The foundation of vegetarian cooking is fresh, whole foods: in-season fruits and vegetables, nuts and oils, and whole grains. Find recipes to match the ingredients you have on hand, or check out our list for inspiration.
In Season Now: Citrus
Oranges, lemons, grapefruit — they're all coming into season right now. Juicy and filled with fiber and vitamin C, these fruits provide sparkling flavor to main meals and desserts.
This quick chili gets its tang from goat cheese, lime juice, and poblanos.
Enchiladas are great make-ahead party food. The sauce can be put together up to 3 days in advance, and the enchiladas can be made 1 day ahead.
¡Salud! This makes a dazzling party drink whether poured from a frosty pitcher or doubled or tripled and served in a punch bowl. The frozen mango chunks (found in the freezer section of most supermarkets) keep the punch cool without diluting it. The pomegranate seeds add color.
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 Tinga.
Featured Ingredient: Collard greens
On their own, collard grinds have a mild, smoky taste, but they also take on other flavors beautifully.