When it comes to the "trendy" vegetables of the moment, it not about the actual veggies. Rather, it's about transforming vegetables into things they are not -- like steak, carpaccio, chips and pasta. Eating healthy (and hipster) has never been so much fun.
This Cauliflower Steak was inspired by Dan Barber, chef and co-owner of Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills, New York. It goes along with Barber's nose-to-tail, whole farm eating approach, as he uses the center of the cauliflower to make the "steaks" and the remaining florets to make the purée. GET THE RECIPE
Try cauliflower purée sans the "steak." It's like indulging in mashed potatoes minus the calories. Plus, it's easier to make and can be prepared ahead of time. GET THE RECIPE
Raw zucchini is wonderful when sliced thin, carpaccio-thin. Here, it's topped with feta, dill and walnuts for a Greek spin, but it would be just as delicious with shaved Parmigiano-Reggiano, basil and pine nuts. GET THE RECIPE
Zucchini masquerading as noodles with a garlicky pesto sauce and toasted pine nuts -- you won't miss the pasta. GET THE RECIPE
I know what you're thinking: kale is so yesterday. But kale is here to stay because it's one of the healthiest greens on earth -- and, when you make it this way, you can pretend you're eating chips. GET THE RECIPE
Spaghetti squash is a low-carb, low-cal alternative to pasta; when cooked, it miraculously transforms into golden, spaghetti-like strands. Here, it's tossed with marinara sauce, sprinkled with breadcrumbs and cheese, and then baked in the oven until golden brown. GET THE RECIPE