The move that makes this recipe is roasting the potatoes and cauliflower first before folding them together with the other ingredients in the pan. Instead of everything turning soft and blending together, you get pieces with toasty edges and crispy texture.

Flash freezing sounds complicated, but it’s actually one of the simplest ways to preserve vegetables. By freezing produce in small batches, you can stop food from going bad and pull exactly what you need from the freezer when you’re ready.

This is a straightforward salsa verde recipe we make every summer when tomatillos are in season. It’s low-effort, flexible, and meant to be enjoyed right away or tucked into the freezer for later.

This recipe involves pan-frying a veggie-packed pancake and dipping it in your sauce of choice. They're crispy on the outside, tender in the middle, and an incredible, hardy vegetable-based side.

Tabbouleh is our absolute favorite way to use a big mix of fresh herbs that have been sitting in the fridge a little too long. It's basically a fresh herb salad with tomatoes and bulgur. Super refreshing, and a total flavor bomb.

This 30-minute, one-pan burst cherry tomato and butter bean dish is make for that moment when cherry tomatoes are finally in season, full-sized slicers aren’t quite ready yet, and you’re craving that fresh-cooked tomato flavor.

I love this salad because it’s super simple: cucumbers, cherry tomatoes, onion, olives, feta, and a simple Greek vinaigrette. It takes about 15 minutes and keeps well for 4–5 days, so it's a great one to make ahead and use as a side all week.

Sundried tomatoes, fresh basil, and alliums give this dish a depth of flavor that is so satisfying yet so easy to put together on busy nights.

This one is simple and only a slight departure from the old classic: less sugar and a little more grown-up.

We love making this one ahead and snacking on it or eating it as a side over the next few days. There’s nothing like really relishing (no pun intended) in cucumber season while it lasts.

If you're a beet person who just never seems to get around to actually eating them, this is the simple prep method you need.

It involves boiling beets, peeling, cutting, and marinating them in a tub in your fridge until you're ready to use (or snack on) them.

Creamy whipped feta on a platter, topped with tangy marinated beets, crunchy pistachios, a drizzle of honey, fresh dill, and a little heat from red pepper flakes. It looks impressive. It tastes amazing too.

Spring rolls are one of the best vehicles for seasonal produce and are ridiculously fun to make at home. Carrots, cucumbers, lettuce, green onions, and fresh herbs. Try them with one or both of our favorite dips.

There’s nothing complicated about this homemade ranch recipe, but it sure is delicious! Use fresh herbs or dried herbs, as available, making this an all-seasons recipe.

This recipe starts with golden-seared cabbage wedges braised low and slow in a creamy, garlicky, sun-dried tomato sauce until they're fall-apart tender and soaked all the way through with flavor.

It's rich. It's cozy. It’s a vegetable dish giving main character energy and we’re so here for it.

You know when you have zero energy to cook and that craving for Chinese takeout hits? Since I discovered this recipe, I make this easy 30-minute home-cooked version instead.

This one comes straight from Ethan's childhood, and it's not your typical green salad. Toasted pecans, buttery ramen pieces, broccoli, and a tangy-sweet dressing make this the salad people actually go back for seconds on.

What happens when a recipe calls for a yellow onion, but the farmers market says it’s spring? Here’s how to swap onions and garlic based on what’s actually available, so seasonal cooking feels flexible, not limiting.

Massaging kale sounds really silly. But it truly transforms the leaf, and not in a woo-woo way. In this post, I'm breaking down (pun intended) the basics of why massaging kale will make you actually want to eat kale and get more out of it when you do.

Developing an eye for moisture and humidity can help your greens last extra long and reduce food waste at home. This post tells you what to watch for, plus exit strategies to whip up when you need to use up your spinach, like, yesterday.

Shopping low-waste at the farmers market starts with a handful of reused bags, but the step that actually makes the biggest difference happens when you get home. Here's our full guide.