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.
Add a slice of crusty bread and a tossed salad to this soup for a quick, satisfying cold-weather meal. To make the soup without the Slow-Roasted Tomatoes, simply substitute two 15-ounce cans whole tomatoes for the slow-roasted tomatoes and water used.
A creamy-garlicky cashew ricotta complements the sweet flavors of beets and caramelized onions in this colorful dish.
Olive oil–poached garlic gives tofu a deep, mellow flavor, while miso and vinegar provide a cheese-like tang.
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.
The gentle heat of a rice cooker turns out perfect no-stir risottos.
If you don’t have time to assemble these crostini before guests arrive, simply mound the topping in a bowl set on a platter, and surround the bowl with toasted baguette slices. If you're planning ahead, you can roast the tomatoes, prepare the bean topping, and toast the bread slices up to two days in advance.
Fennel and tomato pair nicely for an Italian-style tomato soup. Save fennel fronds to use as a garnish.
Pine nuts and golden raisins lend a sweet, nutty touch to pan-sautéed Swiss chard served over protein-rich quinoa.
An Italian wheat grain, farro is chewy and tender like barley but with a milder flavor. Pearled or cracked farro cooks much faster than whole regular farro, and it doesn't require soaking before it's made. The farro in this recipe can be made a few days ahead or even frozen.