Vegetable

The iceberg lettuce is sliced into rounds instead of angled wedges, exposing the entire surface to the blue cheese dressing and toppings.

When things in the crisper drawer aren’t looking so crisp anymore, make this soup.

This open-faced sandwich works just as well as a salad if you’re not feeling the bread.

Butter and sweet onions are all you need for these warm, flavor-packed sandwiches.

Fava beans most likely require a trip to a farmers’ market and take a while to peel. Sugar snap peas cut into bite-size pieces are a fine alternative.

This dough will yield enough to make four large flatbreads or eight smaller ones.

Leave it to Gjusta in Venice, CA, to create a produce-based, low-sugar, vegan-friendly, crowd-pleasing dessert. That would also be completely acceptable to eat for breakfast.

This recipe was inspired by the falafel I ate at the wonderful Arab market in Akko. It was so striking that after asking the falafel man what spices were involved, I went to the spice guy at the same market and requested that he recreate the blend.

A tomato-free version of the North African poached egg dish, shakshuka, perfumed with warm spices and dotted with creamy feta cheese.

Turns matzo brei into an elegant main course that incorporates young green garlic and leeks. Topped with silky smoked salmon and horseradish-spiked crème fraîche, this dish is too beautiful to serve only during Passover.

Inspired by classic Greek flavors, this warm salad is balanced with zesty lemon, tangy feta, tender salmon, and sweet spring vegetables.

This is spectacularly easy, quite mouthwatering, and works as both a first course before an entrée or as a side dish. Escarole is part of the chicory family and has a pleasant bitterness to it. Note that while the outer leaves of the escarole are not used in this preparation, they should not be discarded.