Small, sweet, creamy, and a little funny to look at, these literally finger-shaped potatoes are so simple and quick to cook, they make a perfect side dish for a large crowd or just a few for two. The citrus-laced yogurt with basil is a bright and elegant twist on the traditional sour-cream-and-chive potato topper.

There are few things more exciting for a child than a house full of grown up guests laughing, smelling like alcohol, listening to the Doobie Brothers, and eating foods too fancy for highchair cuisine. I remember those days only slightly, sadly. But I do have a few fond memories of the grown up food nibbles I’d manage to get just before my bedtime. One such favorite was the cheddar cheese-covered olive. It's so '70s, right?

Look out four-year-olds. We may be grown ups, but we love tater tots, too. So, we promise not to steal them off of your plate anymore, especially since we can easily make them from scratch with this tater tot recipe.

Quesadillas are a great way to sneak more vegetables in your diet. The Mexican sandwich of sorts doesn't have to be an indulgence, and all it takes is replacing the obvious culprits -- white flour tortilla and meat fillings -- with their body and animal-friendly counterparts. This vegetable quesadilla recipe does just that, and it's ready in minutes!

Popular in Provence, socca is a naturally gluten-free flatbread made from chickpea flour. It can be served on its own as a side dish or accompaniment to a meal. The crisp version can be topped with cheese or salad. The soft version can be topped with your favorite ingredients and eaten like a pizza or wrapped around a filling and enjoyed like a burrito.

The beautiful and somewhat underrated cauliflower is near the end of its season. Heads of it will soon be disappearing from farmers markets and CSA boxes. So give your fresh, seasonal cauliflower a spicy Indian flair before it's gone for the year. 

Aloo means potato and gobi means cauliflower. If you're a fan of Indian food, aloo gobi---Indian cauliflower and potatoes---should be on your favorites list. Especially if you're vegan or vegetarian. The delicious vegetable dish is seasoned with curry and a hint of garam masala spice. This version is easy to make at home.

Spring green beans lend themselves well to the delicious flavors in this sesame vegetable recipe. It's quite light and fresh, yet you get all the spicy, rich flavor of the ginger, red pepper, sesame oil, peanut butter and tahini. But with a seasonal spring flare, this dish can make the perfect light lunch or a versatile side for dinner.

This raw cashew and beet ravioli recipe is a deconstructed version of ravioli using not only vegan but also raw ingredients. The cashew "cheese" filling has a creamy texture and a savory bite that complements the beet's crunch and earthy taste. And even though the ingredients are plant-based and raw, the cashew filling is dense enough and the beets' rich flavor is enough to satisfy your hunger. Enjoy!

The Irish are famous for their love of cabbage and potatoes. While they might not be the most glamorous vegetables, they're certainly two foods that are available in the market now, as we wait for spring's bounty to bloom. Together, they make a surprisingly delicious traditional side-dishmfor any Saint Patrick's day feast... with a festive bright green garnish to boot. Consider including this traditional colcannon recipe in your Saint Patrick's day menu, or, for that matter, in any meal as a healthy mashed potato substitute. We promise... you won't regret it!

Fresh spinach and other leafy greens are in season, so it’s the perfect time to highlight that rich green goodness in a traditional Greek dish. Often eaten as a snack in Greece, Spanakopita are phyllo pastries filled with spinach and feta cheese. This version also includes fresh leeks, which are in season as well.