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Delicious seasonal recipes from the Post Food team.

Sugar Snap Peas With Sizzling Oil and Whipped Tofu. (Tom McCorkle/For The Washington Post; food styling by Gina Nistico)

By Becky Krystal

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Hi, everyone. Hope your weekend is off to a good start. We’re just days away from the end of the school year, and yet nothing is letting up in our house. The march of baseball practices and games continues. We have a birthday party to host. The house could really stand to be tidied up. I’m not sure what else we’ll actually have time for, but I do know I will be making it a priority to walk to the farmers market that conveniently sets up just across the street.

Our market is a seasonal one. It started back up last month and will run through the weekend before Thanksgiving. Seeing it reopen is like welcoming back an old friend. After months of root vegetables and other cold-weather staples, I greet all the fresh seasonal produce spilling over the vendor tables the same way. My diet tends to lean vegetable-heavy as it is, but walking through the market inspires me to lean on them even more.

It’s fairly simple to roast, steam or grill vegetables as an easy side. Putting them at the center of the plate for a satisfying main course, though, can take at least a little more brain power. That’s where this week’s featured recipe, Sugar Snap Peas With Sizzling Oil and Whipped Tofu, comes in. Ellie Krieger adapted the colorful dish from Alana Kysar’s new book, “Aloha Veggies,” which takes a vegetable-forward approach to what can be more meat-heavy Hawaiian cuisine.

What I enjoyed most about this dish is the layered approach, in terms of flavors, textures and substance. You’ll start by blending silken tofu with lemon juice, miso, garlic and soy sauce until it’s basically whipped. Spread that silky base onto a serving platter, then top with quickly sautéed sugar snap peas and a shower of ginger, scallions and cilantro. The finishing touch is a sizzling infused oil drizzled over everything. Serve as a light main course or a satisfying side next to a grilled protein. I also think it would be a great way to round out a meal with one of my favorite store-bought shortcuts, frozen dumplings. Below you’ll find links to other vegetable-centered recipes that also pull together multiple elements to build a centerpiece-worthy dish.

Need more advice for making the most of vegetables? I’m happy to help with that and any other questions you have in my live weekly cooking chat Thursday at 11 a.m. Eastern. Submit them now, then return to participate in the conversation in real time.

Until next week, happy cooking.

Spring Onion and Halloumi Kebabs With Romesco

(Tom McCorkle/For The Washington Post; food styling by Gina Nistico)

Grill skewers of spring onions, zucchini and halloumi cheese while you also char the ingredients for the classic Spanish romesco sauce that will accompany them.

By Joe Yonan

Roasted Cauliflower With White Bean Puree

This vegan main features roasted cauliflower florets seasoned with smoked paprika atop a bed of garlicky white bean puree.

Grilled Broccolini With Tahini

Char broccolini, pile on top of a luxurious smear of labneh or yogurt, and drizzle with a rich tahini sauce.

Carrot Fritters With Pistachio Sauce

These sweet and savory Turkish carrot fritters are believed to date back to Ottoman palace kitchens, where dried fruits and nuts were often combined in dishes.

Whole Roasted Broccoli With Muhammara

Roasting a whole head of broccoli gives it centerpiece-worthy status, especially when you nestle it on a red-pepper-and-walnut spread.

Recipe of the Week

(Tom McCorkle/For The Washington Post; food styling by Gina Nistico)

Sugar Snap Peas With Sizzling Oil and Whipped Tofu

Find substitution suggestions and other tips below the recipe.

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Servings: 4

Total time: 40 mins

Ingredients

One (10.8-ounce) package soft silken tofu (shelf-stable)
1 1/2 tablespoons fresh lemon juice (from 1 lemon)
1 tablespoon shiro (white) miso
2 tablespoons plus 1 teaspoon reduced-sodium soy sauce, divided
1 garlic clove, peeled
Fine salt (optional)
2 teaspoons toasted sesame oil
1 teaspoon granulated sugar
1/2 Hawaiian chile or bird’s eye chile, thinly sliced (optional)
2 tablespoons olive oil
1 pound sugar snap peas, trimmed
One (2-inch) piece fresh ginger, peeled and cut into thin matchsticks (1/4 cup), divided
2 scallions, green and white parts, thinly sliced at an angle (scant 1/2 cup), divided
1 cup packed fresh cilantro leaves and tender stems, coarsely chopped, divided
2 tablespoons macadamia oil (see substitutions and tips, below)

Steps

1. In a blender or food processor, combine the tofu, lemon juice, miso, 1 teaspoon of the soy sauce and the garlic, and blend or process on high until smooth and creamy, about 1 minute. (If you are using a high-speed blender, such as a Vitamix, use a lower setting and blend just until combined, to avoid liquefying the tofu.) Taste and season with salt, if desired.

2. In a small bowl, whisk together the remaining 2 tablespoons of soy sauce, the sesame oil, sugar and chile, if using.

3. In a large (12-inch) skillet over medium-high heat, heat the olive oil until shimmering. Add the sugar snap peas and sauté until they are crisp-tender and bright green, 2 to 3 minutes.

4. Spoon the whipped tofu onto a serving plate. Arrange the snap peas on top, and sprinkle them with half of the ginger, scallion and cilantro.

5. In a small (2-quart) saucepan over medium-high heat, heat the macadamia oil until it just starts to sizzle. Add the remaining ginger and cook for 30 seconds, stirring constantly to ensure it doesn’t burn. Add the remaining scallion and cilantro, and reduce the heat to medium. Carefully add the soy sauce mixture and cook for 30 seconds.

6. Pour the sauce over the peas and serve immediately.

Adapted from “Aloha Veggies” by Alana Kysar (Ten Speed Press, 2026). Tested by Becky Krystal.

Nutrition information per serving (1 cup sugar snap peas and heaping 1/3 cup whipped tofu): Calories: 262; Total Fat: 19 g; Saturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 559 mg; Carbohydrates: 17 g; Dietary Fiber: 4 g; Sugar: 6 g; Protein: 9 g.

Substitution suggestions + other tips and ideas: