One tray of vegetables, four sauces, four different dinners
Four roasted vegetable sauce ideas from four cuisines, each under ten minutes and good for a week, turning one 425 degree tray into four separate dinners.
13 min read
Author: Claire Bennett
Claire Bennett builds meals around what is in season rather than around a protein. She writes for people who want to eat more vegetables without eating worse, and she is skeptical of any recipe that calls a bowl of lettuce dinner.
Red collapses, green holds, black needs no soaking
The five types of lentils recipes rarely tell apart, sorted by which collapse and which hold, plus three dinners with protein and fiber counts in 40 minutes.
13 min read
Cabbage is the cheapest thing in the store from September to March
Four cabbage main dish recipes from one cheap head: roasted wedges, a braised half, a charred quarter with four sauces, and a raw slaw with real substance.
13 min read
Six grain bowls built on farro, freekeh, and barley
Six whole grain bowl recipes with cook times, yields and a dressing each, estimated protein and fiber per bowl, and which grains still hold up on day four.
12 min read