Vegetarian
6951 recipes found
Bran and Chia Muffins
These moist, hearty muffins have great texture because of the slight crunch that the chia seeds contribute. They’re not very sweet, and they crumble a little bit even thought they’re moist; add a little more sweetener if you want more of a treat. I think they taste best a day after you bake them.
String Beans With Sesame Dressing
Chilled Watermelon Soup
This simple, refreshing gazpacho-like chilled soup depends on the sweetness of the watermelon, tempered by the addition of olive oil, vinegar, lime juice and salt, to create the perfect balance of flavors. A little spiciness in the form of cayenne or crushed red pepper is welcome, too, as is an extra squeeze of lime juice at the table.
Gluten-Free Cornmeal, Fig and Orange Muffins
A sweet and grainy cornmeal mixture makes for a delicious muffin. Fig and orange is always a delicious combination, and both ingredients go very well with this sweet and grainy cornmeal mixture.
Watermelon Burgers With Cheese
Here is a surprising vegetarian option for the backyard barbecue. The saltiness of the cheese cuts the sweetness of the watermelon. The burger gets its savory nature from the grill and a hit of onion.
Orzo and Broccoli in Sesame Dressing
Lemon Grass Spicy Vegetables
Tomato-Melon Gazpacho
Cabbage, Onion and Millet Kugel
Light, nutty millet combines beautifully with the sweet, tender cabbage and onions in this kugel. I wouldn’t hesitate to serve this as a main dish.
Greek Watermelon-Barley Salad
Zucchini and Apricot Muffins
If you have surplus summer squash, these cinnamony, moist, not-too-sweet whole-wheat muffins are a great place for them. They are great for the camp or school lunchbox. Dried apricots contribute lots of potassium, beta carotene and vitamin A. I used a raw brown cane sugar called muscovado for these, but you can also use turbinado, sold as Sugar in the Raw.
Minted Cantaloupe Salad With Chamomile Syrup
Greek Salad Sandwich
Greek salad on a bun makes a wonderfully satisfying meal. The English muffins absorb the sweet and tangy juices from the salad without becoming soggy.
Zucchini And Rice Casserole
Stir-Fried Sweet Potatoes With Brown Butter and Sage
Arugula and Carrot Salad With Walnuts and Cheese
The best type of arugula for this salad is the feathery type called wild arugula. I love the contrast of flavors here — peppery arugula alongside sweet carrots and a nutty dressing.
Fried Potatoes, Greek-Style
Sweet Millet Kugel With Dried Apricots and Raisins
Millet, a light, fluffy gluten-free grain that is a good source of magnesium, manganese and phosphorus, lends itself beautifully to both sweet and savory kugels. In fact, this kugel turned me into a millet convert
Celery and Radish Salad With Gorgonzola
Use the delicate hearts, or inner stalks, of celery for this salad. Slice both the celery and radishes very thin; it goes faster than you’d think but you can use a food processor to speed up the process.
Giuliano Hazan's Cantaloupe Ice Cream
Summer Corn Pudding
White Peaches, Pistachios, Honey and Ricotta
This recipe is based on a dish from the chef Seamus Mullen of Tertulia in New York. It’s inspired by a Catalan honey-and-cheese dessert called mel i mató, with an unexpected sprinkle of pistachios and fresh peaches. After falling ill, Mr. Mullen changed his diet to focus more on ingredients with anti-inflammatory effects. Many such foods, like stone fruits, often play a central role in the Spanish cuisine he specializes in.
Creamy Ranch Dressing