Content tagged with “Vegetarian” (Page 12)

EatingWell Zucchini Bread with Chocolate Chips
Here’s a super-simple zucchini bread recipe. The addition of chocolate chips makes it more like a dessert than a...

EatingWell Zucchini Bread
This simple zucchini bread recipe is a great way to use up your summer bumper crop of zucchini. Try it with toasted...

Pink Grapefruit-Tarragon Sorbet
Clean, fresh and icy-cold, this bracing tarragon-infused grapefruit sorbet is a perfect way to lift flagging spirits on...

Lavender-Poached Peaches & Blackberries
Serve this colorful lavender-spiked blackberry-peach compote at a brunch or with small scoops of vanilla frozen yogurt...

Brown Sugar Peach Shortcakes
Brown sugar-sweetened shortcakes with fresh, ripe peaches and a lightly sweetened cream topping that’s reminiscent of...

Zu-Canoes
Zucchini stuffed with tomatoes, mozzarella and basil make a fresh summer side dish. For the nicest presentation, use...

Mama’s Potato Salad
Tossed with mayo, celery, hard-boiled eggs, onion and relish, this is one of the most simple and traditional potato...

Macaroni Salad
Old-fashioned macaroni salad sometimes contains jarred pimientos, diced ham or pickle relish, but this version is...

Breakfast Burritos
These breakfast burritos, stuffed with potatoes, scallions, scrambled eggs and cheese, are a great way to start the day...

Red-Cooked Tofu with Mushrooms
“Red-cooking” is a traditional Chinese braising technique, using soy sauce, that turns the food a gorgeous reddish...

Vegan Migas
Crumbled soft tofu is often used to make satisfying, egg-free scrambles so it’s a natural for a vegan interpretation of...

Spinach & Feta Soufflé
This elegant spinach and feta soufflé gets its inspiration from spanakopita, the classic Greek pie made with phyllo...

Braised Summer Vegetables with a Green Herb Sauce
This sophisticated dish of braised vegetables—carrots, potatoes, beans, tomatoes, bell pepper and squash—drizzled with...

Quick & Spicy Refried Beans
Refried beans are great to have on hand. Spread them on a tortilla, add cheese and you’ve got a quesadilla. Top whole-...

Curried Chickpea Burritos
Madras meets Mexican in this yummy cross-cultural mash-up of a burrito. The Indian-spiced chickpea-and-potato curry...

Stovetop Fideos
Our vegetarian version of fideos, a toasted pasta dish served in both Mexico and Spain, is packed with green beans,...

Penne alla Primavera
Penne tossed with spring vegetables, such as carrots, morel mushrooms, asparagus, peas and fava beans, along with loads...

Roasted Rhubarb Salad
Rhubarb roasted for just a few minutes is a tart topping for a mixed green salad with raisins, walnuts and goat cheese.

Roasted California Fennel with Olive Tapenade, Feta & Mint
Slow-roasting fennel caramelizes its natural sugars and softens what in a raw state is a very crisp texture to...

Rhubarb Fruit Salad
Rhubarb cooked with a little honey and orange liqueur makes a bright, tangy “sauce” to toss with grapes, melon, mango...

Chilled Strawberry-Rhubarb Soup
Sweet strawberries and tart rhubarb are whirled together in this chilled soup. Serve it as a starter for an early-...

Nutty Pimiento Cheese Balls
These bite-size pimiento cheese balls from Jamie and Bobby Deen are a huge hit with kids (of all ages). They’re the...

Chickpea & Bulgur Stuffed Grape Leaves
Think hummus meets tabbouleh in these vegetarian stuffed grape leaves, bursting with chickpeas, parsley and bulgur tied...

Oatmeal-Rhubarb Porridge
Perk up your morning oatmeal with the addition of tangy rhubarb. Using milk for this oatmeal gives it a calcium boost,...

Tomato & Spinach Dinner Strata
This yummy lasagna-inspired casserole has cheese, vegetables, eggs and marinara sauce but uses sturdy whole-grain bread...