veggies

Oven roasting is one of the easiest and most delicious ways to make vegetables -- but it's not only for fall and winter veggies. Now that spring is finally here and asparagus season is on its way here in Pennsylvania, I dusted off my tried-and-true recipe for roasting asparagus.

Winter is a great time for slow-roasted recipes. But sometimes when I haven't planned far enough ahead, I like to make this quicker stove-top version that still offers the rich flavor of slow-roasting. I usually have potatoes, carrots, and celery on hand, but feel free to use whatever's in your crisper drawer -- this recipe is highly adaptable.

Can it really be the end of summer already? With the arrival of the autumal equinox comes a shift in my cooking, as I find myself craving more autumn-y veggies and fruits (think pumpkins, squash, onions, apples). But since we still have some tomatoes ripening in the garden, I'm enjoying the 'last taste of summer days' with this quick salad.

Did you know that salt speeds up cooking time? Yes, greenbeans cook 10 percent faster if cooked in salted water. Not only does salt draw out moisture from veggies and meats, it helps to accentuate the best flavor in each food.

“As all cooks know, ingredients of the moment are the best guides.”
--Frances Mayes, Under the Tuscan Sun, 1996

This is that end-of-the-summer time when zucchini is everywhere -- so if you're looking for a quick yet delicious  zucchini recipe, try this Italian twist. Thanks to Marshall Katzman for this fabulous veggie idea. What's your favorite way to make zucchini?

This has been a busy summer week, and in between running here and there I’ve been looking for super-quick and easy meals. We’ve been using lots of tortillas and tucking in feta cheese, turkey, ham and cheese and adding lots of veggies. From corn and peppers to green onions, tomatoes, cantaloupe and cherries, here’s hoping that you’ll enjoy something farm-fresh today!

Summer squash recipes, zucchini recipes, tomato recipes. What I could really use this week: some summer recipe inspiration. Recipes that taste great each time. Recipes that will have the kids spooning up seconds (is that really possible?). Recipes that use the common ingredients I've got on hand and are easy to toss together.

Is it possible to make a good salad with broccoli? One that folks will really want to eat … one that they might even ask you to make again? Well, depending who you ask, the answer will be a resounding NO. Broccoli seems to be the one green veggie that gets a lot of guff. Like spinach, it seems to be one that kids (and many adults) love to hate.

This week's Recipe of the Week, Red Pepper-Asparagus Sauté, is one of my favorite ways to create a fast vegetable side dish. It uses a basic standby method of quick-cooking that will work for just about any vegetable.