Vegetarian

So thick and luscious you need to serve it in a bowl and eat it with a spoon, this smoothie tastes like chocolate mousse but is healthy enough to kick-start your day. It would also make an epic quick and easy dessert when mates drop by! Yeew!

Roast or grill ramps (technically a wild leek) to bring out their fragrant garlic notes.

Acidity helps preserve the alliums’ flavor; either vinegar or citrus juice would do the trick.

Use this compound butter of smoky cast-iron seared scallions and lime to top everything from steamed fish to grilled steaks.

If you’re reading this, you’re alive. But if you’re not taking advantage of nature’s most underrated legume, are you really living?

Creamy, rich fat tames even the wildest fire—looking at you, raw onion—and makes any allium more tasty.

Blister leeks to transform the crunchy, spicy veggie into something soft and smoky.

Don’t like dairy butter? Give this a try. You can use almost any nut, so get creative.

This classic pasta has only a few ingredients, but they transform into a surprisingly velvety, flavorful dish.

Along with a classic vinaigrette made with sherry vinegar and red-wine vinegar, this is an all-purpose dressing I turn to time and again.

I think we all play favorites in the kitchen; I know I do. At this writing, this is my most loved dressing, and I drizzle it on everything I can get my hands on!

Elvis famously loved peanut butter and banana sandwiches, often with bacon. It was that delicious combo that led to these family-friendly waffles.

Soaking the onion slices in ice water rids them of their sulfury smell and firms them up.

Butter and sweet onions are all you need for these warm, flavor-packed sandwiches.

When matzo meets kimchi pancakes: a love story.

These fritters are the genius invention of our publisher's mom, Sari Drucker.

Fava beans most likely require a trip to a farmers’ market and take a while to peel. Sugar snap peas cut into bite-size pieces are a fine alternative.

This dough will yield enough to make four large flatbreads or eight smaller ones.

Spicy, salty, sweet, with a hit of umami, this party mix riff with matzo has it all.

Leave it to Gjusta in Venice, CA, to create a produce-based, low-sugar, vegan-friendly, crowd-pleasing dessert. That would also be completely acceptable to eat for breakfast.