Some Favorite Veggie Recipes

In my quest to eat the rainbow, here are three of my favorite veggie-heavy recipes from the last year. I have made these over and over! 

Beet Dip from the New York Times. It's basically raw beets, walnuts, lemon juice, a pinch of chili flakes, and lots of olive oil. I love this because sometimes I'm too lazy to roast beets. This is totally delicious and tastes like more than the sum of its parts. I haven't served it with the suggested labneh, I just dip vegetables in it. 

Big Flavor Broccoli from Bon Appetit. I especially love that this recipe uses the stems of broccoli because I had been getting long-stemmed broccoli from Imperfect Foods. Not that broccoli stems are complicated to add to a recipe, but I needed the extra encouragement. This recipe gets its deep flavor from anchovies and a squeeze of lemon.

Oven Baked Vegetarian Tofu Parmigiana from Mom's Kitchen Handbook. I bake this for much less time than suggested, making it a good weeknight meal. My 3 year old loves helping.