Salads

Kale Chopped Salad with Tofu and Coconut-Peanut Dressing

Makes 4 servings Kale is hearty and makes for a nice base for substantial salad ingredients. Be sure to give it a nice massage before serving, which will make it much less tough and “grassy”-tasting. We’ve topped this salad with lightly seasoned tofu, but you can substitute grilled shrimp, chicken, […]

Salads

Kale, Cashew, and Cranberry Pasta Salad

Makes 4 to 6 portions This pasta salad is great cold or at room temperature (a gift from the meal prep fairies), but it’s just as good hot, if you don’t have time to give it a good chill.

Side Dishes

Lima Bean & Roasted Corn Succotash

Makes 8 servings This dish sounds simple, but the addition of tarragon adds something a little unexpected and savory. For a vegan or dairy-free version, substitute olive oil for the butter.

Main Dishes, Sandwiches

Madeira-Glazed Portobello Sandwiches

Makes 8 servings Portobello mushrooms a dense, meaty texture when cooked. They can be prepared for this recipe a day ahead; cool the broiled mushroom caps completely and refrigerate until needed. Slice the mushrooms and allow them to return to room temperature before assembling the sandwiches. Use dry marsala or […]

Chef's Blog

Making Quick and Easy Vegetable Stock

Stocks and broths are the literal foundation of every soup, stew, and braise we make, and that’s why we are extra enthusiastic about using homemade stocks (or broths, but let’s just say stocks from now on!) whenever possible. We aren’t oblivious to the absolute convenience of the store-bought versions—or to […]

Side Dishes

Maple-Glazed Turnips

Makes 4 servings Pan-steaming, an excellent technique for cooking vegetables, uses a small amount of flavorful liquid in a covered pan. There are two benefits: a quick cooking time that helps retain nutrients and color, and a flavorful liquid you can reduce to make a simple sauce.

Side Dishes

Mixed Grain Pilaf

Makes 6 cups, approximately 10 to 12 servings This pilaf is delicious, but neutral flavored, making it a great mix-and-match meal prep recipe. Eat at as a hot side dish, chilled and sprinkled over green salads, or mixed with leftover meats and veggies to stuff peppers or eggplant.