Chefs and home cooks have cast vegetables as second fiddle to meat on their plates for years, but a recent shift to veggie-centric dishes is giving plant foods a starring role. We show you how to swap out the meat for nutrient-dense produce in these twists on classics.
Go beyond spinach and arugula and bring some lesser-known leafy greens into your kitchen this spring. From peppery watercress to sweet pea shoots, we’ve got the dirt on what’s fresh this season.
Asparagus, peas, carrot and artichoke create a bone-warming primavera that works equally well with seared scallops or sauteed adzuki beans.