Roasted Corn Quesadillas
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Entrees
Asparagus Patties with Lemon Parmesan Corn
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Summer Pea and Radish Pitas
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Chia Bircher Muesli
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Summer Corn and Peach Pitas
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Pasta Primavera
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Curried Cauliflower and Chickpea Pitas
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Spicy Mushroom Lettuce Cups with Cilantro Lime Crème
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Smoked Eggplant and Tomato Pitas
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Italian Tempeh Sandwich
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Summer Gumbo
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Honey-and-Spice-Roasted Eggplant
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Penne with Dark Leafy Pesto and Roasted Squash
This penne dish checks all the boxes — it's made with fresh veggies, satisfying pasta, and it's super easy to make.
Mediterranean Sandwich with Peppery Green Pesto
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Sorghum and Sun-Dried Tomato Pesto Tabbouleh
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Socca Niçoise
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Crunchy Stuffed Zucchini
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Millet and Oyster Mushroom Bowls
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Spicy Quinoa Tacos
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Mediterranean Baked Bulgur
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Double Corn Cakes with Black Beans
Dressed up with corn kernels, pre-cooked polenta is a cinch to transform into savory fritters. Serve with your favorite salsa.
Green Pasta Primavera
Tossing cooked pasta with puréed toasted pine nuts and pasta water creates a delicious cheese-like coating for the noodles.
Tofu and Spinach Stuffed Shells
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Two-Sprout Pad Thai
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Sesame Rice and Adzuki Bean Cakes with Miso Sauce
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Quinoa and Goat Cheese Collard Rolls
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Potato Knishes
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Sun-Dried Tomato Tofu Wrap with Mushrooms and Onions
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Mock Tuna-Noodle Casserole
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Breakfast Wrap with Spicy Millet and Stir-Fried Vegetables
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Breakfast Burrito with Tomato-Poached Eggs
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Breakfast Burrito with Butternut-Apple and Veggie Sausage Hash
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Black Bean Breakfast Burrito with Plantains and Mango Salsa
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Texas-Style Chili
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Baked Tofu Salad with Broccoli and Pineapple
This lovely salad is so easy to make
Kale and Cauliflower Alfredo
Eat without guilt or regrets. This rich, comforting pasta is lightened up with a cauliflower “cream.” For a more filling dish, stir in 2 cups small, steamed cauliflower florets before serving.
Watercress Spaetzle with Grape Tomatoes
Tiny spaetzle dumplings get a gorgeous emerald color from watercress, which is blended into the soft dough.
Eggplant Parmesan with Creamed Spinach
Spinach adds a modern note to this classic Italian dish.
Tomatillo Pizza-dillas
Is it a pizza? Is it a quesadilla? No, it's a pizza-dilla.
Za’atar-Lavash Pizzas
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Pumpkin, Leek, and Mushroom Pitzas
Here’s a great use for any leftover pumpkin or squash purée you might have after the holidays.
Lentil-Potato Piz’aans with Broccoli Slaw
A can of Indian-spiced lentil soup is the “sauce” on this potato-topped naan pizza.
Vegetable Stew with Tofu Feta
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Sushi Rice Bowls with Tofu Teriyaki
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Tofu Rancheros
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Three Sisters Savory Cobbler
In Native American lore, the three sisters refer to corn, squash, and beans, which were traditionally grown together. The cobbler filling can be made ahead and baked with the topping just before serving.
Cheese, Mushroom, and Swiss Chard Torta
A torta is a free-form, double-crusted pie that requires no special pie dish. Serve with steamed carrots or roasted root vegetables. For more robust flavor, you can substitute kale or collard greens for the Swiss chard.
Pasta-Free Vegetable Lasagna
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Lentil Salad with Roasted Oranges and Radicchio
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Spicy Corn Chowder
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Gorgonzola and Arugula Pizza with Caramelized Onions
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Mac and Cheese with Mustard Greens
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Spinach-Artichoke Mini Lasagnas
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Caldo Verde Stuffed Potatoes
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Broccoli and Spaghetti Squash Gratin
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Spiced Cauliflower and Chickpea Stew
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Smoky Black Bean and Butternut Ragoût
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Curried Stuffed Spaghetti Squash
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Rosemary-Parmesan Pasta and Spaghetti Squash
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Stuffed Potatoes with Black Beans and Red Pepper Sauce
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Potatoes Stuffed with Feta and Frilly Greens
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Baby Potatoes and Artichokes with Lemon and Rosemary
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Tandoori Broccoli Stuffed Potatoes
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Seared Cauliflower with Arugula, Dried Cranberries, and Hazelnuts
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Zucchini-Artichoke Stuffed Potatoes
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Cambodian Bean Thread Noodle Salad with Herbs
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Indonesian Mixed Vegetable Platter with Peanut Sauce (Gado Gado)
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Chickpea Succotash with Lemongrass
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Singapore Hawker Noodles with Golden Tofu and Coconut
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Tomato and Tofu Soup
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Crispy Rice Pancake (Bánh Xèo)
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Khao Yum Pahk Dai (Southern Thai Rice Salad)
A feast of flavors, textures, and colors
Taiwanese Cold Sesame Noodles
Mung beans and julienned carrot and cucumber blend easily with noodles coated in a creamy, nutty sauce.
Dolsot Bibimbap Rice
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Tomato Curry with Tofu and Vegetables
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Bibimbap with Spicy Steamed Tofu and Fried Eggs
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Chinese-Style Shredded Vegetable and Tofu Salad
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Mango Salad with Crispy Shallots
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Korean Buckwheat Noodle Bowl
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Japanese Cold Somen Noodles
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