Advertisement

Content tagged with “Main dish, vegetarian”

Barley-Root Vegetable Chowder
This hearty soup is full of root vegetables: celery root, rutabaga, carrots and parsnips. The chowder is made with beef...
Rice, Carrot, Mushroom & Pecan Burgers
Meaty mushrooms and crunchy pecans make this a satisfying vegetarian burger. Make it a meal: Serve on a whole-wheat bun...
Five-Vegetable Curry
Eggplant, potatoes, sweet potatoes, tomatoes and green beans flavored with rich Indian spices yields a substantial dish...
Peppers Stuffed with Bulgur, Nuts & Raisins
A nutty bulgur pilaf fills bright bell peppers. Make it a meal: Greek Revival Salad completes this vegetarian supper.
Mushroom & Butternut Squash Lasagna
Earthy mushrooms and sweet squash are layered in this tasty fall lasagna. Adding reconstituted dried porcini to the...
Tagliatelle with Green Beans & Tomatoes
The green beans in this dish are cooked a very long time until they are soft enough to be twirled easily with the pasta...
Tomato Soup with Orzo & Basil
Chopped tomatoes, fresh basil and Parmesan cheese update canned tomato soup.
Spicy Chickpea-Potato Stew
A trio of fresh garnishes—cilantro, onions and cucumbers—balances the spiciness of this chickpea and potato stew. Make...
Sauté of Cauliflower & Mustard Greens with Peanuts
Cauliflower and mustard greens is an unusual combination that really works, especially when tossed with a subtle peanut...
Greek Tomato Sauce
Red wine, black olives and fragrant oregano bring tomato sauce to new heights.
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...
Braised Bulgur & Cabbage
Cooking hearty cabbage with nutty-tasting bulgur makes for a practical and nutrient-rich braise that marries nicely...
Greek Salad Baked Potatoes
A lively combination of tomato, onion, olives, oregano and feta cheese works well with the creaminess of baked potatoes...
Sour Cream-&-Herb Baked Potatoes
Banish the full-fat sour cream from the baked potatoes and use this herbed nonfat topping instead. Make it a meal:...
Penne with Artichoke Hearts (Penne al carciofi)
Artichokes, ricotta cheese and lemon juice and zest form the sauce for this quick pasta dish.
Banana-Raisin French Toast
With a surprise banana filling, this low-fat French toast is sure to please the whole family.
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...
Corncakes with Maple-Yogurt Topping
Made from stone-ground cornmeal, these pancakes are light and crunchy. Make the pancakes immediately; this batter does...
Romanian Zucchini-Potato Latkes
Zucchini and potatoes combine perfectly in these tasty latkes. Serve with Quick Applesauce or reduced-fat sour cream.
White Bean Soup (Fassoulatha)
A simple, rich stew of white beans. Serve with Mediterranean Tuna Panini.
Artichokes in Egg-Lemon Sauce
Fresh artichokes star in this rich, lemony stew. In its native Greece, it's often eaten for lunch or supper. Make...
Pizza Primavera
Fresh tomatoes, zucchini, mushrooms, onions and basil top quick homemade pizza dough. If you're pressed for time,...
Penne in Spicy Tomato Sauce (Penne all'arrabbiata)
The heat level of this spicy tomato sauce can be adjusted to your taste. This quick pasta dish comes together in 30...
Penne with Artichoke Sauce
Fresh artichokes, some white wine, a touch of garlic and pasta make a straightforward, delicious combination.
Risotto with Spring Vegetables
A delightful way to celebrate the arrival of the first vegetables in your garden or at the farmers' market, this...
Syndicate content
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner