Content tagged with “Main dish, vegetarian” (Page 11)

Eggplant Parmesan Pizza
Eggplant Parm is spun into a pizza with grilled eggplant, marinara, fresh basil and Parmigiano-Reggiano cheese. Beer...

Caramelized Onion Lasagna
This unusual lasagna with portobello mushrooms, sweet onions, spinach and Gorgonzola cheese has a rich, complex flavor...

Red Onion & Goat Cheese Pancake
The technique for this pancake is similar to that for a Dutch baby or German pancake, but the savory onion and goat...

Black Bean & Hominy Succotash with Barbecued Portobello Mushrooms
Here smoky-flavored grilled mushrooms are served over a black-bean-and-hominy succotash. Serve with: Cornbread and an...

Broccoli & Goat Cheese Souffle
This elegant broccoli and goat cheese soufflé will wow your family and friends. Soufflés are surprisingly easy to make—...

Sun-Dried Tomato & Feta Stuffed Artichokes
Flavorful sun-dried tomatoes and tangy feta add depth to the stuffing for these artichokes.

Southwestern Tofu Scramble
Cooking crumbled firm tofu in a skillet approximates the fluffy texture of scrambled eggs in this vegetable-studded,...

Tofu Parmigiana
Instead of having a greasy, battered coating, the tofu “steaks” in our revamped Parmigiana are breaded and lightly pan-...

Savory Orange-Roasted Tofu & Asparagus
If you've never had roasted tofu before, here's a great way to start. Toss tofu and asparagus in a tangy...

Couscous & Fruit Salad
Try this fruit-and-nut-studded couscous salad alongside grilled salmon or chicken for supper or on its own for a fresh...

Summer Vegetable Crêpes
Crêpes aren't just for dessert—they make a quick and savory weeknight dinner. Here they're filled with...

Okra & Chickpea Tagine
This quick and easy okra and chickpea stew is full of Moroccan flavors. The name “tagine” refers to the two-part, cone-...

Alpine Mushroom Pasta
In northern Italy, the influences of neighboring Austria and Switzerland are apparent in dishes like this pasta...

Savory Millet Cakes
In this recipe, millet is cooked to a polenta-like consistency with shredded vegetables, lemon zest and grated cheese,...

Couscous, Lentil & Arugula Salad with Garlic-Dijon Vinaigrette
This hearty combination of whole-wheat couscous and lentils perched atop a lightly dressed bed of arugula makes a tasty...

Peanut-Ginger Noodles
Whole-wheat pasta adds nutty flavor plus extra nutrients and fiber to our version of peanut noodles. If you like, add...

Hearty Minestrone
This version of the Italian classic soup Minestrone is packed with leeks, potatoes, beans, zucchini, spinach and orzo,...

PBT (Portobello, Basil & Tomato Sandwich)
If you're itching for a BLT—but not all the fat—smoky grilled portobello mushrooms are a great substitute for...

Skillet Gnocchi with Chard & White Beans
In this one-skillet supper, we toss dark leafy greens, diced tomatoes and white beans with gnocchi and top it all with...

Ranch Chiles Rellenos with Ancho Chile Salsa
Dark green, shiny poblano chiles are the traditional choice for chiles rellenos. They have great flavor, but may be too...

Blueberry-Pecan Pancakes
Dried blueberries give these pancakes a rich blueberry flavor and pecans liven up the texture with a bit of crunch.

Savory Carrot & Tarragon Tart
The bright orange carrots in this savory tart are a feast for the eyes and the palate. Tarragon lends bold flavor to...

Roasted Fall Vegetables in Cheddar Crust
This tart starts with a Cheddar cheese crust that's filled with roasted leeks, fennel and broccoli or Brussels...