Serve them on buns or stuff them in pitas.
To make it a full, satisfying dinner, serve over cooked brown rice.
If you like a spicy kick, add a few dashes of your favorite hot sauce at the end.
Photo: Photography / Nico Schinco, Food Styling / Frances Boswell, Prop Stylist / Paige Hicks
Serve with warm whole-wheat pita.
Cheesy Marinara Beans
This ooey-gooey dish has baked-pasta vibes but features protein-packed beans instead of noodles.
Look for dried corona beans, a larger, creamy white bean, at natural-foods stores or online.
Jacob Fox
Cannellini are a good substitute.
Serve with a green salad and toasted baguette.
These brothy beans get a kick when served with fermented cabbage and black-pepper-spiced skillet cornbread.
For pretty snap pea slices, cut them into long, thin strips.
We love this recipe for the tradition because it’s super-customizable based on your tastes.
Try swapping in chicken for the steak.
Jacob Fox
Can’t find Chinese broccoli?
Or swap out the mushrooms and broccoli altogether for snow peas and carrots.
Serve as a vegetarian main dish or as a tasty side for roasted pork or chicken.
Make one stir-fry and you’ll wonder how you survived without it.
The extra dressing is delicious served with grilled vegetables.
Eggplant & Chickpea Baked Pasta
Turn leftover Eggplant & Chickpea Stew into a comforting vegetarian baked-pasta dish.
Photography / Nico Schinco, Food Styling / Frances Boswell, Prop Stylist / Paige Hicks
Enjoy for lunch or dinner.
Serve topped with diced red onion, sliced scallions, shredded cheese and your favorite hot sauce.
Charring the vegetables under the broiler infuses them with smoky flavor while cooking them quickly.
Jacob Fox
Johnny & Charlotte Autry
Jacob Fox
Jacob Fox
Jacob Fox
Photography / Fred Hardy, Styling / Ruth Blackburn / Audrey Davis
Dera Burreson
Photography / Fred Hardy, Styling / Kady Wohlfarth / Kay Clarke
