Makes 8 portions Chef’s notes: The salad may be served on a bed of spinach or chiffonade Tuscan kale. For crunch, add a sprinkling of lightly toasted chopped pistachios, hazelnuts, or almonds. If you can’t find opal basil, you can substitute any type of sprout, such as pea shoots, broccoli […]
Roasted Beets with Feta and Tangerines
Makes 5 servings This beet dish can be served warm, room temperature, or even chilled as a make-ahead recipe. Use any sweet citrus you have on hand in place of the tangerines, including clementines, blood oranges, or Sumos. Ingredients Beets 3 large beets 1/4 cup red wine vinegar 1 teaspoon […]
Roasted Carrots & Parsnips With Herbs
Makes 6 servings
Roasted Curried Cauliflower
Makes 8 servings Ingredients 1 head cauliflower (about 3 lb), cored and cut into florets 1/4 cup olive oil 2 tablespoons curry powder 1/2 teaspoon kosher salt Directions Preheat the oven to 350°F. In a small bowl, whisk together the oil, curry powder, and salt until a smooth paste is […]
Roasted Delicata Squash with Buttermilk Dressing
Makes 8 servings We use delicata squash because it’s beautiful, but you can use any squash for this dish. Delicata and acorn don’t need to be peeled, but be sure to remove the tough peel from heartier-skinned squashes, like butternut or pumpkin. Ingredients 2 lb 12 oz delicata squash 4 […]
Roasted Radishes
Makes 4 servings Roasting tempers the slightly bitter flavor of the radishes and brings out their natural sweetness. Give this technique a try in your kitchen to add to your repertoire of ways to serve radishes. Ingredients 2 bunches red radishes, cleaned, tops removed and sliced in half 1 teaspoon […]
Salmon and Wild Rice-Stuffed Cabbage
Makes 4 servings These cabbage rolls will be enjoyed by seafood lovers and non-seafood lovers alike. Keep some cooked wild rice in the freezer in small portions so it is available to add into dishes such as this one. You can also use rinsed, canned salmon in place of the […]
Savory Butternut Squash and Rice Tart
Serves 8 to 10 This Italian tart, known as Torta di Riso e Zucca, is perfect in the fall when squashes are in season. Serve this dish as a vegetarian main course for Thanksgiving, or alongside a simple salad for brunch. Ingredients Dough 2 1/4 cups all-purpose flour, sifted, plus […]
Sesame Tempeh Sticks with Apricot Dipping Sauce
Makes 10 servings These crispy plant-forward party snacks just happen to be vegetarian and vegan, so they’re the perfect recipe for every crowd! For some heat, add a light smear of Korean gochujang before rolling.
Silken Tofu and Cucumber Dip
Makes 12 servings Tofu is misunderstood, but we think its perceived flaws (soft, bland) are also its strengths. Because it is so neutral in flavor, tofu is actually a great base for dips and plant-forward creamy recipes, like puddings and creamy soups, because it adds protein and texture without the […]
Silky Zucchini Soup
Makes 4 servings This simple summer recipe is inspired by the menu at Savor on our San Antonio, Texas campus. Garnish the soup with diced, julienned, or shaved zucchini, if you like. We especially like it with a crusty piece of bread for dipping! This recipe makes about four 1 […]
Simple Tomato Sauce
Makes 4 cups Ingredients 1/4 cup extra-virgin olive oil 1/2 cup chopped yellow onion 2 garlic cloves, minced 2 qt canned whole San Marzano tomatoes with their juices Kosher salt, as needed Directions Heat the oil in a large saucepan over low heat. Add the onions and garlic and cook, […]