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Recipes! Corn and vegetable bake, a crumble for your peak-summer fruit, a silky, smoky eggplant salad and more

Recipes

 

So you went a little too wild at the farmers market. It’s okay! We’ve got a whole guide on what to do when you’re not sure if you can still eat certain items that look a little less than fresh. This week’s #DinnerInMinutes is also an exercise in using up vegetables before you consider chucking them. A summery fruit crumble is the answer to when berries and stonefruit are still very much edible, but with less desirable raw textures. 

But, when you’re on top of your game, when your cucumbers are snappy and your bell peppers firm, a crunchy, bright salad with endive and roasted chickpeas is a harmony of textures and Mediterranean flavor. That recipe comes from Michael Pollan’s mother and sisters, who put together a cookbook called “Mostly Plants,” in which the recipes think of plants first, and then maybe meat or dairy.

Speaking of which, have you signed up for our Plant Powered newsletter? If you’re trying to to include more plants in your cooking, are already a plant-based eater but want some new tips and tricks, or just really love your vegetables, you’ve got to give it a go. Sonja and Alex Overhiser, who run the blog A Couple Cooks, are award-winning bloggers and plant-forward eaters heading our newsletter series. You’ll get one vegan and one vegetarian recipe a week, with some easy tweaks for folks who still really want a bit of meat. 

[Sign up for the Plant Powered newsletter here.]

More on veggies: Our Nourish columnist, Ellie Krieger, comes through yet again with a Turkish-style eggplant salad where eggplant gets grilled to the point of collapse, and is then combined with crunchy vegetables, bright lemon juice, and verdant greens for a silky, smoky salad that will complement any cookout of picnic. Clearly, a winner in our book!

— Kari Sonde, Food Editorial Aid

 
Dinner in Minutes
Corn and Vegetable Bake
DINNER IN 45 MINUTES | Savory with a touch of sweetness and spice is how we like this vegetable quartet, roasted in the same pan.
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More Featured Recipes
Summer Fruit Crumble
This all-American fruit dessert is classic, comforting and easy to customize and assemble.
 
Mediterranean Crunch Salad
This gorgeous salad — roasted chickpeas, colorful peppers and cucumbers on a bed of endive — is also super easy to put together, making it great for entertaining.
 
Vegan Sushi Bowls
PLANT POWERED | Making sushi at home feels daunting to us, so how about all those flavors without the roll?
 
Turkish-Style Grilled Eggplant Salad
Cooking an uncut eggplant directly on top of a grill or on the grates of a gas stove until it is charred and collapsed yields the silky, smoky result that is a defining element of many Mediterranean eggplant salads.
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Buttermilk Biscuits With Sausage Gravy
Here, fluffy buttermilk biscuits are topped with a sausage-studded creamy gravy fortified with black pepper.
 
Harissa-Stuffed Bell Peppers
These crowd-pleasing stuffed peppers are hearty, stuffed with whole-grain bulgur wheat and stretchy Muenster cheese.
 
Grain Bowls With Cucumber-Dill Sauce
PLANT POWERED | Here’s a satisfying meal of whole grains that looks — and tastes — gourmet.
 
Vegan Chili Verde
This vibrant bowl of green chili is so satisfying you’ll forget it’s good for you, too.
 
Quality over quantity: How to throw together a spectacular pasta salad
The summer staple pasta salad is one of those ideal winging-it kind of dishes, but you want to put some thought into it.
 
Sprouting onions and scarred tomatoes: How to tell whether fading produce is still safe to eat
A few quick tips will save you from wasting food that’s still good to eat.
 
This Chinese street-food sauce will give your next cookout a real bang bang
It gets its name from the traditional sound of breaking up the bird, but now it also includes a spectacular sauce.
 
If we had our way, we’d eat peaches every day. Here are 7 recipes to make the most of them.
That is, if you can stand to give up eating some of them fresh out of hand.
 
 
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