Endlessly versatile soups, stews, and chili are an essential part of the vegetarian repertoire. Packed with vegetables, and often filled with protein-rich beans, these meatless recipes can be great starters or a complete meal in a bowl.
Summer means long days filled with outdoor activities and impromptu weekend gatherings. So when the temperature rises, keep the cooking time to a minimum and the kitchen cool with our favorite no-cook summer recipes.
In Season: Flavorful, slightly bitter escarole thrives in cool weather. It grows from fall through winter, and can be found year-round in most supermarkets. What to Look For: A head of escarole looks like curly lettuce and can be as small as a softball or as large as a soccer ball. Choose firmly packed heads with unblemished leaves. How to Store: Wrap escarole in paper towels and store in an unsealed plastic bag in the refrigerator for up to four days.
In Season: Kale turns sweeter in cold weather, so it's at its best from mid-fall through early spring.What to Look For: Choose kale with firm, deep-green leaves, avoiding any that are wilted or have yellow spots. How to Store: Keep kale in the coldest part of your refrigerator, loosely wrapped in a plastic bag. Though it seems like a sturdy vegetable, kale will quickly wilt and turn bitter.