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Mushroom and Leek Rarebit

We’ve lightened up Welsh rarebit, a hearty fork-and-knife hot sandwich, by making it with prepared butternut squash soup and adding leeks, which are the emblem of Wales. The result is hearty pub fare that you won’t feel guilty tucking into.

Classic Bread Stuffing

Sometimes, simpler is better. This basic stuffing will soak up all the delicious sauces and juices of the other foods on your Thanksgiving table. You can jazz up the recipe with 1/2 cup of add-ins, such as chestnuts, chopped nuts, or dried fruit.

Flageolet and Lemony Celery Tartines

Creamy and mild, French flageolet beans are favored for slow-cooked dishes such as cassoulets and stews, because the beans keep their shape but still have a meltingly smooth texture. Here, flageolets hold their own alongside briny olives and crunchy celery. (If you can’t find flageolets, substitute white navy beans or cannellini beans.)

Seared French Beans with Shallots and Hazelnut Picada

Chef: Richard Landau of Vedge in Philadelphia. “Here’s a re-imagined answer to the string bean casserole—ugly, brown, and bubbly with a can of soup for its sauce. This new, light approach features a Spanish crumble called picada. It’s a great seasonal touch and just enough to take French beans over the top, says Landau. Picada, a savory Spanish garnish traditionally made with almonds, can be as thin as tahini paste or as dry as a crumble. If your green beans aren’t perfectly fresh, try blanching them in salted water for 2 minutes before roasting to bring them back to life.

Herbed Millet-Stuffed Mushrooms

For an hors d’oeuvre version of this dish, stuff button mushrooms with a spoonful of the millet filling, and bake 10 minutes. In addition to saucepan cooking directions, we’re including instructions for cooking millet in a rice cooker, which yields soft, fluffy results.

vegetarian times recipe

Caramelized Onion and Mascarpone Raisin Crostini

Marlene Ulisky, of Sebastian, Fla., loves making these bite-size appetizers for parties: “Once someone tastes them, they will be back for more!” To keep the baguette slices crisp, assemble just before guests arrive.

Jeweled Rice

The bright hues of saffron rice, green onions, and pomegranate seeds give this dish its name.

Millet and Oyster Mushroom Bowls

For an easy, elegant way to enjoy oyster mushrooms from the farmers’ market, this bowl is the ticket. Leftovers can be eaten as a cold salad the next day. If you can’t find tamari-flavored roasted pumpkin seeds, use roasted and salted pumpkin seeds.

Millet and Oyster Mushroom Bowls

For an easy, elegant way to enjoy oyster mushrooms from the farmers’ market, this bowl is the ticket. Leftovers can be eaten as a cold salad the next day. If you can’t find tamari-flavored roasted pumpkin seeds, use roasted and salted pumpkin seeds.

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