THE COOKED

Grilling, roasting, and panfrying vegetables are all options when you are longing for caramelized flavors and want to use heat to bring out the piquancy of your veggies. The time, equipment on hand, and type of meal you’re cooking will determine which technique you should use. However, don’t feel afraid to experiment with all three. If you always grill, give yourself a break by roasting veggies on a sheet pan instead. And if you don’t have a grill but are interested in grilling produce, consider investing in a grill pan that works on the stovetop.

Grilled Kale With Spicy Avocado Dressing

Serves 4

Level: Intermediate | Prep time: 15 minutes; Cook time: 5 minutes; Total time: 20 minutes

Charred kale leaves change up the usual lettuce plan for salads. Radicchio, romaine, and swiss chard are also good contenders for the grill.

1 bunch green kale (curly or dino)

2 tablespoons olive oil

Salt and pepper for seasoning

Dressing

1/4 cup raw cashews, soaked for at least 4 hours

1/2 cup cilantro

2 garlic cloves

1 1/2 tablespoons jalapeño, diced

1 avocado

3 tablespoons lime juice

3/4 cup water

1/4 teaspoon salt

Add all the dressing ingredients to a small blender or food processor and pulse until smooth, adding more water as needed, 1 tablespoon at a time. Cover and chill for an hour so the flavors can meld together.

Preheat grill to the highest setting. Drizzle kale with a tablespoon of olive oil and massage it into the leaves. Sprinkle with salt and pepper. Place kale pieces in a single layer on the grill and cook for 1–2 minutes, until charred, then flip over and cook for an additional minute.

Remove kale from the grill, tear the leaves from the stems, and toss them with the avocado dressing. Add in chickpeas, croutons, or any fresh veggies on hand.

Bok Choy With Miso Ginger Dressing

Serves 4

Level: Easy | Prep time: 10 minutes; Cook time: 5 minutes; Total time: 15 minutes

A well-stocked pantry ensures you can pull together this simple vegetable dish on short notice. Varying the seasonings, sauces, and oils can change the meal completely, using the same technique, or swap in additional or different vegetables such as asparagus or carrots, adjusting cook time as needed. Don’t be afraid to experiment.

1 1/2 pounds baby bok choy, split lengthwise

1 tablespoon avocado oil

1 tablespoon ginger garlic paste

Salt to taste

Dressing

2 tablespoons toasted sesame oil

2 tablespoons rice vinegar

1 tablespoon white miso

1 tablespoon orange juice

1 tablespoon avocado oil

1 tablespoon Greek yogurt (optional)

1 teaspoon ginger garlic paste

Toasted sesame seeds, for garnish

In a medium bowl, combine all dressing ingredients and whisk until smooth and emulsified.

Add oil and ginger garlic paste to a wide skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the ginger garlic, but before it starts to brown.

Toss in the bok choy and spread into one layer, cut side down. Sprinkle with salt, then cook, without stirring, until starting to turn brown, about 2 minutes. Flip and cook for another 2 minutes or until the green leaves have wilted and the white bottoms have begun to soften but still have some crunch.

Drizzle bok choy with dressing. Garnish with toasted sesame seeds and browned ginger garlic bits from the pan, if desired.

Hakurei Turnips With Spicy Bonito Lemon Dressing

4 servings

Level: Easy | Prep time: 10 minutes; Cook time: 30 minutes; Total time: 40 minutes

Hakurei turnips taste sweet, like many crops harvested young and in cool or cold weather. These turnips are so mild that they hardly taste like turnips and are so tender and crisp that they can be eaten raw and served in salads, but they are also delightful when roasted.

1 cup bonito flakes

1/4 cup sugar

1/4 cup usukuchi (light) soy sauce

1/4 cup mirin (sweet Japanese rice wine)

1/2 tablespoon ichimi togarashi

Zest (about 1/2 tablespoon) and juice of lemons (about 1/4 cup juice)

2 bunches Hakurei turnips, with tops

2 tablespoons vegetable oil

Kosher salt

Toasted sesame seeds (for serving)

Preheat oven to 425°F. Grind bonito flakes in a spice mill or blender until finely ground (should equal about 1 tablespoon). In a medium saucepan, bring ground bonito, sugar, soy sauce, mirin, and togarashi to a boil. Reduce heat to medium and simmer, stirring often, until reduced by a third, 12–15 minutes. Pour dressing into a small bowl; cover and chill until cold, at least 30 minutes and up to 3 days. Stir in lemon zest and juice when ready to serve.

Meanwhile, separate the tops from the turnips. Trim stems from leaves; discard. Coarsely chop leaves. Cut turnips into 1-inch wedges. Toss turnips and leaves with oil on a rimmed baking sheet; season lightly with salt (the dressing is salty). Roast, tossing halfway through, until leaves wilt and turnips turn golden, about 12–15 minutes. Transfer turnips and leaves to a platter; spoon some of the dressing over (save the extra). Sprinkle with sesame seeds.