Vegetables & Whole Grains Recipes -

Gigantes Beans

I fell in love with these giant beans--often served as part of a mezhedes spread--in Athens. They're meaty, soaked through with flavor and thoroughly satisfying. To this day, my favorite way to enjoy them is still with toothpicks and a glass of ouzo.

Baked Ancient Grain Fusilli with Veggie-Laden Marinara

Baked pasta is a weeknight-friendly way to incorporate super-nutritious ancient whole grains into your meals.

Wild Mushrooms Roasted in Parchment

In her new book, "Tender," Seattle Chef Tamara Murphy shares a super-simple way to roast wild mushrooms.

Caramelized Sunchokes with Meyer Lemon Zest & Parsley

Sauteing sunchokes in a little olive oil, butter and sugar transforms a homely tuber into a beautiful side dish.

Amaranth “Polenta” with Goat Cheese

Try amaranth instead of corn polenta in our update on a simple Italian side dish.

Whole Wheat Crepes

Versatile traditional French crepes get a healthy upgrade, thanks to whole wheat pastry flour in this easy crepe recipe.

Improvised Lentil Soup with Bacon & Juniper Berries

lentil-soup-with-bacon-and-juniper-berries

Lentil soup is easy to improvise on a chilly night. Even better, it's hearty enough to serve as a main dish.

Shaved Celeriac, Radish and Pecorino Salad with Pomegranates

A handful of well-chosen ingredients yields a winter salad that's light and bright yet earthy.

Warm Brussels Sprouts Slaw with Bacon

A handful of flavor-packed ingredients yields a simple yet stellar winter side dish that's perfect with roast beef, pork or fish.

Cabbage Saute with Shiitakes and Crispy Tofu

This cabbage dish is essentially a vegetarian mu shu turned sauté. I love it simply served with brown jasmine rice, but you could also pair it with Chinese pancakes or thin flour tortillas.

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