NYT Cooking: Cauliflower is perhaps the least appreciated member of the large family of cruciferous vegetables, no doubt due to memories of encountering it boiled, flabby and timidly seasoned, if seasoned at all. When cooked properly, it is a delight.
Maple Roasted Butternut Squash Freekeh Salad with Kale - A healthy and delicious fall salad recipe with roasted butternut squash, whole grain Freekeh, and kale, all tossed in a maple Dijon vinaigrette.
Garlic Kale and Brown Rice Salad with Zippy Lemon Dressing
Easy one pot chicken tinga (spicy Mexican shredded chicken), serious eats
NYT Cooking: This recipe comes from the British cookbook author Meera Sodha, who adapted it from a dish she tasted in Goa, India. It's a smart, simple technique that turns the broccoli crisp and creamy at the same time: charred florets with a lick of thick nutmeg-spiced sauce baked into every nook and cranny. Ms. Sodha uses a mix of cream cheese, yogurt and ground almonds. Don't%...
Recipe for Roasted Green Beans with Mushrooms, Balsamic, and Parmesan; this recipe would make a great Thanksgiving vegetable option and it's been a favorite of mine for several years now. [from Kalyn's Kitchen]