Squash
Grilled Zucchini and Ricotta Flatbread
The only way to make flatbread even better? Grill it.
Roasted Root Vegetable Salad with Mint and Pistachios
A great way to use up different winter vegetables that you might have around. Feel free to increase the amount of some and eliminate others, depending on your preference, but make sure to cut them into similar sizes so they'll cook in roughly the same amount of time.
Potato and Zucchini Salad
Whole grain mustard and olive oil take the place of traditional mayonnaise in this lightened version of potato salad. It’s an ideal complement to roast chicken for serving at any early fall picnic or casual Sunday supper.
Squash and Farro Salad with Tahini Vinaigrette
With grains for heft, many colors of vegetables, and a little bit of tangy cheese, this vegetarian dinner has all the bases covered.
Vegetable Shepherd’s Pie
Lentils and fresh and dried mushrooms give this vegetarian casserole its meaty character. You can prepare most of it in advance and bake it just before your guests arrive.
Lemongrass and Coconut Curry with Summer Vegetables
This versatile coconut curry recipe is incredibly easy to make vegetarian (using vegetable stock, omitting the chicken, not using fish sauce, etc.).
