Easy Taco Slaw
A big side of this refreshing slaw is great alongside slow-roasted pork or in fish tacos.
Sautéed Mushrooms
Leo loves mushrooms, but I am not a fan, so I had no idea how to cook them. He has so few favorite foods and I don’t want to turn him off of anything by cooking it badly, so I had to learn. According to Fine Cooking, sautéing mushrooms over high heat evaporates their moisture quickly so they brown nicely and are flavorful. These mushrooms are easy to make alongside dinner and have, so far, been a hit.
Guy’s Fried Green Tomatoes
A neighbor gave us some fresh jalapeños and green Roma tomatoes from his garden, with instructions on letting them ripen on the counter (he picks them while green to beat the squirrels). Guy couldn’t resist the opportunity to make fried green tomatoes, which were easier and more delicious than we expected!
Red Wine Pinto Beans With Bacon
Dried beans are budget- and pantry-friendly, and we probably all have stashed more of them this year than usual. This dish based on onions, celery, carrots, rosemary, and red wine, amazingly reminds us a lot of our favorite beef stew. Though it does contain bacon, it’s still more plant-foward and planet-friendly, making it a great alternative when you need a bowl of comfort food on a cold evening.
Southern Collard Greens
While trying to learn how to make collard greens I found a vegan recipe from Divas Can Cook. I had every intention of making the recipe vegan, until I realized I didn’t have any smoked salt. After looking for a good substitute (liquid smoke, Bragg’s liquid aminos, etc.) and coming up short, I realized that the best substitute I had was…bacon.
The collard greens were delicious, and someday I plan to make the vegan version, as well.
Chinese Fried Cabbage
We’ve been trying to widen our range of green vegetables as well as looking for any excuse to use Sichuan peppercorns, so this recipe has become a favorite. It’s really fast and easy, and cabbage keeps in the refrigerator forever, making it a good recipe to have on hand.
Sautéed Yellow Squash
My family has roots in the South and dinner at my grandmother’s house always included platters of butter beans, fried okra, and yellow squash. As a kid I wasn’t very adventurous when it came to veggies, and squash was no exception, partially due to the amount of liquid the cooked squash gave off.
While making squash recently I started with Tanya’s recipe and then added butter and blasted the squash with heat, resulting in a thicker dish that was really delicious. I’m now looking forward to making squash again!
Baby Bok Choy with Oyster Sauce
This super-fast side is delicious alongside most Asian dishes.
Parmesan Roasted Cauliflower
Roasted cauliflower, with or without Parmesan cheese, is a great quick veggie for a weeknight meal. For a fancier version with garlicky breadcrumbs, try Dianna’s Parmesan Roasted Cauliflower.
Pressure Cooker Brown Rice
Cooking rice in the pressure cooker has consistently good results and lets you focus on preparing other dishes. If you don’t have a pressure cooker, you can easily cook brown rice on the stove.