Make these sauces from your own pantry. Most of them have only 3 or 4 common Asian ingredients.
Squash Blossom Sauté
There is gold in them thar gardens!
Hot and Sweet Sauce
This is my go-to sauce of sauces
Oat & Seed Waffles
I’ve made these waffles for almost 30 years. They’re a mainstay in my freezer and breakfast fare.
Curried Red Lentil Soup
Richly complex curry soup
Coconut Braised Collards
Coconut oil and milk will lift sturdy greens into a special island treat
Chocolate Dipped Dried Mango
One easy and supreme way to finish a meal
Marinated Mushrooms
Consider marinating a batch of mushrooms. They lend a quick “meaty” component for the cost of plucking them out of the jar.
Mashed Potatoes & Kale
Combine winter greens and potatoes into one delightful dish. The leftovers will become spectacular as a planned-over potato cake.
Crispy Fried Tofu
Shallow fried to a crispy exterior, this tofu retains its silky interior
Cauliflower Wings
Buffalo style “wings” are vegan and surprisingly delicious!
Roasted Cauliflower Pasta
Nice twist! The veggies are roasted and then combined with the pasta and all is connected with funky blue cheese. Our tasters LOVED this dish. Adapted, original by Melissa Clark, NY Times Serves 3-4 as Main Course, 6-8 as Side Dish INGREDIENTS cauliflower, 1 head, cut into 3/4-inch florets olive oil, 1⁄4 cup salt, 1/2…
Plum Torte
One of the most popular recipes in NYTimes history!
