 seconds. Lift out, let excess water drip off and lay the wrappers on a clean, dry cutting board.
3Layer 2 tablespoons rice noodles, a few slices each cucumber, radish and mango, 1 teaspoon scallions, 2 tablespoons each mint and basil, 2 avocado slices and 1 piece of lettuce on the bottom third of the wrapper. Fold the wrapper over the filling and roll into a tight cylinder, folding in the sides as you go. Repeat with the remaining wrappers and fillings. Serve with the sauce.
Spruce up your sandwich game with a medley of roasted veggies. For extra vegetables throughout the week, roast a whole sheet pan in Step 1, then add the cooked veggies to salads, sandwiches, and pasta dishes, or serve them as a side dish.”
½ cup mixed sliced vegetables, such as bell pepper, eggplant, and summer squash (see Tip)
1 teaspoon olive oil
1 slice 100%-whole-wheat bread
2 tablespoons hummus
½ cup fresh spinach leaves
1 teaspoon unsalted raw sunflower seeds
2 fresh basil leaves, chopped
1Preheat oven to 350°F. Spread sliced vegetables on a small rimmed baking sheet and toss with olive oil. Roast until tender, about 25 minutes.
2Lightly toast bread, if desired. Spread hummus on the bread. Layer spinach on top, then top with the roasted vegetables. Sprinkle with sunflower seeds and garnish with basil, if desired.