Heidi Swanson

In this herby make-ahead brunch dish, French onion dip meets savory bread pudding. Put the strata together the night before, then bake at breakfast time.

This blend gives my French Onion Breakfast Strata its distinctive flavor profile. Chives are my herb of choice, but oregano or thyme is also nice.

Peak-season tomatoes along with chickpeas, toasted almonds, and harissa make for a complete flavor bomb in just one skillet.

Lightning-fast weeknight fried rice with flavor-concentrated cherry tomatoes. How? It’s a little salting trick.

These soba noodles with crispy kale chips and a nutty tahini-honey-soy dressing are a hearty vegetarian weeknight dinner—or make-ahead lunch.

Cool yogurt, crunchy seeds, and avocado turn lentils into a lunch salad you’ll actually be excited to eat.

This quick vegetarian curry is a great way to use a CSA’s bounty of eggplant, summer squash, or whatever else your haul contains.

Look for dandelion greens that aren't much longer than a pencil, with waif-like stems. If you can't find them, swap in chopped chard, or spinach, or whatever greens happen to look best at your market.

I've enjoyed oats a thousand different ways in my life, and this is my favorite. A layer of fruit lines the base of a well-buttered baking dish. The fruit is then topped with a blend of rolled oats, nuts, and spices. A wet mixture of milk, egg, melted butter, and vanilla is drizzled over the dry ingredients before baking to a golden-topped, fruit-scented finish. Be sure to use rolled oats and not instant oats.

goat cheese, garlic, herbs

Anytime I have leftover cooked quinoa, I make these little patties. They're good hot or cold and are well suited to fighting afternoon hunger pangs. It's a bit of a stretch, but they could be described as a (very) distant cousin of arancini, Italy's beloved deep-fried risotto balls. In contrast, these are pan-fried in a touch of oil, and smushed flat in the pan to get as much surface browning and crust as possible. I'm including my basic version, but often times I'll add a handful of very finely chopped this-or-that: broccoli, asparagus, or cauliflower, depending on the season. They're great on their own, slathered with ripe avocado or drizzled with hot sauce.

This variation on the traditional Indian beverage is like a frosty cold, bright ginger beer. Cardamom gives the drink a floral undertone, and tart lime juice and sea salt add refreshing balance.