Vegan

Nuts and olives make this an extra-fancy side dish to serve with baked chicken or on a vegetable plate.

Broiling the asparagus intensifies its natural flavor and sweetness, and the toasted sesame oil adds a subtle nuttiness. You can serve this dish warm or at room temperature, making it a natural for a buffet.

For a nice change from the typical pasta or potato salad—and a different way to enjoy brown rice—try this Mediterranean side salad with a bit of Mexican heat.

Cooking bulgur with turmeric turns it a bright yellow that contrasts nicely with the red and green of this zesty salad.

This exciting, inviting fruit salad is especially delicious served with grilled pork or chicken.

Zesty, tangy, and naturally sweet—this salad is all those rolled into one.

Get up and go with this satisfying breakfast drink. For a frosty presentation, put empty glasses in the freezer for just a few minutes while you are preparing the drink.

Unlike many other poppy seed dressings, the one used in this fresh vegetable salad is sweet and sour.

This sweet-hot slaw gets its “attitude” from a combination of several highly flavored ingredients.

Serve this brilliantly colored salad of mixed salad greens, blueberries, mandarin oranges, and pears with Grilled Sirloin with Honey-Mustard Marinade (page 176).

Keep a big can of pears in the pantry, and you can enjoy this simple, spicy crisp any time.

Serve this chilled fruit soup as a light summer appetizer or with your favorite sandwich or salad.

This trail mix, updated with crystallized ginger, is ready in a flash. It’s great to have on hand when you need a grab-and-go snack.

You can enjoy this protein- and fiber-packed, easy-to-prepare dip on baked tortilla chips or in Vegetarian Taco Salad (page 94).

Brown rice is a must-have staple for healthy eaters. I used to think I wasn’t a fan—and then I was introduced to short-grain brown rice (long- and medium-grain varieties are much more commonly found but not nearly as tasty, if you ask me). The short-grain has a nuttier taste that I’ve truly come to crave. If you haven’t tried it, it’s definitely time to do so. One of the best things about brown rice is that you can make a pot on Sunday and it keeps all workweek if refrigerated in an airtight plastic container or resealable plastic bag.

Caramelized onions are a great accompaniment to many dishes, but I never order them out because they’re almost guaranteed to be doused in oil or butter. Here, I make them much lighter but still get that to-die-for flavor I love so much (and you likely will too).

You’ll notice the cooking time of the mushrooms may be as short as 5 minutes or as long as 10 minutes, depending on the thickness of the sliced mushrooms you buy. If your mushrooms are thinner, they’ll take less time. Thicker slices will obviously take a bit longer. However, thick or thin, this recipe will cooperate nicely. Just make sure to pay attention to the cooking time.

Asparagus tends to be expensive when it’s not in season and is ridiculously affordable when it is. Though it’s usually available year round, the best time to seek asparagus is from February through June, with April being the prime month. During the peak of asparagus season, I’ve seen it for as little as 97 cents per pound even in Los Angeles and New York City, where grocery prices are far from ideal. Be sure to chop the garlic very finely (aka: mince) in this recipe in order to achieve the perfect balance. If it’s too coarse you may find the garlic to be overpowering.

Green beans are such a versatile vegetable. I love coming up with different flavor combinations for them. They steam quickly, so they are always a great throw-together side dish. I love jarred roasted red peppers for the same reason—they are a flavorful, convenient ingredient to have on hand. So it made sense to combine the two to create this simple and tasty side dish. Note that, as the recipe is written, these green beans are very crisp, which is how I like them. Feel free to cook them longer if you like softer beans.

These beans are a great prepare-ahead option. They reheat well, and the flavor is even better after a couple of hours. Try them chilled with a few baked tortilla chips for an excellent high-fiber snack. Or heat them up—they’re fantastic stirred into brown rice for a tasty side dish to accompany Luau London Broil (see page 105). Or simply toss the chilled beans into a salad.