Green beans, celery, and zucchini simmer briefly in a tomato-tinged stock until just tender and still bright, with parsley, dill, and scallions stirred in at the end for a clean, herb-forward finish.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
Bring stock or water and tomato paste to . Blend with wire whisk and skim.
Reduce heat, add garlic, beans, celery, and zucchini, and salt. until they are just tender and still green, about 10 minutes .
Stir in parsley, dill and scallions.
Serve in individual bowls with 1 teaspoon of Horseradish-Lemon condiment each.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
