A chopped salad makes everyone happy, as each bite is full of different flavors and textures. Try to cut everything the same size and use equal amounts of all the vegetables until they are humming in contented harmony — and no one veggie gets to yell too loud. You can double or triple the recipe and store it, undressed, in an airtight container in the refrigerator for at least four days.
Once you soak the beans, this hearty stew comes together in roughly 30 minutes and is perfect for a winter day.
This soulful side dish is a nice accompaniment to a roasted chicken. For a vegetarian version, simply omit the ham and, if you like, add a teaspoon of smoked Spanish paprika.
Carnitas — braised or roasted pork that is shredded — is a staple of Mexican cuisine and great to have on hand for eating in tacos and tamales or with rice and beans.
Perfect as a light meal, dal is a traditional Indian dish made with lentils, beans, or peas.
Lamb shoulder can be a tough cut of meat, but pressure cooking can make it fall-off-the-bone tender. Serve this over a quinoa, rice, or millet pilaf.
Risotto intimidates many home cooks, but using a pressure cooker eliminates all that endless stirring. Try this recipe with your favorite veggies, herbs, and meat or seafood.
Chocolate truffles are traditionally made with cream, butter, and egg yolks, but this simple version uses coconut milk and coconut oil. Try different flavorings such as orange or lemon zest, cinnamon, cardamom, or even a pinch of cayenne pepper.
This pudding is rich, satisfying, and dairy-free. Experiment by adding a bit of grated orange zest, a little vanilla or almond extract, or a tablespoon of peanut butter or almond butter.
Commercial barbecue sauces are often high in sugar, usually in the form of high-fructose corn syrup. This recipe balances the sweetness of caramelized onions, tomatoes, honey, and molasses with the earthiness of cocoa powder. This sauce is best made a day in advance to allow the flavors to meld.
Mole is a traditional Mexican sauce that has many variations and usually takes hours to cook. This adaptation is quicker but still silky and flavorful.
Spicy and smoky chipotle pepper pairs well with dark chocolate.
Cocoa-infused cream pairs nicely with warming spices such as black pepper, cumin, and cinnamon, and it complements a variety of veggies, including carrots, sweet potatoes, and even green beans.
This grain-free lasagna has thinly sliced zucchini instead of pasta — eggplant makes a great substitute, too — and it’s served with a roasted-carrot sauce. Adding a little nutritional yeast and almond flour to the ricotta provides richness and flavor.
Change up this classic salad by trying other combinations: dandelion greens with a balsamic and dried-cherry vinaigrette, or arugula with a warm pancetta dressing and shaved Parmesan. For a heartier salad, add diced smoked turkey or chicken, or a crumble of cooked bacon.
Greens are an essential part of any rice-bowl dish. This version features pork, but you could easily use beef, chicken, fish, or tempeh, and you can sub in any seasonal veggies.
Make a refreshing cleansing juice with celery, lemon, romaine lettuce, and watercress or another spring green. Add a green apple or a pear for sweetness if you like.
These little Indian fritters are traditionally made with spinach or other vegetables but are fantastic when made with mustard greens, dandelion greens, watercress, nettles, or arugula. Serve with the yogurt-mint sauce.
We all have to deal with competing priorities, which is why learning how to deal with them skillfully is so worthwhile.
