Broccolini, with its long thin stems and small florets, is a cross between broccoli and gai lan or Chinese broccoli.
Here's a fast, efficient way to cook green beans (and other vegetables), eliminating the fuss of bringing a large pot of water to a boil or draining the veggies.
This eggplant stir-fry is easy to make. We call for long and tender Japanese eggplant, but regular eggplant will work well, too, cut into 1-inch pieces.
Peppery sautéed arugula is dressed in a delicate buttery sauce with lemon, garlic and sherry vinegar. Pair this quick and easy side dish with roasted chicken or fish.
Tender spinach with a hint of garlic, Parmesan cheese and sweet balsamic vinegar makes a quick and flavorful side dish.
Switch up the chives for whatever's growing in your garden--basil or dill would also be delicious in the compound butter that tops this simple sautéed zucchini recipe.
This easy cauliflower stir-fry has a great balance of textures and flavors with bright and colorful tender-crisp veggies.