Mint

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. ...read more

Leftover garnishes for this easy appetizer can be used to season the Hot Pot. ...read more

Adding a little butter to the sautéing oil for zucchini noodles enhances browning. ...read more

Pico de gallo, the chunky salsa that is typically raw, changes its ingredients and seasonings both regionally and according to the personal style of the cook. Pico de gallos made with radishes are quite common along the Pacific Coast of Mexico. ...read more

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. ...read more

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. ...read more

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. ...read more

Think of these rolls as noodle-wrapped salads with a dressing for dipping. Fresh rice-paper rolls are easy to make once you get the hang of softening the wrappers with warm water. Serve these rolls as an appetizer or as part of an Asian-themed meal. They make delicious take-along ...read more

You might think of this salad as a versatile winter tabbouleh. Feel free to use any fruits and vegetables you have on hand. ...read more

Fresh mint and lemon zest highlight the delicate flavors of peas, green beans, and zucchini strips in this veggie-laden dish. ...read more

Inspired by a whiff of a fragrant fish soup in a San Francisco restaurant, Heidi Swanson created this simple and versatile vegetarian version. ...read more

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 ...read more

Roasted cauliflower has a meaty chewiness that makes it a great sandwich filler, hot or cold. ...read more

The play of temperatures and textures, plus the surprise addition of tomatoes, gives this simple salad extra flavor. ...read more

Don’t be fooled by the name. This delightful blend of orange, ginger, mint, and fresh vegetables is so much more than a cabbage-y side salad. ...read more

The combination of cool mint and hot chile will wake up your palate while delivering anti-inflammatory and antioxidant goodness to your body. If you prefer milder heat in your morning drink, replace the chile with a teaspoon of freshly grated ginger or a little freshly ground ...read more

Serve the roasted eggplant halves straight from the oven, when they’ll be meltingly tender, or cool to room temperature for a chewier base for the bean salad. The edible eggplant skins will remain slightly firm, so serve with a knife and fork. ...read more

Quinoa laced with lemon and herbs gives this chilled soup an interesting texture. It’s perfect for a bridal shower or Mother’s Day lunch. ...read more

The combination of sweet and spicy roasted carrots, earthy adzuki beans, and tangy dressing is a taste sensation. ...read more

Goat cheese adds cheesy satisfaction with relatively low acidity, while a big beautiful collard leaf is an alkalizing alternative to wheat-based wrappers. ...read more

Chermoula is a textured North African marinade made of herbs, oil, and lemon juice. Here, it makes a fresh and fragrant topping for roasted carrots. ...read more

The dressing for this Asian-style salad is made without soy sauce to keep the colors bright and the flavors light. For a spicy version, stir 1 tsp. sriracha or sambal oelek into the dressing. ...read more

Tender Swiss chard breaks down easily in a regular blender for smoothies that need no straining. Since red chard veins can bleed color, choose green chard to keep the verdant hue. Reserve chard stems for another use. ...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