These savory cabbage pancakes are a twist on the traditional dish from Osaka, Japan. The name okonomiyaki translates to “grilled as you like it,” as there are a number of variations depending on region and preference. The original dish uses wheat flour, but here we use coconut flour and arrowroot instead.
Rosemary has been used for hundreds of years in folk medicine and aromatherapy to enhance memory and cognitive function. In cooking, its assertive flavor goes especially well with meat and root vegetables.
Jicama is a crunchy, mild vegetable that’s common in Mexican cuisine. It looks a little intimidating because of its size and odd shape, but once you peel it, the cool flesh is easy to slice and adds a crisp texture to salads.
This hearty bowl is a staff favorite – we just love the pairing of the sweet and tangy raspberry sauce over savory chicken and crunchy vegetables.
Craving Chinese? This vegetable-packed stir-fry with a speedy five-ingredient sauce can help thwart a costly and unhealthy trip to your local takeout joint.
A winter version of the spring roll, these portable handheld delights and their addicting 4-ingredient sauce make a satisfying snack or a perfect lunch paired with your favorite soup.
This traditional Korean condiment of spicy fermented cabbage is made in two phases: The first stage, soaking the cabbage in a salty brine, kills harmful bacteria and draws out the liquid from the cabbage. In the second stage, a spicy paste of Korean-style chile powder, scallions, garlic and ginger is mixed into the cabbage to give it that signature kimchi kick. Adding the paste also starts the second stage of fermentation, in which the natural sugars are converted to lactic acid, preserving the veggies and giving them tangy flavor.
A cold Asian noodle salad is a happy and healthy stir-fry alternative that can be made in advance and served straight out of the fridge. Our favorite is this spicy Thai noodle salad topped with sriracha-roasted peanuts.
A steady combination of protein, fiber and healthy fats is the key to balanced energy – and this tasty recipe fits the bill with chicken, crunchy sliced cabbage, celery and carrots and a slightly spicy peanut dressing.
Fresh lobster and crunchy jicama take the ordinary street taco to new heights. No lobster? Substitute cod or another white fish.
Those who tend to shy away from cooked cabbage may become converts thanks to braising, as it brings out the crucifer’s natural sweetness. Couple that with this flavorful sauce, which gets richness and depth from searing an onion in coconut oil, and you’ve got a side that’ll take center stage.
Juicy pork tenderloin is pounded thin and coated with panko for a crispy-on-the-outside, tender-on-the-inside dish. Serve with lemon wedges for added lemony goodness.
A honeyed orange dressing adds sweet and tart notes to this veggie- and bean-packed salad with shrimp.
While tortilla soup is usually made with cooked chicken, spicy sausage gives it a fiery kick. The garnishes are the key to making this soup healthier: Radishes and cabbage add fiber and vitamins, while the tortilla strips add complex carbohydrates and a satisfying crunch.
Traditionally defined as a cooking method in which meats are seared and then simmered in a closed pan to maximize flavor, braising can also be used to add taste and tenderness to vegetables.