1Arugula: Sheet-Pan Panzanella
ANDREW BUIRather than toast the bread cubes on their own for this take on classic panzanella, you'll roast them alongside cherry tomatoes (nearly always available, even out of season!), onion, and garlic. The combination of roasted tomatoes, toasted bread coated with Parmesan, fragrant garlic, and mozzarella ends up tasting like pizza. Yum!
Get the Sheet-Pan Panzanella recipe.
2Rainbow Chard: Lemony Sautéed Swiss Chard
Erik Bernstein When it comes to leafy greens, we think Swiss chard deserves more attention. It's loaded with vitamins, it's available for most of the year, and it cooks up in a flash! It's not just for salad either—you can't go wrong with a simple sauté in garlic and olive oil, finished with a squeeze of lemon.
Get the Lemony Sautéed Swiss Chard recipe.
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3Bok Choy: Garlic-Ginger Bok Choy
PHOTO: RACHEL VANNI; FOOD STYLING: BROOKE CAISONQuick-cooking bok choy is one of our favorite veggie sides. Here we pair it with ginger and sesame oil for a light but flavorful plate of greens. Serve it alongside fish, meat, or your favorite rice dish.
Get the Garlic-Ginger Bok Choy recipe.
4Broccoli Rabe: Italian Sausage & Broccoli Rabe Lasagna
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5Leeks: Potato & Leek Soup
June xieWhile many recipes using leeks call for discarding the tougher, more fibrous green tops, we reserve them, slice 'em real thin, and stir-fry them until crispy and golden. Sprinkled with a little salt, fried leek greens transform an otherwise fine bowl of potato soup into an outstanding one.
Get the Leek & Potato Soup recipe.
6Parsnips: Roasted Garlic-Parsnip Puree
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7Parsnips: Roasted Parsnips
Parker FeierbachLooking for a simple side dish to make for the holidays? Parsnips are your answer. They don't get nearly the attention they deserve, but that ends now. Roasting them makes them slightly sweet and perfectly tender for a quick side dish you might just love more than the turkey.Get the Roasted Parsnips recipe.
8Tuscan Kale: Spicy Turkey Sausage & Kale Chili
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9Beets: Winter Rainbow Panzanella
PHOTO: KATE JORDAN; FOOD STYLING: BROOKE CAISON 10Red Cabbage: Classic Coleslaw
PHOTO: ERIK BERNSTEIN; FOOD STYLING: BARRETT WASHBURNEWith its mix of purple and green cabbage, this a winner on looks alone. But the kicker is the dressing, which is light and punchy, thanks to a generous amount of apple cider vinegar and Dijon mustard. Whether you’re hungry for a last-minute side dish or the perfect topping to your meal, this coleslaw recipe has you covered.
Get the Classic Coleslaw recipe.
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11Arugula: Farro & White Bean Salad
JOEL GOLDBERG 12Bok Choy: Vegan Ramen With Roasted Red Miso Veggies
Lucy schaefferGreat ramen comes in many flavors, but is most commonly known as the rich, creamy, porky version. This completely vegan version instead uses layers of umami-packed flavor to mimic the depth and complexity of the original, with edamame for a protein boost. As a bonus, it all comes together in about an hour!
sGet the Vegan Ramen With Roasted Red Miso Veggies recipe.
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13Broccoli Rabe: Orecchiette With Broccoli Rabe
Parker feierbachOrecchiette, literally translating to "little ears" in Italian, is a super-underrated and underutilized pasta in the home kitchen. The tiny little indentations catch so much sauce! Here, the sauce is similar to that of cacio e pepe. You just need butter, pasta water, pepper, and cheese. Toasting the pepper in butter is key, folks. DO NOT skip it.
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14Red Cabbage: Sweet & Sour Braised Red Cabbage
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15Beets: One-Pot Harissa Beet Soup
PHOTO: RACHEL VANNI; FOOD STYLING: ADRIENNE ANDERSONThe beauty of this one-pot beet soup goes far beyond its vibrant color, as stunning as it is. Antioxidant-rich beets are simmered with starchy potatoes, shallots, garlic, and aromatic harissa paste, which adds a subtle spicy and smoky flavor to the soup. Best of all, like borsht, this can be served warm or cold!
Get the One-Pot Harissa Beet Soup recipe.
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