NYT Cooking: Even vegetable stews can have more vegetables. This recipe adds a pound of kale -- that's right, a full pound -- to softened onions, carrots and celery, combined with beans and tomatoes.
Mark Bittman's Grilled Skirt Steak with Chimichurri Sauce Recipe on Food & Wine. New York Times columnist Mark Bittman uses this tangy, salsa-esque Argentinean sauce as a complement to rich skirt steak.
NYT Cooking: Green sauce means different things to different cooks, but I like the Iberian interpretation best. It draws its color from parsley…
The most minimalist eggplant Parmesan imaginable, really just an eggplant gratin with tomatoes. The perfect Meatless Monday treat.
Roasted Spaghetti Squash w/Brown Butter, Sage & Walnuts
Mark Bittman's easy pad thai - recipe linked from this page.
Mark Bittman's Banana Bread (subbed equal parts almond meal, oatmeal and gf flour blend + 1 tsp xanthan gum)