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Primary Ingredient "Vegetable"
 
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Seasoned and cooked like ratatouille but featuring zucchini.
Summer's most populous vegetable.
A favorite way to use the best of summer's New Jersey tomatoes.
Salty and rich, this salad is like an accessory if served on its own, or a pungent contrast if on a platter with other salads.
Potato Salads - 06/24/2010
Tossed with mustard vinaigrette or mayonnaise, it's a summer favorite.
This simple cold soup makes a refreshing supper on a hot summer night. Add a piece of whole grain bread to complete the meal.
Potato salad isn't just for summer picnics. This one is good enough for a dinner party -- with no mayo.
Julienned Zucchini - 06/10/2010
Use a food processor to turn zucchini into delicate julienned little matchsticks that are quick to pan cook with butter.
Asparagus Soup - 04/15/2010
This easy and quick soup, served hot or cold, is a flavorful way to use one of our most popular vegetables.
Bagna Cauda - 04/08/2010
A warm garlic, anchovy and olive oil dip for raw vegetables.
Gremolata - 03/25/2010
A traditional Italian garnish for osso buco, seafood and roasts.
Chickpeas: FAQs - 03/18/2010
How to buy and cook with chickpeas, AKA garbanzo beans.
Crispy Chickpeas - 03/18/2010
An easy and healthy snack, cooked in olive oil.
Celeri Remoulade - 02/18/2010
Thin julienned pieces of celery root are coated with a piquant mustard mayonnaise dressing.
Flank steak becomes tender when marinated and then sliced on the bias. This one is broiled and served on a lemony arugula salad.
Use a variety of fresh mushrooms for added flavor.
Tangy, spicy and what a color.
A satisfying salad that makes a perfect match between winter's grapefruit and the year-round avocado.
Small, tender dried French beans are slow-simmered with thyme and garlic.
Adding slow roasted cherry tomatoes makes this gorgeous soup more complex and brighter.
A cross between broccoli and cauliflower, this winter vegetable gets added flavor from garlic and Parmigiano-Reggiano cheese.
Mixing and grinding your own curry transforms puréed butternut squash into a complex and satisfying soup.
Adding color and flavor, bell peppers are a year-round vegetable that are at their local peak in the fall.
Plain roasted asparagus gets more personality with crispy, golden garlic chips.
The better the potatoes the more flavorful this dish.
Summer Vegetables - 08/27/2009
Even when it's too hot to cook, late summer vegetables are worth some kitchen heat.
You think ice cream is everyone's summer favorite? For many of us, instead it's local tomatoes.
Enjoy tender spinach, Swiss chard, kale and other healthy and full-flavored leafy greens.
Local cucumbers arrive in our markets from July through August. There are options besides making pickles.
An appealing green and white salad that matches cucumber's crunch with creamy Feta flavor.
A light lemon dressing is added to red and white shredded cabbage.
An assembly of tastes make a composed salad that's fancy enough for company.
A refreshing salad made with crispy celery, tender raw mushrooms and salty curls of Parmigiano-Reggiano, dressed with a simple vinaigrette.
Tri Colore Salad - 05/21/2009
Named for the red, green and white Italian flag, this classic salad combines white endive, red radicchio and green arugula.
A full-flavored salad made with an often over-looked green.
A great make-ahead side dish that is wonderful with lamb or poultry. Toasting the barley gives it a nutty taste and the onion almost disappears. But it's not quick to make: like many grains it takes about an hour to cook.
Asparagus is the first vegetable declaration that spring has arrived and a versatile and easy cure for spring fever cooking.
Pickles - 04/11/2009
Alan Kaufman of The Pickle Guys on the subject of all things pickled.
From The Amish Cook At Home, by Lovina Eicher with Kevin Williams.
Provencal Pizza - 03/12/2009
A savory tart made with frozen puff pastry, from Puff, by Martha Holmberg.
A country style slow braise of beans, topped with goat cheese.  From Not Your Mother's Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann.
From Art of the Slow Cooker by Andrew Schloss.  A slow-cooked soup with big and spicy flavor.
Vegetable Tagine - 02/12/2009
A spicy Moroccan vegetable stew, from Art of The Slow Cooker, by Andrew Schloss.
A winter alternative to summer's Caprese salad, made with artichokes and plum tomatoes that have been slow-roasted to an intense flavor.
A version of the popular Roman salad made with a local chicory called puntarella and dressed with a robust garlic and anchovy vinaigrette.
There are many salads that are well suited to winter ingredients.
Cobb Salad - 01/29/2009
The original chopped salad. You can make it in a traditional way or as you like it.
Roasted beets add sweetness and complexity to peppery arugula and tangy goat cheese.
Potatoes get a bad rap for being all carb and no flavor. They're delicious year-round and one of the most versatile vegetables.
Big flavor and quick to cook with ingredients from the pantry.
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