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Sweet corn and spicy jalapeños add Southwestern flavor to this spuds-and-greens skillet supper.

Parsley, toasted garlic, and lemon bring out red cabbage’s sweeter side in this surprising frittata combination.

Celebrate the start of summer with a frittata that makes the most of local squash and potatoes. We’ve called for fingerling potatoes, but any firm “boiling” or new potato variety will work.

Kale, mustard greens, and turnip greens can be used in place of the collards depending on which dark, leafy green looks freshest when you’re shopping.

Ground turmeric lends a hint of Indian flavor and a rich saffron color to this cheese-free frittata.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Charmoula is a North African sauce, made of herbs, lemon juice, oil, and spices. Traditionally served with seafood or meat, it's also delicious with vegetables.

Fennel, feta cheese, oregano, and olives bring out asparagus’s Mediterranean side in this tender salad. Thin asparagus work best in this recipe.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Gribiche is a cold French sauce made with capers and eggs. It has a bright, tangy flavor and offers a foolproof, lighter alternative to hollandaise.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

For this appetizer, use the thickest, sturdiest asparagus you can find so that they hold their texture and shape when fried in hot oil. For a light meal, you could also pile the crispy veggies atop a tossed salad and use the dipping sauce as dressing.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

The brand of triple sec you choose does make a difference in a margarita’s flavor. Cointreau is a good choice because the subtle orange flavor won’t overpower the fresh lime.

The best guacamole keeps it simple: ripe avocados, salt, lime, garlic, onions, chiles, cilantro, and some chopped tomato. Serve it as a dip at your next party or spoon it on top of tacos for an easy dinner upgrade.

Maitake mushrooms, also known as hen-of-the-woods, ram's head, or sheep's head mushrooms, have a woodsy, smoky flavor that pairs well with roasted vegetables.

Delicately flavored enoki mushrooms, with their tiny caps and long stems, are featured in a light, refreshing salad with homemade ponzu, a popular citrus-based sauce widely used in Japanese cuisine.

This elegant first course features hearty king trumpet mushrooms, noted for their chewy, meaty texture.

Shiitake mushrooms replace ham in this classic French café sandwich.

While most tomato sauces get their kick from fresh garlic, this one substitutes fresh ginger for a similar punch that's a natural match for sweet, tender spring carrots. Ribbons of pappardelle pasta (one 8-oz. package) will turn the light sauce into a hearty meal.

This couldn’t-be-simpler sauce delivers big on taste.

Golden corn and deeply cooked shallots add subtle sweetness that's complemented by tangy goat cheese in this easy early-summer sauce.

Silky bitter greens plus sweet dried currants are a favorite Southern Italian pasta pairing.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Fresh fennel gives this simple yet satisfying soup a creamy texture—without the cream. The soup is best served within a few hours when its emerald-green color is brightest. If garnishing with the optional fennel seeds, coarsely crush in a mortar and pestle to release their flavors.

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Peppery watercress is a natural fit with Asian flavors—in fact, Asian grocery stores are good places to find inexpensive bunches of fresh watercress. Present this bright and refreshing salad on a platter to show off its beautiful colors.

Peppery watercress and creamy avocado give this all-purpose dip its spring-green color. Serve with assorted crudités, or thin with water to use as a salad dressing. The dip can be made up to two days ahead.

Chia and hemp seeds add omega-3 fats, protein, and fiber to this rich, chocolaty treat.

Flaxseeds and oats add thickness and extra fiber to this super-satisfying, calcium-packed smoothie.

This island-inspired smoothie is made with coconut milk for next-day thickness, and is loaded with fruit for a flavor reminiscent of a favorite tropical beverage. Goji berries add antioxidants and a lovely peach blush.

Smoothies are the ultimate on-the go breakfast. This matcha smoothie has a sweet, earthy flavor and a power punch of antioxidants.

The stout added to the batter keeps the cupcakes extra rich and moist, while dark-brown sugar and vanilla extract intensify the chocolate flavor. The cupcakes will stay fresh and delicious up to 3 days in the fridge.

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A soak in a vinegar bath plus a hefty dose of both black and white pepper give sweet potato fries an intense flavor. Baking them in a hot oven ensures they are crispy—but without all the fat from frying. Serve with your favorite ketchup, aioli, or dipping condiment.

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This salad is a play on the celery and carrot sticks commonly served with Buffalo wings. Shaving the vegetables with a peeler and adding rhubarb to the vinaigrette elevate the crunchy combination to an elegant side dish.

Lightly wilted arugula lends a fresh, green, peppery flavor to this quick pasta recipe. The dish is a great way to use up bunches of arugula that are slightly wilted or just past their prime.

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. If desired, substitute dill or tarragon for the mint.

Beer cocktails like this simple concoction offer a light, refreshing alternative to mixed drinks. Non-alcoholic option: Omit vodka and substitute non-alcoholic beer or seltzer water for the blonde ale.

Soy chorizo brings the flavors of andouille, while okra adds a touch of the South to this hybrid of risotto and jambalaya.

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.

To prep the bell peppers quickly, stand each on end, cut the “sides” away from the core, and then slice the sides into strips. Cut strips into desired length or into small dice. If heat isn’t an issue, use medium or hot salsa, but try to find a bottled, chunky one for this dish.

When making this simple stir-fry, be sure to get the wok or skillet really hot so that the broccoli and ramen noodles get a seared crispiness to them.

Cubes of green onion and mushroom omelet turn a quick noodle soup into a meal. To make the recipe vegan, substitute diced tofu or baked, seasoned tofu for the omelet.

This vibrant soup is flavored with ponzu, a citrus-based Japanese sauce that adds a salty tang. Many ponzu sauces are made with bonito (fish) flakes, so read the label carefully before choosing.