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.

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.

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 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.

An adaptable one-pan salmon and lemon orzo dinner that works with spinach or arugula and feels special without being complicated.