For a spring picnic or lunch, serve this dish as a dip with crackers or spread on pumpernickel and top with tomato.
There’s no need for cheese when you use cilantro-laced hummus to hold pita quesadillas together. Serve with salsa.
The pâté can also be spread on crackers or thinned with additional water and used as a dip.
When you roast asparagus, bell pepper, and squash for this recipe, you’ll be making extra veggies and squash that can be added to salads, pasta, or rice dishes later in the week.
This recipe makes extra fried tofu that you can easily use in salads or on sandwiches.
White gazpacho is traditionally made with lots of raw garlic and merely garnished with grapes. Here we've toned down the garlic and bumped up the fruit factor for a cold soup that's sweetly satisfying.
Vietnamese rice paper wrappers (also called báhn tráng) are easy to work with once you’ve moistened one or two and gotten a feel for how they soften up. You can also serve these wraps as appetizers by slicing them in half on the bias and serving them standing pointy-end up.
Classic club sandwiches are meat-laden, mayonnaise-slathered, three-layer creations that contain enough fat and calories for an entire day. Here, veg fillings and a creamy arugula spread lighten the fat and calories without compromising flavor.
Turns out, tacos don’t have to be hot to be delicious. The chickpea-avocado mash used as a filling here is prepared and served at room temperature. (It makes a great sandwich spread as well.) Because the fat content of taco shells can vary, look for brands that contain approximately 6 grams or fewer per shell.