Rich in potassium, vitamin C, and other nutrients, broccoli is a superstar vegetable to be sure. It’s readily available, reasonably priced, and infinitely versatile. Think of it: this verdant crucifer is equally at home in a creamy soup or spicy stir-fry as it is steamed and sauced or added to a salad or pasta.

Broccoli also shines in the dish you see here, where it shares top billing with potatoes and white beans. With walnuts added for crunch and seasoned with garlic, lemon, crushed red pepper, and your favorite herb (I used savory) this is a simple and satisfying meal that can be made ahead of when you need it. (It makes a great lunch.)

The recipe is from 1000 Vegan Recipes, and it calls for fingerling potatoes, but any potato can be used -- the tiny red-skinned ones are especially pretty in this. The potatoes and broccoli are steamed and the garlic sautéed in olive oil and combined with creamy cannellini beans or other white beans. Some chopped red onion can be sautéed with the garlic, if you like. And, if you have time, you can roast the potatoes instead of steaming them. The dish can be served hot, cold, or at room temperature.