The editors and contributors at destination online cooking community Food52 share a recipe that leaves takeout shaking in its cardboard boxes. At Food52, we celebrate Meatless Mondays with balanced, delicious meals. We hope you’ll join us — whether you’re vegetarian all the time or just here and there. Today: With a bit of sesame oil and a few minutes in front of a hot frying pan, you’ll have a pad thai that’s a spicy kickoff to the week ahead. Okay, we admit it looks like we’re asking a lot of you with this menu. With a grocery list that includes Sichuan pepper and Tianjin preserved vegetable, you probably think we’ve forgotten that it’s Monday. But this is a menu that’s all about options. Can’t find preserved vegetables at your local grocery store? Leave them out. Feeding little ones who can’t handle heat? Omit the dried chiles and Sichuan pepper. This meal doesn’t demand the precise measurements and perfect techniques you don’t have patience for on a Monday evening. It doesn’t even require you to turn on an oven. The Menu Take advantage of our handy grocery list and game plan below, or use the links to see (and save and print) the full recipes. Pad Thai Redux Fuchsia Dunlop’s Sichuanese Dry-Fried Green Beans The Grocery List Serves four 4 oz. rice noodles 4-6 dried chiles (optional) ¾ lb. green beans 2 bell peppers 2 baby bok choy 1 handful snow peas 2 handfuls watercress ½ tsp. whole Sichuan pepper (optional) 1 knob ginger (1½ tbsp. sliced) 1 bunch scallions 2 tbsp. Sichuanese ya cai or Tianjin preserved vegetable (optional) 1 lime 1 handful mint leaves 1 green jalapeno You probably already have toasted sesame oil, canola oil, coarse salt, garlic, and peanuts in your kitchen. But if not, add those to list. The Plan 1. Soften rice noodles in near-boiling water for about 10 minutes. While they soak, prep vegetables. 2. Drain the noodles into a serving dish, and then cook all the vegetables going into your pad thai: garlic, peppers, bok choy, and snow peas. Season, transfer to the noodle dish, and fold in your watercress. 3. Put the frying pan back over high heat and cook the green beans. Once they’re done, garnish the noodles and serve. Photos: Courtesy of Food52 Zucchini Quinoa Burgers These seasonal burgers may seem time intensive at first, but once you have your quinoa and chickpeas cooked, they’re a snap. If you need to, you can go ahead and used canned, organic beans. They make the process faster.Shades of Green Chopped Salad This cool palette of greens mixes crisp cucumber, tart Granny Smith, crunchy pistachio, sweet golden raisin, and a creme fraiche and chive dressing to hold it all together — all while cleverly sidestepping the distraction of the classic salad green: lettuce. Bites of salty blue cheese sharpen the focus.