Bean and Legume

Take the time to really cook the onion and garlic in this recipe until they’re completely soft—this encourages them to release even more flavor into the velvety-rich tomato broth.

Serve creamy sweet potatoes and crispy-edged mushrooms over a bed of herby feta-tahini sauce for a dinner that’s easy, comforting, and perfect for fall.

Cool yogurt, crunchy seeds, and herbs turn lentils into a lunch salad you’ll actually be excited to eat. Serve it with warm pita for swiping up the garlicky yogurt.

When you have more eggplant and squash than you know what to do with, turn to this quick curry.

If you don’t feel like smoking up your kitchen by charring the beans on the stovetop, try grilling or just blanching them instead.

If you’d like, soak the beans overnight before cooking; it will help them cook more quickly and evenly.

Herby cumin-spiced lamb and squash over a bed of creamy hummus makes for a delicious and simple dinner. Serve it with lots of toasted pita for scooping everything up.

Switch up this endlessly riffable salad to suit your preferences, but try to always include a mix of cooked and raw vegetables for the best textures.

Romano beans, also known as Italian flat beans, are pleasantly mild and sweet. Tossing them in this quick vinaigrette adds a robust, pungent flavor—they will complement any summery main dish.

Our idea of summer salad means minimal cooking, lots of fresh greens, and enough protein to feel filling.

Seek out a slightly underripe cantaloupe for this salty-sweet, crunchy, and juicy summer side; firmer flesh makes it easier to slice into ribbons.

Use the biggest beans you can buy for this Greek-inspired dish—baby limas are easy to find, but gigante beans are amazing too.

No pots or pans needed for this easy summertime recipe. Just fire up the grill!