Tempered spices (aka chhonk, or tadka), lime, salt and grated raw vegetables will become your new go-to technique for salads like this one, which uses carrots and the South Indian spice combo of mustard seeds and curry leaves.
This vegetarian pot pie features creamy gravy poured over hearty root vegetables like carrots, parsnips and sweet potatoes and topped with layers of puff pastry. And it takes less than 30 minutes to whip up!
This salad is a meal prepper's new best friend. Roast a big batch of tomatoes, onions, peppers, shrimp, bread and feta, and then toss everything together with crispy cucumbers and fresh herbs.