For your Thanksgiving guests who do not eat meat, or simply do not like turkey, delicata stuffed squash makes a hearty entree for the holiday table.
This hearty vegetarian stew makes good use of late season tomatoes and eggplants from the garden.
Carrots roasted with honey and a sprinkle of sea salt, black pepper, and dried cumin are served atop a jumbled bed of farro and chickpeas that have been tossed in a very simple garlic, olive oil, and lemon juice dressing.
Garam masala spices and a creamy coconut milk tomato sauce transform roasted veggies into this tasty one-dish meal.
This creamy soup has the nutty flavor of roasted cauliflower, sweet caramelized onions, and a rich broth made with coconut milk.
This warm winter meal is full of roasted vegetables flavored with maple syrup and smoked paprika, served on kale for a healthy vegetarian dinner!
A delicious vegetarian meal made from leftover polenta full of umami flavors.
Packed with umami flavors, cheese and herbed mushrooms on polenta makes a satisfying yet simple meal.
Toast topped with kale, tomatoes, and soft-boiled eggs can be a hearty breakfast, a vegetarian lunch, or a satisfying snack.
Stripetti squash is a cross between the sweetness of delicata squash and the stringy texture of spaghetti squash.
Vegetarian chili with Low Country sensibilities gets its Southern accent from “Mastering the Art of Southern Cooking,” by Nathalie Dupree and Cynthia Graubart.
You'll find all things summer in this salad packed with fresh vegetables and boosted with protein from mung beans.
Pale peas, butter beans, sweet bi-color peaches, and cream corn combine for a bright summer succotash.
Pomegranate molasses along with toasted pecans and chives adds depth of flavor to roasted eggplant.
Creamy and unexpectedly chilled, watercress vichyssoise makes a cool first course for the last hot days of summer – or paired with a crusty bread, a satisfying light lunch.
Twice baked in the oven with melty cheese this dish makes a perfect meal for one.
Zucchini season is here! Spice things up with these hot fritters.
Peppery baby mustard greens, matchstick carrots, and avocado mingle with a sweet, salty, gingery dressing in this salad.
Top it with a variety of fresh and cooling things such as cucumber, avocado, yogurt, and even radishes.
Roasting eggplant seasoned with olive oil, salt, and pepper makes a tasty base for eggplant tricolor.
Soy sauce, sesame oil, rice vinegar and aromatics dial up the umami in this sautéed tofu main course.
Tired of kale? Sweetened with caramelized onions and carrots, this one-pan recipe will renew your appreciation for this leafy green vegetable.
Charred cauliflower is a tasty food trend. Roast a batch and keep it handy in the refrigerator for snacks and salads.
Hummus can be used as a dip for fresh veggies or pita chips, as a sandwich spread, or a topping for grilled fish. Here's a recipe for an especially creamy version of this versatile Mediterranean spread.
Simple grilled mushrooms make a great vegetable side or makings of a vegan burger.