Sweet Potato and Corn Chili Pasta
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Entrees
Leek and Sun-Dried Tomato Tart
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Farro-Sunchoke Lunch Salad with Toasted Sunflower Seeds
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Rigatoni Torte with Ricotta and Fall Vegetables
Packed with autumn flavors, this impressive main dish is mac-and-cheese elevated to its highest form.
Spinach, Peppers, and Cherry Tomatoes with Penne Rigate
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Ultimate Stuffed Acorn Squash
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White Bean, Brussels Sprouts, and Pomegranate Tart
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Winter Squash Pot Pie with Swiss Chard and Chickpeas
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Green Corn Tamales
These are a perennial favorite at the Border Grill in Los Angeles. Serve them with sour cream and pico de gallo, a fresh salsa-like condiment made with chopped tomatoes, onions, and cilantro.
Pearl Barley with Roasted Squash, Pomegranate, and Pistachios
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Cornmeal Pancakes with Pomegranate-Pear Compote
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Tofu Frittatas with Corn Salsa
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Rosemary Ratatouille Frittata
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Pasta Marinara Frittata
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Mushroom and Artichoke Frittata with Red Pepper Purée
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Flaky Harvest Vegetable Squares
An assortment of autumn vegetables is paired with a garlicky roasted cauliflower purée in these savory pastries.
Cassoulet Forestière
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Spiced Cauliflower Latkes
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Guatemalan Tamales with Romesco Sauce
This is an ideal recipe for tamale newbies, because the tamales are simple to wrap and the flavor combination is sublime. Most Latin markets carry frozen banana leaves, and you’ll need eight 10-inch squares of foil. Serve with Mexican crema.
Eggless Leek and Potato Latkes
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Corn Latkes with Red Peppers
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Classic Potato Latkes with Chunky Applesauce
Traditional lacy potato latkes can be flavored with onion, parsley, grated carrot, or apple, or made simply of seasoned shredded potatoes. When served as a course on their own, they are usually accompanied by applesauce and sour cream.
Brussels Sprouts and Spinach Gratin with Mustard-Horseradish Crumb Topping
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Wild Rice-Stuffed Pumpkin
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Southwestern Quinoa with Black Beans and Toasted Pecans
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Sesame-Crusted Tofu with Lemongrass-Orange Reduction
Serve these crispy cutlets with steamed greens. The bright citrus sauce also works as a tasty topping for roasted squash.
Parsnip Fritters with Balsamic-Honey Drizzle
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Corn Grits Polenta with Slow-Sautéed Green Beans, Cremini, and Shallots
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Buckwheat Stir-Fry with Tiny Vegetables and Eggs
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Vegan Beer Brats
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Amaranth, Roasted Tomato, and Eggplant Stacks with Pesto
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Spicy Tempeh Hash
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Huevos Rancheros Enchiladas
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Lentil and Egg Bowl
This quick and easy dish is packed with flavor, with super nutritious and delicious lentils.
Sweet Potato Bowl with Chimichurri
Chimichurri has its roots in Argentina, where it is usually slathered over grilled meat. Here, it lends spicy, garlicky goodness to a hearty bowl of sweet potatoes and quinoa.
Sweet Potato Masala and Egg Mile-Highs
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Stir-Fried Broccoli with Bell Peppers and Cashews
This colorful vegetable medley is a feast for the eyes. Serve over rice, rice noodles, or egg noodles.
Savory Oatmeal with Ricotta, Fried Egg, and Sriracha
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One-of-Each Vegetable and Rice Bowl
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Israeli Couscous and Broccoli Bowl
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Coconut Soba Noodles with Ginger Kale
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Butternut Squash Pizza
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Creamy Pearl Couscous with Shallot, Fennel, and Radicchio
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Garlicky Cheezy Kale & Crispy Chick’n Salad
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Jack Burgers
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Grill-Roasted Peppers with Goat Cheese and Sautéed Summer Corn
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Yellow Beet Ravioli with Olive-Mint Tapenade and Citrus Foam
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Summer Veggie Kebabs with Fresh Corn Relish
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Stuffed Eggplant with Lentils and Millet
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Satay Noodle Salad
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Huli Huli Tofu
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Hominy Quesadillas with Grilled Tomatillo Salsa
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Grilled Vegetable Panzanella
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Eggplant Stir-Fry with Green Beans and Cashews
They may not get star billing on many restaurant menus, but eggplant stir-fries are Asian favorites. Serve this hearty, saucy dish over steamed rice
Creole Veggie Rice and Beans
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Cherry Tomato and Yellow Squash Crumble
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Golden Chopped Salad
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Conchiglie Primavera by Locanda Locatelli Chef Giorgio Locatelli
Conchiglie stand up to the textures of sautéed vegetables while catching the bright flavors of the lemony sauce
Eggplant Sabich
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Fried Bucatini with Breadcrumbs
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Pasta Alla Norma
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Penne and Zucchini
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Spanish White Bean Tortilla with Piri-Piri Sauce
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Spicy Broccoli Raab and Gemelli
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Black Bean, Green Bean, and Quinoa Bowl
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Breakfast Tacos with Cheesy-Hemp-Scrambled Tofu
Rich in protein and minerals, these hearty tacos offer a delectable cheesy flavor thanks to the combination of nutritional yeast and hemp’s healthful fats.
Herb and Hemp Stuffed Potatoes
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Mediterranean Wrap
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Millet Fritters with Feta, Spinach, and Golden Raisins
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Red Lentils with Mixed Greens
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Roasted Vegetables with Green Olive Vinaigrette and Pistachio Couscous
Harissa and tabil spice up a colorful entrée of roasted vegetables and pistachio-laced couscous.
Spicy Naan Wrap
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Wasabi-Roasted Tofu Stir-Fry
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Asparagus and Spring Onion Tart
This special-occasion tart is creamy-rich and laced with early spring flavors.
Zucchini with Spicy Romesco and Wilted Chard
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Roasted Vegetable Sandwiches with Zesty White Bean Spread
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Miso-Glazed Cauliflower with Kale Salad
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Heirloom Carrots with Avocado Crème Fraîche and Cumin-Spiced Pumpkin Seeds
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Hazelnut “Couscous” with Wild Mushrooms and Tarragon Crème
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