Primavera means “spring” in Italian, and this satisfying soup makes the most of the delicate flavors of springtime veggies. The chowder is thickened with puréed vegetables rather than flour and milk or cream, for a lighter, gluten-free option.
In this hearty pizza recipe, preheating the baking sheet mimics a pizza stone, and results in a crisp crust and short baking time.
For an extra kick of flavor, sprinkle this spicy-smoky dish with quartered Kalamata olives.
Penne is a good pasta choice with pesto because the sauce gets into the grooves on the medium-size tubes.
A creamy-garlicky cashew ricotta complements the sweet flavors of beets and caramelized onions in this colorful dish. The recipe makes 1 cup of cashew ricotta; save the remaining 1/2 cup for another use.
Olive oil–poached garlic gives tofu a deep, mellow flavor, while miso and vinegar provide a cheese-like tang.
Lighten up a pasta course by throwing spaghetti squash into the mix.
This medley of Mediterranean flavors is a great make-ahead dish for company—all you have to do is sauté the spinach just before serving.
This nutty, chutney-like sauce is used to flavor a simple combination of quinoa and zucchini. The sauce could also be spooned over ricotta to make a dip for pita, used as a sandwich spread, drizzled over a baked potato, or tossed with sautéed tofu cubes.
This versatile sauce also works great spread on crostini, spooned over soft polenta, or served with poached eggs.