Make the sauce: Place the poblano and jalapeno peppers and the garlic in a food processor. Pulse until finely chopped. Add the cilantro, parsley, mint, lemon juice, zest, salt, cumin and black pepper.

Veggie side dishes are a great way to add color, flavor, and balance to any meal. Whether you’re working with fresh, frozen, or roasted vegetables, there are plenty of easy ways to prepare them.

For the salsa verde, add all ingredients into a blender. Pulse to form a rustic green sauce. Adjust seasoning with salt and pepper and lemon juice as needed. Set aside. Preheat the oven to 200°C. In a ...

Ingredients: 2 medium carrots, peeled and cut into sticks; 1 medium eggplant, sliced; 2 sweet peppers, sliced; 1 small red onion, sliced; 3 tbsp olive oil ...

Sugar snap peas add vibrancy and crunch to potato salads, chicken skillet braises, pasta and a greens-packed salad. Recipes for spring's snappiest green vegetable - Los Angeles Times ...

1. Bring a medium pot of water to the boil. Add the peas and blanch until bright green, about 1 minute. Using a fine mesh skimmer or a slotted spoon, remove the peas (keep the water on the boil ...

Food & Wine's Thanksgiving vegetable sides span colorful gratin, spice-roasted butternut squash, easy brussels sprouts, brown butter mashed potatoes, and more root vegetables, gourds, and greens.