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This summer vegetable salad comes together in no time—as the shallots macerate in the vinegar for the dressing, you can prep everything else: slice the radishes, turnips, scallions, etc. With a hunk of bread on the side, the meal is complete. // alexandracooks.com

10-Minute Meal: Greens + Tuna + Shallot Vinaigrette

A plate of an egg taco topped with roasted vegetable salsa.

Breakfast Tacos with Roasted Poblano and Corn Salsa + Excellent Mail-Order Flour Tortillas

This salad is a combination of roasted vegetables, lentils, walnuts, and goat cheese. But there's a lot more to it than what's revealed in the title. There's raw radicchio, lots of fresh tarragon, and it's all dressed in an at once sharp, sweet, and salty dressing made with minced anchovies, shallots, mustard, honey, and currants. The whole combination is just so good. // alexandracooks.com

Lentil Salad with Roasted Cauliflower, Radicchio, Walnuts & Goat Cheese

No Boil Mac and Cheese, Alexandra's Kitchen

Super Easy No-Boil Mac n Cheese

I love this recipe for roasted mushrooms. It's a two-step process — the mushrooms roast first covered in foil — then uncovered until their edges brown. I love the technique because during the initial roasting a flavorful broth materializes, giving you two products for one effort. The mushrooms and sauce are especially good spooned over polenta. // alexandracooks.com

Roasted Mushrooms & Creamy Polenta

Slow Cooker Flageolets, Gratinéed | Also, Bread Bowls

This pesto pasta can be made with anything. All you really need is a bunch of herbs, a handful of nuts and some sort of hard salty cheese. While nothing perhaps marries quite as well as basil, pine nuts and parmesan, variations made with with other cilantro and parsley, walnuts and almonds, and Pecorino and Grana do the job quite nicely. // alexandracooks.com

Simple, Fresh Homemade Pesto Sauce with Pasta

New Potatoes with Green Harissa

A platter of sheet pan roast chicken and Brussels sprouts.

Sheet Pan Roast Chicken with Brussels Sprouts & Balsamic

If you're looking for something to make for Valentine's Day, this bucatini carbonara couldn't be simpler to throw together: cook bacon, reserve the fat, use the fat to cook leeks; boil pasta, toss with eggs, fresh lemon juice, grated parmesan, and a little bit of pasta cooking liquid. Toss it all together, add some fresh parsley, and serve with more parmesan and lots of pepper. That's it! // alexandracooks.com

Valentine’s Day Menu: Bucatini Carbonara with Leeks & Lemon | Arugula & Endive Salad | Double Chocolate Cake

This is my favorite recipe for buttermilk dressing, which I love for slaw — so much lighter than mayonnaise-based dressings, and delicious, too: vinegar, Worcestershire, and hot sauce give it a nice kick/bite. To put it all together, I used cabbage, basil, cilantro, scallions, and two turnips as well as a couple of carrots. // alexandracooks.com

CSA Week 4: Buttermilk Dressing for Slaw | Reviving Greens | Zucchini Pickles

This recipe for a blistered salsa roja, made by charring tomatoes, jalapeños, and onions in a skillet is incredibly delicious. And at only, start to finish, 25 minutes to make, you can get it on the table fast. // alexandracooks.com

Huevos Rancheros with Blistered Salsa Roja

Who knew making blue cheese dressing from scratch was so easy? Quickly blitz buttermilk, sour cream, sherry vinegar and crumbly aged blue cheese in the blender and ta-da you'll have delectable homemade blue cheese dressing before your eyes. // alexandracooks.com

Classic Blue Cheese Dressing (or Dip!)

In Honor of Top Chef: Padma’s Salad with Rancho Gordo Beans & Bäco Flatbreads

This recipe for almond-sesame soba noodles with quick-pickled vegetables is really fun and super easy. It's also a good one to rely on in the summer — it's so refreshing — and, if you subscribe to a CSA or tend a prolific garden, it makes great use of all of those carrots, cucumbers, and radishes you may find yourself up to your eyeballs in. // alexandracooks.com

Almond-Sesame Soba Noodles with Quick-Pickled Vegetables

In this kale Cesar salad, the dressing is light and lemony and the kale itself is extremely soft and tender. It's also vegan, the dressing made with vegannaise and vegan Worcestershire. The combination of curly kale, massaged till tender, quick-pickled onions, and toasted pumpkin seeds, which add so much texture and flavor, is so good. I think this is one you have to taste to believe. // alexandracooks.com

Honest Weight’s Vegan Kale Caesar Salad

This recipe calls for toasted orecchiette in a hot skillet in a little bit of olive oil. It's a simple step, but one that provides this zucchini and corn pasta with a little more texture, color, and flavor. // alexandracooks.com

Toasted Orecchiette with Zucchini & Corn

A board with beet-avocado tartines.

Beet and Avocado Tartine with Perfect Instant Pot Beets

Leftover Grain Bowl with Teriyaki Sauce, Quick-Pickled Carrots & Daikon and Soft-Boiled Eggs

I love the addition of grapes, apples, nuts, and dried fruit in this curried apple and egg salad — bits of crunch punctuating the creaminess, sweet counterpoints to the tangy dressings. The lemony dressing is made with Greek yogurt and grainy mustard, and although there is no mayonnaise, the salad does not suffer. It's light, fresh, and completely satisfying. // alexandracooks.com

Curried Apple & Egg Salad

I love this recipe for corn pudding, which I made last summer after hearing my mother rave about it. It takes only minutes to prepare and is a perfect late-summer, early-fall dish. // alexandracooks.com

Corn Pudding

Recently, I've been living on this recipe for Fisher's creamy potato soup. Simple and delicious, the ingredients come together quickly: sauté two onions, add four peeled potatoes and water, simmer till tender, add milk (thickened with a roux), and purée. A deeply satisfying soup perfect for the colder months of the year! // alexandracooks.com

MFK Fisher’s Potato Soup

Vegetable strata is a dish whose merits I'm discovering are endless: no-fuss, feeds a crowd, well-suited for any number of vegetables. A little bit of meat — sausage, bacon, ham, pancetta — and a splash of Tabasco transforms this strata into the perfect brunch casserole. // alexandracooks.com

Summer Vegetable Strata | CSA Week 3

Zucchini sauté with almonds and parmesan.

20 Essential Zucchini Recipes: A Chat With Margaret Roach

Lemony herby chickpea salad in a large bowl.

A glass bowl filled with watermelon gazpacho.

A bowl of roasted broccoli with lemon, garlic and parmesan.

A pot of curried chickpeas with cauliflower and coconut milk.

I have used this quick-pickle method for carrots, watermelon radishes, and now pickled kohlrabi — so easy and so good! // alexandracooks.com

More Vegetarian Recipes