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Meatless Monday: 6 Healthy, Vegetarian Cinco De Mayo Recipes
This spring squash ratatouille recipe comes from the culinary team at TRACE, a restaurant in Austin that specializes in “eco-conscious cuisine” (there’s an on-staff “forager” whose sole job is to work with local farmers and foodmakers to source ingredients). The vegan ratatouille makes good use of ample spring and summer vegetables—eggplant, zucchini, summer squash, tomatoes, peppers—along with fresh herbs.
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I never know what to do with butternut squash other than bake it with olive oil. So I present you with this recipe for slow-cooker butternut squash frijoles from Kathy Hester, author of The Vegan Slow-Cooker Cookbook. It’s gluten-free, soy-free and, of course, vegan. More
Squash soups are often creamy, pureed appetizers; good, but not enough to fill you up. But this traditional chilean bean soup combines squash with hearty ingredients to make it a fall lunch (or dinner) staple. More
We love butternut squash soup, but frankly: It’s way too common this time of year. Ten bowls into the season, you’re likely to wish you had some other ways of using one of the season’s most popular ingredients, and we’re here to help. Today’s Meatless Monday vegetarian recipes feature butternut squash (in everything but soup). More
We are now firmly ensconced in winter squash season. Winter squash is the term used for several different species of squash that grow over the summer and are harvested and eaten in their mature stage (once skin has hardened), unlike summer squash, which are harvested immature. The most popular or common types are pumpkin, acorn squash, butternut squash and spaghetti squash, but there are more than 30 varieties of winter squash. Check out these six squash recipes—each using a different type of winter squash—for inspiration on working more winter squash into your diet this fall. More
Squash blossoms—the bright, dainty flowers that stem from winter or summer squash—have been making more dramatic appearances on restaurant menus, in magazine recipe sections and alongside other farmer’s market produce as of late. These edible flowers, which taste like milder versions of the squash or zucchini they come from, can be eaten raw but are more often found battered, fried up with goat cheese or tucked into soups and omelets. If you’ve been curious but too shy to try these edible flowers yet—or at least to try cooking them on your own—maybe the following recipes will provide a little inspiration. More
If you have the dedication and patience to cultivate a blooming garden this summer (which not all of us do, believe me), then you definitely want to protect your garden from insects and pests. But you also don’t want to … More
