We’re still in the early days of 2026, but we’ve already moved on from correspondences that begin with “Happy New Year!” A more exciting and evergreen greeting going forward: “Hey, what’s for dinner?” This year (and always, in my opinion) that looks like eating more vegetables.
Seasonal vegetables will forever be the greatest. If you can find them at a farmers’ market, don’t take them for granted. Wherever you can source them, though, they’ll be good for you—in return, treat them with care and accompany them with thoughtful sides and sauces.
A few ways to get yourself on track: Charred winter squash with walnut pesto and radicchio salad—smoky, sweet, herbaceous, and a little bitter. Or, try mushroom patties and sautéed cabbage and onions—comforting, crispy, and with exactly the right balance of acidity. Over the weekend, enjoy grilled cauliflower with eggplant, labneh, and homemade chili oil—toasty, bright, creamy, and slightly spicy.
Even as talk about New Year’s resolutions fade away, these recipes will be ongoing reminders that fresh starts can happen any time.
Charred Winter Squash with Walnut Pesto and Radicchio Salad
If health is wealth, this dish is rich. Beyond that, it’s also quite beautiful—barely burnt orange squash, earthy green pesto, and a punchy purple-pink salad? Art on a plate. Savory, smoky, sweet, and brightly balanced, this is a recipe you’ll want to return to. You could peel the squash if you so desire, but I personally prefer to just wash it well before cooking. If you don’t have toasted breadcrumbs on hand for the pesto, use a little more toasted walnuts to give it body, and vice versa. Taste things as you go and make minor adjustments as needed. Serve everything with warm bread for wiping plates clean, or alongside a simple pasta for bigger dinner parties.
Mushroom Patties with Cilantro-Serrano Sauce and Sautéed Cabbage
These mushroom patties are surprisingly reminiscent of both hamburgers and latkes, only without the meat or potatoes. Fry them a little longer than you think you should for extra crispiness, and, optionally (and highly recommended), follow a tip I learned from a good friend: sear a few extra quartered mushrooms and add as garnish—the additional texture is worth it. Served with a creamy, herby, spicy sauce alongside simply sauteed vegetables topped with toasted sesame seeds, mushroom patties will become everyone’s favorite meal of the week.
Grilled Cauliflower and Eggplant with Labneh and Green Chili Oil
This recipe is not only delicious, but it will set your kitchen up for excellent future meals—think green chili oil with breakfast eggs, labneh spread onto lunch wraps, and leftover cauliflower and eggplant with rice or pasta for dinner. The labneh and chili oil can be made and refrigerated up to one week in advance. Keep lemons on hand, which make this dish (and its leftovers) especially delicious when cut into wedges for squeezing on top.
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