Make squash in the oven with 1½ pounds of 1-inch yellow squash rounds and a ½-cup breadcrumb topping. Bake in an 8-inch dish at 400°F for 25–30 minutes until tender, browned, and not watery.Continue Reading
Roasted shishito peppers in the oven turn blistered and tender at 500°F on a dry, preheated pan. Use 1 teaspoon oil, roast 6–10 minutes, turn once, and finish with salt and lemon.Continue Reading
Broccoli and cauliflower recipe: roast 1 lb each in 2 tbsp oil at 425°F; cut 1½-inch florets, place broccoli toward the center, and turn at 12 minutes for tender, browned edges.Continue Reading
Make curried cauliflower with 1-inch florets, a measured curry-oil coating, and a 425°F roast. Turn once and cook 25 to 30 minutes for browned edges and tender centers; serves 4.Continue Reading
Make this refried black beans recipe with canned or cooked beans, onion, garlic, spices, broth, and olive oil. Mash only part for creamy, spreadable beans with texture.Continue Reading
Spinach and mushroom recipes for a garlic skillet, creamy pasta, grain bowls, and breakfast eggs or tofu. Learn when to brown mushrooms and wilt spinach for flavorful, tender meals.Continue Reading
Make this cheesy cauliflower casserole with tender roasted florets, a thick cheese sauce, and a crisp browned topping. Bake at 375°F for 25–30 minutes for a creamy, bubbling side.Continue Reading
