Green Bean

Tender chunks of roasted butternut squash and green beans swimming in a warm coconut curry = the vegetarian comfort fare we crave.

This cold noodle salad features a versatile Sichuan peppercorn dressing that will leave your tongue tingling.

The fizziest, most fun way to use up all of those end-of-week veggie scraps.

Crispy, bite-sized green beans and coconutty tofu are a match made in heaven in this quick weeknight meal. 

This hearty cassoulet skips the meat all together and gives your summer produce haul time to shine. 

Grilled cheese? Yes, please. But not that kind. We’re talking creamy-charred paneer with grilled green beans—a perfect vegetarian side for your next cookout.

If you love the sour-salty-sweet Thai green papaya salad, you’ll love this peak-summer version made with tomatoes and cucumbers.

Toasty, nutty fried tempeh coated in a caramelized spice paste—plus lots of vegetables for good measure.

When you start with good kimchi, all you need is a little neutral oil to make a vinaigrette that will flatter any selection of raw and blanched vegetables.

A scaled-down seafood boil you can pull off on a weeknight with nearly any quick-cooking vegetables.

Fried urad dal + spices+ pasta + parm = rich and nutty tadka pasta you can conjure up in less than 30 minutes.

These make-ahead green beans soak up a bright lemon and sumac dressing overnight.

My grandma used to make a version of this dish using pork and showers of Parmesan. I have updated it to include ground chicken and miso for a lighter, late-summer dish with equally deep flavor,  but feel free to use whatever ground meat you prefer. Gently poaching the meatballs is not only faster than roasting, but means none of their flavor is lost to a baking sheet.

Pickling is an ideal way to reap the benefits of summer vegetables long after the season is gone. 

Palya is a classic South Indian recipe usually composed of a single vegetable chopped into bite-size pieces and sautéed in oil that has been seasoned with black mustard seeds, asafetida, chile, and curry leaves. The dish is then finished with lemon juice, grated coconut, and cilantro. This same preparation is referred to by different names such as thoran or poriyal depending on which state in South India you are in. Seasonal produce is preferred, but the combination makes even the saddest of vegetables at the back of your fridge sing. 

It’s impossible to stop eating these green beans.

This recipe is high-favor and low-maintenance, perfect for all your end-of-summer entertaining.

This quick vegetarian curry is a great way to use a CSA’s bounty of eggplant, summer squash, or whatever else your haul contains.

This fast miso-curry paste and handfuls of charred green beans and peas transform skinless, boneless chicken breasts into a highly craveable dinner.

Properly-poached chicken breast is truly a thing of beauty—juicy, tender, and a blank canvas for big flavors.