Pico de gallos made with radishes are quite common along the Pacific Coast of Mexico.
Crushing and pan-cooking roasted beets gives their outer layers a crispy texture, and allows a zesty vinaigrette to pool in their clefts and valleys. Omit the dollops of yogurt to make the dish vegan.
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.
Thin rice vermicelli noodles are piled atop a saucy eggplant stir-fry so they retain their tender, fluffy texture and don’t get weighed down by the sauce. Serve this dish with lime wedges and your favorite hot sauce.
The national dish of Vietnam, pho is an aromatic noodle soup that’s traditionally made with beef broth. Here, store-bought vegetable broth is spiked with onion, garlic, and spices for a full-bodied vegetarian alternative.
Think of these rolls as noodle-wrapped salads with a dressing for dipping.
You might think of this salad as a versatile winter tabbouleh. Feel free to use any fruits and vegetables you have on hand.
Adding a little butter to the sautéing oil for zucchini noodles enhances browning.
Fresh mint and lemon zest highlight the delicate flavors of peas, green beans, and zucchini strips in this veggie-laden dish.
Inspired by a whiff of a fragrant fish soup in a San Francisco restaurant, Heidi Swanson created this simple and versatile vegetarian version.
Sweet melon sorbet, accented with mint and ginger, melts in your mouth and cleanses the palate to finish a meal. The alcohol helps keep the sorbet smooth. Serve with chilled melon balls or a mixed fruit salad. If you’re using a 1-quart ice cream maker, churn the sorbet in two batches.
Roasted cauliflower has a meaty chewiness that makes it a great sandwich filler, hot or cold.