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Content tagged with “Vegetarian, other”

Mixed Greens & Oranges with Balsamic Vinaigrette
Orange zest and juice are whisked with balsamic vinegar to dress this salad of arugula, oranges, romaine and red onion.
Mediterranean Grilled Vegetable Soup
Whirl grilled bell peppers, zucchini and onion in a food processor with some vine-ripened tomatoes in this smoky...
Corncakes with Maple-Yogurt Topping
Made from stone-ground cornmeal, these pancakes are light and crunchy. Make the pancakes immediately; this batter does...
Cucumber-Yogurt Salad
A refreshing accompaniment to a main course of meat or fish, this cucumber-yogurt salad also makes a tasty filling for...
Baked Stuffed Onions
These baked onions are stuffed with a savory combination of mushrooms, breadcrumbs and capers.
Curried Vegetables with Eggs
Get some vegetable servings in at breakfast—baking eggs on top of curried vegetables is simple and delicious. Make it a...
Quick Vegetable Ragoût
Cherry tomatoes, artichoke hearts, lima beans, garlic and basil steam up perfectly in these papillotes.
Plum Tomato Tart
The tangy mustard is a pleasing accent to the sweet tomatoes in this easy-to-prepare tart.
Spinach-Feta Rolls
Inspired by the Greek appetizer spanakopitakia, these spinach and feta filled rolls are easy to make for a crowd.
Islander Salad (Insalata isolana)
Here, crisp lettuce is tossed with ripe tomatoes, potatoes, capers, basil and olives. Tomato juice is the secret...
Corn Pudding
We thought that lightening a corn pudding was as easy as leaving out a few of the egg yolks and using low-fat milk, but...
Curried Eggs
Curried vegetables are a spicy counterpoint to hard-cooked eggs. Serve with sliced fresh fruit and whole-grain toast...
Chard & Sweet Pepper Stir-Fry
Sweet and tangy hoisin sauce is a delicious base for stir-fried chard and bell pepper. You can substitute escarole for...
Greek Revival Salad
This attractive, full-bodied dish celebrates the Greek flavors of feta, black olives and plenty of oregano.
Macaroni & Cheese
The sauce for this simple mac-and-cheese uses low-fat cottage cheese as its base. Just a cup of sharp Cheddar adds lots...
Crushed Red Potatoes with Winter Greens
Flecks of red potato skin and deep green from the winter greens add festive color to the plate.
Slimmed-Down Scalloped Potatoes
Sliced potatoes are simmered until tender in skim milk, then topped with reduced-fat sour cream and run under the...
Crispy Seitan Stir-Fry for Two
A flavorful sauce and lots of crunchy vegetables make this seitan stir-fry a quick and healthy choice for dinner...
Orecchiette with Broccoli Rabe & Chickpeas
The assertive flavors of broccoli rabe and rosemary are paired with sturdy chickpeas in this satisfying pasta dish....
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.
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,...
Hash Browns Revisited
We used fresh potatoes in these quick hash browns, but this is a great way to use last night's leftovers.
Barley-Root Vegetable Chowder
This hearty soup is full of root vegetables: celery root, rutabaga, carrots and parsnips. The chowder is made with beef...
Fried Green Tomato Sandwiches with Rémoulade Sauce
Technically, these tomatoes aren't fried but they are crispy when breaded and lightly browned in a skillet, then...
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