Vegetables recipes, as prep tables

2 tablespoons extra-virgin olive oil
1 large yellow onion, thinly sliced
2 garlic cloves, finely grated or minced
1 (14-ounce) can whole plum tomatoes in purée
½ cup basil leaves (divided: ¼ cup for sauce, ¼ cup for garnish)
Kosher salt and black pepper to taste
⅛ teaspoon red-pepper flakes
2 large eggplants (about 2 ¼ pounds total), 1 ½ cubed 1 ¼-inch

+7

cooking.nytimes.com

Eggplant Ragù With Capers and Burrata

1 hr 15 min15 ingredients3 to 4 servings

3 tablespoons oil from sun-dried tomato jar
1 small yellow onion, finely chopped
¼ cup / 30 g finely chopped sun-dried tomatoes
5 to 6 ounces / 140 to 170 g baby spinach
10 large eggs
Kosher salt and black pepper to taste
½ cup / 85 g crumbled feta
5 lavash wraps (about 10×12 inches) or burrito-size flour tortillas, at room temperature

+2

cooking.nytimes.com

Make-Ahead Egg, Spinach and Feta Wraps

45 min10 ingredientsMakes 5 wraps

1 tsp sugar
1 tbsp Chinese cooking wine
1/2 tbsp rice vinegar
1/2 tbsp soy sauce
1 tbsp oil
2 garlic cloves, roughly chopped
1/2 inch fresh ginger, sliced
4 Sichuan peppercorns

+3

masalaherb.com

Chinese Szechuan Dry Fried Green Beans

15 min11 ingredients2 servings

1 small bunch asparagus
2 tbsp / 30 ml extra virgin olive oil (for asparagus)
salt
black pepper
28 g / 1 oz Parmesan cheese, finely grated
0.34 kg / 12 oz tilapia fillet
all-purpose flour
1 egg

+2

r.mealime.com

Panko Crusted Tilapia with Lemon Parmesan Asparagus

35 min10 ingredients2 servings

200 g / 7 oz streaky bacon, chopped into 1 cm / 0.4″ squares (for sautéing)
1 garlic clove, finely minced
1/4 cup / 60 ml extra virgin olive oil
5 large eggs (~50–55 g / 2 oz each)
1 cup / 120 g self-raising flour
400 g / 14 oz zucchini (2 medium), grated, excess water squeezed out
1 brown onion, peeled, grated (including all juices)
1 1/2 cups / 180 g cheddar or tasty cheese, shredded, divided (1 1/4 cups for batter, 1/4 cup for topping)

recipetineats.com

Zucchini Slice

1 hr 10 min8 ingredients12 pieces (6 × 7 cm / 2.4 × 2.8″)

1 oignon
0,5 poireau
1 carotte
2 courgettes
250 g champignons de Paris
1 poivron rouge
1 paquet nouilles chinoises
3 cuillères à soupe huile

+2

marmiton.org

Nouilles chinoises aux légumes et aux épices

20 min10 ingredients4 personnes

400 Gramm Zucchini
1 rote Zwiebel
1 Knoblauchzehe
1 EL Öl
1 TL Kurkuma
Salz
Pfeffer
5 Stängel Thymian

+2

brigitte.de

Zucchini-Omelett mit Kurkuma

20 Min10 ingredients

2 heads broccoli florets, roughly chopped small
broccoli stalk, peeled, cut into thumb-sized rectangles
75 ml / 2.5 fl oz olive oil
4 garlic cloves, crushed or chopped
4 tbsp / 50 g black olives, roughly chopped
1 × 50 g tin anchovies in olive oil
1 pinch chilli flakes
1 lemon, zest

+3

mob.co.uk

Rigatoni with Broccoli

11 ingredients

2 large leeks (about 3 lb total, trimmed)
1–2 tablespoons very soft unsalted butter (for the dish)
kosher salt, to season the dish
ground black pepper, to season the dish
1–2 tablespoons neutral oil
½ cup / 120 ml dry, unoaked white wine
¾ cup / 180 ml heavy cream
1 teaspoon Dijon mustard

+3

playswellwithbutter.com

Melt-In-Your-Mouth Creamy Braised Leeks

1 hr 15 min11 ingredientsServes 4

900 g / 2 lb baby potatoes
2 tablespoons / 30 ml cooking oil
½ tablespoon / 7.5 g chili flakes
¼ teaspoon / 0.5 g five spice powder (or ground Sichuan pepper, cumin powder)
¼ teaspoon / 1.5 g salt (or to taste)
1 stalk scallions, finely chopped

redhousespice.com

Spicy Five Spice Potatoes

25 min6 ingredients4

1 tablespoon extra-virgin olive oil
1 pound sweet Italian sausage, casings removed
1 medium onion, chopped
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 garlic cloves, minced
1/2 teaspoon red-pepper flakes, plus more to taste
2 tablespoons tomato paste

+15

epicurious.com

Our Favorite Lasagna With Sausage, Spinach, and Three Cheeses

1 hr 20 min23 ingredientsMakes 8 to 10 servings

1 small red onion, thinly sliced
¼ cup / 30 g cornstarch
1 teaspoon kosher salt (for coating)
1 (14 oz / 400 g) package extra-firm tofu, patted dry and torn into 1-inch pieces
¼ cup / 60 ml neutral oil (such as canola or grapeseed), plus more as needed
About 1 ½ lb / 680 g green or red cabbage, cored and cut into 1-inch pieces, leaves separated
1 tablespoon low-sodium soy sauce or liquid aminos, plus more to taste
1 tablespoon coriander seeds, crushed

+2

cooking.nytimes.com

Crispy Tofu and Cabbage Stir-Fry

20 min10 ingredients4 servings

1 pound / 450 g fresh sausage (sweet or hot Italian, or bratwurst)
1 pound / 450 g brussels sprouts, trimmed and halved lengthwise
1 pound / 450 g small potatoes (baby Yukon gold or red), halved
2 tablespoons / 30 ml extra-virgin olive oil, plus more as needed
Kosher salt and black pepper
4 teaspoons / 20 ml honey
1 tablespoon / 15 ml Dijon mustard
1 tablespoon yellow mustard seeds (optional)

+1

cooking.nytimes.com

Sheet-Pan Sausages and Brussels Sprouts With Honey Mustard

40 min9 ingredients4 servings

½ cup / 120 g cornstarch
Salt and pepper
2 (14- to 16-ounce / 400–450 g) blocks extra-firm tofu, drained and cut into ½-inch slices
1 pound / 450 g broccoli, cut into small 1-inch florets
1 tablespoon vegetable oil (for the broccoli)
2 tablespoons vegetable oil (for the first tofu batch)
2 tablespoons vegetable oil (for the second tofu batch)
3 tablespoons unsalted butter

+8

cooking.nytimes.com

Buttery Gochujang Tofu and Broccoli

25 min16 ingredients4 servings

230 g / 8 oz Brussels sprouts
2 pork sausages
salt (for roasting)
black pepper (for roasting)
extra virgin olive oil (for roasting)
2 medium red potatoes
salt (for boiling water)
butter, unsalted

+10

r.mealime.com

Brussels Sprouts, Mashed Potato & Sausage Bowl with Creamy Dijon Sauce

30 min18 ingredients2 servings

5 tablespoons extra-virgin olive oil, plus more as needed
1 ¼ teaspoons ground cumin
1 ¼ teaspoons sweet paprika
¾ teaspoon fine sea or table salt, plus more as needed
1 teaspoon ground coriander
¼ teaspoon ground turmeric
¼ teaspoon freshly ground black pepper
Pinch of ground cayenne

+11

cooking.nytimes.com

Cauliflower Shawarma With Spicy Tahini

50 min19 ingredients2 servings

1 green chile (such as serrano), finely grated
1 garlic clove, finely grated
¼ cup / 60 g cashew or almond butter
3 Tbsp / 45 ml fresh lime juice
Kosher salt
3 garlic cloves, finely grated
¼ cup / 60 ml grapeseed or vegetable oil
2 tsp ground cumin

+5

bonappetit.com

Cauliflower Tacos

40 min + 5 min13 ingredients4 servings

5 tomates
1 cuillère à soupe de concentré de tomates
1 cuillère à soupe de sucre brun
2 feuilles de laurier
1 cuillère à café rase de piment séché
2 oignons
4 gousses d'ail
2 branches de thym

+8

marmiton.org

Ratatouille confite au four

4 h 30 min + 1 h repos16 ingredients4 personnes

1 (14–16 oz / 400–454 g) block extra-firm tofu
1 tablespoon neutral oil (for the tofu)
2 teaspoons toasted sesame oil (for the tofu)
1 tablespoon tamari or soy sauce (for the tofu)
Kosher salt to taste
1 tablespoon arrowroot powder or cornstarch
1 1/2 tablespoons panko breadcrumbs
1 tablespoon black or white sesame seeds

+15

rainbowplantlife.com

Crispy Sesame Tofu and Mushroom Lettuce Wraps

1 hr23 ingredients4

8 oz / 225 g penne or rotini pasta
2 cups / 280 g cooked, shredded chicken
2 cups / 200 g broccoli florets, steamed until tender-crisp
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups / 480 ml whole milk
1 cup / 240 ml heavy cream
3/4 cup / 75 g freshly grated Parmesan cheese

+8

recipesbyclare.com

Chicken & Broccoli Alfredo Bake

50 min16 ingredients

1 tablespoon olive oil
1 small yellow onion, finely chopped
4–6 cloves garlic, minced
1 medium zucchini, halved and finely sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1 teaspoon za'atar

+5

avocadoskillet.com

One Pot Lemon Feta Beans with Zucchini

25 min13 ingredientsServes 4

1 tablespoon / 14 g butter
3–6 cloves garlic, minced
1/2 onion, finely chopped
cannellini beans, drained
1 1/4 cup / 300 ml vegetable or chicken broth
1 cup / 100 g grated parmesan
1/4 cup / 10 g fresh chopped basil
pinch salt

+6

avocadoskillet.com

Creamy Spinach Artichoke Butter Beans

30 min14 ingredientsServes 4

1.1 kg squash, halved, deseeded and cut into 1½ cm dice
3 tbsp / 45 ml extra-virgin olive oil (for the squash)
2 tbsp capers in brine, drained
2 tbsp pine nuts
2 tbsp raisins
3 tbsp / 45 ml extra-virgin olive oil (for the fennel)
1 fennel bulb (300 g), trimmed, halved and cut into ½ cm-thick slices
1 red onion, peeled and finely diced

+4

theguardian.com

Squash and fennel agrodolce

1 hr12 ingredientsServes 4

2 tablespoons vegetable oil (for steaming eggplant)
2 tablespoons distilled white vinegar
Salt
½ cup / 120 ml water
3 medium Japanese eggplants (about 1 pound), cut into 1-inch thick chunks
3 tablespoons soy sauce
2 teaspoons cornstarch
2 teaspoons brown sugar

+5

cooking.nytimes.com

Chicken, Eggplant and Basil Stir-Fry

25 min13 ingredients4 servings