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Content tagged with “Main dish, vegetarian”

Spaghetti Genovese
Traditionally, this Italian pasta recipe combines pasta and pesto with potatoes and green beans. In our recipe for...
Mushroom & Cheddar Stuffed Onions
In this recipe for stuffed onions, mild onion layers are filled with a tasty mushroom and Cheddar cheese blend spiked...
Curried Lentil Stuffed Squash
In this stuffed squash recipe, a spicy red lentil curry stew fills acorn squash. If you find them at your market use...
Chipotle-Orange Broccoli & Tofu
Chipotle peppers add kick to this tofu and broccoli stir-fry recipe. If you’re shy about spice, cut back on the amount...
Baked Rice with Roasted Corn, Peppers & Onions
This filling rice casserole, loosely based on paella, features seared corn, roasted peppers, garlic and red onions. If...
Greek Pasta Salad
This quick, healthy Greek pasta salad recipe is tossed with all the elements of a Greek salad—plus chickpeas for added...
Broccoli & Tortellini Salad with Arugula Pesto
A quick homemade arugula pesto dresses this simple broccoli and tortellini salad recipe. Serve with fresh sliced...
Cherry, Wild Rice & Quinoa Salad
This whole-grain wild rice and quinoa salad recipe is perfect for toting to summer potlucks. It features sweet cherries...
Grilled Tempeh Salad with Sesame-Ginger Dressing
This bold sesame-ginger dressing recipe is perfect with this salad of grilled tempeh, pineapple and crisp snow peas. If...
Asiago, Artichoke & Spinach Soufflé
Try this rich-tasting cheese, artichoke and spinach soufflé recipe for your next brunch. If you can’t find artichoke...
Asparagus & Mushroom Risotto
For this deep, rich red-wine mushroom risotto recipe with fresh spring asparagus, we like it best when it’s made with...
Blue Cheese Portobello Burgers
Blue cheese and slow-cooked onions turn a grilled portobello into an indulgent portobello burger. Ruby port—a sweet...
Chickpea & Potato Hash
The eggs cook right on top of this chickpea and potato hash—cook them a few extra minutes if you prefer hard-set eggs....
Lasagna with Slow-Roasted Tomato Sauce
Slow-roasting the tomatoes gives the tomato sauce for this lasagna recipe an intense depth of flavor—which is then...
Three-Pea, Cashew & Tofu Stir-Fry
Pressing tofu before making this tofu stir-fry recipe gives it a chewy, satisfying texture. Three green peas—sugar...
Tofu & Vegetable Stew
A predominance of umami ingredients (tofu, miso, eggs, soy sauce) make this chunky vegetable stew recipe wonderfully...
Braised Greens & Cannellini Bean Panini
A creamy spread of cannellini beans cooked with onion, garlic and white wine is the perfect match for tender braised...
Spring Pizza
Asparagus, chives and fontina cheese top this easy pizza recipe. Serve with baby greens tossed with vinaigrette and...
Rice, Cheddar & Spinach Pie
This rice, spinach and Cheddar pie is a cinch to prepare—especially if you have leftover cooked rice. If you don’t,...
Ribollita Soup
Ribollita, a traditional hearty Tuscan soup, typically uses day-old bread to add body and thicken the broth. This...
Pasta alle Erbe
Lidia Bastianich’s rustic pasta recipe from Umbria would typically be made with foraged greens, but certainly chard,...
Veggie Egg Salad
Crunchy carrot, cucumber and scallions are a colorful addition to this vegetarian egg salad recipe. Pack it with some...
Potato, Asparagus & Mushroom Hash
Made with asparagus, roasted red pepper and mushrooms, this hash has a fresh and light, springtime taste. Serve with...
Lisa's Granola
This easy cinnamon-spiked granola is loaded with almonds, walnuts and pepitas, but substitute other nuts and seeds if...
Buttermilk Oatcakes with Raspberry Compote
These high-fiber oatcakes are made with 100% whole grains and no butter. A quick raspberry compote is a nice change...
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