Walnuts

Butternut squash soup plumps barley to a creamy consistency and infuses it with flavor as it cooks. Finely chopped vegetables cook in the same amount of time as the barley, for a one-pot meal that’s ready in about 20 minutes. ...read more

No one will be able to tell that the rich, creamy dressing for this greens-and-grains salad is made with coconut milk—but everyone will know it tastes delicious. ...read more

Toasted bread croutons add a bread-stuffing texture to seasoned wild rice. ...read more

Ready in minutes, this lunch salad can be dressed up with a little cranberry sauce or chutney to give it some holiday flavor. Serve over a bed of greens, in lettuce wraps, or in a pita or sprouted-bread sandwich. The dressing works well on other sandwiches too, so you might want ...read more

These muffins have the look, taste, and texture of whole-wheat muffins without the gluten. ...read more

Spiral slicers turn butternut squash into super-quick cooking “noodles”: two to three minutes in a pan, and the orange curls are ready to star in a delicious lentil dinner. ...read more

Jennifer Walkup, a writer in New Jersey, enjoys creating different pesto sauces to top spaghetti squash for family dinners: “This one was a big hit—they didn’t even realize how many vegetables they were eating.” ...read more

This “quirky” (Swanson’s own description) recipe pulls together flavors from several destinations—white sweet potatoes from Japan; olives, grapefruit, and arugula from Italy; walnuts and crème fraîche from France; and turmeric from India and Morocco. You could also use large ...read more

To make this Italian-inspired salad more of a meal, Swanson suggests topping with cooked mung beans or a grated hard-boiled egg. ...read more

Sarah Malikowski first got the idea for this salad from a restaurant menu that featured raw Brussels sprouts. “I have been serving this salad as a side for dinner as well as a main dish for lunch at work. It would be great for a picnic, but looks pretty enough to serve at a ...read more

Crisp-tender green beans add body to this Greek-style salad. ...read more

As simple as combining a few ingredients in a bowl and refrigerating overnight, Bircher muesli is the go-to choice for a nutritious, quick-and-delicious breakfast. Want more easy vegetarian recipes right at your fingertips? Check out the new Vegetarian Times Recipe Collection ...read more

“At parties, I like to serve something that needs to be assembled on the spot to get everybody around the table eating and talking,” says Tess Masters, recipe developer and author of The Blender Girl. ...read more

Welcome Bio’s Martine Fayolle makes this creamy, tangy cheesecake with sheep’s milk crème fraîche. ...read more

Raw fennel has a celery-like texture and a subtle anise flavor. It’s wonderful on its own or added to tossed salads. ...read more

When grated, celery root turns into crunchy strands that soak up a lemony dressing. ...read more

Roasted oranges lend a caramelized sweetness to this hearty lentil salad. Serve over a bed of peppery greens such as watercress or arugula. ...read more

Cottage cheese stands in for the thick, fresh cheese used in Austria to make a piquant horseradish spread that’s usually served with chilled white wine. We’ve paired it with endive leaves, walnuts, and cranberries for a festive look and taste. ...read more

Lighten up a pasta course by throwing spaghetti squash into the mix. ...read more

The carrot-top pesto will yield more than you need, so keep the leftovers to toss with pasta, stir into mashed potatoes, 
or add to a minestrone soup. ...read more

This simple Italian combination is tasty on its own, or it can be filled out with roasted or steamed vegetables. ...read more

Endive boats can be served as hors d’oeuvre or as a plated appetizer at 
a holiday meal. ...read more

Chef Bryant Terry took inspiration from pineapple upside-down cakes to create this dessert. ...read more

When reader Margie Coloian, of Johnston, R.I., experimented with going veg earlier this year, she turned to this satisfying pasta salad over and over. She suggests serving it as a side dish at dinner, or packing for lunch (no microwave necessary). ...read more