Vegetarian Recipes

April 6, 2019Lynley Jones

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A little bit pesto, a little bit chimichurri, and lots of flavor! Spoon it over grilled meats or veggies, toss it with pasta, slather it over crostini or dribble it onto your pizza. Made with lots of fresh herbs, garlic and shallots, plus toasted pine nuts, mixed together in olive oil with a splash of lemon juice and a little Aleppo pepper.

Spicy Beet Curry with Beet Greens and Spiced Yogurt

A spicy Indian-style curry that uses the whole beet plant from root to leaf. Caramelized beet cubes sauteed along with their stems and leaves in a mixture of onions, garlic, ginger, chiles and Indian spices, and served over spiced yogurt.

Queso Fundido with Roasted Chiles and Mexican Oregano

Melty, gooey cheese, with roasted poblanos. Scooped into a warm tortilla and topped with salsa and other goodies, you can think of queso fundido as a vegetarian taco option (but it’s more likely you’ll just think of it as heaven).

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Funky Lemon Eggplant Hash

Caramelized eggplant, sauteed with preserved lemon, leeks and herbs. Funky, spunky and addictive.

Ethiopian Spiced Collard Greens

Collards simmered with butter, olive oil, garlic, ginger and spices, then finished with a bright squeeze of lemon juice. Addictively good, and guaranteed to make a collards-lover out of anyone.

Halloumi Cheese "Burgers"

A vegetarian burger where the cheese IS the burger. Halloumi cheese stands right up to browning directly in the griddle or on the grill, so you can skip the meat entirely. Slathered with garlic-mayo and topped with all the fixins, so you’re good to go.

Tomato Basil Crostini

Tomatoes, basil, Parmigiano-reggiano, balsamic vinegar, good olive oil, a good baguette. It’s summer, and you’re living the good life, my friend.

Huevos Rancheros with Salsa de Molcajete

A classic Mexican breakfast that will stop you in your tracks. A lightly fried corn tortilla topped with flavorful beans, an egg and salsa de molcajete.

Gruyere Grilled Cheese

The world's best grilled cheese sandwich.

Savory Chard and Parmesan Bread Pudding

A savory bread pudding created to use up that stale baguette you have laying around, soaked in parmesan custard with Swiss chard.

Spicy Sumac Chard

Swiss chard sauteed with onions and garlic, a pinch of Aleppo pepper flakes and sumac.

Miso Tomato Soup

Um, the best tomato soup. Ever. (And simple, too.)

Refried Beans (Frijoles Refritos)

Classic Mexican side, dip for chips, or ingredient for tostadas or burritos. (And please don't call it junk food.)

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Classic Guacamole

Guaranteed to disappear the minute it's served. Check out the recipe notes for tips on how to achieve guacamole awesomeness in your kitchen.

Deb's Latkes

Classic potato pancakes - simple, delicious fried-potato goodness - served with a side of dreidel madness at our friend's annual Hanukkah Party, to which we are lucky enough to score invitations.

Aleppo-Maple Glazed Brussels Sprouts

Caramelized Brussels sprouts in a maple glaze spiked with a hint of Aleppo peppers.

Classic Hummus

Classic garlicky dip or spread for pita, veggies, sandwiches, wraps and more.

Tostada with Avocados and Pico de Gallo - primary.jpg

Tostadas with Avocados and Pico de Gallo

Crispy tortilla topped with creamy beans, cool avocados and crunchy, spicy Pico de Gallo make a casual dinner, lunch or snack everyone will love.

Tostadas with Roasted Tomatillo Salsa

Crispy fried tostadas with hot, creamy beans and crunchy cold toppings. Like a gourmet party-salad on an edible plate - easy and delicious casual dinner, lunch or snack.

Stuffed Roasted Baby Squashes

Baby winter squashes stuffed with herby quinoa, toasted almonds and ricotta salata cheese.

Kohlrabi Salsa Cruda

Simple, crunchy raw topping for tacos. Perfect with Grilled Summer Veggie Tacos, or any fish or steak tacos.

Grilled Summer Veggie Tacos

Tacos filled with grilled summer veggies for your next party - or for dinner tonight.

Pico de Gallo

A fresh, raw salsa that adds a burst of flavor to almost anything, from tacos to scrambled eggs.

Originally created for our Mexican Cooking Fiesta class, this recipe was featured in our Mostly Plants series.

Charred Cauliflower With Brown Butter Scape Sauce

Cauliflower grilled crispy and brown, then dressed in a rich garlicky-buttery sauce.

Roasted Tomatillo Salsa

Tomatillos and chiles roasted together and blended with onions and cilantro. This green salsa is cool, crisp, spicy and a little tangy, perfect on tacos or tostadas, or dolloped on fried or scrambled eggs.

Stovetop Macaroni and Cheese

Creamy, cheesy, pasta-y and really doesn't take much longer than the boxed version.

Creamy Kale Pasta Bowl

Pasta with ricotta cheese, sauteed Tuscan kale, cherry tomatoes and lots of love. Quick, satisfying weeknight dinner or side.

Tomato and Grilled Corn Salad

Juicy tomatoes, grilled corn kernels, red onions and cilantro, with a squeeze of lime and just a hint of mild pepper. Simple to make and full of flavor (plan to lick the bowl).

Girl Scout Summer Harvest Soup

A seasonal vegetarian crowd-pleaser of a soup that is a super-delicious meal in a bowl.

Grilled Ratatouille Pizza

Grilled pizza topped with grilled summer veggies - zucchini, eggplant, tomatoes, onions, peppers and herbs - strewn over herbed goat cheese that's been slathered onto crisp pizza crust.

Basil-Peach Toasts

Sweet, juicy peaches with basil and a hint of cinnamon, mounded onto mascarpone-slathered sourdough toast.

Lemon-Kale Chiffonade Salad with Summer Fruit

Cutting the kale into thin chiffonade helps it to mingle with all the other flavors and textures of this delicious salad.

Squash Blossom Quesadilla

Quesadilla stuffed with squash blossoms, mushrooms, tomatoes, serrano chile and cilantro.

Grilled Nectarines with Basil-Wine Honey and Ricotta Salata

White wine-honey sauce is infused with basil, then drizzled over grilled nectarines. Crumbled ricotta salata is then sprinkled on top for a creamy, slightly-salty finish.

Lemony Broccoli Leaves and Blossoms with Parmesan-Pepper Vinaigrette

The leaves of the broccoli plant, dressed with a peppery parmesan vinaigrette, tossed with sweet cherry tomatoes and topped with a scattering of broccoli blossoms.

Garlic Mascarpone with Chive Blossoms

A super-simple hors d'oeuvre to showcase those gorgeous spring chive blossoms.

Chilled Cucumber Soup

Cool as a cucumber, with a hint of mint and the slightest tang of yogurt. Blessedly refreshing, with no cooking required. Perfect on a hot summer day.

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Mexican Black Bean Dip

Addictively tasty Mexican dip for chips, or spread for veggie burgers or sandwiches.

South Indian Vegetable Curry

A South Indian approach combining thinly-sliced green beans with coconut, Indian spices and a hint of chile.

Sauteed Swiss Chard

Swiss chard sauteed in olive oil with onions and garlic, and a pinch of crushed red pepper for good measure.

Curried Beet Chips

Like potato chips made out of beets! Slightly sweet, salty, and a little spicy with a hint of curry.

Cremini Beet Greens

Gorgeous greens combine with earthy cremini mushrooms and the zing of red pepper flakes. Delicious on their own, with scrambled or fried eggs, on a tomato or steak sandwich, or scattered on top of Grilled Pizza.

Grilled Pizza with Beet Greens and Goat Cheese

Crispy grilled pizza crust, topped with goat cheese, greens and tomatoes. No party trick here, just really great food.

Classic (Best) Omelette

A pillowy little bundle of creamy eggs encased in a soft eggy shell. It's a great way to use up leftovers, and it’s a meal that’s ready in 3 minutes flat. (Plus, so delicious you just can't stop eating it.)

Fried Zucchini with Marinara Dipping Sauce

Golden-fried zucchini spears served with a savory marinara dipping sauce.

Buttery Green Beans with Sauteed Onions and Garlic

Simple green beans, sauteed with onions and garlic.

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Mexican-Style Beans (Frijoles de la Olla)

A slow-simmering pot of pinto beans, super-simple, made in the Mexican style. Eat them with tortillas as a light meal, or as a side. Or use them as a soup ingredients, or to make refried beans.

Creamy Garlic Mashed Potatoes

Buttery and creamy, with just the right amount of braised garlic. The best traditional mashed potatoes you will ever eat.

French Green Beans with Toasted Breadcrumbs

French-style green beans topped with buttery toasted breadcrumbs.

Spiced Pumpkin Puree

A great side dish to pay homage to the "first" Thanksgiving at your feast. Extremely simple to make, and all ingredients (except one) were available at the time. This was a very common Pilgrim dish, served nearly every day when pumpkins were in season.

Three Sisters Soup

Corn, beans and squash come together with spinach, garlic and onions to make a complete meal-in-a-pot. Corn, beans and squash are considered by many native people to be female spirits and are often called "the Three Sisters." The three crops are traditionally planted together to help each other flourish.

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Broccoli Cheddar Quiche

Cheesey broccoli goodness in a quiche.

categories recipes
tags appetizers, sides, mains, vegetables, 4-6-19, vegetarian

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Vegetarian Recipes

April 6, 2019Lynley Jones

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Vegetarian Recipes

April 6, 2019Lynley Jones