Cherry Tomato and Tapenade Tartlets

Three Mediterranean pantry staples—tapenade, hummus, and herbes de Provence—are used to make these individual appetizers that got high marks from the VT staff. Serve on a bed of greens dressed with balsamic vinaigrette, and follow with a vegetable-laced stew.

Guacamole Reinvented

Once the flesh has been scooped out, halved avocado skins make pretty single-serving cups for guacamole; serve them on saucers, surrounded by tortilla chips. They make a tasty preamble to a chili supper or a Mexican-style stew such as Vegetarian Posole Stew or Chorizo and Potatoes

Ravioli in a Light Vegetable Broth

The success of this light starter depends on the quality of the ravioli and broth you use. For best results, make it with homemade stock, such as the Vegetable Stock from vegetariantimes.com. Serve before homemade pizza or eggplant Parmesan.

Peperonata Bruschetta

A hot relish spooned over mozzarella warms the cheese to melting tenderness. Try the recipe with brothy soups such as minestrone or kale and white bean.

Creamy Chestnut Soup

When blended into a soup, chestnuts have a creamy, almost potato-like texture and rich, nutty flavor. Serve as an appetizer before a quiche, roasted vegetable entrée, or stuffed bell peppers.