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Content tagged with “Vegetarian” (Page 109)

Citrus Berry Smoothie
This meal-in-a-glass smoothie is bursting with berries and orange juice, healthful sources of carbohydrate and powerful...
Summer Squash & White Bean Sauté
Bountiful summer vegetables—zucchini, summer squash, fresh tomatoes—are quickly sautéed with protein-rich white beans...
Middle Eastern Chickpea Platter
This recipe combines the flavors of two Middle Eastern favorites—hummus and baba ganouj—in one easy dish. Serve it...
Tijuana Torta
A Mexican-style torta is just like a burrito, except the “wrapper” is a hollowed-out roll instead of a tortilla. Here...
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...
Caprese Salad
Summer-ripe tomatoes and fresh mozzarella need only a sprinkling of fresh herbs, salt and pepper to shine in this...
Hot & Sour Slaw
This slaw, a combination of cabbage, red bell pepper, scallions and bamboo shoots, is tossed with a dressing full of...
Grilled Pepper Salad
Toss a colorful mix of grilled bell peppers with briny olives, sweet sun-dried tomatoes and balsamic vinaigrette for a...
Watercress & Endive Salad
Watercress and Belgian endive are topped with fresh corn kernels, grated egg and a simple lemon vinaigrette for a...
Mexican Grilled Corn
Street vendors across Mexico sell this style of roasted or grilled corn—topped with mayonnaise, chili powder and Cotija...
Macque Choux
Macque Choux (pronounced “mock shoe”) is a Cajun corn and vegetable sauté. Here we eschew the traditional bacon fat or...
Coconut Creamed Corn
Creamed corn goes tropical with coconut milk, cilantro and lime juice. We love this with the kick of crushed red pepper...
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-...
Ras el Hanout
Ras el hanout is a special blend of spices used to flavor many North African and Middle Eastern dishes. The combination...
Ratatouille à la Casablancaise
Ratatouille—a cooked eggplant and tomato dish combined with other seasonal vegetables and olive oil—has many regional...
Roasted Root Vegetables with Chermoula
Here, a medley of root vegetables and winter squash are roasted with chermoula (also spelled charmoula), a...
Italian Hazelnut Cookies
These crispy cookies are made with Piedmontese staples—hazelnuts and eggs—and called Brutti Ma Buoni: literally, “Ugly...
Roasted Eggplant & Feta Dip
This roasted eggplant and feta dip gets a kick from a fresh chile pepper and cayenne pepper. There are countless...
Spinach Salad with Japanese Ginger Dressing
This spinach salad tossed with spunky ginger dressing was inspired by the iceberg salads served at Japanese steakhouses...
Wilted Spinach Salad with Sherry Vinaigrette
This wilted spinach salad doesn't follow the bacon-and-egg tradition but it's big on flavor with rich sherry...
Moo Shu Vegetables
This vegetarian version of the classic Chinese stir-fry, Moo Shu, uses already-shredded vegetables to cut down on the...
Sweet Potato & Red Pepper Pasta
Here's a way to use the “power vegetables” sweet potato and red bell pepper in a satisfying vegetarian pasta dish...
Butternut Squash Pilaf
Grated butternut squash adds color and nutrients to this brown rice pilaf. Greeks like to use winter squash, especially...
Parmesan Spinach Cakes
If you like spinach-cheese pie, try these simple but elegant-looking little spinach cakes.
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