Nothing says summer like grilled corn.
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.
Olives bring briny a flavor to these easy to make green beans.
Many grocery stores carry shaved Brussels sprouts or you can use a very sharp knife, a mandolin, or the slicer blade of a food processor to shave the Brussels sprouts.
Parmesan fries are baked in the oven, instead of fried, for a healthier alternative.
If you thought you could never prepare fresh artichokes at home, think again. This simple and delicious recipe is sure to become part of your regular springtime rotation.
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.
Spring fiddleheads are delicious sautéed with butter and ramps, garlic, shallots or minced onions.
Cauliflower is an excellent vegetable that can take on a multitude of flavors, like Buffalo sauce.
Quick-pickled cabbage joins forces with whole grains and beans. A tahini dressing gives the dish a Middle Eastern flavor.