Freshly picked vegetables taste amazing and are packed with nutrition, too.
Kale & Quinoa Salad with Lemon Dressing
This kale-quinoa salad pops with different flavors and textures.
Nutty fontina is more flavorful than classic mozzarella, so a little goes long way.
Greg DuPree
Serve with your favorite marinara sauce for dipping.
Spring Vegetable Lasagna
No-boil noodles help get this crowd-pleasing vegetarian lasagna in the oven fast.
Serve with a mixed green salad with red-wine vinaigrette and crusty bread.
Greg DuPree
Look for spinach tortillas for an additional pop of green.
If you don’t have carrot greens, use 1 cup of parsley instead.
The restaurant may be gone, but his recipe lives on.
Photography / Antonis Achilleos, Styling / Christine Keely, Ali Ramee
For pretty snap pea slices, cut them into long, thin strips.
Traditional lo mein is made with fresh lo mein noodles, which can be found in Asian markets.
This easy dinner comes together in just 30 minutes, so it’s perfect for weeknights.
Jason Donnelly
Baked tofu has a firm, toothsome texture that crisps well in a hot pan.
Or opt for a smoked version, which has the same texture with a more robust flavor.
Serve over brown rice.
Substitute frozen asparagus (or green beans or peas) in a pinch.
Toss them together with prepared basil pesto for a satisfying supper.
For another simple flavor boost, look for feta seasoned with Mediterranean herbs.
Caramelized Onion & Mushroom Quiche
Onions and mushrooms are classic quiche ingredients.
Be sure to save some of the pasta water to make a sauce.
Creamy Broccoli Pasta
If you’re looking for a simple weeknight pasta dish, look no further.
And you might make it in the same bowl you serve it in, minimizing cleanup!
The meaty, umami-rich mushrooms do enough heavy lifting so that you don’t miss the meat at all.
Shiso is a fuzzy-leafed herb in the mint family that’s used in a variety of Asian cuisines.
Greg DuPree
Devoted fans grow it in their gardens; look for it at Asian and farmers markets.
So “forbidden” rice isn’t just striking, it’s also a serious nutrition upgrade.
Simmering it in coconut milk adds rich aroma and flavor.
Greg DuPree
Spicing up the collards with paprika coats them with smoky flavor while keeping this dish vegetarian.
This easy recipe is perfect for brunch, lunch or dinner!
Eggs are the base of the creamy sauce.
Jacob Fox
They don’t get fully cooked, so use pasteurized-in-the-shell eggs if you prefer.
With just a few add-ins like lemon and Parmesan cheese you have a delicious silky sauce.
Want to use up your veggie stash in the freezer?
Jacob Fox
Swap in 8 ounces frozen spinach for fresh.
Antonis Achilleos
Jason Donnelly
Carolyn Hodges, M.S., RD
Photo by: Carolyn A. Hodges, R.D.
Photo by: Carolyn A. Hodges, R.D.
Carolyn A. Hodges, R.D.
Jacob Fox
Antonis Achilleos
Leigh Beisch
Brie Passano
