root vegetables

Roasted Broccoli & Cheddar Soup

oil, divided

leek,

potato

(16-ounce) bag frozen broccoli, broccoli

low-sodium vegetable broth, low-sodium chicken broth, or water

cheddar cheese (4 ounces)

Salt

black pepper

Crème fraîche, plain yogurt, or lemon wedge,

Arrange a rack in the middle of the oven and heat to 450°F. Heat 1 tablespoon of the oil in a large pot over medium heat until shimmering. Add the leek and cook, stirring occasionally, until soft, about 5 minutes. Meanwhile, peel and chop the potato into 1-inch chunks.

Add the broth or water and potato to the pot and bring to a boil. Meanwhile, spread the broccoli out onto 2 baking pans. Drizzle the remaining 1 tablespoon of oil over the broccoli, sprinkle with a big pinch of salt and pepper, and roast for 5 minutes. Stir the broccoli and return to the oven for 5 minutes more.

Once the soup is boiling, add the broccoli and return to a boil. Reduce the heat as needed and simmer until the vegetables are tender when pierced with a fork, 5 to 7 minutes. Remove from the heat. Purée soup with an immersion blender or in batches with a regular blender. Add the cheese and stir until melted. Taste and season with salt and pepper as needed.

Serve topped with a small dollop of crème fraîche or yogurt, or a squeeze of lemon, and finish with a grind of fresh pepper.

Loaded Baked Potato Casserole

russet potatoes, baked (2 to 2 1/4 pounds)

kosher salt, divided

white pepper, divided

all-purpose flour

milk

sour cream

Parmesan cheese

extra-sharp Cheddar cheese, divided

Cooking spray

broccoli,

chives,

red pepper flakes

In a small microwave-safe bowl, melt 3 tablespoons of the butter; set aside.

If the baked potatoes have been refrigerated or are not hot, wrap in paper towels, removing any foil, and heat each one separately the microwave for 45 seconds, or until the potatoes are piping hot and you need to handle them with a kitchen towel.

Cut the potatoes in half lengthwise and scoop out as much of the potato &quot;flesh&quot; into a large bowl as you can while keeping the skins intact as much as possible; set the skins aside.

Process the potato flesh through a ricer or food mill, or if you like rustic-style potatoes, roughly mash them. (Don&#x27;t use a food processor or you will get gummy potatoes). Place the potatoes back in the bowl, add about half the melted butter (save the other half for drizzling at the end), 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Mix gently, just to incorporate. Do not overwork or your potatoes will become gluey! Set aside.

In a medium saucepan, heat the remaining 3 tablespoons butter over medium-high until it melts and begins to foam. Add the flour, whisk to combine, and cook until the mixture becomes a blonde color, about 2 minutes. Add the milk, whisk until smooth, and cook until heated through. Add the sour cream, whisk to combine, and cook until heated through. Add the Parmesan cheese and 1 1/4 cups of the cheddar cheese and stir until the cheese is melted and incorporated. Remove the pan from the heat.

Arrange a rack in the middle of the oven and heat to 385°F. Coat a 9x13-inch baking dish with cooking spray.

Transfer half of the potato flesh into the baking dish and spread into an even layer. Arrange the broccoli evenly on top. Pour or scoop the cheese sauce over the broccoli to coat. Cover with the remaining potato flesh in an even layer. Top with the reserved potato skins, skin-side up.

Drizzle the potato skins with the remaining reserved melted butter, then spray them with cooking spray just to coat. Sprinkle with the remaining 1/2 teaspoon salt, half of the chives, and remaining 1 1/4 cups cheddar. Bake until the cheese melts and the casserole is completely warmed through, 10 to 15 minutes.

Top with the crumbled bacon, red pepper flakes, and remaining chives. Serve immediately.

Quick Butternut Squash Curry

olive oil

ginger

garlic,

Thai red curry paste

butternut squash (about 1 1/4 pounds)

red bell pepper,

(13- coconut milk

water

Kosher salt

white or brown rice,

cilantro,

Heat the oil in a large, deep skillet over medium heat until shimmering. Add the ginger and garlic and cook, stirring, until fragrant, about 1 minute.

Stir in the curry paste and sauté for 2 minutes. Add the squash, broccoli, and bell pepper and toss to evenly coat in the curry paste. Add the coconut milk and water and stir to combine.

Bring the mixture to a simmer, cover, and cook until the vegetables are tender and cooked through, 10 to 15 minutes. Taste and season with salt as needed. Serve over cooked rice with chopped cilantro sprinkled over the top.

This is wholesome comfort food at its finest, with a taste and texture that's equal parts hearty as can be, yet bright and totally nourishing.

Slow Cooker Golden Chickpea Soup

coconut oil

onion,

turmeric

coriander

salt

chickpeas

Yukon gold potatoes, peeled and diced

(2 quarts) low-sodium vegetable or chicken broth

Greek yogurt

lemon,

fresh cilantro

Heat the oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, turmeric, coriander, salt, and pepper, and cook, stirring occasionally, for 2 minutes. Transfer to a 6-quart or larger slow cooker.

Add the chickpeas, potatoes, and broth, and stir to combine. Cover and cook on the LOW setting until the beans are tender, 8 to 10 hours.

Use an immersion blender to purée the soup until smooth in the slow cooker, or purée the soup in a blender, working in batches if necessary.

Ladle into bowls, then garnish with a dollop of Greek yogurt, a squeeze of lemon juice, and cilantro.

A quick Thai red curry filled with sweet potatoes, chickpeas, and baby spinach that&#x27;s made creamy with coconut milk.

Sweet Potato Curry

vegetable or coconut oil

vegan Thai red curry paste,

sweet potatoes (about 1 pound total), peeled and cut into 1/2-inch cubes

chickpeas,

(5-ounce) bag baby spinach (about 5 packed cups)

lime

rice,

Heat the oil in a large, deep skillet over medium heat until shimmering. Add the ginger and garlic and cook, stirring, until fragrant, about 1 minute. Stir in the curry paste and sauté for another minute. 

Add the sweet potatoes, chickpeas, coconut milk, water, salt, and pepper and stir to combine. Bring the mixture to a simmer, cover, and cook until the sweet potatoes are tender and cooked through, about 15 minutes. 

Stir in the spinach and cook until just wilted, 1 to 2 minutes. Remove from the heat and stir in the lime juice. Serve over rice if desired.

A weeknight-friendly sheet pan dinner of tender chicken, broccoli, potatoes, and red onion, tossed in a sweet and savory honey-Dijon glaze.

Sheet Pan Honey-Dijon Chicken and Vegetables

honey

Dijon mustard

whole-grain mustard

white wine vinegar

red potatoes, halved

olive oil, divided

chicken breasts, cut into bite-sized pieces

broccoli, cut into bite-sized florets

red onion,

Arrange a rack in the middle of the oven and heat to 425°F. Place a rimmed baking sheet in the oven while it is heating. 

Whisk the honey, Dijon, whole-grain mustard, vinegar, pepper, and 1/2 teaspoon of the salt in a small bowl; set aside.

Place the potatoes, 1 tablespoon of the oil, and 1/4 teaspoon of the salt in a large bowl and toss to combine. Remove the baking sheet from the oven and arrange the potatoes in a single layer, cut-side down. Return to the oven and roast for 15 minutes. Meanwhile, place the chicken, broccoli, red onion, remaining 1 tablespoon oil and remaining 1/4 teaspoon salt in the same bowl and toss to combine.

Add the chicken, broccoli, and red onion to the baking sheet. Pour half the honey-Dijon mixture over the chicken and vegetables and toss to evenly coat them in the sauce. Spread the chicken and veggies into a single layer.

Roast for 10 minutes. Remove from the oven, toss with the remaining honey-Dijon mixture, and spread back into an even layer. Roast until the chicken is cooked through and the vegetables are tender, about 5 minutes more. 

Juicy chicken breasts brushed with a sweet and tangy balsamic glaze, baked alongside crispy chunks of potatoes and tender onions and bell peppers.

Sheet Pan Balsamic Glazed Chicken and Potatoes

potatoes

black pepper, divided

balsamic vinegar

(4-inch) rosemary, divided

boneless, skinless chicken breasts (about 2 pounds total)

Arrange a rack in the middle of the oven and heat to 400°F. 

Place the potatoes, onion, and bell pepper on a rimmed baking sheet. Drizzle with the oil, season with 1 teaspoon of the salt and 1/4 teaspoon of the pepper, and toss to combine. Spread into an even layer, arranging the potatoes cut-side down close to the edges of the baking sheet.

Bake until the cut side of the potatoes is golden-brown, about 15 minutes. Meanwhile, combine the vinegar, honey, 1 garlic clove, and 1 sprig rosemary in a small saucepan. Bring to a boil over medium-high heat. Cook until syrupy and reduced by half, about 7 minutes. Discard the rosemary and garlic.

Remove the baking sheet from the oven. Toss the vegetables and spread back into an even layer, leaving a space in the center of the baking sheet. Place the chicken in the center and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Scatter the remaining garlic clove and rosemary sprigs over the chicken. Bake until a knife slides easily into the potatoes and the chicken is almost cooked through, registering 155°F on an instant read thermometer, 12 to 15 minutes.

Remove the baking sheet from the oven and turn the oven to broil. Brush the reduced marinade onto each chicken breast, then drizzle the rest over the vegetables. Broil until the chicken darkens slightly in color, is cooked, registering 165°F on an instant read thermometer, and appears glazed, about 3 minutes. Remove from the oven and let cool 5 minutes. Serve the chicken, potatoes, and vegetables drizzled with the pan juices. 

If you need dinner on the table with zero delays, then a microwaved baked potato is pretty much an ideal solution. Here&#x27;s the best way to do it. 

How To Bake a Potato in the Microwave

Olive oil

Pepper

Scrub the potatoes clean. Scrub the potatoes thoroughly under running water and pat them dry. You don&#x27;t have to remove the eyes, but trim away any blemishes with a paring knife. Pat dry.

Pierce with a fork. Prick the potatoes four or five times on each side with a fork. This allows steam to escape from the baking potato.

Rub with olive oil, salt, and pepper. Rub the potatoes all over with a little olive oil. Generously sprinkle the potatoes with salt and pepper.

Microwave for 5 minutes. Place the potatoes in a microwave-safe dish and microwave at full power for 5 minutes.

Flip the potatoes. Use a fork or tongs to flip the potatoes — they will be hot. If you remove the dish from the microwave, use oven mitts, as the dish will be hot.

Continue microwaving the potatoes. If cooking one potato, microwave for an additional 3 minutes. If cooking two or more potatoes, microwave an additional 5 minutes.

Check the potatoes. When done, the potatoes should be easily pierced with a fork or paring knife all the way to the center. Continue to microwave in 1-minute bursts as needed until the potatoes are cooked through. Use oven mitts to remove the dish from the microwave.

OPTIONAL — Crisp the potatoes in the oven. If you&#x27;d like crispier skin, heat the oven to 425°F while the potatoes are microwaving, then transfer them to the oven to roast. Check every few minutes and remove once the skin is dry and crisped.

Serve the potatoes. Let the potatoes cool briefly, then serve. Potatoes can also be cooled completely and refrigerated for up to 4 days; reheat in the microwave or in the oven.

A gorgeous pasta dish that&#x27;s easy to make. 

Beet Pesto Pasta

regular or gluten-free spaghetti

garlic

almonds

red wine vinegar

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.

Meanwhile, place the garlic and almonds in the bowl of a food processor fitted with the blade attachment and pulse until the almonds are a fine meal and the garlic is minced. Add the beets, olive oil, and vinegar and pulse until you have a smooth pesto-like sauce. Season to taste with kosher salt.

When the pasta is ready, toss with the pesto and season to taste with kosher salt. Serve hot. (If you want to serve the pasta at room temperature or chilled, rinse the pasta with cold water before tossing with the pesto.)

How To Make Chicken Soup

celery,

carrots,

chicken thighs, preferably bone-in (about 6)

bay leaf

noodles

vegetable oil, divided

Cook the vegetables. Warm 1 teaspoon of the oil over medium heat in the Dutch oven or soup pot until shimmering. Add the  onion, celery, and carrots with a pinch of salt. Cook, stirring occasionally, until the vegetables just start to soften, 3 to 5 minutes. Clear a space in the middle of the pan and add the garlic. Cook until aromatic, about 30 seconds, then stir the garlic into the vegetables.

Sear the chicken. Remove the skin from the chicken thighs, but leave the bone in. (Boneless chicken thighs are also fine in this recipe, but the bones add richness to the broth.) Move the vegetables to the edges of the pan and warm the remaining 1 teaspoon oil in the middle of the pan. When hot, add the chicken thighs, fitting them into a single layer. It&#x27;s ok if they are snug. Cook without moving until the underside is golden-brown, about 3 minutes. Flip and sear the other side until golden.

Add the broth and simmer. Add the bay leaf and 1/2 teaspoon of salt. Pour in 1 quart of the broth. Bring to a simmer, then reduce the heat to medium-low and simmer for 30 minutes.

Shred the chicken. Move the pot off the heat and transfer the chicken to a plate with a slotted spoon. Use 2 forks to pull the meat apart into shreds (or chop into cubes). Remove and discard any bones. It&#x27;s ok if the meat is still a little pink in the middle at this point.

Cook the pasta. Bring a separate pot of water to a boil for the pasta. When boiling, salt the water generously and add the pasta. Cook until the pasta is barely al dente and the drain. (Alternatively, add the second quart of broth to the soup, bring to a simmer, and cook the pasta in the soup itself.)

Finish the soup. Return the shredded chicken to the soup and bring to a simmer. If the chicken wasn&#x27;t quite finished cooking, continue simmering until it has cooked through. Add the noodles to the soup. If a thinner broth is desired, add additional chicken broth. Remove the bay leaf. Taste the soup and add salt and pepper as needed. Remove from heat and serve.

Beef pho feels like a restaurant staple, but it's not actually all that hard to make a quick version at home. Here'a step-by-step guide.

How To Make Quick Vietnamese Beef Pho

onions

(3-inch) whole cinnamon sticks

star anise

cloves

coriander seeds

low-sodium beef broth

tamari or soy sauce

fish sauce

sirloin steak, round eye, or London broil

rice noodles (bahn pho, 1/16-, 1/8-,

scallions

chili pepper,

limes

mung bean sprouts

herbs,

Sriracha, sauce

Prepare the onions and ginger. Peel the onions and cut them into quarters through the root. Peel the ginger and slice it into quarters down its length.

Char the onions and ginger. Using tongs, char the onions and ginger on all sides over high flame on a gas stove, or on a baking sheet placed directly under the broiler (about 5 minutes on each side) — until the onions and ginger pieces are charred in spots. Rinse the pieces under cool water to remove any loose, gritty, overly charred bits; set aside.

Toast the spices. Place the cinnamon, star anise, cloves, and coriander seeds in a medium saucepan and toast over medium-low heat until toasted and very fragrant, 1 to 2 minutes. Stir frequently to prevent the spices from scorching.

Combine the broth ingredients. Add the broth, tamari or soy sauce, fish sauce, carrots, and charred onions and ginger.

Cover and simmer the broth. Increase the heat to medium high and bring the broth to a boil. Reduce the heat to medium-low, cover, and simmer 30 minutes to give time for all the spices and aromatics to infuse in the broth. Meanwhile, slice the beef, cook the noodles, and prepare the toppings.

Freeze the beef for 15 minutes. Place the beef on a plate, cover with plastic wrap, and freeze for 15 minutes. The edges of the beef should feel firm to the touch, but the beef should not be frozen through. This will make it easier to slice the beef thinly.

Slice the beef into thin slices. Remove the beef from the freezer and immediately use your sharpest knife to slice the beef across the grain into very thin slices no thicker than 1/4-inch. Once sliced, keep the beef covered and refrigerated until ready to serve.

Cook the rice noodles. Bring a second saucepan of water to a boil. Add the rice noodles and cook according to package instructions (typically 1 minute for very thin noodles and up to 4 minutes for wider noodles). Drain the noodles, then run them under cool water to stop cooking. The noodles will start to stick together after cooking, so either divide them immediately between serving bowls, or toss them with a little neutral-tasting oil to prevent sticking.

Prepare the rest of the pho toppings. Thinly slice the scallions and the chili pepper. Cut the lime into wedges. Place the bean sprouts in a serving dish. Roughly chop the herbs or tear them with your hands. Arrange all the toppings on a serving dish and place it on the table.

Strain the broth. When the broth is ready, set a strainer over another bowl or saucepan, and strain the solids from the broth. Discard the solids. Place the broth back over low heat and keep it just below a simmer — you should see a fair amount of steam, but the broth should not be boiling. The broth needs to be quite hot to cook the beef.

Prepare the pho bowls. If you haven&#x27;t already done so, divide the noodles between serving bowls and top with a few slices of raw beef. Arrange the beef in a single layer so that the slices will cook evenly in the broth; slices that are stacked or clumped may not cook all the way through.

Ladle the hot broth on top. Ladle the steaming broth into each bowl, pouring it evenly over the beef in order to cook it. The beef should immediately start to turn opaque. Fill each bowl with as much broth as desired.

Serve the pho with toppings. Serve the pho at the table and let each person top their bowl as they like.

Southern Smashed Potato Salad

petite red potatoes,

mayonnaise

dry mustard powder

yellow mustard

celery

shallots

scallions,

Bring the potatoes to a boil in a large pot of salted water. Cook until tender and easily pierced with a knife, 20 to 25 minutes total. Drain potatoes and return to the pot.

Add the mayonnaise, dry mustard powder, yellow mustard, celery, shallots, salt, and a generous amount of pepper. Smash using a potato masher until desired texture is reached. (I like small chunks of potatoes throughout.)

Refrigerate until chilled. Adjust seasonings to personal preference upon serving; the flavors will have married and become a bit less pungent.

A warm, entree-friendly salad that&#x27;s filled with roasted sweet potatoes, mushrooms, and shallots and tossed in a tangy balsamic mustard vinaigrette. 

Quick and Easy Roasted Vegetable Salad

cremini mushrooms, halved

shallots,

baby kale

goat cheese, crumbled (about 1 cup)

pumpkin seeds

Arrange a rack in the middle of the oven and heat to 425°F.

Place the sweet potatoes, mushrooms, and shallots on a rimmed baking sheet. Drizzle with the olive oil, a big pinch of salt, and a few grinds of black pepper, and toss to combine. Spread out in an even layer. 

Roast until tender and lightly caramelized, stirring halfway through, about 20 minutes total. Meanwhile, make the vinaigrette. Place all the ingredients in a small bowl and whisk to combine; set aside.

Transfer the roasted vegetables to a large bowl. Drizzle with about 1/2 of the vinaigrette and toss to evenly coat. Add the  kale and  goat cheese and gently toss everything again to combine. Taste and toss with more vinaigrette as needed (you might not use all the vinaigrette). Sprinkle with pumpkin seeds and serve warm or at room temperature. 

The key to roasting all kinds of vegetables is to know the right temperature for cooking them. Dense, low-moisture vegetables (like the roots and squashes in this recipe) need lower heat and more time in the oven than vegetables with more moisture, like eggplant or zucchini. Then simply toss your vegetables with oil and season with salt and pepper before roasting. Top your roasted vegetable with a couple of fried eggs or a dollop of yogurt, or both, and you have a meal.

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