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This section includes roasted, steamed, braised and sautéed vegetables. From greens to sweet, pungent and root veggies, you’ll find something for every preference.
  1. Green Vegetables (21)

Spiced Sweet Potato Puree
Chef Kamisha Jones of the 2013 Almost Famous Chef Competition prepared this recipe for spiced sweet potato puree to be served with her signature Seared Breast of Duck with Cranberry Apple Chutney, and Sauce Gastrique. I am offering two options here.

Whole Foods Cooking and Baking with Squash
Squash come in dozens of varieties, shapes and colors. In summer and early fall we see the delicate yellow and green varieties: zucchini, yellow squash, avocado and patty pan. As summer deepens into fall, the wonderfully dense yellow and deep orange fleshed varieties ripen to carry us through the winter: pumpkins of all kinds, butternut,...

Fennel and Orange Salad
This crisp, palate cleansing, whole foods fennel and orange salad recipe is a classic when fennel and citrus fruits are at their best. Serve on a bed of arugula or mixed greens.

Quick Creamy Polenta with Corn
This whole foods/macrobiotic crossover recipe for quick creamy polenta with corn is a wonderful side dish for brunch or dinner, and is equally good alongside eggs or a saucy entrée. The preparation of polenta is traditionally a time consuming affair, but with the advent of quick-cooking corn grits, you can make it in a matter of minutes.

Pan Roasted Padron or Shishito Peppers with Olive Oil and Sea Salt
This easy recipe for pan roasted padron or shishito peppers has only 3 ingredients: the peppers, good olive oil and sea salt. These heirloom peppers have a complex flavor that is a combination of sweet and nutty, peppery and only very occasionally spicy (you might find one in 10 that is piccante).

Creamless Cauliflower and Broccoli Gratin
This easy recipe for creamless cauliflower and broccoli gratin is made of seamed vegetables topped with a crisp breadcrumb crust scented with garlic, herbs, and a smattering of manchego or Parmesan cheese. As easy as it is, this classic side dish is an elegant and delicious accompaniment to fish, poultry, or a light vegetarian entrée.

Curried Cauliflower, Japanese Yam and Potatoes
This delicious whole foods recipe for curried cauliflower, Japanese yam and potatoes is a spin on a traditional East Indian dish (aloo gobi). Japanese yam adds a touch of sweetness, but the dish can be made with just potatoes if the yams are not available. Likewise, if potatoes are not part of your diet, use the yams alone.

Sweet Baked Delicata Squash with Chili Spices Recipe
This whole foods recipe for sweet baked delicata squash with chili spices is a wonderful sweet/spicy/savory way to prepare delicata or any other hard winter squash. The squash is rubbed with spices, drizzled with a bit of olive oil and agave, and baked to perfection. This is a perfect side for fall entrees, and is an excellent holiday dish as well.

Roasted Bicolor Broccoli and Cauliflower with Herbs and Spices
This simple recipe for roasted broccoli and cauliflower utilizes herbs for the green veggies, and curry spices for the white, so the final product is vivid yellow and green. Cauliflower sweetens as it cooks, and is a perfect backdrop for the curry. This is an excellent side dish for bean stews, broiled or steamed fish, or tofu.

Oven Roasted Root Vegetables
This easy recipe for oven roasted root vegetables is a wonderfully savory and flexible side dish that is perfect for everyday or entertaining. It has become a favorite at the Thanksgiving table as well as at Sunday dinners in our family. Try different veggies to discover your favorite combinations.

Marinated Mushrooms with Onion and Herbs
This recipe for marinated mushrooms with onions and herbs is a fragrant and delicious side dish that is excellent for entertaining. It’s a wonderful addition to an antipasto platter, and can be made ahead of time.

Squash and Root Vegetable Casserole
This recipe for squash and root vegetable casserole utilizes the best of Eastern spices: cumin, coriander and sesame seeds combine with garlic and (optional) red chilis to create an aromatic and warming fall/winter dish. Serve this casserole with stewed black beans, steamed grains, and greens.

Spiced Oven Sweet Potato “Fries”
This easy recipe for crispy and delicious spiced oven sweet potato “fries” is a wonderful whole foods answer to French fries. Mustard seeds, turmeric, and cumin, along with a touch of garlic, make a delicious, spicy coating for the sweet potatoes. These are excellent for brunch, lunch, or dinner, and pair well with sautéed greens, grains and black beans, eggs, or a nice fish dish.

Summer Vegetable Stir Fry
Summer vegetables lend themselves to light, simple stir-fry recipes with a minimum of fuss and lots of flavor. Ginger, garlic, sesame oil and a bit of tamari create the backdrop for whatever veggies you want to use. This is a quick, nutrient dense meal for lunch or dinner and needs only a grain and perhaps some sea vegetables to complete the picture.

Baked New Potatoes with Olive Oil and Sea Salt
This is as simple and as delicious as food gets. Baby new potatoes, a bit of olive oil and sea salt are all that's needed for a perfect, sweet little nugget of goodness. Serve these little wonders as a side vegetable or on salads.

Oven Roasted Patty Pan Squash with Shallots and Herbs
This easy recipe for Roasted Patty Pan Squash with Shallots and Herbs is a great way to use any type of summer squash, and is a wonderful side dish for dinner parties. Try using rosemary or marjoram instead of the thyme for a different flavor.

Sautéed Okra and Corn
This recipe for sautéed okra and corn is an adaptation of a classic summer dish from the American south. This quick sauté is enhanced by a bit of sweet onion and fresh basil, and makes a great side dish for a summer meal. Okra has more calcium than cottage cheese and is lubricating for the intestines. Corn is good for the heart, helps digestion, and strengthens the kidneys.

Summer Beans with Carrots, Shallots and Mint
This simple recipe for summer (green, wax, or flat) beans with carrots, shallots and mint is a perfect side dish for lunch or dinner, and can be incorporated into a salad platter with ease. If you are not a fan of mint, try dill or thyme instead.

Summer Pesto Beans
This fragrant recipe for summer “pesto” beans utilizes the ingredients for pesto (olive oil, garlic, basil, and pine nuts) without making the traditional Italian paste.

Steam Sautéed Summer Squash with Sweet Herbs
Quick, light, and fragrant with sweet herbs, this recipe for steam sautéed summer squash can be made with any yellow or green variety of sweet squash.

Radishes Sautéed with Shallot and Thyme
This recipe for Radishes Sautéed with Shallots and Thyme is a quick, easy side vegetable. Radishes lose much of their pungency when cooked, and become slightly sweet. Radishes are also excellent for digestion and cleansing the body.

Macrobiotic Sautéed Radish with Sesame and Tamari Recipe
Tamari and a bit of toasted sesame oil make this recipe for Sesame Sautéed Radishes a lively and very easy side dish. Radishes are powerful cleansers and excellent for digestion.

Oven Roasted Sweet Potato Fries Recipe
This easy, macrobiotic recipe for oven roasted sweet potato fries is kid friendly and an excellent alternative to French fries. Sweet potatoes are rich in potassium, Vitamin C and A, fiber, and many other vitamins. Best of all, these little fries are absolutely delicious!

Macrobiotic Scalloped Sweet Potatoes and Ramps
This easy macrobiotic, vegan recipe for scalloped sweet potatoes and ramps (wild leeks) is low fat, dairy-free, and delicious. It can be made ahead of time and reheated.

Sautéed Ramps and Vegetables
This recipe for sautéed ramps and vegetables is as versatile as your imagination. Ramps, or wild leeks, are available in the spring, but can be chopped and frozen for later use. If ramps are not available, substitute young leeks in this recipe, and cook them for five minutes before adding the other vegetables. Try using asparagus, carrots, snap peas, green beans, zucchini, or young greens for this recipe, or any combination of them.

Simple Sautéed Ramps
This recipe for simple sautéed ramps is a base technique that allows you to add these tasty wild leeks to other dishes. Ramps are wonderful in soups, salads, baked vegetable dishes, on fish, and in sauces.

Steam Sautéed Cauliflower
This simple recipe for steam sautéed cauliflower gives a sweet, rich flavor to an often under-rated member of the cabbage family. It is prepared with shallots and fresh herbs, and takes only minutes to make.

Sautéed Summer Vegetables: Beans, Corn, Okra and Tomatoes with Garlic and Herbs
I love the flavors of summer, and few things are as delicious as crisp-cooked young okra with corn, yellow or green beans, chopped fresh sun-ripened tomatoes and a scattering of herbs.

Quick Sautéed Wild Mushrooms
This recipe for sautéed wild mushrooms can be prepared in about 15 minutes and is a perfect topper for pasta, rice, millet or quinoa. You can also enhance roast chicken; seared tofu or tempeh; or a nice piece of broiled or seared fish (sea bass, wild salmon or halibut are personal favorites). Mushrooms are browned in olive oil with garlic,...

Roasted Asparagus Recipe
This recipe for roasted asparagus is easy, quick, and delicious. The tender stalks are wonderful on their own, or in salads. Asparagus is slightly bitter and pungent, and is a diuretic vegetable. It is excellent for the kidneys and for cleansing the arteries and blood vessels.

Kinpira Gobo
Kinpira, or braised burdock roots with carrots, is very strengthening to the kidneys, and cleansing for the blood. Setsuko Yoshizuka, guide to Japanese food, provides an easy recipe. Simply omit the sugar, and substitute tamari for the soy sauce.

Yam and Celery Root Puree
Yams are rich in fiber, Vitamin B6, and potassium. Japanese yams have purple-brown skins, white flesh, and a slightly nutty, sweet flavor. Celery root is diuretic and a great digestive plant. Together they make a flavorful, creamy puree that’s a healthy –and easy- alternative to mashed potatoes.

Roasted Cauliflower with Shallots and Herbs
This recipe elevates the lowly cauliflower to new heights. Roasting gives it a caramelized, herb-infused sweetness. This dish is best when the cauliflower is cooked but still firm, and should be eaten the day it is made.

Glazed Beets
I consider beets to be another one of the super-vegetables. This recipe yields a delicious side dish, which can stand alone or be used on salads, or served with sauteed greens. These keep well, so consider doubling the recipe if you like beets.

Roasted Winter Squash
Any squash which appears at summers end can be used for this savory side vegetable: butternut, kabocha, acorn, buttercup or pumpkin are all interchangeable.

Summer Vegetable Sauté
This recipe for sautéed summer vegetables made a frequent appearance in my mother’s kitchen when I was growing up, and was rarely prepared the same way twice. It was made from whatever vegetables made their way in from the garden on a given day, with corn, squash, tomatoes, garlic and herbs being pretty constant. We love it with okra, sweet onion and basil, too. This quick sauté makes a great…

Mexican Style Grilled Corn with Lime, Chili, and Queso Blanco
This delicious whole foods recipe for Mexican style grilled corn with lime, chili and queso blanco may change your relationship with corn forever. Queso blanco is a hard, white, grating cheese found in the dairy case of any market that sells Latin products. If you don’t have a grill, roasting the corn at 450’ for about 15 minutes is a passable substitute.

Oven Roasted Sweet Potatoes with Maple, Orange and Pecans
This delicious whole foods recipe for sweet potatoes with maple, orange and pecans is fabulous for a holiday feast and also happens to be vegan. You’ll never miss the butter or brown sugar! Choose smaller sweet potatoes for best texture.

Cauliflower and Sweet Potato Puree with Miso and Crispy Sage
This easy vegan recipe for cauliflower and sweet potato puree with miso and crispy sage is a lovely addition to a holiday table, and can also be used in a vegetable torta (layers of roasted veggies and creamy filling). It’s delicious for non-vegans as well; so don’t be shy about bringing this dish to a family Thanksgiving dinner. For those who...

Yukon Gold Potato Latkes
This recipe for Yukon Gold potato latkes is tradition all grown up. Yukon Golds are sufficiently starchy but also lend a unique and buttery smooth flavor to this traditional Hanukkah dish. No need to wait for a holiday to enjoy these crispy vegetable pancakes!

Sweet Potato Latkes
This recipe for sweet potato latkes is a favorite of mine, and takes latkes to a new level. Choose jewel or garnet sweet potatoes for their rich flavor and deep orange flesh; Japanese yams are creamy in color with a deep chestnut flavor. Even better, mix the two! These make a great side dish, and while you can serve them with applesauce or...

Raw “Pasta” with Sun Dried Tomato Sauce
For anyone who is giving flour a rest, this simple recipe for raw “pasta” with sun dried tomato sauce is an easy and satisfying fix. Julienne butternut squash and zucchini are tenderized with a bit of sea salt, then rinsed, dried, and tossed with a rich and delicious sauce.

Spicy Corn Salad
This bright, crunchy, spicy corn salad recipe is the epitome of summer and the Fire Season. Corn, tomatoes, bell peppers, jalapenos, along with fresh herbs combine to create a wonderful dish that can be used as a salsa with grilled fish or poultry, or combined with avocado, greens and a bit of feta or goat cheese for a spectacular entrée salad.

Quinoa with Roasted Squash, Toasted Walnuts and Tarragon
Use either black, red or white quinoa (or a combination of the 3) in this recipe for quinoa and roasted squash, toasted walnuts and tarragon. It’s a great way to use leftover roasted squash or roasted veggies

Roasted Squash with Spices and Coconut
This gluten and grain free recipe for roasted squash with spices and coconut is bathed in spices and finished off with the slight crunch of toasted coconut and the sweetness and color of dried cranberries.

Raw Spanish Style Cauliflower “Rice Pilaf”
Raw foods recipe writers have made a habit of naming new dishes after foods they actually don’t have much relationship to, and this grain free recipe for raw Spanish style cauliflower “rice pilaf” is no exception. This assertively seasoned side dish makes a wonderful accompaniment to a vegan, grain free entrée or salad, and can be served cold, room temperature or slightly warm.

Sweet Potatoes Anna: Sweet Potato Galette
This easy recipe for sweet potatoes Anna (or sweet potato galette) is simply a spin on Pommes Anna, the classic French potato dish made with white potatoes and lots of butter. In this version, thin rounds of sweet potato are brushed with melted butter, olive oil and herbs, then baked into a crisp-on-the-outside and tender-on-the-inside "cake".

Roasted Asparagus and Wild Mushrooms
This easy recipe for roasted asparagus with wild mushrooms is easy, quick, and delicious. The tender stalks and earthy mushrooms are wonderful on their own, or as a topper for salads or grain based dishes.

Glazed Butternut Squash and Brussels Sprouts
This colorful recipe for sweet winter squash and Brussels sprouts is steam braised first, then finished over a higher flame to “glaze” or caramelize the vegetables slightly. The finished product is sweet and pungent, lightly scented with fresh rosemary, and a perfect macrobiotic holiday side dish.

Roasted Cauliflower with Turmeric, Curry Spices, Shallots and Herbs
This recipe for roasted cauliflower with turmeric, curry spices, shallot and herbs is ready in under 20 minutes and is a great side dish for any kind of entertaining as well as every day

Celery Root Remoulade
Celery root remoulade (celeri remoulade) is an iconic French salad, sort of a French version of coleslaw, with a creamy, mayonnaise based dressing.

Roasted Sweet Potatoes and Cauliflower With Moroccan Spices

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