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.

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.

Beautiful, tasty, rustic. This is one of our all-time favorite carrot recipes. Honey-roasting brings out everything that makes carrots special: their natural sweetness deepens, the edges get caramelized, and the warm spices tie it all together.

Romaine is one of the first things we harvest every spring. This is the traditional caesar we make when we want to seize the moment.

Homemade croutons from sourdough (old stuff will do!), pan-seared chicken, and a dressing that's so creamy and thick it clings to every leaf make the whole thing feel like a complete meal.

This kale caesar salad with pasta and crispy chickpeas is a satisfying way to use kale, even if you don’t normally like it! This recipe includes an easy-to-make vegan dressing.

This easy arugula salad is perfect for the cool days of spring and fall and comes together in just 15 minutes. You’ll even have extra maple dijon dressing to use later in the week on other salads, in sandwiches, or as a quick marinade.

This Asian-inspired carrot salad is crunchy, bright, a little spicy, and easy to adjust to your own tastes. It works as a side, over rice, or next to your favorite protein or tofu.

Forgot the list and showed up at the farmers market anyway? Good. Here’s a flexible, farmer-tested way to fill your market basket with veggies you will actually use, plus one fun pick that keeps things interesting.