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Content tagged with “Vegetarian” (Page 96)

Lemony Carrot Salad
Tangy lemon and fresh dill make a bright dressing for shredded carrots.
Tunisian Vegetable Tagine
Fragrant vegetable stews are common around the Mediterranean. This streamlined version is flavored with a North African...
Sautéed Chard with Chile & Garlic
Spicy red pepper, garlic and lemon juice balance any bitterness in this sauteed chard dish.
Greek Tofu Salad
This quick tofu salad is flavored with feta, onion, olives and lemon. Make it a meal: Spoon the salad into toasted...
Balsamic-Spiked Strawberries
A touch of balsamic vinegar and sugar enlivens fresh strawberries.
Grilled Vegetable & Feta Panini
Grilled or broiled eggplant has a meaty texture and taste that, when piled on a sandwich with some tangy feta cheese,...
Blueberry-Lemon Pudding
Draining yogurt yields a pudding-like texture. Stirring in a lemon-infused blueberry compote adds tons of flavor—and...
Goat Cheese Mashed Potatoes
Tangy goat cheese and buttermilk team up in these flavorful mashed potatoes.
Herbed Mashed Potatoes
Fresh parsley, chives and thyme give these tangy mashed potatoes beautiful color and great flavor.
Dried Fruit Compote with Green Tea & Lemon
When the selection of fruit in the winter is lacking, poaching shelf-stable dried fruit in lemon-infused green tea...
Chard & Feta Tart
Fragrant lemon zest, briny olives and salty feta balance the bitterness of the dark leafy greens in this Greek-inspired...
Roasted Beet Crostini
The entire beet plant—roots, stems and greens—can be used in this stunning appetizer. The beets are roasted then pureed...
Balsamic & Parmesan Roasted Cauliflower
Roasting isn't usually the first cooking method you think of for cauliflower but the results are quite delicious....
Creamy Chopped Cauliflower Salad
Caraway and cauliflower are a match that brings to mind wursts, kraut and foamy, cold mugs of beer. Alas, not everyone...
Griddle-Cooked Corn Flatbread (Makkai ki roti)
This flatbread (classically not flavored) from Punjab, deemed peasant food, often accompanies a puree of mustard greens...
Mango-Chile Chutney (Aam Chutney)
This sweet, tart, hot chutney showcases the beauty of mangoes, but also works wonderfully with pineapple. Serve with...
Mustard Greens & Bulgur
Pungent mustard greens beg for other strong flavors for balance. Here walnut oil, walnuts, dates, bulgur and white-wine...
Skillet Cauliflower Gratin
Nonfat milk and a bit of sharp Cheddar combine to make a rich sauce without all the butter usually found in gratins.
Barley Risotto with Fennel
This convenient alternative to traditional stovetop risotto uses healthy, fiber-rich whole grains—either barley or...
Double Corn-Parmesan Biscotti
Corn kernels and cornmeal give these savory biscotti a pleasant crunch. Fresh or frozen corn kernels work equally well.
Fat-Free Tomato-Herb Dressing
This fat-free tomato-herb dressing is fitting for a catch-all tossed salad of crisp lettuce, cucumbers, carrots,...
Fresh Pea Soup
Soups like this play up the best qualities of peas, yet mask any falling-off from perfection.
Honeyed Rhubarb Chutney
Jalapeno peppers add a touch of heat to this sweet-tart rhubarb chutney.
Sauce Chien
This spicy sauce, seasoned with plenty of lemon juice, goes well with fish dishes. For grilled meats, add a bit of red-...
Fruit Cup with Marsala Sauce
Nothing looks more handsome than a bowl of jewel-bright fruits: glistening red berries, burnished plums, blueberries...
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