Marinated Kale and Chickpea Salad With Sumac Onions
Try marinating kale in a lemon-mustard vinaigrette to tenderize the leaves. Then add sumac-spiced onions to punch up the lemon flavor. Unlike other green salads, this one doesn't turn into a pile of leafy mush the next day, so make enough for leftovers! Get the recipe!
Zucchini Ribbon 'Pasta'
Zucchini ribbons make a great alternative to pasta. Topping them with fried eggs, pecorino shavings and slivered almonds makes for a fantastic and easy dinner for two. Get the recipe!
Spice up ratatouille with some Southwestern flavors for a new take on the French classic. Chipotle chilis in adobo add heat to the tomato-based sauce. Throw it all in a corn tortilla and top with cojita cheese, cilantro and a little lime juice for a new vegetarian taco option. Get the recipe!
Make good use of super-sweet corn with this smoky salad. The creamy, bright salad uses corn off the cob for a less messy take on the Mexican elote. Get the recipe!
Carrot Soup with Yogurt
This soup gets is rich, warm flavor from carrots roasted with whole, fragrant spices like cumin and coriander. Tangy yogurt and lime juice helps round out the intensely sweet carrot flavor. Get the recipe!
Pasta Shells with Arugula and Chickpeas
This raw pasta sauce starts with a zingy balsamic vinaigrette that marinates with chickpeas and mozzarella. Add pasta shells and peppery arugula and you've got both your salad and pasta at once. Get the recipe!
Homemade Veggie Burgers That Don't Suck
This burger packs some serious veggie flavor with a leek-mushroom-garlic base. Chickpeas and bulgur wheat beef up the patty and roasted eggplant adds a juicy meatiness that makes these burger stand up to their all-beef counterparts. Get the recipe!
Roasted Beet Salad
Slow-roasting beets brings out their candy-rich flavor. The brightness of orange and grapefruit balance the earthiness of the beets and pine nuts and a honey-walnut oil vinaigrette brings out more nutty sweetness. Get the recipe!
Braised Eggplant with Tofu
The key to this Sichuan-inspired dish is par-cooking the eggplant to soften it before stir-frying. Pair the tender eggplant with silken tofu and a killer, umami-packed sauce (think fermented chili paste, soy sauce and Chinese wine) for a restaurant-quality meal at home. Get the recipe!
Dress up ordinary button mushrooms with shaved Parmesan and a bright parsley and lemon dressing. This salad is light but meaty and earthy at the same time. Get the recipe!