These garlicky collards get a delightful dimension from a zesty sauce made with jalapeños, which you can adjust to your desired consistency.
A honey-za'atar vinaigrette, two types of citrus, and fresh herbs give this charred carrot salad vibrant tastes. A wonderful addition of crunch comes from the smashed pistachios.
Sweet butternut squash cubes and savory shallots are mixed with a thick, cheesy filling that is made lighter by the brightness of the lemon zest and the acidity of the sherry vinegar.
Roasted shallots and pearl onions, two alliums, become incredibly sweet and go well with slightly bitter brussels sprouts.
Butternut squash is a rich vegetable steak that has an earthy sweetness to it. Chef Damian Sansonetti of Chaval in Portland uses a chorizo spice blend to bring out the depth of the dish.
"Instead of smoked ham hock, this vegan collard greens recipe uses vegetable broth, adobo seasoning, and a touch of liquid smoke for a similarly rich, smoky flavor."
Fennel in this rich and creamy gratin mellows with baking, taking on an anise-like sweetness.
Chef Claudette Zepeda uses beet juice to make a vibrant, spicy broth for this magnificent beet aguachile, which she refers to as "Vampiro" aguachile because of its deep purple-red color and use of black garlic.