Skip to main content

Root Vegetable

Marinated Tofu with Cold Peanut Noodles

Drain the noodles well before coating with sauce.

Sesame-Marinated Tofu with Vegetables

You can substitute Chinese broccoli with broccolini or dark, leafy greens such as kale, turnip, or mustard greens. Before marinating the tofu, press it as described in step 1 to remove excess moisture.

Steamed Striped Bass and Shiitakes with Edamame

This recipe can be doubled easily. Use a larger steamer, about ten inches in diameter, to cook all four portions at once in the same basket.

Tuna Kabobs with Marinated Baby Artichokes

The baby artichokes are cooked in advance, so they only need to be grilled for a short time.

Scallop Kabobs with Beets and Prosciutto

If baby beets are not available, use large beets cut into 1-inch chunks.

Baked Flounder with Onion and Lemon

Be careful when transferring the fish from the baking dish to the plate—flounder is a fragile fish that falls apart easily.

Seared Shrimp with Lemon and Garlic

This versatile dish is equally delicious served piping hot or at room temperature.

Trout with Rosemary and White Beans (Trota Al Rosmarino Con Fagioli)

You can serve this dish hot, cold, or at room temperature. Cook the fish in batches if your oven is small. Dried beans work best, but you can substitute 6 cups of drained, rinsed canned beans; begin with step 3.
143 of 500