These savory pancakes are light in texture but strong on zucchini flavor.
While it’s a simple dish, it’s a true homage to vegetables!
Romaine Caesar Gratin
Inspired by chef Laurent Manrique, this is a clever play on a Caesar salad.
3 Versatile Vegetarian Dishes From Chef Eric Ripert’s Debut Cookbook
Vegetable Simple has 110 plant-based recipes that are easy for any home cook to make!
Jerusalem Artichoke Soup
You'll love the sweet, nutty flavor and velvety texture.
3 Northern Thai Dishes From Chef Nuit Regular’s Debut Cookbook
"For me, Northern Thai cooking has always been a journey," says Nuit.
30+ Healthy & Hearty Vegetarian Dishes To Bookmark Now
Get inspired to add more veggies to your recipe repertoire.
Charred Carrots With Za’atar Oat Crumble & Feta
It’s perfect side dish for lunch or dinner — though it can easily be a great vegetarian main dish.
Savory Swiss Chard & Mushroom Bundles
There’s a chance you may have a vegetarian at your holiday table!
Autumn Farro Salad
This seasonal dish is laced with a bouquet of fragrant herbs and olive oil.
3 Vegetarian Recipes From Yotam Ottolenghi’s Brand New Cookbook
Featuring stunning photography and more than 100 vegetarian recipes, this is a must-have for your cookbook library.
Eggplant, Chickpea & Tomato Bake
It’s a vegetarian take on Greek moussaka, a hearty and healthful sheet-pan dish.
Stuffed Eggplant With Chickpeas, Feta And Dill
Showcasing the gutsy flavors of Greece, these roasted eggplants are topped with plump chickpeas cooked in a cinnamon-kissed tomato sauce, salty feta and delicate tendrils of dill.
Crudités And Sweet Pea Hummus
While the convenience of frozen peas is hard to resist, you can also make this dip with fresh peas. First, boil them in salted water until tender, then transfer to ice water to cool. Drain and proceed with the recipe. Adapted from Simple Italian Snacks by Jason Denton and Kathryn Kellinger.
David Rocco’s Raw Artichoke Salad Recipe
A light Italian salad or crostini topper.