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  • I like serving this Cauliflower 'steaks' atop a bed of quinoa for a light, vegan-friendly dinner. If you want a more substantial meal, double the olive oil and spice mixture, toss it with some chickpeas, and roast those alongside the cauliflower

  • In this beautiful salad recipe I combine three different colors of beets, plus watermelon radish and pomegranate seeds. The radish adds a different type of crunch and hotness. The pomegranate seeds add sweetness and tang to the salad

  • Here are three of my favorite summer squash recipes that I fall back on. The simple zucchini saute has the bite of zesty, slightly bitter arugula. The tricolor vegetable dish is an ideal side-dish. Finally, my chilled buttermilk soup can be made with any summer squash

  • When I conjure inspiration for a meatless antipasto, I think of hearty starches that give hungry carnivores something to work with. The Jerusalem artichoke, also known as the sunchoke, is substantial but with a delicate flavor

  • The first few times I tried kimchi it was not, I must admit, my favorite food. Then I met my Korean-American partner, Gregory, moved in with his mom -- a superb cook -- and within a few months I was wholly converted

  • Blue cheese and slow-cooked onions turn a grilled portobello into an indulgent portobello burger. Ruby port, a sweet fortified wine, gives extra depth of flavor to the caramelized onions

  • A medley of new vegetables and herbs makes a lovely topping for heartier polenta, and you can serve it as a vegetarian (and gluten-free!) main dish, or as a side dish for a larger meal. In the recipe I've stuck to fairly accessible vegetables

  • Nobody will miss the meat in this colorful, zesty and tasty vegetarian taco salad recipe. Plus, the rice and bean mixture can be made ahead and the salad quickly assembled at mealtime

  • I think this Fruit and Nut Tabouli Salad recipe will appeal to many of you. It's quick, only requires some minor chopping, and is pretty enough to make you feel like you've created something great -- all in under a half an hour

  • I have made these healthy fruity quinoa stuffed peppers several times now, experimenting with different ingredients, and this version is the winner. Nutrient-rich colored bell peppers are the vessel for a flavorful and textured quinoa stuffing

  • A quinoa and black bean salad makes an easy, wholesome lunch or a good side for supper. Gluten-free and vegetarian- and vegan-friendly, it's also an ideal dish to share at potlucks and other gatherings

  • Asparagus, chives and fontina cheese top this easy spring pizza recipe. Serve with baby greens tossed with vinaigrette and pecans

  • For this soup recipe, I swapped ginger for assertive chipotle chilis in adobo sauce. Smoky, fiery chipotle chilis are the perfect antidote to boring butternut squash soup. With cilantro, onions and cumin, this soup has a decidedly Southwest flair

  • This fried rice and vegetable recipe features sliced Brussels sprouts and parsnips, but feel free to use whatever is fresh and in season. This recipe works best in a wok

  • Sure, the slow cooker's great for stews and soups, but it also happens to make a mean lasagna! In this ingenious slow-cooker recipe, all you have to do is chop your veggies, then layer the ingredients (raw) into the crockpot

  • This delicious rustic recipe makes a great vegetarian dinner or a pretty side dish. It also happens to be simple to put together: Yellow squash is layered in a jumble with sliced red potato and goat cheese. No cream is needed at all

  • These mini vegetarian shepherd's pies recipe feature lentils, carrots and corn, crowned with a velvety mashed potato topping. The recipe can also be made in a broiler-safe casserole dish

  • Bust out of the boring wrap rut with this sweet and savory combination: sweet potatoes coated with pesto, rounded off with caramelized onions, roasted cherry tomatoes and parmesan

  • Here's a vegan entree that's perfect for Thanksgiving. Stuffed Delicata squash is a rich, flavorful, elegant dish that goes beautifully with many of the usual Thanksgiving sides

  • What makes this recipe really come alive are the Mediterranean touches like a sprinkle of urfa biber, a drizzle of gorgeous pomegranate molasses, and a bit of good feta. Elegant but not complicated, this dish is just the thing

  • This recipe is inspired by the Greek-style beans I used to eat at my favorite Greek restaurant. The wine brings out summery flavors in this warm dish, and they turn out soft but not mushy, firm but not crunchy

  • I love cantaloupe boats because they're healthy and refreshing on a hot summer day. And who wouldn't love that? Feel free to play around with ingredients you like until you find your favorite combo

  • Holy moley, grilled guacamole? Well, yes! Have you tried it? If not, you should. It's easy, smoky and so, so good. Here's how to make it

  • Sauteing farmers' market vegetables creates the sauce. Toss in the cooked gnocchi and you're ready for a great meal. Perfect for a summertime lunch or dinner

  • In this recipe I use almonds rather than pine nuts and add fresh marjoram, one of my favorite summer herbs. Fresh green beans are delicious on their own, but this takes them to the next level

  • Adapt the kale pesto recipe in spring with spinach, a mix of greens in summer and once fall and winter come around again try all those hearty greens like kale, chard, collards and rapin

  • By all means, play with the recipe. Butternut squash also loves sage. Just season squash with salt and pepper and add a handful of fresh chopped sage in the last few minutes of the cooking time. Or try fresh chopped rosemary or thyme

  • Here's a Favas and Sugar Snap Peas with Potatoes and Tarragon recipe that tastes true to the season

  • This soba noodle salad features seasonal gifts like tender asparagus and peppery radishes, watercress and chives. This one-dish vegetarian meal both satisfies and enlivens the palate

  • Breakfast casseroles are delicious, but too few offer vegetarian options that are hearty enough to stand up to the bacon and sausage-laden classic breakfast dishes. Well, not this one

  • This recipe has the most rich and layered flavor of any chili (vegetarian or not) I've ever tried. The addition of sweet potatoes was inspired by a recipe in Bon Appetit

  • Asparagus can be blanched, grilled or steamed, and served simply with a drizzle of extra virgin olive oil. But this citrus-walnut pesto adds a delicious zing

  • Spaghetti squash is a daunting vegetable, but this recipe makes it remarkably easy. It's great as a side dish or a main course, to be paired with a meat or a pasta. And because it's gluten-free, it's a nice addition to a party spread

  • I created this recipe one day when fussy food-loving vegetarians were coming to dinner. I wanted something slightly unusual but speedy to prepare. The result was a bit hit at our table. Everyone loved this combination of sturdy portabella mushrooms combined with tomatoes and creamy cannelini beans.

  • Early spring is prime time for a simple, hearty stew. Depending where you live, the first baby vegetables should be showing up in markets in a matter of weeks. A vegetable medley like this is ideal with grilled fish, turkey or veal escalope, or a pork chop. It can stand alone as a first course or vegetarian main, a tantalizing hint of warm-weather pleasures to come.

  • Every once in a while, even I am surprised. That's certainly what happened to me at the Governors Ball. It became clear that the vegetable paella recipe that I share with you today was the big hit of the event. Almost everyone asked for seconds and thirds

  • These stuffed eggplants are filled with peppers, onion, garlic and tomatoes. Serve along with olives, hummus, warm pita and tabbouleh for a fantastic vegetarian feast


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