Ali Slagle’s recipe for salad pizza with white beans and Parmesan will get you to eat your greens.

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By Krysten Chambrot

Hello, Five Weeknight Dishers! It’s Krysten, this newsletter’s editor, stepping out from behind the curtain while Emily is out.

I’ve walked this planet for a full 37 years, but I still struggle to eat my vegetables. Of course I know they’re good for me, but the siren call of bread and cheese and pasta with red sauce is powerful.

It wasn’t always this way. I used to eat plates and plates of roasted sweet potatoes and crispy brussels sprouts. So, lately, I’ve been focusing on what I consider sneaky veggie meals, dishes that feel cozy and rich but are actually packed with vegetables.

The recipes below fall squarely into that description. They are exciting, even a little carby, but they’re fully veg-forward. (For even more recipes that’ll make you run — not walk — to eat your vegetables, may I recommend subscribing to The Veggie newsletter?)

Emily returns next week, and in the meantime I’ll be on Instagram and learning to love carrots.

1. Salad Pizza With White Beans and Parmesan

To my mind, piling arugula on top of pizza is the ultimate “reluctantly eating my greens” compromise. I keep store-bought dough on hand, which I start in a hot cast-iron skillet on the stovetop and then finish under the broiler (a technique from J. Kenji López-Alt). But this Ali Slagle recipe, a homage to California Pizza Kitchen, is just as simple, employing a sheet pan and a hot oven and finished with protein-rich beans. It’s a balanced meal, if you ask me.

View this recipe.

2. Crispy Mushroom Tacos

Jocelyn Ramirez cooks mushrooms long and hot until they turn crisp and reminiscent of chicharrón in texture. Pico de gallo adds freshness, but if you can’t find good tomatoes, you can absolutely use your favorite jarred salsa to lend an acidic punch.

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3. Mapo Potato

Hetty McKinnon’s clever take on the Chinese classic mapo tofu swaps in potatoes for the tofu and pork. Russets and Yukon Golds soak up the sauce, which is infused with doubanjiang, a spicy fermented bean paste. “I am firmly on Team Mapo Tato,” writes Rebecca, a reader. Let’s join her.

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4. Chicken Zucchini Meatballs With Feta

These smart meatballs from Ali Slagle feel like a spiritual cousin to mac and cheese that’s hiding butternut squash. Here, zucchini — and its high water content — works magic to keep the meatballs tender. Adding chickpeas to the pan rounds out the meal.

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5. Vegetable Yakisoba

Carrots, bell pepper, mushrooms and kale are nestled among noodles in this recipe from Kay Chun, a take on the Japanese stir-fried dish. The sauce is a great way to use up those condiments you have in your pantry. (And doesn’t finishing a bottle of Worcestershire sauce feel like a victory?) If you can’t find yakisoba noodles, fresh ramen is ready to step in.

View this recipe.

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