- Recipes
- Vegetarian recipes
Vegetarian recipes
A vegetarian diet can offer a wide range of health benefits - from improved heart health to better digestion and overall wellbeing. These vegetarian recipes are designed to make meat-free eating simple, balanced and satisfying. Featuring wholesome ingredients, seasonal produce and easy cooking methods, each dish provides the nutrition your body needs while keeping taste at the centre of every meal.
- Aubergine and Smoked-Gouda Open-Faced Grilled Sandwiches
- Vegetable Barley Couscous
- Savoury Cheese Turnovers with Mint
- Savory Red Pepper and Onion Matzo Brei
- Savoury Farro Tart
- BBQ Onion Steaks with Honey-Mustard Sauce
- Heirloom Tomato Terrine
- Farmhouse Sunday Soup
- Parmigiano-Reggiano with Fresh Fennel
- Spring Greens with Orange-Fennel Vinaigrette
- Spaghetti with Asparagus, Shiitake Mushrooms, Lemon, and Chives
- Herb and Cheese Pie
- Aubergine, Tomato, and Fontina Pizza
- Baked Crottins with Sauteed Mushrooms
- Salt-Baked Potatoes
- Beet and Feta Salad
- Butternut Squash Flan with Parmesan Sage Sauce
- Saffron Steamed Plain Basmati Rice
- Southwest Pita Crisps
- Polenta Pie with Cheese and Tomato Sauce
- Cheese, Herb, and Sun-Dried Tomato Phyllo Rolls
- Spinach and Celery Salad with Lemon Vinaigrette
- Angel-Hair Pasta with Fresh Tomato Sauce
- Mozzarella-Stuffed Grilled Portobellos with Balsamic Marinade
- Bitter Green Salad with Roasted Pears
- Wild-Mushroom Pasta
- Fresh Figs with Goat Cheese and Peppered Honey
- Cheese and Chilli Quiche
- Sauteed Chayote with Garlic and Herbs
- Mexican Street Corn (Elote)
- Pasta with Lentil Bolognese
- Truffled Red Wine Risotto with Parmesan Broth
- Fontina Risotto Cakes with Fresh Chives
- Stewed Pumpkins
- Corn and Tomato Gratin
- Crushed Heirloom Potatoes
- Gorgonzola and Grape Pizza
- Asiago-Pepper Frico
- Baked Garden Tomatoes with Cheese
- Quinoa with Corn, Spring onions, and Mint
- Burrata Cheese with Shaved Vegetable Salad
- Potato Croquetas with Saffron Alioli
- Courgette Carpaccio Salad
- Roasted-Vegetable Panzanella
- Leek and Celery Pie
- Grilled Corn with Herbs
- Joe's Mustard Sauce
- Aubergine with pepper, Feta, and Green Olives
- Guacamole with Fresh Corn and Chipotle
- Butternut Squash Pizza
- Curried Red Lentil and Swiss Chard Stew with Garbanzo Beans
- Rainbow Slaw
- Roasted-Tomato Tart
- Margherita Pizza with Rocket
- Parmesan Cauliflower and Parsley Salad
- Spring Vegetable Fricassée with Saffron Cream
- Classic Havana Frittata
- Mexican Chopped Salad with Honey-Lime Dressing
- Pasta with Grilled Vegetables and Feta
- Orzo with Tomatoes, Feta, and spring onions
- Pasta with Rocket Purée and Cherry-Tomato Sauce
- Garlic Knots
- Ash-Roasted Batatas with Lime-Cumin Butter
- Farfalle with Tomatoes and Feta Cheese
- Classic Potato Pancakes
- Red, White, and Blue Potato Salad
- Celery-Root and Apple Purée
- Whole-Wheat Peanut Butter Waffles
- Grilled Courgette with Garlic and Lemon Butter Baste
- Organic Carrot Soup with Ginger Essence
- Chunky Sweet-Potato Soup
- Mushroom-Shallot Quiche
- Sweet-Potato Gratins
- Cauliflower Purée
- Celery Root Purée
- Fresh Spinach and Roasted-Garlic Custards
- Baby Brussels Sprouts with Buttered Pecans
- Parsnips with Black-Truffle Butter
- Spinach Stracciatella Soup
- Winter Squash Soufflé
- Roasted Vegetables with Pecan Gremolata
- Horseradish Cream Sauce
- Blue Cheese and Caramelized-Onion Squares
- Cauliflower with Mustard-Lemon Butter
- Chipotle-White Cheddar Mashed Potatoes
- Broccoli-Mascarpone Soup
- Braised Swiss Chard with Currants and Feta
- Parsley-Crouton Omelettes with Gruyère
- Asparagus Mimosa
- Cauliflower, White Bean, and Feta Salad
- Strawberry-Soy Milk Shake
- Caviar on Potato with Creamy Champagne Dressing
- Red and Napa Cabbage Salad with Braeburn Apples and Spiced Pecans
- Fallen Grits Souffles with Tomatoes and Goat Cheese
- Escarole-Stuffed Pizza
- Sea Salt-Roasted Pecans
- Pan-Fried Jerusalem Artichokes in Sage Butter
- Mediterranean Supper Omelette with Fennel, Olives, and Dill
- Red Onion, soured cream, and Caviar Quesadillas
- Campanelle with Tomatoes and Feta
- Pizzette with Goat Cheese and Ricotta
- Cauliflower and Caramelized Onion Tart
- Cheddar Jalapeño Bread
- Pea Salad with Radishes and Feta Cheese
- Potato-Parsnip Latkes with Savory Applesauce
- Caramelized-Onion Flatbreads with Crème Fraîche
- Caramelized-Onion Dip with Coriander-Garlic Pita Crisps
- Brussels Sprouts with Shallots and Wild Mushrooms
- Tofu Rigatoni Casserole
- White Truffle Chips
- Fluffy Baked Eggs with Roasted-Vegetable Hash
- Spicy Spinach Linguine with Olive Oil and Garlic
- Lacinato Kale and Ricotta Salata Salad
- Chestnut and Potato Purée
- Green Beans with Ginger Butter
- Lasagne Rolls with Roasted Tomato and Aubergine
- Swiss Chard with Beets, Goat Cheese, and Raisins
- Red Wine–Braised Cabbage and Onions
- Golden and Crimson Beet Salad with Oranges, Fennel, and Feta
- Semolina and Spinach Gratin
- Parmesan Puffs
- Fresh Chanterelles with Shallots
- Aubergine Dip
- Sweet-Potato Pancakes with Honey-Cinnamon Butter
- Black-Bean Tostados with Roasted Tomatillo Sauce
- Orange-Roasted Baby Carrots with Honey
- Scottish Sharp-Cheddar Shortbread
- Rocket and Goat Cheese Ravioli
- Moroccan-Style Potato and Egg Sandwiches
- Savoy Cabbage and Radicchio Slaw with Blood Orange Dressing
- Parmesan Black-Pepper Biscotti
- Spaghetti with Cauliflower, Green Olives, and Almonds
- Potato Stew
- White Four-Cheese Pizza with Basil and Garlic
- Asparagus with Roasted-Garlic Aïoli
- American Caviar with Crispy Yukon Gold Potato Pancakes
- Parsley Hummus for Cauliflower Crudites
- Cucumber Noodles
- Assorted Cheddar Crisps
- Honey-Glazed Roasted Carrots and Parsnips
- soured cream–horseradish Mashed Potatoes
- Gnocchi with Mushrooms and Butternut Squash
- Spiced Sweet Potato Gratin
- Walnut Toasts with Fig Jam and Manchego Cheese
- Broccoli and Cheddar Skillet Flan
- Pappardelle with Vegetable "Bolognese"
- Savory Bread Pudding with Mushrooms and Parmesan Cheese
- Egg Noodle, Chard, and Fontina Torte
- Nacho Macaroni and Cheese
- Artichoke Ravioli with Tomatoes
- Root Vegetable Gratin
- Beet Soup with Horseradish Cream
- Steamed Artichokes with Salsa Verde
- Cheddar Rice Fritters
- Pasta with Lentils and Kale
- Jícama-Melon Salad
- Fettuccine with Artichokes
- Creamy Leek Soup
- Shiitake and Chanterelle Pizzas with Goat Cheese
- Orzo Risotto
- Grilled Haloumi Cheese and Lemon
- Rocket and Radicchio with Feta and Dates
- Aubergine Caprese with Grilled Tomato and Basil Vinaigrette
- Penne with Grilled Aubergine and Radicchio Sauce
- Pissaladiere Strips
- Rocket and Peach Salad with Creamy Chive Vinaigrette
- Roasted Garlic-Balsamic Steak Sauce
- Fried Green Olives Stuffed with Blue Cheese
- Grilled Radicchio Salad with Sherry-Mustard Dressing
- Goat Cheese Ravioli with peppers and Brown Butter
- Risotto with Leeks, Shiitake Mushrooms, and Truffles
- Courgette-Blossom Quesadillas
- Colombian Avocado Salsa
- Endive and Asiago Salad
- Shaved Brussels Sprout and Shallot Sauté
- Roasted Brussels Sprouts
- Wild Mushrooms en Papillote
- Pasta alla Norma
- Apricots, Yoghurt, and Honey
- Best-Ever Pie Crust
- Corn Pudding with Basil
- Stuffed Tortillas with Two Sauces
- Cheese-Stuffed Poblanos with Tomato Sauce (Chillies Rellenos de Queso)
- Whole-Wheat Pasta with Pecorino and Pepper
- Beet Salad
- Mushroom Kasha Burgers with Chipotle Mayonnaise
- Roasted Aubergine Salad with Pita Chips and Yoghurt Sauce
- Maple Horseradish Glazed Beets
- Corn Pudding
- Fettuccine with Wild Mushroom Sauce
- Pimento Corn Muffins
- Sweet Pea and Artichoke Lasagne
- Flaxseed, Fig, and Walnut Crackers
- Crispy Aubergine Fritters With Smoked Mozzarella
- Korean Vegetable Rice Bowl
- Hazelnut, Ricotta, and Lemon Pesto
- Mozzarella and Pepper Cooler-Pressed Sandwiches
- Asparagus with Morels and Tarragon
- Courgette Patties with Feta
- Mashed Turnips and Potatoes with Horseradish Bread Crumbs
- Pasta with Green Vegetables and Herbs
- Sage and Honey Skillet Cornbread
- Crostini with Feta-Chilli Spread
- Grilled Corn on the Cob with a Trio of Flavoured Butters
- Beet Carpaccio with Goat Cheese and Rocket
- Mini Tortillas with Corn Mushrooms and Fresh Tomatillo Salsa
- Farmers' Market Salad with Spiced Goat Cheese Rounds
- Penne with Grilled Courgette, Ricotta Salata, and Mint
- Parsi Potatoes with Egg
- Linguine with Carrot Ribbons and Lemon-Ginger Butter
- Spiced Yoghurt Dip with Pita and Peppers
- Sizzling Halloumi Cheese with Fava Beans and Mint
- Spring onion Biscuits
- Spring Pea Frittata
- Penne with Broccoli Rabe, Walnuts, and Pecorino
- Global House Salad
- Grilled Aubergine Parmigiana
- Colombian Arepas
- Coriander Garlic Yoghurt Sauce
- King Oyster Mushrooms with Pistachio Purée
- Turnip Gratin
- Grilled Pizza With Harissa and Herb Salad
- Penne with Pea Pesto
- Deviled Eggs with Horseradish and Black Pepper
- Potato-and-Cheese Purée
- Quick-Braised Red Cabbage and Apple
- Roasted-Vegetable Lasagne
- White Bean Soup with Chilli Paste
- Winter Caprese Salad
- Beet Salad with Almond Butter and Gorgonzola Bomboloni
- Cold Curried Pea and Buttermilk Soup
- Mâche and Avocado Salad with Tortilla Strips
- Chilled Yellow Squash and Leek Soup With Coriander and Lemon Crème Fraîche
- Grilled Courgette and pepper Fattoush
- Appenzeller Cheese Crisps
- Stewed Corn and Tomatoes with Okra
- Cornbread Dressing with Roasted Fall Vegetables
- Whole Wheat Dinner Rolls
- Smashed Rutabagas with Ginger-Roasted Pears
- Port-Roasted Chestnuts with Grapes
- Garlic and Sage Marinated Antipasto
- Gratineed Mustard Creamed Onions
- Rice and Noodle Pilaf with Toasted Almonds
- Wild Mushroom Ragoût on Crispy Polenta with Comte Cheese
- Savory Parmesan Shortbread Rounds
- Farmhouse Herbed Stuffing
- Boston Lettuce Wedges with Zinfandel Vinaigrette and Stilton
- Wilted Spinach with Nutmeg Butter
- Mayonnaise
- Spoon-Bread Muffins
- Crusty Buttermilk Biscuits
- Cauliflower Steaks with Cauliflower Purée
- Scalloped Potatoes
- Open-Face Butter and Radish Sandwiches
- Artichoke and Mushroom Frittata
- Homemade Mayonnaise
- Soft Scrambled Eggs with Fresh Ricotta and Chives
- Smashed Carrots
- Truffled Taleggio and Mushroom Pizza
- Roasted Potatoes and Asparagus with Parmesan
- Slow-Roasted Tomatoes
- Ginger Slaw
- Green Beans with Ginger and Cashews
- Haricots Verts (Thin French Green Beans) with Herb Butter
- Cos Wedges with Tangy Blue Cheese Vinaigrette
- Featherlight Yeast Rolls
- Roasted Sesame-and Panko-Coated Asparagus with Soy-Ginger Drizzle
- Zuni Ricotta Gnocchi
- Crisp Haricots Verts with Pine Nuts
- Radish-Chive Tea Sandwiches with Sesame and Ginger
- Mediterranean Rice-Stuffed Escarole
- Gluten-Free Sesame Sandwich Bread
- Gluten-Free Pizza
- Broccoli-Pecorino Gratinata
- Spicy Green Salad with Manchego and Pears
- Crudités with Lemon-Pesto Goat Cheese Dip
- Creamy Stone-Ground Grits
- Multi-Grain Pasta with Sicilian Salsa Verde, Cabbage, and Haricots Verts
- Veggie Tacos
- Courgette Rice Gratin
- Whole-Wheat Oatmeal Pancakes
- Chunky Jerusalem Artichoke and Potato Mash
- Dipping Biscuits
- Stuffed Artichokes with Capers and Pecorino Cheese
- Smashed Baby Red Potatoes with Ancho Chillies and Dry Jack Cheese
- Wasabi and spring onion Mashed Potatoes
- Polenta and Vegetables with Roasted Red Pepper Sauce
- Sweet Potatoes, Apples, and Braising Greens
- Pimento Cheese Toasts
- Mashed Yukon Gold Potatoes with Caramelized Shallots
- Radicchio Salad with Oranges and Olives
- Baked Tomatoes with Crusty Bread
- Napa Cabbage Salad with Buttermilk Dressing
- Polenta with Gorgonzola and Almonds
- Chestnut and Wild Mushroom Stuffing
- Pea Spaetzle with Mint, Chives, and Tomatoes
- Butternut Squash Cappellacci with Sage Brown Butter
- Triple Threat Tomatoes
- Wild-Mushroom Bread Pudding
- Potato, Greens, and Goat Cheese Quesadillas
- Pinto-Bean Mole Chilli
- Whipped Sweet Potatoes with Honey
- Grilled Cheese with Onion Jam, Taleggio, and Escarole
- Brussels Sprout Hash with Caramelized Shallots
- Mustard-Roasted Potatoes
- Roasted Japanese Sweet Potatoes with Spring onion Butter
- Vegetarian Pad Thai
- Pumpkin Stuffed with Vegetable Stew
- Sauteed Swiss Chard with Onions
- Parmesan and Smoky Paprika Frico
- Quinoa Cakes with Aubergine-Tomato Ragù and Smoked Mozzarella
- Texas Buttermilk Cornbread
- Roasted Broccoli with Asiago
- Lemon Gnocchi with Spinach and Peas
- Fried Cardoons
- Fettuccine With Brussels Sprouts and Pine Nuts
- Linguine with Leeks, Radicchio, and Walnut Pesto
- Pappardelle with Squash, Mushrooms, and Spinach
- Wilted Spinach Salad with Warm Feta Dressing
- Pineapple, Honeydew, and Mango with Ginger and Fresh Herbs
- Wildflower Honey- and Whisky-Glazed Sweet Potatoes
- Greek Salad Pita Sandwiches
- Aubergine Cannelloni
- Penne with Green Olives and Feta
- Winter Herb Pasta
- Courgette and Cranberry Mini-Muffins
- Broccoli Almondine
- Cheesy Sweet Potato Crisps
- Passover Pasta Primavera
- Fennel and Celery Salad (Dama Bianca)
- Mini Corn on the Cob
- Ground Coriander and Coriander Flatbreads
- Georgian Cheese Bread
- Parsleyed Potatoes with Saffron
- Aubergine and Walnut Phyllo Pie
- French Chips with Three Dips
- Iced Cucumber Soup with Mint, Watercress, and Feta Cheese
- Capellini with Fresh Ricotta, Roasted Garlic, Corn, and Herbs
- Mini Courgette and Goat Cheese Tarts
- Bulgur Veggie Burgers with Lime Mayonnaise
- Coleslaw
- Easy Aïoli
- Shiitake Mushrooms with Young Pecorino Cheese
- Belgian Leek Tart with Aged Goat Cheese (Flamiche Aux Poireaux)
- Cheese-Filled Risotto Croquettes with Tomato Sauce
- Braised Fingerling Potato Coins
- Courgette Potato Tortilla
- Leeks Vinaigrette with Burrata Cheese and Mustard
- Citrus-Glazed Carrots
- Wild Rice with Butternut Squash, Leeks, and Corn
- Buttermilk Biscuits with spring onions, Black Pepper, and Sea Salt
- Wild Mushroom and Spinach Stuffing
- Poached Eggs with Mushrooms Two Ways
- Scalloped Yukon Gold and Sweet Potato Gratin with Fresh Herbs
- Fried Polenta Cheese Fritters
- Potato Croquettes
- Chilled Corn Soup
- Individual Courgette, Lemon, and Ricotta Galettes
- Mushroom and Farro Pie
- Mango-Radicchio Caprese with Basil Vinaigrette
- Corn on the Cob with Chipotle-Spring onion Butter
- Wild-Mushroom Bundles
- Orzo with Feta, Tomatoes, and Dill
- French Red Onion Soup
- Creamed Corn
- Watermelon, Tomato and Mint Salad
- Huevos Rancheros in Tortilla Cups
- Cheesy Baked Penne with Cauliflower and Crème Fraîche
- Green Tomato and Honeydew Melon Salad
- Smashed Potatoes and Peas
- Chestnut, Leek, and Apple Stuffing
- Chopped Veggie Salad with Watermelon and Feta Cheese
- Yuba Pappardelle with English Peas, Fava Leaves, and Basil
- Market Sandwich
- Grits, Cheese, and Onion Soufflés
- Asparagus, Peas, and Basil (Piselli con Asparagi e Basilico)
- Homemade Butter and Buttermilk
- Sweet Potato and Kimchi Pancakes
- Jalapeño Poppers
- Egg and Watercress Sandwiches
- Tomato Bread Pudding
- Wild Mushroom Crostini
- Neo-Classical Thanksgiving Dressing with Apricots and Prunes, Stuffed in a Whole Pumpkin
- Wagon-Wheel Pasta & Goat Cheese
- Sweet Potato Casserole
- Extreme Granola
- Spinach and Matzoh Pie
- Bbq Onion and Smoked Gouda Quesadillas with Pea Shoot Mini Salad
- Basmati Rice with Sweet Onions and Summer Herbs
- Orecchiette with Salsa Cruda and Ricotta
- Hamburger Buns
- Garlic Herb Bread
- Wild Rocket Salad with Garlic Croutons, Shaved Parmesan, and Lemon
- Sugar Snap Peas with Mint and Orange
- Parsnip Purée with Sautéed Brussels Sprouts Leaves
- Blue Cheese Crusted Tomatoes
- Moscatel-Glazed Parsnips
- Ricotta Gnocchi
- Herb and Onion Stuffing
- Frisée and Apple Salad with Dried Cherries and Walnuts
- Stout and Cheddar Rarebit with Fried Eggs
- Traditional Indian Raita
- Orzo with Garbanzo Beans, Goat Cheese, and Oregano
- Caviar Eggs
- Beggars' Purses
- Shaved Brussel Sprouts with Currants and Chestnuts
- Chinese Broccoli
- Vidalia Onion Fritters
- Roasted Tomatoes and Onions with Fresh Ricotta
- Cauliflower Risotto with Brie and Almonds
- Avocado and Pink Grapefruit Salad with Coriander
- Cauliflower and Brussels Sprout Gratin with Pine Nut-Breadcrumb Topping
- Pecan and Goat Cheese Marbles
- Curried Pea Frittata with Fresh Tomato Chutney
- Lettuce Soup with Croutons
- Fresh Artichoke and White Bean Crostini
- Mesclun and Cherry Salad with Warm Goat Cheese
- Greek Salad with Orzo and Black-Eyed Peas
- Cauliflower Soufflé with Brown Butter
- Clementine Jicama Salad
- Goat-Cheese Pizza
- Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Marcona Almonds
- White Lasagne with Parmigiano Besciamella (Lasagne in Bianco )
- Roasted Parsnips with Parsley
- Sweet Potato and Apple Puree
- Lemon-Pepper Popovers
- Goat Cheese with Olives, Lemon, and Thyme
- Fettuccine Alfredo
- Lentil Croquettes
- Yukon Gold and Fennel Puree with Rosemary Butter
- Grilled Vegetable and Mozzarella Panini
- Cipolline with Bay Leaf and Golden Raisins
- Caramelized-Onion and Gorgonzola Grilled Pizza
- Classic Cheese Soufflé
- Nutty Brown Rice
- Mac and Two Cheeses with Caramelized Shallots
- Green Pea Soup with Tarragon and Pea Sprouts
- Garlic-Smashed Potatoes
- Porcini Mushroom Soup
- Honey Almond Granola
- Pizza Margherita
- Roquefort and Pear Strudel
- Rye Walnut Rolls
- Parmesan Toasts
- Artichoke Fritters with Green Goddess Dipping Sauce
- Gorgonzola and Leek Crème Brûlée
- Snow Peas with Toasted Almonds
- Baked Brie with Mushrooms and Thyme
- Crisp Oven-Browned Potatoes
- Chilled Golden Tomato Bisque
- Potato-Chip Frittatas
- Kale and Potato Purée
- Green Olive and Goat Cheese Crostini
- Basic Soft White Sandwich Loaf
- Champ
- Crispy Black Bean Tacos with Feta and Cabbage Slaw
- Apple, Celery, and Walnut Salad
- Hummus and Feta Sandwiches on Whole Grain Bread
- Potato-Mushroom Gratin
- Buttermilk Fantails
- Lemon Pepper Acini di Pepe
- Roasted Butternut Squash and Apple Salad
- Onion Soup with Loads of Thyme and Giant Gruyère Crostini
- Grilled Corn With Hoisin-Orange Butter
- Linguine with Brussel Sprouts Barigoule
- Parmesan Pull-Aparts
- Cream of Cauliflower Soup
- Celery and Potato Salad
- Fried Mozzarella Balls
- Evergreen Frittata
- Farfalle with Golden Beets, Beet Greens and Pine Nuts
- Crusty Cornstalk Rolls
- Egg Noodle
- Baked Egg Custard with Gruyère and Chives
- Farmland Vegetable Pie
- Ricotta Gnocchi with Mushrooms and Marjoram
- Orange Pumpkin Cloverleafs
- Kale Salad with Pinenuts, Currants and Parmesan
- Spinach, Radish Slaw with Crispy Chillies and Pepitas
- Mozzarella
- Cauliflower with Rye Crumbs
- Poblano Potato Gratin
- Fresh Egg Fettucine
- Creamed Broccoli with Parmesan
- Oven-Roasted Hash Brown Cakes
- Fresh Ricotta Cheese
- Sesame Quail Eggs
- Brocollini with Pecan Brown Butter
- Wholewheat Blinis with American Caviar
- Flatbread with Fingerling Potatoes, Shitake Mushrooms, and Truffle Oil
- Sweet-Bean Piroshki
- Linguine with Pesto Trapanese
- Butternut Squash and Radicchio Pappardelle
- Fennel, Frisée, and Escarole Salad
- Baked Penne with Farmhouse Cheddar and Leeks
- Sage Stuffing
- Moroccan Aubergine Salad
- Courgette Latkes
- Mushroom Strudel
- Cracked-Wheat Topknots
- Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping
- Blue Cheese Gougères
- Poached Eggs and Parmesan Cheese Over Toasted Brioche with Pistou
- Tagliatelle with Baby Vegetables and Lemon-Parmesan Sauce
- Pizza with Eggs, Roasted Red Peppers, Olives and Rocket
- Panfried Smashed Potatoes
- Cheesy Polenta Lasagne with Mushrooms and Seitan
- Spinach and Mushrooms with Truffle Oil
- Simple Leek and Ricotta Tarts
- Shaved-Fennel Salad with Oranges and Pecorino
- Fig and Onion Bruschetta
- Ziti with Skillet-Roasted Root Vegetables
- Roasted Orange Molasses Sweet Potatoes
- Beet Apple Soup
- Honey-Spiced Almonds
- Twice-Baked Garlic Soufflés
- Grilled Pizza with Pears, Fresh Pecorino, and Walnuts
- Ramp and Buttermilk Biscuits with Cracked Coriander
- Sherry Vinegar and Molasses Glazed Carrots
- Roast Pumpkin with Cheese "Fondue"
- Buttered Cabbage
- Teatime Perfect Popovers
- Colander Spaetzle
- Pizza with Fontina, Potatoes, and Tapenade
- Root Vegetables Anna
- Inside-Out Aubergine Parmigiana
- Rosemary Flat Bread
- Golden Dinner Rolls
- Five-Spice Beet Soup
- Smashed Potatoes with Roasted-Garlic Gravy
- Irish Soda Bread
- Savory Parmesan Pain Perdu with Poached Eggs and Greens
- Courgette and Red Pepper Enchiladas with Two Salsas
- Grilled Bread and Tomato Salad
- Chilli and Cheese Tart
- Farmers Market Salad with Aged Gouda and Roasted Portabellas
- Sweet Potato and Poblano Salad with Honey and Rosemary
- Onion Tart with Mustard and Fennel
- Grilled Clams with Lemon-Ginger Butter and Grilled Baguette
- Braised Turnips with Poppy-Seed Bread Crumbs
- Cheese Sauce
- Caesar Potato Salad with Sugar Snap Peas
- Polow (Persian Rice with Pistachios and Dill)
- Stuffed Poblano Chillies with Avocado and Potatoes
- Fresh Corn Pancakes
- Asparagus, Fingerling Potato, and Goat Cheese Pizza
- Pasta with Goat Cheese, Lemon, and Asparagus
- Cherry Tomatoes Stuffed with Marinated Feta
- Polenta with Green Beans, Mushrooms, Peas, and Leeks
- Summer Tomato and pepper Soup
- Spaghetti with Smoky Tomatoes and Onions
- Mashed Red-Skinned Potatoes
- Roasted-Garlic Soufflé
- Rocket Salad with Lemon-Parmesan Dressing
- Spiced Pear Flatbreads with Goat Cheese and Mustard Cream
- Tuscan Beans in Summery Tomato Ragù
- Linguine with Summer Succotash
- Shaved Fennel and Rocket Salad
- Watermelon, Feta, and Rocket Salad with Balsamic Glaze
- Mexican Crema
- Cos Salad with Anchovy Dressing and Parmesan
- Roasted Potato Wedges with Coriander-Lime Mayonnaise
- Orecchiette with Fresh Mozzarella, Grape Tomatoes, and Garlic Chives
- Jicama Salad with Lime Juice and Fresh Mint
- Fava Beans with Crème Fraîche and Mint
- Grilled Sweet Peppers and Corn
- Arepas
- Rocket and Fava-Bean Crostini
- Provençal Vegetable Soup (Soupe au Pistou)
- Basil Caesar Salad
- Lemony Potato Salad
- Green Beans with Celery-Salt Butter
- Tomato and Corn Pie
- Corn on the Cob with Mint-Feta Butter
- Broccoli Cheddar Cornbread
- Baked Tomatoes with Hazelnut Bread Crumbs
- Potatoes with Cheese Sauce (Papas a la Huancaína)
- Cheese-Stuffed Potatoes with Yoghurt-Spice Paste and Sesame Seed Crust
- Orrechiette with Caramelized Onions, Sugar Snap Peas, and Ricotta Cheese
- Balsamic-Marinated Radicchio with Fresh Ricotta
- Garlic Herb Bread Twists
- Courgette and Corn Tacos
- Eggy Grits Soufflé
- Indian Cheese and Red Peppers in Fragrant Spinach Sauce
- Grilled Potato Smash
- Grilled Nectarines with Feta
- Grilled Cheese and Tomato Stacks
- French Chips
- "Pizza" Sandwiches
- Tomato-Watermelon Soup
- Rye Dinner Rolls with Crisp Tops
- Springtime Pasta Primavera
- Chickpea Pizza
- Glazed Pearl Onions and Grapes
- Creamy Polenta
- Mushroom Carpaccio with Pecorino Toscano
- Yoghurt Granita
- Spinach and Red-Pepper Calzones
- Double-Dutch Mac and Cheese with Chard
- Pea and Parmesan Wonton Ravioli
- Aubergine, Green Olive, and Provolone Pizza
- Fresh Lumpia Wrappers
- Asparagus and Mushroom Tarts
- Aubergine, Red Pepper, and Fontina Panini with Spinach Salad
- Corn-and-Tomato Scramble
- Spinach Salad with Pecorino, Pine Nuts, and Currants
- Portobello Burgers with Pesto, Provolone, and Roasted Peppers
- Panfried Tofu with Romano-Bean and Herb Salad
- Artichoke, Cherry Tomato, and Feta Salad with Artichoke-Pesto Crostini
- Golden Potatoes with Caper Brown-Butter Crumbs
- Mozzarella Arrabiata Salsa
- Cucumber-Dill Soup with Spring onions
- Scrambled Burrito
- Squash Blossoms Stuffed With Ricotta
- Potato and Autumn Vegetable Hash
- Deborah Madison's Roasted Squash, Pear, and Ginger Soup
- Tzatsiki
- Mediterranean Chef Salad with Polenta Croutons
- Fennel and Celery Salad with Pumpkin Seeds
- Grandma Louise's Oatmeal with Grated Apple
- Yellow Squash and pepper Torte
- Rocket Salad with Caramelized Onions, Goat Cheese, and Candied Walnuts
- Jalapeño Cheese Grits
- Real Creamed Corn Pudding
- Sweet Potato Gnocchi with Fried Sage and Shaved Chestnuts
- Watermelon and Cucumber Mint Tsatsiki Salad
- Low-Fat Carrot Ginger Soup
- Corn Bread with Tomato Chutney
- Mushroom and Fontina Quiche
- Garlic and Cheese Crostini
- Poblano and Mushroom Tacos
- Broccoli Garlic Quiche
- Spinach and Green Garlic Soufflé
- Leek Bread Pudding
- Spicy Popcorn With Piment d'Espelette and Marcona Almonds
- Garnet Yams with Maple Syrup, Walnuts, and Brandied Raisins
- Teriyaki Tofu Triangles
- Burnt Carrots with Goat Cheese, Parsley, Rocket, and Crispy Garlic Chips
- Green Gruel with Eyeballs
- Glazed Root Vegetables
- Classic Mashed Potatoes
- Stir-Fried Noodles with Fresh and Baked Tofu
- Oeufs Au Plat
- Homemade Ranch Dressing
- Yams with Crispy Skins and Brown-Butter Vinaigrette
- Mini Sage-and-Fontina Grilled Cheese Sandwiches
- Treviso, Walnut, and Gruyère Salad
- Spinach and Tofu Paneer
- Lime Noodles with Vegetables, Basil, and Sesame
- Baked Eggs with Tomato
- Rustic Bread Stuffing with Red Mustard Greens, Currants, and Pine Nuts
- Golden Raisin Oat Bran Muffins
- Tuscan Panzanella
- Japanese Turnips with Miso
- Crème Fraîche and Chive Mashed Potatoes
- Vegetarian Shepherd's Pie
- Veggie Pot Pie
- Mama Voula's Spanakopita
- Cream of Tomato Soup with Souffléed Cheese Toasts
- Black Bean and Courgette Chilaquiles
- Roasted Onions with Gruyère Croutons
- Salted Mint Lassi
- Rosemary and Garlic Roasted Potatoes
- Grilled Vegetable Antipasto with Herbed Chevre and Crostini
- Butternut Squash and Fried Sage Pasta
- Sugar Snap Peas and Potatoes with Parsley Pesto
- Asparagus Velouté
- Eggs in Purgatory with Artichoke Hearts, Potatoes and Capers
- Grandmother Walters's Biscuits
- Penne with Lemon and Root Vegetables
- Avocado Soup with Herbs, Slivered Radishes, and Pistachios
- Tofu Dengaku
- Butternut Squash and Cheddar Bread Pudding
- Mrs. O'Callaghan's Soda Bread
- Heirloom Tomato Herb Pasta Salad
- Cranberry-Nut Rolls
- Potato Ghosts
- Cheddar Corn Muffins with Jalapeño Butter
- Horseradish Cheese Grits with Confetti of Roasted Poblano Peppers and Red Onions
- Italian Parsley and Beet Salad
- Toasted Sweet Corn Pudding
- Potato-Crusted Goat Cheese Tart with Heirloom Tomato Salad
- Asiago Cheese with Glazed Cipolline Onions
- Carrots with Shallots, Sage, and Thyme
- Tagliatelle with Lemon
- Swiss Chard Ricotta Gnudi with Fall Mushrooms
- Saffron-Corn Mashed Potatoes
- Bucatini with Olives, Sun-Dried Tomatoes, and Basil
- Barley Soup with Greens, Fennel, Lemon, and Dill
- Frisée and Endive Salad with Warm Brussels Sprouts and Toasted Pecans
- Creamy Corn with Chives
- Spaghetti with Pecorino Romano and Black Pepper
- Castellane with Mascarpone and Roasted Grape Tomatoes
- Potato Gratin with Gruyère and Crème Fraîche
- Spinach and Cheese Strata
- Carrots and Rutabagas with Lemon and Honey
- Goat Cheese and Herb Souffles
- Chickpea Coriander Dip with Grilled Pita and Carrot Sticks
- Chive and Brie Strata
- Stilton Tart with Cranberry Chutney
- Sweet Potato Chilaquiles with Griddled Salsa Roja
- Mushroom and Three-Cheese Strata
- Celery-Root Bisque with Shiitakes
- Sauteed Collard Greens
- Vegetarian Black Bean Chilli
- Roasted Red pepper and Fennel Salad
- Toasted Almond and Pecorino Sandwiches
- Parsley Cumin Parathas
- Cherry Tomato Polenta Tartlets with Basil Mayonnaise
- Fried Neopolitan Pizzas
- Spring Vegetable Ragoût
- White Soda Bread
- Parmesan Custard Tart with Butternut Squash
- Orange and Banana Yoghurt Smoothie
- Saint Andre and Fingerling Potato Pies
- Cos Salad with Chipotle Dressing and Warm Queso Fresco
- Orzo Salad with Feta, Olives and peppers
- Mustard Cream Sauce
- Pasta with Spicy Sun-Dried-Tomato Cream Sauce
- Grilled Ratatouille Salad with Feta Cheese
- Potato and Pea Salad with Chive Aïoli
- Pinto Bean Enfrijoladas
- Grilled Potato Salad with Watercress, spring onions, and Blue Cheese Vinaigrette
- Kale and Potato Spanish Tortilla
- Hominy Grits Soufflé
- Mixed Lettuce Chiffonade with Gorgonzola-Herb Dressing
- Baked Brie with Caramelized Onions
- Mexican Poblano, Spinach, and Black Bean "Lasagne" with Goat Cheese
- Wild Rice with Wild Mushrooms
- Spaghetti with Garlic
- Roasted Potatoes with Chipotle and Garlic
- Butternut Squash and Apple Soup
- Wild Mushroom Frittata with Fresh Mint
- Wild Mushroom Pierogies
- Wild Mushroom Risotto
- Basic Hollandaise Sauce
- Sweet Corn Flans with Tomato-Corn Relish
- Corn Fritters with Salsa
- Curried Couscous with Roasted Vegetables, Peach Chutney, and Coriander Yoghurt
- Sweet-and-Sour Cipolline Onions
- Brussels Sprouts with Marjoram and Pine Nuts
- Twice-Baked Potatoes with Goat Cheese and Chives
- Greek Country Salad
- Aubergine Parmesan
- Tricolor Potatoes with Pesto and Parmesan
- Asparagus with Tarragon Sherry Vinaigrette
- Black Bean Soup with Chipotle Chillies
- Herbed Garlic and Parmesan Croutons
- Aubergine Rollatini
- Moroccan Garbanzo Bean and Feta Pitas
- Yellow Squash and Mozzarella Quiche with Fresh Thyme
- Wild Mushroom Pizza With Caramelized Onions, Fontina, and Rosemary
- Green Bean Salad with Apricot Vinaigrette
- Feta, Cucumber and Spinach Pita Sandwiches
- Mushroom Barley Risotto
- Asian Noodle, Mushroom, and Cabbage Salad
- Spanakopita
- Tomato, Garlic, and Potato Frittata
- Leek, Fennel, and Poppy Seed Tart
- Mushroom Tortellini in Mushroom Broth
- Celery-Root Purée with Truffle Butter
- Grilled Polenta Sticks
- spring onion-Jalapeño Cornbread
- Butternut Squash and Mushroom Lasagne
- Butternut Squash with Tangerine and Sage Glaze
- Hazelnut and Olive Rugelach
- Mâche Salad with Blood Oranges, Pistachios, and Pomegranate
- Spaghetti With Marinara Sauce
- Grilled Fontina with Artichokes and Mushrooms
- Roasted Beet Soup with Crème Fraîche
- Apple, Potato, and Onion Gratin
- Feta, Garbanzo Bean, and Aubergine Pita Sandwiches
- Rocket and Fontina Frittata
- Asparagus Custard Tart
- Fried Potatoes with Oregano and Parmesan
- Fried Stuffed Rice Balls
- Cauliflower-Leek Kugel with Almond-Herb Crust
- Chickpea Fritters (Panelle)
- Fettuccine con Carciofi
- Chive and Pine Nut Dip with Sourdough Toasts
- Grilled Courgette and Tomatoes with Feta Sauce
- Pasta Cacio e Pepe
- Provolone and Broccoli Rabe Panini
- Caesar Salad with Homemade Croutons and Balsamic Dressing
- Cheese Fondue
- Mushroom Sauté
- Browned Onion Kugels
- Fried Potatoes and Cabbage
- Chive and Garlic Mashed Potatoes
- Mashed Potatoes and Turnips with Roasted Pear Purée
- Farfalle with Wilted Frisée and Burst Tomatoes
- Pea Tendrils with Crimini Mushrooms and Leeks
- Irish Soda Bread with Raisins
- Ricotta Gnocchi with Leeks and Fava Beans
- Mushroom Risotto Cakes
- Macaroni and Aubergine
- Succotash
- Baby Aubergine, Olive, and Herb-Cheese Frittata
- Cumin-Scented Beet Latkes
- Whole-Wheat Spaghetti with Broccoli, Chickpeas, and Garlic
- Spicy Toasted Pecans
- Lettuce Soup
- Open-Face Wild Mushroom and Fontina Sandwiches
- Yuca Chips with Chipotle Mayonnaise
- Beer-Battered Asparagus
- Caramelized Spiced Carrots
- Orange-Glazed Carrot Ribbons
- Red Pepper Stacks
- Creamy Mashed Potatoes with Goat Cheese and Fresh Sage
- Sugar Snap Peas and Pasta
- Jerusalem Artichoke and Rocket Salad with Parmesan
- Roasted Baby Beets
- Banana-Black Bean Empañadas
- Cauliflower and Broccoli Flan with Spinach Bechamel
- Parmesan Muffins
- Creamed Spinach
- Earthy Mashed Potatoes
- Braised Red Cabbage
- Risotto alla Primavera
- Beet Ravioli with Poppy Seed Butter
- Macaroni with Cream and Cheese
- Carrot Pachadi
- Jeweled Rice with Dried Fruit
- Panfried Bean Burritos
- Ravioli Filled with Radicchio
- Spanish Olive and Cream Cheese Canapes
- Cold Avocado Corn Soup With Coriander Oil
- Basmati Rice
- Mixed Mushroom Tamales
- Celery Bisque with Stilton Toasts
- Grilled White Cheese With Oregano Oil
- Escarole and Edamame Salad
- Stilton Cheese Puffs
- Yukon Gold Potato and Wild Mushroom Gratin
- Middle Eastern Style Yoghurt
- Spaghetti alla Carbonara di Zucchine
- Grilled Spiced White Mushrooms
- Wild Mushroom Lasagne
- Grilled Courgette Pizza
- Grilled Aubergine Stacks with Tomato and Feta
- pepper, Red Onion, and Goat Cheese Pizza
- Roasted Red Pepper with Feta Dip
- Rigatoni with Red Peppers, Wild Mushrooms, and Fontina
- Creamy White Polenta with Mushrooms and Mascarpone
- Manchego with Quince Paste
- Honey-Roasted Pear Salad with Thyme Verjus Dressing
- Shaved Brussels Sprout Salad with Fresh Walnuts and Pecorino
- Sauteed Radishes and Watercress
- Green Apple and Celery Salad with Walnuts and Mustard Vinaigrette
- Sweet-Potato Purée with Smoked Paprika
- Rocket and Ricotta Calzones
- Buttered Polenta
- Caramelized-Onion Pizza with Mushrooms
- Irish Cheddar and Stout Fondue
- Grilled Artichokes with Artichoke-Mint Dip
- Curried Potato and Spinach Soup with Onion Salsa and Minted Yoghurt
- Roasted Baby Beets and Rocket Salad with Lemon Gorgonzola Vinaigrette
- Oven-Dried Tomato Tart with Goat Cheese and Black Olives
- Yukon Gold and Sweet Potato Gratin
- White Cheddar Puffs with spring onions
- Red-Wine Spaghetti with Broccoli
- Deviled Eggs with Capers and Tarragon
- Grilled Cornbread Salad with Red Onions, Rocket, and Red Wine Vinaigrette
- Cheddar, Red Pepper, and Horseradish Spread
- Dandelion Salad with Pomegranate Seeds, Pine Nuts, and Roasted Delicata Squash
- Olive Oil Fried Eggs with Mozzarella and Harissa
- Spinach Potato Cakes with Roasted Tomato Sauce
- Oven-Roasted Plum Tomatoes
- Mozzarella Pesto Spread
- Muenster Cheese Soufflé with Red pepper and Tomato Salad
- Chilled Watercress Soup with Onion Cream
- Brussels Sprouts with White Beans and Pecorino
- Tender Pie Crust
- Mama Teresa's Vegetable Soup
- Bulgur, Apricot, and Pine Nut Dressing
- Oka Cheese Fondue
- Fresh Homemade Ricotta
- Southwestern Succotash
- Chestnut Soup with Sourdough Sage Croutons
- Farro Salad with Peas, Asparagus, and Feta
- Puffy Corn Omelette
- Aubergine Bruschette
- Spinach and Leek Gratin with Roquefort Crumb Topping
- Cheddar Crisps with Roasted Grape Relish
- Cornmeal Biscuits with Cheddar and Chipotle
- Braised Endives with Haricots Verts
- Baked Cheese Grits
- Roasted Corn with Chipotle Mayonnaise
- Brussels Sprouts with Chestnuts
- Mashed Potatoes with Garlic, Mascarpone, and Caramelized Leeks
- Three-Cheese Pizza with Onion, Sage, and Rocket
- Frisée Salad with Blue Cheese, Walnut, and Cranberry Crostini
- Oatmeal Wheat Bread
- Celery Root Bisque with Thyme Croutons
- Fresh Herb Spaetzle
- Broccoli and Rapini with Lemon and Shallots
- Roasted Potato Wedges with Rosemary Butter
- Cheese Ravioli with Fresh Tomato Sauce
- Penne Rigate with Mixed Greens and Pine Nuts
- Vegetable Lasagne
- Brown Butter Soda Bread
- Grilled Vegetables with Mint Raita
- Herb-Tossed Corn
- Cottage Cheese Pancakes
- Spinach, Leek, and Cheese Pie
- Burricotti with Chestnut Honey and Candied Spicy Walnuts
- Corn on the Cob with Lime-Chive Butter
- soured cream, Lemon, and Herb Deviled Eggs
- Caramelized-Onion Tartlets
- Mesclun Salad with Banon Cheese
- Butternut Squash Polenta
- Heirloom Tomato and Burrata Cheese Salad
- Herbed Goat-Cheese Toasts
- Tomato-Watermelon Salad with Feta and Toasted Almonds
- Easy-Does-It Granola
- Lacy Parmesan Crisps
- Aurelia's Breakfast Fruit Salad
- Wild Mushroom Tart
- Baked Courgette Chips with Tomato Coulis Dipping Sauce
- Herb and Cheese Poppers
- Green Gazpacho Shots
- Grilled Aubergine Parmigiana Heros
- Saffron Pilaf
- Chilaquiles Verdes
- Bubble-Top Brioches
- Cheesy Creamed Corn with Coriander
- Thyme-Roasted Apples and Onions
- Pear-Cranberry Cobblers
- Radish Addiction
- Mini Provolone Popovers
- Spiced and Sour Mushroom Soup (Tom Yam Hed)
- Scalloped Potatoes and Fennel
- Sauerkraut with Apples
- Poppy Cheddar Moon Crackers
- Pastry Dough
- Spaghetti with Braised Kale
- Sauce Gribiche
- Mashed Potatoes with Ranch Dressing
- Garnet Yam Puree
- Cranberry Crunch Salad
- Blisters on My Sisters
- Marblehead Soft Scrambled Egg, Corn, and Cheddar Cheese
- Farro Spaghetti, Beets, Brown Butter, Poppy Seeds
- Steamed Asparagus with Cardamom Butter
- Grilled Arepas with Farmer's Cheese (or Queso Blanco)
- Pasta Salad with Cherry Tomatoes and Green Olivada
- Mushroom, Rajas, and Corn Taco with Queso Fresco
- Roasted Radicchio with Anchovy Vinaigrette, Preserved Lemon, and Breadcrumbs
- Flatbread with Rocket, Asparagus, and Fried Eggs
- Grilled Corn with Honey-Ancho Chilli Butter
- Farmstand Tomato Soup with Rocket Pesto
- Heirloom Squash Farrotto
- Crushed Peas with Feta and Spring onions
- Basic Yoghurt Pancakes
- Kale and Bean Bruschetta
- Waldorf Salad
- Brazilian Cheese Bread (Pão de Queijo)
- Farro, Radicchio, and Roasted Beet Salad
- Potato Gratin with Mushrooms and Gruyère
- Curried Sweet Potato with Warm Paratha Bread
- Roasted Beets with Horseradish Crème Fraîche
- Phyllo Pizza with Smoked Mozzarella and Cherry Tomatoes
- Carrot-Ginger Soup with Chilli Butter and Roasted Peanuts
- Piquillo Peppers Stuffed with Goat Cheese
- Perciatelli with Roasted Tomato and Almond Pesto
- Whole Stuffed Artichokes Braised in White Wine
- Onion, Cheese, and Bacon Tart
- Creamed Corn Gratin with Fried Onion Rings and Bacon
- Prawns and Crab Souffles with Red pepper and Tarragon
- Cauliflower Fritters
- Smoky Black Bean Dip
- Cheddar Beer Soup
- Goat Cheese and Black Pepper Biscuits with Smoked Salmon and Dill
- Corn Custard with Chorizo and Mushrooms
- Frisée Salad with Bacon, Dates, and Red Onion
- Poached Oysters in Fennel-Saffron Soup
- Frittata with Bacon, Fresh Ricotta, and Greens
- Courgette, Bacon, and Gruyère Quiche
- Croque-Madame
- Deep-Fried Poached Eggs with Creamed Spinach and Serrano Ham
- Iceberg Wedge with Warm Bacon and Blue Cheese Dressing
- Yorkshire Pudding with Bacon and Sage
- Chestnut Pancakes with Bacon and Crème Fraîche
- Ultimate Grilled Cheese Sandwich
- Chorizo and Scrambled Egg Breakfast Tacos
- Buckwheat Blinis with Smoked Salmon and Crème Fraîche
- Smoked Salmon Chowder
- Caviar and Blinis
- Asparagus-Ricotta Tart with Comte Cheese
- Crustless Quiche
- Fried Mozzerella with Rocket and Prosciutto
- Roasted Garlic Crostini with Assorted Toppings
- Black-Bean Burgers
- Creamy Grits with Rosemary Bacon
- Tuscan Bean Soup with Prosciutto and Grated Parmigiano-Reggiano
- Golden Onion Pie
- Beefsteak Tomato, Butterhead Lettuce, and Bacon with Blue Cheese Dressing
- Country Ham and Cheddar Pretzel Bites with Jalapeño Mustard
- Cheddar, Bacon, and Fresh Chive Biscuits
- Vidalia Onion Tart with Bacon, Local Honey, and Fresh Thyme