Content tagged with “Beans/Legumes” (Page 3)

Braised Winter Vegetable Pasta
In this vegetable-studded vegan dish we braise cauliflower, butternut squash and pasta in white wine and broth in an...

Southwestern Three-Bean & Barley Soup
Serve this zesty bean and barley soup garnished with chopped fresh cilantro and a squeeze of lime, if desired.

Southwestern Three-Bean & Barley Soup Mix
Making your own dry soup mix from beans and spices couldn’t be easier. Layered in a jar, it makes a very pretty gift.

Rosemary Flatbread with Yellow Split Pea Spread
This flatbread and yellow split pea spread are full of big, bold rosemary and black pepper flavor.

Sweet Potato Fritters with Smoky Pinto Beans
These easy sweet potato fritters have a crispy crust and a tender middle. The beans are flavored with smoked paprika,...

Chickpea, Spinach & Squash Gnocchi
Currants add a surprising touch of sweetness to this simple sauté of chickpeas, spinach, squash and gnocchi. We prefer...

Cheese Enchiladas with Red Chile Sauce
Intense, earthy and absolutely addictive, New Mexico’s cheese enchiladas showcase red chile sauce at its most elemental...

Barley Hoppin’ John
Traditionally made with rice, this classic Southern dish gets great toothsome texture here from quick-cooking barley...

Mexi-Melt
Spread leftover refried beans on whole-wheat toast and top with salsa and cheese for an easy breakfast that has plenty...

Black Bean Quesadillas
In a hurry? These satisfying quesadillas take just 15 minutes to make. We like them with black beans, but pinto beans...

Tofu & Broccoli Stir-Fry
We like broccoli best in this tofu stir-fry, but any mixture of vegetables you have on hand will work. One way to get...

BBQ Tofu Sandwich
Though vegetarian BBQ may be an oxymoron, once you take a bite of this delicious tofu sandwich topped with coleslaw and...

Spinach & Sun-Dried Tomato Stuffed Pizza
This stuffed pizza is filled with crumbled tofu, spinach, sun-dried tomatoes, cheese and fresh basil. It’s easy to make...

Tandoori Tofu
A tandoori-inspired spice rub and smokiness from the grill flavor these tofu “steaks.” While you’re there, grill some...

Chicken & White Bean Salad
Zucchini and celery give this chicken-and-bean salad a nice crunch. We like serving it over a bed of slightly bitter...

Vegetarian Taco Salad
Nobody will miss the meat in this colorful, zesty vegetarian taco salad. The rice and bean mixture can be made ahead...

Spiced Eggplant-Lentil Salad with Mango
Spiced eggplant, lentils and mangoes combine deliciously in this Indian-inspired vegetarian salad. Customize the...

Leek, Potato & Spinach Stew
For this light, brothy stew, use the vegetables of late spring and early summer from your CSA share: leeks, potatoes,...

Greek Salad with Sardines for Two
The fresh, tangy elements of a Greek salad—tomato, cucumber, feta, olives and lemony vinaigrette—pair well with rich-...

Greek Salad with Sardines
The fresh, tangy elements of a Greek salad—tomato, cucumber, feta, olives and lemony vinaigrette—pair well with rich-...

Italian Egg-Drop Soup
Italian egg-drop soup, Stracciatella, is traditionally a light soup made with just chicken broth, eggs and herbs. We...

Hot Chile Grilled Cheese
This deconstructed version of a chile relleno turned sandwich packs some heat and an ooey-gooey filling. We like the...

Turkish Chickpea & Lamb Soup
This recipe was inspired by a hearty lamb and chickpea soup from Turkey. Finishing it with a dollop of pistachio-mint...

Black Bean Soup
This is a zippy Southwestern-flavored black bean soup. We make it with canned beans so it comes together in minutes. If...

Zesty Wheat Berry-Black Bean Chili
This rib-sticking chili offers a hearty mix of wheat berries, beans, peppers and onion. Feel free to add an additional...