Veggielicious – Lost Recipes Found

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All-the-Good-Stuff Broccoli Salad

October 10, 2025

When the local grocer puts an enormous box of gorgeous broccoli out front for 69 cents a head, you put your brainstorm beanie on & hope for florets of inspiration!

This composed salad recipe is my best broccoli effort to date.

To make it, you’ll 1) roast the florets.

2) oven-crisp + maple-glaze chickpeas

3) mix in chopped nuts, dates and red onion, and 4) toss everything together with a creamy lemon tahini dressing. For best texture, be sure to eat the salad right after adding the chickpeas. And for more stalk-starring deliciousness, try our Creamy Broccoli Cheddar and Ham Soup. So good!

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Cabbage & Walnut Parmesan with Panko Gremolata

September 24, 2025

Who knew that simple, homey cabbage could be transformed into such a delicious dish? I have Chef Joshua McFadden to thank for the building blocks of this recipe: Fresh cabbage, quick roasted at high heat and then tossed with breadcrumbs, toasted walnuts, olive oil, lemon, garlic and parmigiano. Oh—and a splash of balsamic vinegar!

I’ve adapted the recipe it a bit, slicing the cabbage into ribbons before roasting, rather than cutting it into large wedges, and adding parsley to the ingredient list to make a gremolata that’s then made crunchy with the addition of gluten-free panko and toasted walnuts.

I’ve prepared this dish using regular green cabbage and I’ve also made it with savoy. Both are good, and each have their benefits: The regular cabbage yields a slightly juicier result while the savoy, with its thin ruffled leaves, cooks faster. Either way, this dish is great on its own for a light lunch or paired with a main course as a side. Continue Reading…

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Green Beans Almondine

November 23, 2024

Snipping stems off a pile of fresh green beans the other day, the bright scent wafted up and I thought, “Green. That scent is the color green.” There’s a reason for that. Studies in neuroscience have shown that cross modal associations in our brains link visuals with the sense of smell and affect our perception of colors. But whether your brain luxuriates in fresh green associations when you smell a green bean or not, your tastebuds will love Green Beans Almondine.

To make this classic French dish, you’ll blanch green beans or slender haricot verts in salted water to squeaky doneness, and then toss them with butter browned shallots, garlic and slivered almonds. A spritz of lemon and sprinkle of zest is the bright finish. Ergo: Easy elegance, 1,2,3. Note: While past literature may have warned you off boiling veg, the blanch to al dente in salted water helps the beans keep their color and nicely seasons them inside and out.

Veggielicious

Caponata

August 21, 2024

Delicious, easy-to-make, no-forks-required, healthy and beautiful: Caponata on baguette rounds hits all the marks, making it one of my favorite appetizers for entertaining. Silky with caramelized baby eggplant, tomatoes, peppers, onion and garlic plus the bright briny flavors of capers and olives, caponata can be served warm or cold.

I’ve used a variety of small eggplants when making this–Fairy Tale (pictured below,) Italian (also pictured below,) and Indian. All are good, but I especially like the stripey Fairy Tale which are sweet and very tender. If you can’t find the diminutive kinds, small Globe eggplants will also work.