Vegetarian, other

Mushroom & Spinach Crepes

Erin McCormick-Interactive Producer — Wed, 11 Jan 2012 19:38:34 +0000

Try these crepes, filled with spinach and meaty mushrooms and topped with crumbled goat cheese, for a light supper with a salad on the side.

Bistro Salad Crepes

Erin McCormick-Interactive Producer — Wed, 11 Jan 2012 19:29:34 +0000

Bistro Salad Crepes

Poached eggs and lightly dressed salad greens top these savory crepes. They’re just the thing to make for a special brunch or luncheon.

Leek & Lemon Linguine

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 21:21:25 +0000

Leek & Lemon Linguine

This simple pasta recipe has bold lemony flavor. It’s nice with a salad for a light supper or serve it along with seared fish, shrimp or chicken. Vary it as you please—add a bit of crumbled goat cheese, chopped rinsed capers, shelled edamame or thin strips of yellow bell pepper.

Individual Brussels Sprout & Potato Frittatas

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 21:11:59 +0000

Individual Brussels Sprout & Potato Frittatas

Brussels sprouts and preshredded potatoes make these oversized muffin-shaped frittatas hearty. They’re as good served warm for dinner as they are at room temperature for lunch. Pair with a mixed green salad with cherry tomatoes and buttermilk dressing.

Roasted Stuffed Pumpkin with Spiced Pumpkin Seeds

Erin McCormick-Interactive Producer — Thu, 03 Nov 2011 12:52:17 +0000

Roasted Stuffed Pumpkin with Spiced Pumpkin Seeds

This roast pumpkin with a mushroom-and-bread stuffing is a beautiful vegetarian entree for the holidays. Use a small pumpkin if you can find one, but a winter squash like kabocha or buttercup also works. For a special garnish, save the seeds from the pumpkin, toss them with spices and roast them. If you use a squash, opt for store-bought pepitas; the squash seeds are too woody to eat.

Slow-Cooker Vegetarian Lasagna

Erin McCormick-Interactive Producer — Fri, 21 Oct 2011 15:56:45 +0000

Slow-Cooker Vegetarian Lasagna

Sure, the slow cooker’s great for stews and soups, but it also happens to make a mean lasagna! In this ingenious slow-cooker recipe, all you have to do is chop your veggies, then layer the ingredients (raw) into the crockpot. Serve with: Garlic bread and a green salad.

Pesto & Spinach Pizza

Sarah Hoff — Mon, 12 Sep 2011 17:44:01 +0000

Pesto & Spinach Pizza

This green pizza is an exercise in simplicity—just a bit of full-flavored pesto and plenty of spinach yield a satisfying and healthy pie. No time to make homemade dough? Look for whole-wheat pizza-dough balls at your supermarket. Check the ingredient list to make sure the dough doesn’t contain any hydrogenated oils. Serve it with a tomato-and-onion salad dressed with olive oil and red-wine vinegar.

Green Curry Soup

Erin McCormick-Interactive Producer — Fri, 09 Sep 2011 20:28:28 +0000

Green Curry Soup

This aromatic green curry soup is packed with spinach, mushrooms, green beans and broccoli stems (save the florets for another night). Green curry paste gives this soup a delicately spicy broth. The vegetables are cooked just enough to be tender, but retain their freshness and distinct textures. Recipe by Anna Thomas for EatingWell.

Rustic Parsley & Orzo Soup with Walnuts

Erin McCormick-Interactive Producer — Fri, 09 Sep 2011 20:11:49 +0000

Rustic Parsley & Orzo Soup with Walnuts

This soup recipe is based on a traditional pasta dish that consists of lots of parsley, garlic, chopped walnuts, hot chile and olive oil, all fried up and tossed with pasta. We amped up the greens, made the pasta a nutritious supporting player and turned the recipe into a soup. It’s best served immediately, because the orzo will absorb liquid as the soup is held. Thin any leftover soup with more vegetable broth, if desired. Recipe by Anna Thomas for EatingWell.

Baked Stuffed Eggplant

Erin McCormick-Interactive Producer — Fri, 09 Sep 2011 19:48:11 +0000

Baked Stuffed Eggplant

These stuffed eggplants are filled with peppers, onion, garlic and tomatoes. Serve along with olives, hummus, warm pita and tabbouleh for a fantastic vegetarian feast.

Vegetarian Shepherd’s Pies

Erin McCormick-Interactive Producer — Fri, 09 Sep 2011 15:12:57 +0000

Vegetarian Shepherd’s Pies

These mini vegetarian shepherd’s pies feature lentils, carrot and corn, crowned with a velvety mashed potato topping. The recipe can also be made in a broiler-safe casserole dish. Serve with a spinach salad with oranges, walnuts and red-wine vinaigrette.

Very Green Lentil Soup

Erin McCormick-Interactive Producer — Fri, 09 Sep 2011 14:51:46 +0000

Very Green Lentil Soup

Lentils seem to go with just about anything, and here they play well with a collection of greens and some cumin and coriander to add a gentle spicy note to this soup recipe. The result is a hearty winter soup with layers of flavor. Both French green lentils (available in natural-foods stores and specialty markets) and more commonly available brown lentils are delicious in this soup. The French green lentils hold their shape better when cooked, while brown lentils will start to break down a bit. Recipe by Anna Thomas for EatingWell.

Fresh Tomato & Black Olive Pizza

Sarah Hoff — Wed, 07 Sep 2011 20:59:51 +0000

Fresh Tomato & Black Olive Pizza

Fresh tomato slices and chopped olives make a simple topping for this easy homemade pizza. If you want something more hearty, add slices of precooked chicken sausage before topping it with cheese. No time to make homemade dough? Look for whole-wheat pizza-dough balls at your supermarket. Check the ingredient list to make sure the dough doesn’t contain any hydrogenated oils. Serve with a mixed green salad tossed with a creamy herb dressing.

Kale Chips

Sarah Hoff — Wed, 07 Sep 2011 20:43:49 +0000

Kale Chips

Not a fan of kale? These crispy baked kale chips will convert you! For the best result, don’t overcrowd the pans.

Broccoli-Ricotta Pizza

Sarah Hoff — Wed, 07 Sep 2011 20:32:35 +0000

Broccoli-Ricotta Pizza

This white pizza features three kinds of cheese—ricotta, Parmesan and sharp Cheddar—and chopped broccoli. Try other vegetables instead of—or in place of some of—the broccoli if you wish. No time to make homemade dough? Look for whole-wheat pizza-dough balls at your supermarket. Check the ingredient list to make sure the dough doesn’t contain any hydrogenated oils.