Vegetarian

Fall Harvest Vegetarian Chili

Citrusy Brown Rice with Butternut Squash and Pomegranate

How to Cook Yuca Root

Lemony Kale Salad with Parmesan Crisps

Stuffed Sweet Potatoes with Bourbon Maple Candied Pecans and Cranberries

Apple Walnut Açaí Bowls

Rosemary Roasted Fingerling Potatoes

Shaved Broccoli Salad with Apples and Bacon

Maple Roasted Butternut Squash and Beets

Ginger Turmeric Aromatic Rice

Shakshuka with Kale and Mushrooms

Jicama and Turnip Slaw

Roasted Celery Root and Carrots with Parsley and Dill

Vegan “Tuna” Salad

Charred Summer Vegetables

Roasted Asparagus and Tomato Toasts with Mustard Aioli

Zucchini Noodles with Roasted Tomatoes and Lemon-Garlic Sauce

Raw Cauliflower “Couscous” with Kale and Cabbage

Roasted Vegetable Tacos with Cumin Cashew Crema

Spanish Cauliflower Rice with Kale

Roasted Vegetable Teriyaki Bowls

Green Bean Salad with Walnuts and Feta

Blanched Kale Salad with Sesame Dressing, Figs, and Avocado

Sprouted Quinoa Black Bean Burgers with Pineapple Salsa

Zesty Cucumber Salad with Pine Nuts

Green Curry Sweet Potato Noodle Bowls

Jamaican Chickpea Stew

Beet Pesto Pizza with Kale and Goat Cheese

Vegan Pad Thai

Strawberry Overnight Oats

Southwest White Bean Veggie Burgers with Black Bean Salsa

Spring Green Vegetable Stir Fry with Lemon-Ginger Sauce

Kale Breakfast Bowls

Sliced Chioggia Beet Salad with Parsley Pesto and Goat Cheese

Caramelized Onion, Spinach, and Avocado Quesadilla

Kale Salad with Strawberry-Mint Vinaigrette

30-Minute Vegetarian Pho Soup

Asparagus and Avocado Spring Rolls with Citrus Dipping Sauce

Mediterranean Zucchini Noodles

Thai Salad with Curry Coconut Dressing