When it comes to grilling, there’s a whole world of unexpected vegetarian options to explore. Okra, a Southern vegetable, is sometimes slimy, but cooking it over a high heat and adding lemon juice keeps it slime-free. Grilling this vegetable magically creates a crispy exterior.
Our couscous salad is very popular in the summer and is excellent to take along on picnics.
Olives bring briny a flavor to these easy to make green beans.
Remember to set out an extra bowl for the empty pods.
Top this salad with shredded chicken for a complete meal.
Add this Cucumber Cabbage Salad to your Easter or Passover menu. Fresh dill adds bright spring flavor to this crunchy salad.
Don’t be afraid to cook radishes. Sautéing mellows their sharp flavor and makes them more tender. Beautiful spring radishes are tamed when they’re cooked with a little sugar and tossed in fresh dill.
This salad is best when chilled overnight.
Cauliflower is an excellent vegetable that can take on a multitude of flavors, like Buffalo sauce.
Made with good-for-you ingredients, this Chickpea Salad has become a Tiny New York Kitchen mainstay. This protein-packed side dish is easy to make and gets better when refrigerated.