Grilled Shrimp Tostadas
Grilling gives these shrimp tostadas a boost of smoky flavor.
Skewering the shrimp prevents them from falling through the grates while getting even char on each side.
Lemon pepper seasons the dish, adding brightness and spice.
Photo: Johnny Autry
Chicken tenders are a good substitute for the steak if you prefer.
Blend up some margaritas and call it a party.
Asparagus and zucchini are quick and easy to grill and pair nicely with the salmon.
Jason Donnelly
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.
Greek Stuffed Eggplant
This Greek-inspired stuffed eggplant is filled with veggies and flavors of the Mediterranean.
Ali Redmond
The dish is easy to pull together and the addition of cumin gives it a sweet, earthy note.
Zucchini Pizza Casserole
Got a bumper crop of zucchini?
Try this crowd-pleasing casserole-meets-pizza dish, which can easily be made gluten-free.
If you have time, consider grilling or broiling the corn for a few minutes for additional flavor.
Thawed frozen corn can be used in place of fresh.
Broiling the olives along with the other vegetables softens their flavor and adds a smoky background note.
A garnish of basil brightens the dish.
The chipotle-infused refried beans add a layer of heat.
For vegan tacos, skip the queso fresco and add chopped avocado in its place.
The pineapple also concentrates as it bakes and helps keep the rice mixture from becoming too dry.
This way their juices seep right into the rice, and the teriyaki drizzle coats every bite.
This grilled version by Padma Lakshmi has similar vibes thanks to a highly seasoned marinade.
Jacob Fox
Top them with your favorite garnishes for an easy vegetarian dinner.
Beet Burgers
This sophisticated beet burger recipe tastes better than most restaurant veggie burgers.
Maybe that’s because its creator taught at the New England Culinary Institute before joining a school nutrition program.
Photographer: Rachel Marek, Food stylist: Annie Probst
Recipe adapted from Dave Horner, food service chief of Mount Mansfield Unified Union School District in Vermont.
Johnny & Charlotte Autry
Photographer: Rachel Marek, Food stylist: Annie Probst
Sara Haas
Greg DuPree
Jennifer Causey
Ali Redmond
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
Greg Dupree
Photography / Kelsey Hansen, Styling / Sammy Mila
Jacob Fox
Photographer: Rachel Marek, Food stylist: Annie Probst
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer
Johnny Autry; Styling: Mary Clayton Carl
