The vegetarian filling is both sweet and savory, while the topping adds texture and freshness.
Start these quesadillas in the oven and finish them off in a skillet for melty cheese and crispy tortillas.
Spicing up the collards with paprika coats them with smoky flavor while keeping this dish vegetarian.
Antonis Achilleos
We added beans to amp up the fiber and protein for a fast and healthy dinner.
Thick and chewy udon noodles make a good alternative.
Kale & Quinoa Salad with Lemon Dressing
This kale-quinoa salad pops with different flavors and textures.
Antonis Achilleos
Comforting Cabbage Soup with Ginger
Cabbage turns tender and flavorful in this comforting soup.
Serve the pasta with grilled shrimp or salmon for a boost of protein.
Or keep this avocado pasta vegan and top with a portobello mushroom.
Chili powder, cumin and garlic provide classic chili flavor.
Convenient canned pumpkin, beans and coconut milk flavored with curry make it a hearty fall meal.
Use these to your advantage to cut down on dinnertime prep.
Plus, this recipe requires just three ingredients, not including basics like salt, pepper and oil.
Serving it over riced cauliflower bumps up the vegetable count and keeps carb servings in check.
This 3-ingredient dinner (not counting salt, pepper and oil) is really as easy as it gets.
We’ve chosen mushrooms to give this vegetarian paprikash a hearty bite.
Using a mix of varieties gives you a good spectrum of textures and flavors.
Make them early in the week for grab-and-go meals when days are busy.
Greg DuPree
Stir in a little Greek yogurt to make it creamy.
Photography / Antonis Achilleos, Styling / Christine Keely, Ali Ramee
Photography / Kelsey Hansen, Styling / Greg Luna
Jen Causey
Jacob Fox
Jennifer Causey
Fred Hardy
