Vegetarian
6953 recipes found
Polenta With Parmesan and Tomato Sauce
This is my favorite way to serve polenta, and it’s the simplest, too. My son loves it -- maybe your kids will feel the same.
Arugula, Corn and Herb Salad
Corn, lightly steamed and cut off the cob, is terrific in salads. It goes very nicely with arugula, the sweet corn providing a beautiful contrast to the pungent salad green. Although we don’t think of corn as a nutritional powerhouse, it’s a good source of several nutrients, including thiamin (vitamin B1), pantothenic acid (vitamin B5), folate, dietary fiber, vitamin C, phosphorus and manganese. A cup of corn supplies 19 percent of the recommended daily dose of folate, and about a quarter of the daily value for thiamin.
Eggplant and Tomato Gratin
This is a delicious, low-fat version of eggplant Parmesan. Instead of the usual heavy, breaded fried eggplant, here the eggplant is roasted and sliced, then layered with a rich tomato sauce and freshly grated Parmesan, and baked in a hot oven until bubbly.
Apple-Pecan Tart
Chard Stalk, Chickpea, Tahini and Yogurt Dip
When you’ve bought a bunch of Swiss chard and used the leaves for another dish, like an oven-baked frittata with yogurt, Swiss chard and green garlic, save the stems. Then you can make this dip, which is a cross between hummus and classic Middle Eastern dip called silqbiltahina, made with chard stalks and tahini. I’ve added lots of yogurt to the mix. I love to use some red chard stalks because they give the dip a beautiful pale pink hue. This will keep for 3 or 4 days in the refrigerator. It will become more pungent as it sits.
Braised Hearts of Celery Vinaigrette
Braised celery has a much milder flavor than raw celery, and needs a robust, lemony sauce. I was introduced to this dish in France and I’ve always loved it. It’s a great starter or side dish, and it keeps for a few days in the refrigerator.
Provençal Zucchini and Swiss Chard Tart
This is such a pretty mixture of zucchini and greens that I hate to hide it under a top crust. Sometimes I substitute beet greens for the Swiss chard.
Fennel, Kale and Rice Gratin
Two types of greens provide delicious contrast in this comforting yet light dish, which is perfect for a weeknight dinner or a festive side. It's a flexible recipe, lending itself to all sorts of adaptations. Make it once, and then make it your own.
Baked Frittata With Yogurt, Chard and Green Garlic
Inspired by the signature Provençal chard omelet called truccha, this beautiful baked frittata incorporates thick Greek yogurt and lots of green garlic. It will puff up in the oven, but then it settles back down. Use a generous bunch of chard for this – green, red or rainbow – and save the stalks to use in the chard stalk and chickpea purée that I’m also posting this week. I like to serve the frittata at room temperature, or I grab a cold slice for lunch. It’s a wonderfully portable dish. The filling can be prepared through Step 4 up to 3 days ahead. The frittata keeps well for 2 or 3 days in the refrigerator.
Curried Carrot and Coconut Soup
There’s a nice challenge in staring into a less than sufficiently stocked refrigerator. Last night we were down to not much more than carrots. Thus: them, an onion, grated ginger, a sort of curry mix. There was stock in the freezer, a can of coconut milk. A lime. Wish I’d had cilantro, but hey, it worked.
Savory Cheddar Biscotti
An hour and six ingredients are all you need for this recipe from Mark Bittman, who urges cooks to step outside the biscotti safety zone of chocolate and hazelnut by substituting cheese, herbs and spices in this twice-baked Italian treat. Shape the dough into a log and bake until firm before cooling, cutting into slices and baking until crisp. A cup of coffee is still the best pairing.
Roasted Leeks and Potatoes Vinaigrette
I prefer using tiny whole potatoes for this elegant potato and leek salad if I can find them. Firm red potatoes or fingerlings are good alternatives.
Tomato and Carrot Marinara Sauce
If you’re trying to eat less meat but miss chunky tomato sauce, you’ll appreciate the finely diced carrots in this one.
Baked and Loaded Acorn Squash
Sweeten your winter suppers with this loaded squash that can’t help but warm you up from stem to stern when partnered with pears, Granny Smiths, nutmeg, cinnamon and apple brandy.
Sautéed Beets With Pasta, Sage and Brown Butter
Give a cook a beet, and he’ll probably do one of two things with it: Reject it for fear of turning the kitchen into a juicy red crime scene, or roast it and serve it with goat cheese. I can take this marriage or leave it, but even if you love it, you must admit that it only scratches the surface of what beets have to offer. More than half the time that I prepare beets, I begin by shredding them in a food processor. After that, you can serve them raw with a simple dressing, or you can stir-fry them in a skillet to brown them slightly, which brings out their sweetness like nothing else. This recipe employs the latter technique (with the addition of sage) then calls for tossing the beets with pasta. A finishing of grated Parmesan is a salty counterpoint to the caramelized sweetness of the beets.
Apple Walnut Galette
A great rustic apple pie for Thanksgiving, this has very little butter in the pastry and a minimum of sweetening. It’s all about the apples.
Tapa of Mushrooms in Garlic Sauce
You find these mushrooms served in little ceramic casseroles at tapas bars all over Spain. It’s a simple hors d’oeuvre that can be made ahead and reheated. In Spain, it would be made with about four times as much olive oil and served in small ceramic cazuelas. You also can serve the mushrooms with toothpicks.
Red Lentil Kofta With Spinach
These bite-size bulgur and lentil balls can be part of a mezze spread — an assortment of appetizers — or they can be served as a side dish.
Red Chard, Potato and White Bean Ragout
This comforting stew is infused with pink from the red chard. It makes a hearty meal, served with a salad and crusty bread.
Raw Beets With Sherry Vinaigrette
When eaten raw, beets have a crunchy sweetness, so they need a strong, acidic dressing for balance. If you just can't resist cooking them once they're shredded, they can be quickly sautéed in butter or oil.
Artichokes With Garlic, Chives and Cheese
Quinoa and Beet Pilaf
Use regular pearl white quinoa for this beautiful pink pilaf, which uses both roasted beets and their greens.
Pasta With Zucchini and Mint
This minty Roman-style zucchini is wonderful with pasta or served on its own.
