These tart and tangy roasted vegetables start in your oven and end on a Greek island. They’re an effortless plant-based side dish, perfect for any meal and a guaranteed crowd pleaser. The lemon juice and olive oil are fruity and light, while the black pepper and fresh dill round out the flavor palate with full earth tones.
Read MoreCrunchy on the outside and chewy on the inside, these skillet flatbreads are a satisfying starting point for a meal. The technique couldn’t be simpler—a batter requiring only flour, water, oil, and seasonings, plus a quick spell in a hot oven. Varying the flour and toppings create different flavor profiles, like chickpea-based socca from Provence and corn-based gordita from Mexico, which are both gluten-free.
Read MoreThis crustless vegetable pie combines the staples of winter with the harvest of early spring for a quick, stick-to-your ribs dinner.
Read MoreSpring vegetable stew, or navarin.
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