There are perhaps two universal truths that all of us (non-vegetarian) writers at The Kitchn share: a mutual love for flavorful, inexpensive chicken thighs and for rich, hearty braises. When the first is paired with the second, their powers know no bounds. And a braise might sound like more of a cold-weather meal, I really love the savory combination all year round — plus it's an easy one-pot dinner for weeknights. Here I added a plethora of bright bell peppers and sweet red onions to help shout "summer braise" from the rooftops.   

So.... Kohlrabi. Yeah. It's a little out there as far as the pantheon of commonly known vegetables goes. It's somewhat reminiscent of broccoli stems. It looks a bit like a space alien. And I can count on one hand the number of times I've cooked with it. Do you find kohlrabi a little weird, too? Let's discuss.

This week at The Forest Feast, I needed to use up some chard from the nearby farmer's market, so I cooked up a big skillet Tortilla Espanola. This dish is usually made with just potatoes and onions, but I like to add some greens — it becomes almost like a crustless quiche. The addition of the colorful chard lightens the dish a bit, but is still quite filling. I like that this meal is made in a single pan and works well for breakfast, lunch or dinner! 

This six-ingredient salad right here has been my lunch for the past week — and it's looking highly likely that I will have it again next week! Made with a simple lemon-miso vinaigrette, this combination of tender kale, chewy farro, and nutty chickpeas holds up very well for several days in the fridge. All I have to do come lunchtime is scoop a portion into a bowl. With some orange segments and a slice of toast on the side, this easy lunch keeps me happy all afternoon.

Sometimes food can be so beautiful. These beet and goat cheese "jewels" are simply made by layering those two ingredients. The trick is that the beet coloring — from both golden and red beets — seeps into the goat cheese, which is what gives the terrine that beautiful, varied shading.

Hearts of romaine are one of those kitchen workhorse ingredients that rarely get the attention they deserve. We use them to fill out our salads and perhaps add some crunch to a sandwich, and...don't think much of them beyond that. So what can you do with them beyond the usual? I have a few ideas! What about you?

Living alone or as a couple can prove to be a challenge come dinner time. When a recipe serves six but there's only two of you, it can be a bore to eat the same thing several days in a row. This is why I wanted to write a recipe today that was the perfect size: a hearty dinner salad just for two.

The first few times I tried kimchi it was not, I must admit, my favorite food. Then I met my Korean-American partner, Gregory, moved in with his mom — a superb cook — and within a few months I was wholly converted. These days my mouth waters at the slightest whiff of pungent, fermented cabbage and I'll eat it with everything from fried rice to dumplings, summer rolls, or, ahem, straight out of the jar. I still have a lot to learn from Mom when it comes to kimchi making (there are over a hundred different kinds!) but this mak kimchi, or simple kimchi, recipe has been a great place to start. 

May is usually the month when your local CSA starts gearing up for the soon-to-come avalanche of summer bounty.  Whether you live in warmer climes and are in the throes of strawberries, peas, asparagus from your year-round box or you're just starting up again after having the winter off, it's an exciting time for fresh, local produce.  But it can be a challenging time, too, especially when unfamiliar or overly abundant vegetables show up.  Read on for a roundup of tips to help you manage your CSA experience.

Don't get me wrong, I love a good green salad. But there is a whole world of quick, easy vegetable side dishes that don't involve lettuce. With recipes like sesame roasted snap peas, baked chili-spiked sweet potato chips and grilled cabbage with spicy lime dressing, you now have no excuse. Get out of that salad rut tonight!