Made with a combination of avocado and edamame, the flavor of this variation on traditional guacamole is both creamy and fresh. Serve with raw vegetables like celery, carrots and radishes for dipping or alongside tortilla chips as a healthy snack or appetizer.
Look for bottled soy ginger sauce on the shelves in the grocery department. It adds an easy burst of flavor to this dish without any added work. Spoon the finished tofu over steamed rice or noodles, if you like.
"Simple and quick to prepare. Sugar snap peas are quickly fried with green onion and garlic, and tossed with fresh mint leaves. Wonderful use for spring garden vegetables. Serve hot or at room temperature."
"Our Test Kitchen staff created this mouth-watering side dish that comes together quickly in the microwave. A sweet and tangy glaze complements the crisp peas and onion in this made-in-moments recipe."
For want of a better term, the more-vegetable-less-egg frittata, one in which the proportions of eggs and vegetables are reversed, and the veggies take center stage. Instead of six eggs and a cup or two of vegetables, I use two or three eggs with three or four cups of vegetables. Think of it as a big vegetable pancake bound with just enough creamy-cooked eggs to hold the thing together. Which vegetable you use barely matters.
Most people eat arugula greens (also known as rocket), which have a lemon-pepper flavor, in a salad. But this leafy vegetable is also wonderful in a pesto or to dress up a pizza or pasta. Buy it by the bunch, remove the stems, and thoroughly rinse the leaves, which can be quite sandy, in cool water. To make this pasta, cook spaghetti, and while it bubbles, saute red onion, garlic, and lime rind in olive oil, then add the spaghetti to the pan. Toss with lime juice, a dash of cayenne, chopped basil, and a few cups of arugula. The heat of the spaghetti cooks the vegetable.
Take a break from meat and serve these easy wraps at your next get together. They're full of protein and flavor and low in fat. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.
Cool soba is often served plain alongside individual portions of dipping sauce. Ready-made tsuyu is available in bottles, but its flavor pales compared with fresh, which requires just four ingredients -- soy sauce, mirin, sugar, and dashi, the traditional Japanese broth for which I make the highly unorthodox substitution of soba cooking water. Other flavors, commonly wasabi or ginger, can also be added. Bucking tradition again, I find that soba also goes well with heartier garnishes and dressings.