Vegetable Kebabs Agrodolce
These grilled veggies taste great hot or cold. Soaking the radicchio in cold water before grilling keeps it from getting too bitter.
Diets
Diets
Toasted Whole-Wheat Couscous with Basil and Sunflower Seeds
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Smoked Tomato and Black Bean Quesadillas
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Smoked Portobello Club Sandwich
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Ricotta-Basil Stuffed Tomatoes
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Pink Lentils with Zucchini
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Mediterranean Veggie Burgers
A secret binder makes these homemade veggie burgers hold together on a grill — overcooked pasta puréed with other party ingredients.
Kidney Bean and Tomato Curry
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Father Joe’s Oyster Mushroom Fettuccine
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Eggplant Parmesan
Slender Japanese eggplant comes in a perfect single-serving size and needs no salting before you cook it. Try different pasta sauces for a variety of flavor results.
Vichyssoise (or Creamy Potato-Leek Soup)
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Summer Cymlings
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Southwestern Corn Pudding
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No-Cream Creamed Corn
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Grilled Sweet Corn with Chipotle-Lime Butter
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Fennel-Spiced Potato Wedges
These potato wedges can be parboiled up to a day ahead so that they’re ready to go on the grill whenever you’re ready to cook them.
Watermelon Salad with Feta and Mint
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Mexicali Chop with Crunchy Tortilla Strips
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Eggless Salad
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Corn-Quinoa Salad
If your corn is very fresh and tender, you can skip the blanching step in this recipe; just stir the raw kernels into the salad.
Caesar Salad
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Smokey Eggplant Spread
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Cilantro Guacamole
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Perfect Roasted Beets with Orange Slices
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Red Velvet Brownies
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Tofu Mimosa
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Firecracker Beet Slaw
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Napa Cabbage Salad with Borscht Vinaigrette
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Jewel-Tone Pancakes with Creamy Yogurt-Dill Sauce
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Stanford Inn Enchilada
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Super Easy Vegan Blueberry Pancakes
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Mini Loaded Red Potatoes
These sports bar–inspired creations are roasted instead of deep-fried. Choose the smallest red potatoes you can find to keep them easy to eat. Little chefs can scoop out and stuff the potatoes and then sprinkle with paprika.
Southwestern Salad with Avocado-Lime Dressing
Kids and dads alike will enjoy a sunny salad topped with corn-chip crumbles and creamy avocado-lime dressing.
Chilled Pea Soup Verrines
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Zucchini Verrines with Tahini Dressing
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Quinoa-Avocado Verrines
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Strawberry Charlotte Verrines
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Hominy Salad with Basil-Shallot Vinaigrette
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Tart Cherry Yogurt
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Tomato-Mozzarella Packets
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Sweet-and-Sour Tofu Packets
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Artichoke and New Potato Packets with Pesto
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Spice Market Sweet Potato and Lentil Packets
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Wild Mushroom and Asparagus Tartines
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Grilled Hearts of Romaine with Balsamic-Shallot Vinaigrette
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Baked Ziti with Zucchini, Chickpeas, and Olives
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Black Bean & Toasted Corn Tacos
Surprise! These brown-bag-friendly tacos are just as good chilled as they are served hot.
All-You-Can-Eat Salad with Lemon-Basil Vinaigrette
This super-nutritious salad is just what you want toward the end of the work week.
Chickpea, Artichoke Heart, and Tomato Salad with Arugula
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Stir-fried Tofu Bento Box with Sesame Soba Noodles and Ginger-Carrot Broccoli
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Crustless Leek, Greens, and Herb Quiche
Make a quiche for dinner with your favorite greens, then save a slice for lunch with a salad or raw veggies the next day.
Dinner in the Raw
Freshen up your meal routine with four deliciously easy live-food creations
Jamaican-Style Black Bean and Coconut Cornbread Bake
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Spicy Eggplant with Black Vinegar Sauce
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Cooling Cilantro-Cucumber Dipping Sauce
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Sweet Chili Sauce
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Ginger-Scallion Soy Sauce
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Spice-Roasted Tofu Fillets with Jade Pesto
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Chunky Artichoke and Chickpea Salad
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Oyster Mushrooms Rockefeller
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Frisée Salad with Creamy Truffle Vinaigrette
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Israeli Couscous with Saffron, Olives, and Spring Vegetables
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White Pizza with Broccoli and Mushrooms
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Quick-Braised Broccoli with Sun-dried Tomatoes and Goat Cheese
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Hot Broccoli-Artichoke Dip
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Broccoli Salad with Raisins and Sunflower Seeds
Lightly steaming broccoli brightens its color and helps it keep its crunch—even when it’s coated in a creamy dressing, as in this recipe.
Raspberry Buckle
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Mango Kulfi
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Grapefruit Clafouti
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Baked Apples with Maple-Walnut Sauce
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Light Spring Supper Soup
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Quick Moroccan Tagine
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Chickpea and Feta Salad
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Spaghetti with Chunky Tomato Sauce
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Pita Quesadillas with Cilantro Hummus
There’s no need for cheese when you use cilantro-laced hummus to hold pita quesadillas together. Serve with salsa.
Healthy Hot Cereal
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Sautéed New Potatoes en Persillade
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Asparagus and Oyster Mushroom Gratins with Spinach Chiffonade
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Spring Vegetable Minestrone
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