Vegetarian
6952 recipes found
Strawberry-Yogurt Parfaits
Heirloom Tomato Salad With Fennel, Radishes, Red Onion and Arugula
Broccoli and Endive Salad With Feta and Red Peppers
Parents appreciate broccoli because it’s one vegetable that their children will eat. But what about broccoli for adults? How much plain steamed broccoli do you really want to eat? We rarely base a meal on this healthy food, yet there are plenty of ways to move it to the center of your plate. For main dishes, I am most likely to use broccoli in a salad, a soup or pasta. Those little flowers — the crown of the broccoli is the plant’s flower — are like sponges for tasty sauces, dressings and broths. Like other cruciferous vegetables in the Brassica family (kale, collard greens, cabbage, Brussels sprouts and cauliflower), broccoli contains sulfur-containing phytonutrients that have gotten a lot of attention from nutritionists for their potential cancer-fighting properties. It’s packed with vitamins C, A, K and folate, as well as with fiber. And broccoli is a very good source of manganese, tryptophan, potassium, B vitamins, magnesium, iron, calcium, zinc and vitamin E. In this beautiful salad, the bitter flavor of the endive is countered by the sweet red peppers and broccoli.
Egi's Tuscan Bean Soup
Yogurt, Cucumber And Spearmint Soup
Spider Bread
Tomato, Peach and Red Onion Salsa
Howard Helmer's Omelet
Irma Rombauer's Classic Potato Salad
Mint Syrup
Potato, Endive And Hazelnut Chopped Salad
Summer Salad with Feta
This is a modified Greek salad, one I tend to make pretty much nightly during the summer, when I always have these ingredients on hand.
30-Vegetable Soup
Green Bean, White Bean, Basil And Ricotta Chopped Salad
Farro and Maple Syrup Pudding
Yogurt and Chive Cheese
Avocado-Basil Dressing
Phillip Schulz's Brine Cure For Smoked Bluefish
Tarragon Dressing
Croutons (Toasted French Bread Slices)
Orecchiette With Tomato Sauce and Kale
This is true to the Apulian tradition of serving chopped greens with orecchiette, those little ear-shaped pasta, though the greens might be different in Apulia and the combination doesn’t always include a tomato sauce. Since I’ve always got tomato sauce in my freezer, it’s an easy dish to throw together. This winter version is made with canned tomatoes.
Chopped Salad of Romaine, Arugula, Dill and Lemon
Served with niçoise olives, country bread and slices of feta or aged goat cheese, sprinkled with olive oil and black pepper.
Nick Nethongkome's Thai-Style Cucumber Salad