We’ve all read stories about how meat production stresses the planet—and while plant-based meat substitutes have come a long way, we love celebrating vegetables in their natural forms. With these low-fuss veggie dishes, you’ll wonder why humans ever started eating pork chops in the first place.
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Follow our directions for cooking stinging nettles without getting stung, then sauté the nutty-tasting greens to pile on ricotta-topped crostini for a simple appetizer. Get our Ricotta Crostini with Sauteed Nettles recipe—and if you don’t have nettles, this is equally delicious with sauteed spinach or kale.
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A warm salad of new potatoes, fava beans, and chanterelles is hearty enough to be a main dish when topped by a poached egg with a molten yolk (which, conveniently, doubles as a rich sauce). Get our Warm Fava Bean Salad recipe.
This easy side dish of roasted baby carrots enhances the sweetness of young spring carrots (not to be confused with prepackaged “baby carrots”) with a simple herb-and-mustard butter. Get our Roasted Baby Carrots recipe.
These bright-tasting bar cookies have a tart rhubarb topping and a rich shortbread crust. Get our Rhubarb-Almond Bars recipe.