Name: Green Bean, Spinach, and Beet Salad
Yield: Makes 6 servings
Ingredients: 2 fresh poblano chiles; 1/4 cup fresh orange juice; 1/4 cup extra-virgin olive oil; 1 tablespoon apple cider vinegar; 2 garlic cloves; 2 small beets; 3 tablespoons fresh lime juice; 1 1/2 pounds green beans, trimmed, cut diagonally into 1-inch pieces; 3 cups baby spinach leaves; 1 small white onion, sliced paper-thin; 5 large radishes, sliced paper-thin

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Green Bean, Spinach, and Beet SaladMark Thomas

Ensalada de Ejote, Espinaca, y Betabel

The green beans and the poblano chiles in the salad dressing may be the only ingredients that are indigenous to Mexico, but the colorful combination of vegetables, with their contrasting textures, results in a fitting accompaniment to any Mexican dinner.

Recipe notes

Ta’ameya (Fava Bean Fritters)

Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.

Frijoles de la Olla Ramen (Mexican Stewed Beans)

Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.

Sizzling Mushroom and Tofu Sisig

For the full effect, enjoy over a bed of rice with a pint of cold beer.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Mapo Tofu Salad

The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.

Gigante Beans With Seaweed Salmoriglio

Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.

Crispy Oyster Mushroom Skewers With Bok Choy Salad

Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.

Zucchini, Pea, and Bulgur Pilaf

This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.