Tag Archives: veggie

Sugar Snap Pea Salad

4 servings


3/4 cup buttermilk
3 Tbsp. plain whole-milk Greek yogurt
2 Tbsp. fresh lemon juice
1 small garlic clove, finely grated
A large pinch of kosher salt
8 oz. sugar snap peas, strings removed, thinly sliced
2 Tbsp. extra-virgin olive oil, plus more
1 tsp. finely grated lemon zest, plus more
Flaky sea salt
Freshly ground black pepper


Whisk buttermilk, yogurt, lemon juice, garlic, and a large pinch of salt in a medium bowl.

Toss sugar snap peas, 2 Tbsp. oil, and 1 tsp. lemon zest in another medium bowl; season with salt and pepper.

Pour dressing into a shallow bowl and pile sugar snap peas in the center. Drizzle with more oil, season with more pepper, and top with more lemon zest.

– Bon Appetit

Grilled Carrots with Cumin-Serrano Yogurt

8 servings


3 pounds carrots with tops, scrubbed, tops trimmed to 1 inch
2 bunches spring onions or scallions, tops trimmed, halved lengthwise
4 tablespoons olive oil, divided
Kosher salt
1 teaspoon cumin seeds
1 serrano chile, finely chopped, plus more sliced for serving
1 cup plain whole-milk Greek yogurt
1/4 cup fresh lime juice
2 tablespoons chopped mint, plus leaves for serving

Special Equipment

A spice mill or mortar and pestle


Prepare a grill for medium-low heat. Toss carrots and spring onions on a rimmed baking sheet with 2 Tbsp. oil; season with salt. Grill (covered if possible), turning often and moving to a cooler part of the grill if they are browning too quickly, until crisp-tender, 15–20 minutes.

Meanwhile, toast cumin in a dry small skillet over medium heat, tossing often, until slightly darkened and fragrant, about 2 minutes. Let cool; grind in spice mill or with mortar and pestle. Mix in a medium bowl with chopped serrano, yogurt, lime juice, chopped mint, and remaining 2 Tbsp. oil; season with salt.

Spoon yogurt onto a platter; arrange carrots and onions over. Top with mint leaves and sliced chile.

Do Ahead: Yogurt can be made 2 days ahead. Cover and chill.

– Bon Appetit

Blistered Asparagus

4 servings


2 Tbsp. vegetable oil
12 oz. asparagus, trimmed
1 Fresno chile, seeds removed, finely chopped
2 Tbsp. soy sauce
1 Tbsp. fresh lime juice
1 tsp. honey
1 tsp. toasted sesame oil
1 tsp. finely grated peeled ginger
2 Tbsp. crushed salted, dry-roasted peanuts
2 Tbsp. toasted unsweetened shredded coconut


Heat oil in a large skillet over medium-high. Cook asparagus, tossing often, until stalks are bright green, blistered in spots, and tender, about 5 minutes. Season with salt and transfer to a platter.

Stir chile, soy sauce, lime juice, honey, sesame oil, and ginger in a small bowl to combine. Mix in peanuts and coconut and spoon over asparagus.

– Bon Appetit

Spicy Lightly Pickled Cucumbers

8 servings


2 lb. medium Persian cucumbers (about 12), cut lengthwise into spears
1/4 cup white wine vinegar or unseasoned rice vinegar
1 tsp. sugar
3/4 tsp. crushed red pepper flakes
2 tsp. kosher salt, plus more
2 Tbsp. chopped dill
2 Tbsp. fresh lemon juice


Toss cucumbers in a large bowl with vinegar, sugar, red pepper flakes, and 2 tsp. salt. Chill, tossing once, at least 1 hour and up to 6 hours.

Just before serving, add dill and lemon juice and toss to combine. Taste and season with more salt if needed.

– Bon Appetit

Best Green Bean Casserole

6 servings
This great variation of the traditional green bean casserole is topped with French fried onions and Cheddar cheese.


2 (14.5 ounce) cans green beans, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (6 ounce) can French fried onions
1 cup shredded Cheddar cheese


Preheat oven to 350 degrees F.

Place green beans and soup in a large microwave-safe bowl. Mix well and heat in the microwave on HIGH until warm (3 to 5 minutes). Stir in 1/2 cup of cheese and heat mixture for another 2 to 3 minutes. Transfer green bean mixture to a casserole dish and sprinkle with French fried onions and remaining cheese.

Bake in a preheated 350 degrees F oven until the cheese melts and the onions just begin to brown.

– Allrecipes

Cheesy Cauliflower Casserole

8 servings
It’s a delicious dish of delightful cheesy sauce. Bright red and green bell pepper pieces and crushed corn flakes.


1 head cauliflower, separated into florets
1 cup sour cream
1 cup shredded Cheddar cheese
1/2 cup crushed corn flakes
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped red bell pepper
1 teaspoon salt
1/4 cup grated Parmesan cheese
paprika (optional)


Preheat oven to 325 degrees F. Grease a 2 quart baking dish.

Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the cauliflower, and steam until crisp-tender, about 5 minutes. Drain, and set aside.

Combine sour cream, Cheddar cheese, bell peppers, and salt in a medium bowl. Stir in the cauliflower, and transfer to the prepared baking dish. Sprinkle Parmesan cheese, corn flakes and paprika over the top of the dish.

Bake uncovered until heated through, 30 to 35 minutes.

Reviewer’s note: mix the Parmesan cheese with the corn flakes to sprinkle on top. (Mixing the corn flakes with sour cream and baking them in the casserole rendered them unrecognizable blobs of mush.)

– Allrecipes

Spaghetti Squash Saute

4 servings
Quick simple side dish that can be served with anything.


cooking spray
1 spaghetti squash, halved and seeded
1/4 cup butter or margarine
1 small onion, chopped
2 cloves garlic, finely chopped
salt and pepper to taste


Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray, and place squash halves cut-side down on the sheet. Bake until squash is tender but still crunchy, about 40 minutes. Set aside to cool.

Once cool enough to handle, shred squash flesh from rind using a fork. Set aside.

Melt butter in a skillet over medium heat. Cook onion and garlic in butter until soft. Add squash to the skillet, and cook until hot. Season with salt and pepper.

– Allrecipes

Jalapeno Popper Hasselback Potatoes

Hasselback potatoes, stuffed with cheddar and cream cheese, studded with jalapeno and topped with a crunchy panko topping. Be sure to use baking potatoes for these ones, to ensure they come out creamy on the inside and crisp on the outside.
Servings: 6


3 baking potatoes scrubbed (russet)
2 Tbsp. butter melted
Salt and pepper
4 oz. cream cheese 1/2 a standard block, at room temperature
1 cup shredded cheddar cheese
2 Tbsp. finely diced jalapeno pepper
1/4 cup panko


Preheat oven to 400F.

Cutting Potatoes: Tip: Place a wooden spoon handle along the side of the potato, to act as a barrier to avoid cutting all the way through the potato. Using a sharp knife, cut slices in to the potato, about 1/4 inch thick, but avoiding cutting all the way through the potato. Place potatoes in a baking dish. Brush with melted butter (being sure to get a bit in between the slices. Sprinkle with salt and pepper. Cover loosely (tent it, leaving sides open) with aluminum foil and bake in pre-heated oven for 40 minutes.

Meanwhile, combine cream cheese, cheddar cheese and jalapeno in a small bowl.

When potatoes have baked for 40 minutes, remove from oven and remove aluminum foil. Using a small spoon, spoon cream cheese mixture over-top of the potatoes, gently pushing some down in to the slices. Sprinkle with panko and return to the oven. Bake a further 30 minutes uncovered. Test for done-ness using a knife in to the centre and bake a few more minutes, if necessary.

Cook’s Notes: One thing we learned, having made these a couple of times to get it just right – you need to use russet (baking) potatoes. We tried them with Yukon Gold yellow-fleshed potatoes and they never really got soft and creamy, no matter how long we baked them.

– Seasons and Suppers
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Video with Variation


Smashed Cucumbers and Radishes in Yogurt Sauce

Makes about 2 cups


1 small garlic clove, finely grated
2 teaspoons fresh lemon juice
1/2 cup plain whole-milk Greek yogurt
2 tablespoons olive oil
Pinch of sugar
Kosher salt, freshly ground pepper
4 ounces Persian cucumbers
4 ounces red radishes, trimmed


Combine garlic and lemon juice in a small bowl and let sit 5 minutes.

Whisk yogurt, oil, and sugar in a large bowl; season with salt and pepper. Whisk in garlic mixture.

Using a rolling pin, meat mallet, or the flat side of a chef’s knife, lightly whack cucumbers and radishes so they begin to split apart (but not so forcefully that you smash them to smithereens). Tear cucumbers and radishes into bite-size pieces with your hands and fold into yogurt mixture. Season salad with more salt and lots and lots of pepper.

Transfer salad to an airtight container; cover and chill at least 2 hours. Shake to combine before serving.

Do Ahead

Salad can be made 3 days ahead. Keep chilled.

– Bon Appetit

Shaved Carrot and Radish Salad with Herbs and Pumpkin Seeds

Yield 8 servings


1/4 cup olive oil, divided
1 cup raw shelled pumpkin seeds
1/2 teaspoon ground cumin
3/4 teaspoon kosher salt, plus more
3 tablespoons fresh lemon juice
1 teaspoon honey
1/4 teaspoon freshly ground black pepper
2 pounds carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler
1 bunch radishes (approximately 10 radishes), thinly sliced on a mandoline or with a sharp knife
4 cups (packed) mixed torn herbs, such as parsley, cilantro, dill, mint, tarragon, and/or basil
1/2 cup chopped chives


Heat 1 Tbsp. oil in a medium skillet over medium. Add pumpkin seeds and cumin and cook, stirring, until lightly toasted and fragrant, 4–5 minutes. Transfer to paper towels, season with salt, and let cool.

Whisk lemon juice, honey, pepper, and 3/4 tsp. salt in a medium bowl until honey dissolves. Slowly whisk in remaining 3 Tbsp. oil until emulsified.

Toss carrots and radishes with dressing in a large bowl, then fold in herbs, chives, and half of the pumpkin seeds. Top salad with remaining pumpkin seeds. Taste and season with salt and pepper if necessary.

Do Ahead: Dressing can be made 5 days ahead. Chill in a resealable container.

– Epicurious