What are some of your favorite dishes that feature vegetables?

Thai or Indian veggie curry.

You can never have too much green bean casserole.

Homemade pesto on just about anything.

I highly recommend planting some Genovese Basil and learn how to prune it. You'll have more basil than you'll ever need.

I cook for several vegans and vegetarians. A lot of these are also popular with meat-eaters.
gumbo verte
potato leek soup
whole roasted or smoked cauliflower (w/ buffalo sauce or garlic sauce)
roasted radishes w/garlic and miso
grilled cabbage "steaks" w/ cilantro sauce
calabacitas con elote (zucchini w/corn)
smothered green beans w/ mushrooms and tomatoes over garlic mashed potatoes
miso-glazed eggplant
carrots braised in orange juice
millet stuffed tomatoes
sweet corn polenta w/ eggplant sauce (yottam ottolenghi)
black bean sweet potato quesadillas (serious eats)
spinach matzo pie (epicurious)
tomato galette
kitchen sink summer rolls (any veggies you have on hand)
mujadarah

Roasted anything with gochujang rubbed on it. Green beans, asparagus, Brussels sprouts, broccoli, cauliflower. You can add onions, yellow or red bell peppers, garlic. A bit of olive oil. Tossed and cooked on a sheet pan (maybe foil lined). I usually go about 375-400 degrees to desired doneness. Convection mode works best if you have it.

Greek Lentil and Spinach Soup With Lemon

1 pound brown or large green lentils, rinsed
10 cups chicken stock (made from Better than Bullion)
1 jalapeño, seeded and minced
2 teaspoons ground coriander seed (freshly ground if possible)
2 teaspoons ground cumin
1 tablespoon dried oregano (also some dried basil is an option)
2 bay leaves
2 medium potatoes (about 1.25 pounds total), peeled and cut into 1/2-inch dice
10 ounces baby spinach, chopped
1 lb. bag of diced Marketside Butternut Squash from Wal-Mart (or dice a fresh squash)
2 tablespoons olive oil
1 large onion, chopped
2 ribs celery, with leaves, sliced
3 garlic cloves, minced
2 teaspoons kosher salt, or more
1/2 teaspoon freshly ground black pepper, or more
1/3 cup fresh squeezed lemon juice
Optional: Fage’ Greek Yogurt

1: In a large pot or Dutch oven (recipe will fill a 7.25 quart pot) over medium-high heat, combine the stock, jalapeño, coriander, cumin, oregano and bay leaves. Bring to a boil. Add the lentils. Reduce to low and simmer, partially covered, about 30 minutes.

2: Add the potatoes, spinach, and butternut squash. Re-cover and simmer another 20 minutes.

3: Meanwhile, heat olive oil in a large skillet. Saute the onion until it starts to soften, 3 to 4 minutes. Add the celery and garlic and cook, stirring often, another 3 minutes. Add the mixture to the soup. Deglaze the skillet with soup liquid and add that to the pot.

4. Salt and pepper to taste. Simmer until potatoes and squash are tender and spinach is done to your liking.

5: Just before serving, stir the lemon juice into the soup. It’s ready to eat. A dollop of Fage’ Greek Yogurt mixed in your bowl adds a lot. Can squeeze more lemon on the bowl to taste.

Adapted from “Dairy Hollow House Soup & Bread” by Crescent Dragonwagon (Workman Publishing, 1992).

From a 3/8/20 Joe Yonan Washington Post article about a nurse who ate it for lunch almost every day for 17 years.

quote:

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Roasted anything with gochujang rubbed on it.

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Now you're speaking my language

I do cauliflower nachos a lot.
Brown some ground turkey
Take cauliflower and break it up in small pieces on a baking sheet
Put the ground turkey on top, a can of corn, a can of black beans, some diced jalapenos and onions, and shredded cheese
Bake at 350 for 15 minutes
Top with fresh cilantro and your favorite taco sauce

Creamy Tortellini Minestrone

Chock full of veggies, and also incredibly easy and delicious.

eggplant parm