Tuesday, December 27, 2005

Homemade Almond Roca

This was posted by someone on the Cooking Light bulletin boards. My mom and I decided to make it for my dad, since we couldn't find almond roca in the store. Other than having to measure temperature, it's really simple. It's really, really good. My dad liked it, which says a lot.

Anna's Almond Roca

2 Cups Sugar
1 Pound (4 sticks) Butter
1 Cup Water
1/2 tsp. Salt
3 Cups Almonds -- the "shaved" kind, not slivers or whole
1 tsp. Baking Soda
1 pound bar of Cadbury Milk Chocolate -- broken up

Reserve 1 cup of the almonds and set aside. Mix sugar, butter, water, and salt in large, heavy saucepan and heat to boiling over medium to medium high heat. Make sure there's room in the saucepan for the mixture to foam up and boil. Heat mixture over medium to medium high until it foams and reaches 240 degrees on a candy thermometer. When temp reaches 240, stir in 2 cups of almonds. Stir mixture constantly and watch temp carefully until temp reaches 290. Remove from heat, stir in soda and QUICKLY pour onto a cookie sheet covered with buttered or greased wax paper. Mixture should start to harden immediately. As mixture hardens, sprinkle chocolate chunks over hardening mixture and spread the chocolate chunks around until they melt. Sprinkly melted chocolate with reserved almonds. Let sit until toffee hardens and chocolate sets.

NOTE: For this recipe to turn out perfect, you have to watch temperatures CAREFULLY. Don't let the almonds burn (so use medium to medium high heat) and don't remove the mixture from the stove before temp reaches 290. If you do, you'll get chewy almond roca .

Photo added December 27, 2008:
roca

Peppermint Ice Cream Cake

For Christmas Eve, we went to a new Japanese hibachi restaurant in Danbury. It was awesome. We got a lot of pictures and videos because it was a lot of fun. It had delicious food. I had a vegetable assortment, and the best fried rice ever. Yum yum yum. For those of you in the area, it is called Ichiro Hibachi. I think it has franchises open in various other places, like Trumbull, CT and Rockville, MD.

For Christmas, my mom and I made a Peppermint Ice Cream Cake from Cooking Light. It was awesome. My brother and his girlfriend don't like peppermint, but everyone else really liked it. I will definitely make this again. It takes a long time to prepare, only because it has to freeze, but it's totally worth it.

NOTE ADDED ON 12/27/09: We made this again with a different pan and it was much better. See that post HERE.

Peppermint Ice Cream Cake
Cooking spray
3/4 cup unsweetened cocoa
3/4 cup boiling water
6 tablespoons butter, melted
1 cup packed dark brown sugar
1/2 cup granulated sugar
3/4 cup egg substitute
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract
3 cups low-fat peppermint ice cream (such as Edy's/Dreyer's Slow-Churned Light), softened
3 cups frozen fat-free whipped topping, thawed
1/8 teaspoon peppermint extract
8 peppermint candies, crushed

Preheat oven to 350°.

Coat 2 (8-inch) round cake pans with cooking spray. Line bottom of each pan with wax paper.

Combine cocoa, water, and butter, stirring with a whisk until blended. Cool.

Combine sugars in a large bowl, stirring well until blended. Add egg substitute; beat 2 minutes or until light and creamy. Add cocoa mixture, and beat for 1 minute.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. Gradually add flour mixture to bowl; beat for 1 minute or until blended. Stir in vanilla. Pour batter into prepared pans. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack. Remove from pans. Wrap in plastic wrap, and freeze for 2 hours or until slightly frozen.

Spread ice cream in an 8-inch round cake pan lined with plastic wrap. Cover and freeze 4 hours or until firm.

To assemble cake, place one cake layer, bottom side up, on a cake pedestal. Remove ice cream layer from freezer; remove plastic wrap. Place ice cream layer, bottom side up, on top of cake layer. Top with remaining cake layer.

Combine whipped topping and peppermint extract, and stir until blended. Spread frosting over top and sides of cake. Sprinkle with crushed peppermints. Freeze until ready to serve. Let cake stand at room temperature 10 minutes before slicing.



Yield: 16 servings (serving size: 1 slice)

Friday, December 16, 2005

Last day of class

We haven't had much time to cook anything other than frozen stuff or Chinese take-out so that is why no new recipes have been posted in awhile. However, I did feel that yesterday warrants a post since I had some delicious foods.

First, we got out of our first social work class early so my classmates and I went to a bar between classes to celebrate (it was our last day of class). They bought me a drink as an engagement gift, which was sweet. I got a Fenway Slider, which was vanilla ice cream, whipped cream, Oreos, Kahlua, Cocoa de Creme, and some other stuff that I can't remember. It was quite delicious.

Then we went back to class, and our professor was like, "To celebrate our last day of class, I decided to throw a party for you. Let's all go downstairs." She didn't really throw the party for us, but she snuck us into the faculty banquet. I ate:
-Butternut Squash Ravioli in a Cinnamon Cream Sauce (so freaking good)
-Baked ziti
-Grilled vegetables (eggplant, zucchini, etc)
-Marinated mozzarella balls
-Olives
-Miniature pizza
-French fries
-Chocolate mousse tart
-Tropical petit fours (not very good)
-Chocolate-covered strawberries
-Miniature eclairs

It was lovely.
:)

Monday, December 12, 2005

Cranberry-Walnut Bread

HERE is a link to my recipe (complete with pictures I took) for Cranberry Walnut Bread. I love it. It is from Everyday Food magazine. It's really good, especially the day after you bake it because then it gets all sugary and the cranberries aren't as tart as they are on the first day.

I posted the recipe on Something Awful's cooking forum originally (that is why the recipe was submitted by Lauren HaguPie - that is my handle on SA). Then it was picked up to go on this guy's website (Visual Recipes), and eventually it will end up on GBSFood. GBSFood is a compilation site of all of the recipes posted in the SA Cooking forum.

Confused enough yet?

Anyway, I hope you make the bread and enjoy it. I made two loaves: One to eat, one to freeze. The bread freezes ridiculously well if you wrap it up in plastic wrap. I am going to take it to my mom next week for Christmas.

Monday, November 28, 2005

Thanksgiving Review

This is what we had on Thanksgiving:
-Fritos and Onion Dip (from Lipton's soup box)
-Cheese ball and crackers
-Pumpkin-Walnut Foccaccia with Gruyere (Cooking Light recipe)
-Green Bean Casserole (with French's fried onions)
-Deep-fried Turkey (I didn't eat this obviously, but I highly recommend this cooking method)
-My mom's stuffing
-Apple-Shallot Herb Stuffing (from Williams-Sonoma)
-Sweet potato casserole (from some old Air Force Wives cookbook)
-Caramelized Brussels Sprouts with Chestnuts (Martha Stewart recipe)
-Cranberry sauce
-Roasted Garlic mashed potatoes (Martha Stewart recipe)
-Pumpkin pie (From the pumpkin can)
-Pecan pie (From Southern Living magazine)

My thoughts:
-The foccaccia was fun to make and was pretty good but I probably won't make it again. It wasn't anything special.
-The Brussels Sprouts recipe was really good, at least to me. My mom didn't really like the vinegar used in the caramelization, but I thought it went well with the sprouts and chestnuts.
-The apple-shallot stuffing was extremely underwhelming and was pretty similar to my mom's stuffing.

I will look for links to the above recipes, but if I can't find them and someone wants them I can try to type them up since I have hardcopies.

Other delectable things I ate in Connecticut, besides the ones already mentioned:
-Indian food from Mayesha in Danbury (vegetable biryani, aloo mutter ghobi, bombay naan, garlic naan)
-Edy's Pumpkin Ice Cream
-Hummus and pita chips
-Olive Garden salad (from Marc and Ally's take-out meal)
-Pillsbury Cinnamon rolls
-Edy's Toffee-Caramel Slowchurned Ice Cream

That is all. Now we're home in Boston and did some grocery shopping but I won't be cooking this week since we're so busy. I do need to bake some breads for my social work class on Thursday though. I'm planning to make cranberry-walnut bread, banana-nut bread, and some pumpkin-chocolate chip bars. Recipes will follow as I make them. The end.

Wednesday, November 23, 2005

Connecticut

We are in Connecticut now, which means that I will eat a lot. My mom always has so much food in the house. It is wonderful. Today has not been a healthy eating day. It goes as follows:

Breakfast at the train station - Egg McMuffin and hashbrowns

Snacks: Neiman Marcus bars, a chocolate cookie, hot chocolate, some macadamia nuts, some sugar and spice pecans.

Dinner at Ruby Tuesdays: Salad bar and baked potato

What we will eat later: Probably ice cream or chocolate lava cake. Plus we're going to start making the pies for tomorrow! Maybe later I will also post my mom's famous pecan recipe. We'll see. I will post the recipes for the pies after we make them.

Monday, November 21, 2005

Spinach Artichoke Dip

This is what we ate for dinner last night. It's so good and one of the recipes I make all the time.

Spinach-and-Artichoke Dip
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup fat-free sour cream
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 (14-ounce) can artichoke hearts, drained and chopped
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (13.5-ounce) package baked tortilla chips (about 16 cups)

Preheat oven to 350°.

Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (2 tablespoons Parmesan through spinach) in a large bowl, and stir until well-blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.


Tonight for dinner we are eating a white pizza. If it is good I will post the recipe later.

Saturday, November 19, 2005

Golden Leek Potato Soup

Yesterday I was sick, so I made Spaghettios and some grilled cheese sandwiches. I used sesame seed bread, sharp cheddar, and red apple slices. It was delicious and apparently cured me since today I am better.

This morning I made Wookie Cookies, from the Star Wars cookbook. They were okay but nothing special. I messed up and put in some almond extract instead of vanilla extract, but I caught myself and fixed it a little bit. I probably won't make these again though.

Tonight I made Golden Potato-Leek Soup with Cheddar Toasts, from Cooking Light. I've been looking for a perfect potato-leek soup, and this is it. It is wonderful. The cheese toast is very spicy. At first it seems like it doesn't fit with the meal, but it actually does very well. I will make this again many, many times.

Golden Potato-Leek Soup with Cheddar Toasts
Soup:
1 Tbsp butter
3 cups thinly sliced leek (about 3 medium)
6 cups cubed peeled Yukon Gold potato (about 2 1/4 lbs)
2 cups water
1/2 tsp salt
2 (14 oz) cans organic vegetable broth (such as Swanson Certified Organic)
2 thyme sprigs (I omitted this because we tend not to like thyme)
Cheddar Toasts:
8 (1/4 inch thick) slices diagonally cut sourdough french bread (I used leftover sesame bread from last night)
Cooking Spray
1/2 cup (2 oz) shredded sharp cheddar cheese
1/8 tsp ground red pepper
Remaining Ingredients:
1/3 cup whipping cream
1/4 tsp freshly ground black pepper
Thyme sprigs (optional)

1. Preheat oven to 375 degrees.

2. To prepare soup, melt butter in a Dutch oven over medium heat. Add leek; cook 10 minutes or until tender, stirring occasionally (do not brown).

3.Add potatoes, water, salt, broth, and thyme sprigs. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until potatoes are very tender.

4. To prepare cheddar toasts, place baguette slices in a single layer on a baking sheet. Bake at 375 degrees for 7 minutes or until toasted. Turn slices over; coat with cooking spray, and sprinkle 1 Tbsp cheese over each slice. Bake 5 minutes or until cheese melts. Sprinkle evenly with red pepper.

5. Remove pan from heat; discard thyme sprigs. Partially mash potatoes with a potato masher; stir in cream. Sprinkle with black pepper. Serve with cheddar toasts. Garnish with thyme sprigs, if desired. Yield: 8 servings.

Thursday, November 17, 2005

Butternut Wontons with Spicy Tomato Sauce

Crispy Butternut Wontons with Spicy Tomato Sauce
Again from Cooking Light, this is a very delicious recipe. I'm trying to find recipes that include squash in a hidden kind of way, because Xx doesn't really like squash. It worked, because he likes this recipe. The sauce is a little bit more chunky than a typical sauce, but it's really good and worth making.

Sauce:
1 1/2 tsp olive oil
1 1/2 cups thinly sliced leek (about 2 medium, or 1 large)
1 garlic clove, minced
1/4 tsp crushed red pepper
1/8 tsp sea salt
1/8 tsp freshly ground black pepper
1 (14.5 oz) can whole tomatoes, undrained and chopped (I just used a can of diced tomatoes)
1 (3 inch) orange rind strip
1 bay leaf
1 fresh tarragon sprig (I did not use this)

Wontons:
1 small butternut squash (about 1 1/2 lbs)
1/2 cup water
(NOTE: I didn't use fresh squash. Instead, I used frozen pureed butternut squash. Microwaving for 8 minutes is much easier than preparing fresh squash)
1/2 cup ricotta cheese
3 Tbsp grated fresh Parmesan cheese
2 Tbsp dry breadcrumbs
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
1/8 tsp ground nutmeg
1 tsp water
1 large egg, lightly beaten
24 wonton wrappers
Cooking spray

1. To prepare sauce, heat oil in a large nonstick skillet over medium heat. Add leek and garlic; cook 9 minutes or until tender (do not brown), stirring frequently. Increase heat to medium-high. Add red pepper and next 6 ingredients (red pepper through tarragon); bring to a boil. Reduce heat to low; simmer 15 minutes or until thick. Discard ring, bay leaf, and tarragon.

2. Preheat oven to 375 degrees.

3. To prepare wontons, cut the squash in half lengthwise; discard seeds and membrane. Place the squash halves, cut sides down, in a 2-quart baking dish; add 1/2 cup water. Bake at 375 degrees for 45 minutes or until squash is tender when pierced with a fork; cool. Scoop out pulp to measure 1 cup, and reserve the remaining pulp for another use. (OR, if using frozen pureed squash, microwave for 8 minutes and then that's done) Combine 1 cup pulp, ricotta, and the next 5 ingredients (ricotta through nutmeg), stirring until well-combined.

4. Combine 1 tsp water with the egg, stirring with a whisk. Working with 1 wonton wrapper at a time (cover remaining wrapps with a damp towel to prevent drying), spoon about 2 tsp squash mixture into the center of each wrapper. Brush edges of dough with egg mixture; bring 2 opposite corners together. Press edges together to seal, forming a triangle. Repeat procedure with remaining wonton wrapps and squash mixture.

5. Place the wontons on a large baking sheet coated with cooking spray, and brush lightly with remaining egg mixture. Bake at 375 degrees for 17 minutes or until golden and crisp. Serve with the sauce.

Southwestern Falafel

Southwestern Falafel with Avocado Spread
This is from Cooking Light. God I love Cooking Light. Rarely will I make something that is not from that magazine. This is a tasty recipe and is pretty quick. I don't know about calling it falafel; it's not really the same. It's more of just a bean patty in pita bread. But it's really good.

Patties:
1 (15 oz) can pinto beans, rinsed and drained
1/2 cup (2 oz) shredded Monterey Jack cheese
1/4 cup finely crushed baked tortilla chips
2 Tbsp finely chopped green onions
1 Tbsp finely chopped cilantro (I did not include this)
1/8 tsp ground cumin
1 large egg white
1 1/2 tsp canola oil

Sauce:
1/4 cup mashed peeled avocado
2 Tbsp finely chopped plum tomato
1 Tbsp finely chopped red onion
2 Tbsp fat free sour cream
1 tsp fresh lime juice (you might want to use a little less than that)
1/8 tsp salt
2 (6 inch) pitas, each cut in half crosswise

1.To prepare patties, place pinto beans in a medium bowl; partially mash with a fork. Add Monterey Jack cheese and next 5 ingredients (through egg white); stir until well combined. Form into 4 (1/2 inch thick) oval patties.

2. Heat canola oil in a large nonstick skillet over medium-high heat. Add patties; cook 3 minutes on each side or until patties are browned and thoroughly heated.

3. To prepare spread, white patties cook, combine the avocado, plum tomato, red onion, sour cream, lime juice, and salt. Place 1 patty in each pita half. Spread about 2 Tbsp avocado spread over patty in each pita half.

Yield: 4 servings

Photo Added 1/7/09:
falafel
Okay I suck and forgot to post this week. General summary:

-Monday: Leftover fettuccine bolognese
-Tuesday: A Veggie Delite at Subway
-Wednesday: Southwestern "Falafel"
-Tonight: Crispy Butternut Squash Wontons with Spicy Tomato Sauce.

All meals have been followed by Edy's Slow-Churned Fudge Tracks ice cream, oh god it's delicious.

Recipes will follow.

Sunday, November 13, 2005

Tonight for dinner I made "Spicy Lentil Chili" from an old issue of Gourmet magazine. It was okay but not a make-again. I liked it, I just like my other chili recipes better. Here is the recipe in case someone else wants to make it:

Spicy Lentil Chili
1 medium onion, chopped
1 red bell pepper, chopped
1 fresh jalapeno chile, seeded and finely chopped
1 celery rib, chopped
1 carrot, chopped
3 garlic cloves, minced
2 tsp kosher salt
1/2 tsp black pepper
4 Tbsp olive oil
2 Tbsp packed light brown sugar
2 Tbsp chili powder
1 Tbsp paprika
2 tsp ground cumin
1/2 tsp cayenne, or to taste (I doubled that)
2 tsp dried oregano, crumbled
1 tsp dried thyme, crumbled
1 tsp dry mustard
2 cups lentils, rinsed and drained
1 Turkish or 1/2 California bay leaf
2 qt vegetable broth (64 fl oz)

Cook onion, bell pepper, jalapeno, celery, carrot, garlic, salt, and pepper in oil in a 5 or 6 quart heavy pot over moderate heat, stirring occasionally until softened, 6 to 8 minutes.

Meanwhile, stir together brown sugar, spices, oregano, thyme, and mustard, then add to vegetables and cook, stirring, until very fragrant, about 4 minutes. Add lentils, bay leaf, and stock and simmer, uncovered, stirring occasionally, until lentils are very soft; 50 to 60 minutes. Discard bay leaf before serving.

Makes 6 servings.


Tomorrow is grocery-day, so thankfully we will have more food in the house to last us until we go to Connecticut for Thanksgiving!

Saturday, November 12, 2005

I didn't make a dinner. I just ate leftover potatoes from earlier in the week. Lots of hummus and crackers, too.

Tonight Joy is coming over for dinner, so I am going to make my favorite fettuccine bolognese (vegetarian version). I also might make some cookies but I haven't decided.

Here is the recipe for dinner tonight:
(The meat version is from RealSimple magazine)

1 Tbsp olive oil
1 large yellow onion, diced
3 stalks celery, diced
1 carrot, diced
4 cloves garlic, minced
1 lb soy crumbles
1 cup dry white wine
1 cup milk
1 6 oz can tomato paste
1 14 1/2 oz can diced tomatoes, undrained
1/4 tsp red pepper
1 Tbsp dried oregano
1/4 cup dried parsley
2 1/2 tsp kosher salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
1/4 cup grated Parmesan

In a Dutch oven, over medium heat, heat the oil. Add the onion and saute for 2 minutes. Add the celery, carrot, and garlic and cook for 5 minutes more. Add the soy crumbled and cook until brown. Add the wine and the remaining ingredients and simmer for about 30 minutes, stirring frequently (because the soy crumbles will stick to the pot). Serve with cooked fettuccine. Sprinkle with Parmesan.

Thursday, November 10, 2005

Didn't have the time or energy to post yesterday.

Wednesday:
Roasted Garlic Hummus w/pita chips
Peanut butter crackers
Pineapple fruit cup
Take 5 bar (we got a bag for half-price from the grocery store after Halloween)
Potato skins
Ben & Jerry's Ice Cream

Today:
Chocolate fudge pop-tarts
Chicken-fried Portobello Mushrooms
Mashed potatoes + parsnips

Tuesday, November 08, 2005

Today: chocolate-fudge poptarts, tea, wheat crackers, 2 Take-5 bars, cottage cheese with seasoned salt, spaghetti and sauce. That's it. We have groceries, I'm just phenomenally lazy today.

Monday, November 07, 2005

This morning: Low-fat chocolate fudge Pop-Tarts and tea
"Lunch": wheat crackers, ritz snack mix (100 calorie pack), fruit snacks (100 calorie pack)

Then I went grocery shopping, and now we have real food. And a pumpkin-shaped Reese's that was on sale for 25 cents. Yum.

For dinner we ate:
-A mushroom-provolone grilled sammich thingy that is a lot like the ones they have at D'Angelo's
-And some garlic fries (baked fries sauteed in butter and garlic)

The sandwich recipe was from Penzey's magazine, and it was good. The garlic fries sounded like they would be incredible, but they were kind of underwhelming. So, the sandwich recipe is a make-again, the fries is a toss.

Now I am going to watch Medium and eat some Half-Baked Ben & Jerry's Ice Cream. Oh god yum.

Sunday, November 06, 2005

Today has been such a pathetic student-food day. Thank goodness we're going grocery shopping tomorrow. We were out of juice and water, and it took awhile for some iced tea to brew, so I woke up with some Sam Adams. God that is pathetic. Now we have tea though so all is well.

As of right now, I have eaten:
-A Babybel cheese thing (the ones wrapped in wax)
-Chocolate chip Pop-Tarts
-Package of peanut butter crackers

It is now 5:30 and that is all I have eaten. Oh man.

For dinner, we are probably going to eat grilled cheese sandwiches and a canned soup, because that is what we have in the house.

Saturday, November 05, 2005

The vegetarian pot-pie was kind of disappointing. It was Amy's Kitchen brand. I used to eat it pretty often in my first few years of vegetarianism but haven't for awhile. It was underwhelming and had weird faux-chicken bits in it.

I did not end up making a parsnip-potato mash because we were out of vegetable stock.

Now I am going to eat some chips and dip, and maybe a cupcake.
Today I have eaten:
-A package of peanut butter crackers
-roasted garlic hummus with pita chips
-cottage cheese with seasoned salt

We don't have much in our house right now!

I am about to make a frozen vegetarian pot pie for dinner. I have some leftover parsnips and potatoes (though I don't know if they are still good) that I might make into a mash with some garlic and milk and butter. We'll see.

Tuesday, November 01, 2005

Savory Dishes

APPETIZERS, DIPS & CONDIMENTS
Almond Feta Cheese with Herb Oil
Artichoke-Black Bean Nachos
Avocado, Cream Cheese, & Salsa-Stuffed Puff Pastries
Baba Gha-Hummus
Baba Ghanoush
Badenjan Dip
Baked Cheddar Stuffed Jalapenos
Baked Crab Dip
Baked Crab Rangoon
Baked Spinach Dip Mini Bread-Bowls
Bean Dip
Beer & Cheese Dip
Beet-Pickled Deviled Eggs
Black-Eyed Pea Salad
Bruschetta
Butternut Squash & Caramelized Onion Galette
California Rolls
Cambodian Summer Rolls
Caramelized Black Bean "Butter"
Cheesy Zucchini and Red Onion Flatbread
Chile Con Queso
Chile Con Queso - lower fat
Chipotle Shrimp Wontons
Corn and Poblano Empanadas
Curry-Spiced Samosas with Plum and Tomato Marmalade
Double Tahini Hummus
Essential Habanero Hot Sauce (or Salsa)
Famous Spicy Kimchi
Five-Minute Hummus
Garden Brown Sauce
Garlic and Cheese Crostini
Garlicky Spinach Dip with Hearts of Palm
Ginger-Shrimp Pot Stickers with Spicy Peanut Dipping Sauce
Gorditas
Greek Potato-Garlic Dip (Skordalia) with Crostini
Greek Salad Bites
Homemade Tomato Paste
Hot Artichoke-Cheese Dip
Inside-Out California Rolls
Jalapeno Popper Dip
Layered Refried Bean Salad
Lindrusso's Spinach Balls
Muhammara
Onion Ring and Mushroom Canapes
Parmesan-Scallion Pastry Pinwheels
Habanero Peach Jam
Phyllo Knishes
Pickled Jalapenos
Pickled Okra
Pickled Okra (2)
Pita Chips
Pumpkin Cheeseball
Quick and Easy Samosas
Refrigerator Pickled Hot Peppers
Restaurant-Style Hummus
Roasted Vegetable Spread
Rotel-Style Tomatoes
Sesame-Soy Cashews with Wasabi Peas and Nori
Spicy Broccoli Sprout Sushi
Spicy Cheese Crisps
Spicy Chex Mix
Spicy Stir-Fried Mushroom Bruschetta
Spinach and Artichoke Dip
Spinach and Artichokes In Puff Pastry
Spinach and Kale Turnovers
Spinach Artichoke Bars
Spinach Dip
Stuffed Garlic Bread
Texas Caviar
Texas Trash (Hot Bean Dip)
Ultimate Nachos
Tostitos' Veggie Cheese Dip
Veggie Nachos
Vegetable Pakoras
Vegetable Rolls with Chili Mayonnaise
Vegetable Sushi
Vegetarian Chipotle Nachos
Vegetarian Steamed Dumplings
Zen Temple Dumplings


BREADS AND BISCUITS (SAVORY)
Baked Baguettes
Best Cornbread In The World
Bloomin' Onion Bread
Brown Butter Soda Bread
Butter Crust Sandwich Bread
Cheddar Jalapeno Bread
Cheddar-Sriracha Swirl Bread
Ciabatta
Dark Irish Soda Bread
English Muffin Bread
Figs' Pizza Dough
Garlic and Rosemary Cloverleaf Rolls
Herbed Garlic Bread
Homemade Tortillas
Lemon-Parsley Bruschetta
Moomie's Beautiful Burger Buns
Orange Cornmeal Bread
Pan Catalan
Parker House Rolls
Pennsylvania Dutch Tea Rolls
Pizza Bread
Potato Rolls
Red Lobster Cheddar Bay Biscuits
Rosemary Apple Bread
Sage Dinner Rolls
Sylvia's Ozark Cornbread
Texas Cranberry Jalapeno Bread
Wine and Cheese Muffins
Winterfell Black Bread


CASSEROLES
Broccoli and Three-Cheese Casserole
Broccoli Cheese Rice Casserole
Broccoli, Mushroom, and Cheese Breakfast Strata
Broccoli Parmesan Casserole
Cajun Shrimp Casserole
Cheese Enchilada Casserole
Cheesy Polenta Casserole
Chili Cheese Casserole
Colcannon
Eggplant and Potato Tumbet
Enchilada Bake
Green Bean Casserole
Hash Brown Casserole
Jamaican-Style Black Bean and Coconut Cornbread Bake
Layered Mashed Potato & Mushroom Casserole
Layered Tortilla-Tomato Casserole with Butternut Squash Hash and Melted Cheese
Mexican Casserole
Mexican-Style Rice Casserole with Corn, Sour Cream, and Cheese
Polenta Gratin with Spinach and Wild Mushrooms
Potato, Turnip, and Spinach Baeckeoffe
Quick Shrimp Enchilada Bake
Rumbledethumps
Rumpledethumps
Southwestern Bean Casserole
Spicy Southern Shrimp and Pasta Bake
Squash Casserole
Summer Squash Casserole
Tuna Casserole
Tuna Noodle Casserole


EGGS & BREAKFAST
Almond-Buttermilk Hotcakes with Blackberry-Grape Sauce
Apple Cider Baked Donuts with Maple Glaze
Asparagus and Scrambled Egg All-Day Breakfast Sandwiches
Baked Apple Cider Doughnuts
Baked Eggs on Roasted Cherry Tomatoes
Baked Eggs with Ricotta and Kale
Banana-Buttermilk Pancakes
Banana-Cinnamon Waffles
Banana-Filled Graham Cracker Pancakes
Banana French Toast
Berry French Toast
Biscuits and Gravy
Biscuits and Vegetarian Sausage Gravy
Black Bean & Chipotle Tostadas
Blueberry-Filled Pancakes
Blueberry Pancakes
Breakfast Burritos
Breakfast Fig & Nut "Cookies"
Buttermilk-Banana Pancakes with Pomegranate Syrup
Cakey Buttermilk Pancakes with Blueberry Syrup
Carrot Cake Pancakes
Chai-Spiced Buttermilk Pancakes
Charred Tomatoes with Fried Eggs on Garlic Toast
Chickpea & Potato Hash
Chocolate-Chocolate Chip Oatmeal with Bananas, Pecans, and Orange Blossom Honey
Chocolate Chip Waffles
Chocolaty Pancakes with Sauteed Bananas
Chorizo y Papas Breakfast Burritos
Cinnamon Roll Waffles
Citrus Pancakes
Classic Waffles
Coconut Waffles with Berry-Mango Compote
Corn Cake Breakfast Stacks with Maple Butter
Crabby Omelet
Egg & Sausage Burritos
Egg and Cheese Breakfast Tacos with Homemade Salsa
Egg and Potato Sandwiches
Eggs Benedict Florentine with Creamy Butter Sauce
Fearfully Fried Potatoes
Festive Gingerbread Friends Pancakes
Finger-Licking Good French Toast
Fingerling Potato-Leek Hash with Swiss Chard and Eggs
French Toast
Fried Eggs and Refried Beans Burritos
Frittata with Spinach, Potatoes, and Leeks
Fruit-Topped Whole Grain Waffles
Garden Vegetable Crustless Quiche
Gourmet Scrambles
Green Ranch Hand Eggs
Hash Brown Casserole
Hash Brown Quiche
Hearty Ham & Egg Tart
Huevos Rancheros Breakfast Sandwiches
Italian Strata
Kale and Potato Spanish Tortilla
Lemon-Mascarpone Filled Pancakes
Lemon-Poppy Seed Waffles with Blueberry Sauce
Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries
Mango Strawberry Griddle Cakes
Maple-Pecan Granola
Mom's Best Pancakes
Mushroom and Cheddar Frittata with Arugula Side Salad
Oatmeal Cookie Pancakes
One Skillet 'Bacon' Breakfast
Orange-Ricotta Pancakes
Pioneer Woman's Migas
Poppy Seed Doughnuts
'Prosciutto' and Egg Panini
Pumpkin Cake Doughnuts
Pumpkin Spiced Pancakes
Red Chile Brunch Enchiladas with Spicy Potatoes and Fried Eggs
Roasted Ratatouille with Eggs & Cheese
Roasted Vegetable Frittata
Rolled Omelet with Spinach and Cheddar
Shakshuka
Spinach, Feta, and Tomato Quiche
Spring Turnip Frittata
Spring Vegetable Frittata
Sunrise Sandwiches
Sweet Corn Dutch Baby
Sweet Potato and Pecan Flapjacks
Tater Tot Breakfast Nachos
The Stack
Tony's Breakfast Couscous
Tried and True Buttermilk Pancakes
Two Potato and Beet Hash with Poached Eggs and Greens


MEAT
Bacon-Wrapped Jalapeno Thingies
Buffalo Chicken Taquitos
Guinness Beef Stew
Honey Chili Beer Chicken
Restaurant-Style Filet Mignon
Sideline Smokies
Thanksgiving Turkey
To Die For Crockpot Roast
Turkey Noodle Soup


PASTA
Artichoke Ravioli
Artichoke, Spinach, and Feta Stuffed Shells
Artichokes, Mushrooms, and Potatoes with Whole Wheat Pasta
Asparagus and Pasta
Autumn Vegetable Roast with Orzo
Baby Shells with Spicy Butter Roasted Tomatoes & Fresh Ricotta
Baked Penne with Roasted Vegetables
Baked Ravioli
Baked Sriracha Mac & Cheese
Baked Ziti Goes Southwest
Beer Cheese & Mac
Bill's Spaghetti
Braised Sesame Noodles
Broccoli & Tortellini Salad with Arugula Pesto
Broccoli Alfredo
Broccoli and Bow-Ties
Broccoli and Cheddar Kugel
Broccoli & Pasta Casseroles
Broccoli and Three-Cheese Lasagna
Broccoli Mac and Cheese Gratin
Broccoli-Noodle Casserole
Brown Butter Spaghetti with Baby Kale and Roasted Butternut Squash
Bucatini with Mushrooms
Burmese Noodles
Butternut Squash and Noodles with Coconut, Lime, and Cilantro Sauce
Butternut Squash and Parsnip Baked Pasta
Campanelle with Walnuts, Ricotta, and Lemon
Carrie's Pesto Tortellini
Cauliflower-Onion Linguine
Cavatappi with Spinach, Beans, and Asiago
Cheese Ravioli with Pumpkin-Sage Sauce
Cheese Ravioli with Toasted Walnuts
Cheesy Baked Pasta with Spinach and Artichokes
Cheesy Baked Tortellini
Cheesy Mac 'n' Cheese
Cheesy Stuffed Shells
Chickpea, Spinach, & Squash Gnocchi
Chile-Lime Glass Noodles
Chili and Cheddar Bow Tie Casserole
Chinese Orzo Vegetable Salad
Corn Star Raviolis in Sweet Basil Cream Sauce
Creamy Cajun Shrimp Linguine
Creamy Fettuccine with Corn and Arugula
Creamy Tortellini
Curried Noodle Patties
Easy Baked Ziti
Easy One-Skillet Stroganoff
Edamame Lo Mein
Eggplant and Roasted Red Pepper Lasagna
Eggplant Mezzaluna Ravioli
Eggplant Pasta Salad
Farfalle with Asparagus and Mushrooms
Farfalle with Creamy Wild Mushroom Sauce
Fettuccine Alfredo
Fettuccine Alfredo
Fettuccine and Tofu with Peanut Sauce
Fettuccine Bolognese
Fettuccine with Garlic Beer Cream Sauce
Fettuccine with Spinach, Ricotta, and Grilled Eggplant
Fontina and Mascarpone Baked Pasta
Fresh Pasta
Fusilli with Roasted Vegetables
Garden-Style Whole Wheat Pappardelle
Garlic and Leek Ditalini
Garlicky Spaghetti with Beans and Greens
Gnocchi Gratin
Gnocchi with Summer Squash, Feta, & Basil
Good Fennels Pasta
Greek Pasta Salad
Greek Pasta with Shrimp
Greek Spaghetti with Tomatoes and Feta
Grilled Vegetable Lasagna
Halushki
Hamburger Buddy
Hearty Lasagna
Hot Chili Pasta
Italian Cauliflower Sauce
Jalapeño Popper Mac 'n' Cheese
Kale Pasta Salad
Lemon-Ricotta Pasta with Peas and Seared Scallops
Lemon Spaghetti
Lemony Orzo Salad
Linguine with Shrimp Scampi
Linguine with Spicy Red Clam Sauce
Linguine with Zucchini and Chickpeas
Lower-Fat Fettuccine Alfredo
Macadamia Nut-Pesto Fettuccine
Macaroni and 4 Cheeses
Macaroni and Cheese
Marinara Magnifica
Mushroom Ravioli with Parmesan-Chive Sauce
No-Beef Stroganoff
Noodle Bowl
Noodles & Vegetables with Sesame Dipping Sauce
Northern Italian Pasta Shell Stuffing
Orecchiette with Broccoli Rabe and Smoked Cheese
Orecchiette with Roasted Brussels Sprouts
Orecchiette with Leeks, Peas, and Pecorino
Orzo with Artichokes and Pine Nuts
Orzo with Roasted Vegetables
Orzo with Summer Squash and Toasted Hazelnuts
Orzo with Tomatoes, Feta, and Green Onions
Oven-Baked Ziti with Three Cheeses
Pad Thai
Pappardelle with Leeks, Sugar Snap Peas, and Lemon
Pasta al Pomodoro
Pasta and Squash with Tomatoes, Basil, and Pine Nuts
Pasta con Broccoli
Pasta, Lentils, and Artichoke Hearts
Pasta Primavera
Pasta Primavera 2
Pasta Puttanesca
Pasta Salad with Broccoli and Peanuts
Pasta with Beet Greens and Raisins
Pasta with Brie, Mushrooms, and Arugula
Pasta with Chickpeas, Chorizo, and Bread Crumbs
Pasta with Leek, Pepper, and Chive Sauce
Pasta with Roasted Vegetables and Peaches
Pasta with Three Kinds of Garlic
Pasta with Vietnamese Pesto
Pasta with Zucchini and Toasted Almonds
Peanut-Noodle Salad
Penne al Forno with Artichoke Hearts
Penne, Crispy Tofu, and Green Bean Salad
Penne with Caramelized Onions
Penne Romana
Quick Lasagna
Ramen Noodles with Tempeh and Spicy Peanut Sauce
Ramen Shrimp Pouch
Ravioli with Brown Butter and Sage
Ravioli with Roasted Zucchini
Red Whole Wheat Penne
Rice Noodle Salad with Vegetables and Tofu
Rice Noodles with Tofu and Bok Choy
Rigatoni with Swiss Chard
Rigatoni with Vegetable Bolognese
Roast Squash Pasta
Roasted Autumn Vegetable Pasta with Sage Browned Butter
Roasted Butternut Squash, Rosemary, and Garlic Lasagna
Sczechuan Noodles
Sesame Farfalle with Roasted Tofu
Sesame Noodles with Napa Cabbage
Sesame Vegetable Lo Mein
Shiitake and Cabbage Noodles with Tofu
Shrimp Florentine with Caramelized Garlic
Shrimp Lasagna Rolls with Creamy Marinara
Slow-Cooker Vegetable Lasagna
Slutty No-Carb Pasta
Smarter Fettuccine Alfredo
Smoked Cheese Pasta Bake
Smoked Gouda Macaroni and Cheese
Soba Salad with Soy-Wasabi Vinaigrette
Spaghetti Pie and An Homage to Spaghetti Pie
Spaghetti Puttanesca with Broccoli Rabe
Spaghetti with Savoy Cabbage and Breadcrumbs
Spicy Asian Stir Fry with Whole Wheat Linguine
Spicy Baked Macaroni
Spicy Cucumber Noodle Salad with Edamame
Spicy Coconut Noodles
Spicy Malaysian-Style Stir-Fried Noodles
Spicy Shrimp & Fettuccine
Squash & Leek Lasagna
Squash-Stuffed Cannelloni with Roasted-Shallot Sauce & Hazelnuts
Stovetop Fideos
Sweet Pea and Potato Pasta
Spring Pea-sto with Whole Wheat Penne
Spring Roll Salad with Roasted Shallot Peanut Sauce and Tamarind Dipping Sauce
Stir-Fried Noodles with Green Onions and Eggs
Stuffed Shells
Sweet Potato Ravioli with Brown Butter
Sweet Potato Ravioli with Lemon-Sage Brown Butter Sauce
Three-Cheese Macaroni and Cheese
Toasted Ravioli
Tortellini Veggie Fest
Tortellini with Mushroom Sauce
Tri-Colore Orzo
Trofie with Pesto, Green Beans, and Potatoes
Two-Pepper Rigatoni and Cheese
Unstuffed Shells
Vegetable Lasagna Roll-ups
Vegetarian Pad Thai
Vodka Cream Pasta
Warm Tortellini and Cherry Tomato Salad
Wayne's Beef Macaroni & Cheese
Whole Wheat Pasta Salad with Walnuts and Feta Cheese
Whole Wheat Spaghetti with Golden Garlic, Tomatoes, and Sage
Whole Wheat Spaghetti with Hazelnuts and Asparagus
Whole-Wheat Spaghetti with Meyer Lemon, Arugula, and Pistachios
Whole Wheat Spaghetti with Swiss Chard and Pecorino Cheese
Wild Mushroom Ravioli with Sage and Brown Butter Sauce
Zucchini Pasta


PIZZA
Argentine Black Bean Flatbread with Chimichurri Drizzle
Black Bean Nacho Pizza
Buffalo Wing Pizza
Calzones
Caramelized Onion & White Bean Flatbread
Chicago Deep-Dish Pizza
Chicago-Style Deep-Dish Pizza
Corn and Broccoli Calzones
Curried Sweet Potato and Cheddar Pizza with Pickled Red Onions
Double Mushroom Pizza
Eggplant Parmesan Pizza
Garlic and Herb Three-Cheese Pizza
Garlicky Flatbread Pizza with Beets, Balsamic, and Feta
Greek Pizzette
Green Pizza
Grilled Shrimp Pizza
Herbed Cheese Pizza
Lauren's Yummy Pizza
Mexican Black Bean Pizza
Mexican Deep Dish Pan Pizza
Mushroom & Artichoke French Bread Pizza
Pepperoni, Provolone, and Pesto Stromboli
Pesto Benno Pizza
Pizza Bianco
Poblano and Jack Cheese Pizzas
Potato, Caramelized Onion, and Feta Pizza
Potato-Rosemary Pizetta
Potato Pizza with Fresh Rosemary, Thyme and Mozzarella
Rainbow Pizza
Roasted Fresh Corn, Poblano, and Cheddar Pizza
Roasted Garlic Pizza
Santa Fe Nacho Pizzas
Smoky Corn and Black Bean Pizza
Spicy Grilled Romaine Salad Pizza
Spinach and Ricotta Pizza
Spinach, Caramelized Onion, and "Bacon" Pizza
Spinach and Feta-Stuffed Foccaccia
Sunny's Avenue J Pizza
Thai Vegetable Pizza
The Loaded Potato Pizza
Three Cheese Calzones
Three-Cheese Pizza Bianca
Three Cheese Veggie Pizza
Tomato Pizza with Garlic and Smoked Gouda
Veggie Calzones
Wild Mushroom Pizza with Caramelized Onions, Fontina, & Rosemary


RICE & GRAINS
Autumn Wild Rice Rissoles
Baked Rice (Arroz Al Horno)
Baked Risotto Primavera
Baked Risotto with Asparagus, Spinach, and Parmesan
Barley, Roasted Vegetables, and Feta Salad
Barley Risotto with Asparagus and Parmesan
Black Bean and Tomato Quinoa
Black Bean Quinoa Salad with Basil-Lemon Dressing
Broccoli Risotto Torte
Brown Rice Salad with Citrus Thai Basil Vinaigrette
Butternut Squash Risotto
Caribbean Coconut Rice
Cheesy Squash & Rice Pie
Coconut-Cashew Basmati Rice Salad
Colorful Quick Quinoa Grecian Salad
Couscous-and-Feta Cakes
Couscous-Garbanzo Salad
Couscous with Chickpeas, Tomatoes, and Edamame
Couscous with Pine Nuts and Currants
Couscous with Roasted Almonds and Edamame
Crunchy Cashew Thai Quinoa Salad with Ginger-Peanut Dressing
Cuban Black Beans & Rice
Cuban Black Beans & Rice 2
Curried Couscus Salad with Dried Cranberries
Curried Couscous with Broccoli and Feta
Farro, Avocado, Cucumber, and Cherry Tomato Salad
Feta and Green Onion Couscous Cakes Over Tomato-Olive Salad
Forbidden Rice Stovetop Bibimbap
Fried Rice with Scallions, Edamame and Tofu
Greek-Style Picnic Salad
Greek-Style Quinoa Salad
Greek Shrimp and Asparagus Risotto
Green Tea Rice with Vegetables
Heirloom Squash Farrotto
Hibachi-Style Fried Rice
Indian Vegetarian Curried Fried Rice
Koshari
Leek and Mascarpone Cheese Risotto
Lemon Couscous
Lemony Risotto with Asparagus and Shrimp
Lentil-Barley Burgers with Fiery Fruit Salsa
Mango and Black Bean Salad
Mediterranean Vegetable Couscous
Mexican Bulgur Salad with Citrus-Jalapeño Vinaigrette
Mexican Polenta
Mexican Polenta Scramble
Mixed Vegetable and Rice Pilaf
Mozzarella-Stuffed Arancini
Multigrain Pilaf with Sunflower Seeds
Parsnip Risotto with Mascarpone and Sage
Polenta & Vegetable Bake
Polenta with Roasted Red Peppers and Fontina Cheese
Quinoa Cakes with Eggplant-Tomato Ragu and Smoked Mozzarella
Quinoa Confetti Salad
Quinoa-Spinach Bake
Quinoa with Black Beans and Mango
Quinoa with Edamame, Parm, and Egg
Red Lentil-Rice Cakes with Simple Salsa
Rice with Roasted Cauliflower
Risotto with Eggplant, Pine Nuts, and Tomatoes
Risotto with Porcini Mushrooms & Mascarpone
Sauteed Brussels Sprouts Leaves Over Quinoa
Smoked Gouda Risotto with Spinach and Mushrooms
Soft Polenta with Wild Mushroom Sauté
Southwestern Confetti Salad
Spanish Rice
Spicy Thai Fried Rice with Shrimp
Spicy Wheat Berry Enchiladas
Super Healthy Dried Fruit Quinoa Salad
Sushi Rice
Sweet Pea Risotto with Corn Broth
Sweet Potato Risotto
Sweet Jamaican Rice
Thai Fried Quinoa
Toasted Millet with Harissa and Sweet Potatoes
Toasted Quinoa, Snow Peas, Tomatoes, and Mozzarella Salad
Tofu Fried Rice
Vegan Pineapple Fried Rice
Vegetable and Brown Rice Paella
Vegetable Bibimbap
Vegetable Biryani
Vegetable Fried Rice
Waldorf Blue Cheese Cascadian Couscous Salad
Warm Quinoa Salad with Edamame and Tarragon
Warm Salad of Millet and Roasted Brussels Sprouts with Cranberries and Walnuts
Wheat Berry & Barley Salad with Smoked Mozzarella
Wild Rice with Butternut Squash, Leeks, and Corn


SALADS
Albuquerque Corn Salad
All American Potato Salad
All-American Potato Salad (2)
Apple, Walnut, and Mixed Greens Salad with Cranberry-Zinfandel Vinaigrette
Autumn Apple, Pear, and Cheddar Salad with Pecans
Cabbage Salad
Chickpea Lunchbox Salad
Composed Salad with Pickled Beets & Smoked Tofu
Festive Strawberry Nut Salad
Fruit Salad with Cannoli Cream
Fruit Salad with Honey-Yogurt Sauce
Fruit Salad with Citrus-Mint Dressing
Greek Salad
Green Papaya Salad
Green Papaya and Mango Salad
Grilled Romaine with Spicy Caesar Dressing
Grilled Salmon Caesar Salad
Italian Chopped Salad
Kale Salad with Sauteed Apples
Kale Salad with Tandoori Roasted Chickpeas
KFC Copycat Coleslaw
Loaded Spinach Salad
Marilyn's Greek Salad
Mesclun Salad with Berries and Sweet Spiced Almonds
Mexican Cobb Salad
Olive Garden Salad Dressing
Pineapple Salad
Porn-Free Greek Style Salad
Potato Salad 101
Potato Salad with Sour Cream and Scallions
Roasted Beet & Citrus Salad
Roasted Beet Salad
Roasted Beet Salad with Blue Cheese
Roasted Potato Salad with Cantaloupe
Roasted Potato Salad with Mustard Dressing
Roasted Vegetable Panzanella
Ruby Red Fruit Salad
Salad with Cranberries and Almonds
Sauteed Tuna and Green Onion Stalks on Romaine
Sesame Shrimp Salad
Shrimp Caesar Salad
Spinach Salad with Gorgonzola, Pistachios, and Pepper Jelly Vinaigrette
Spinach Salad with Grilled Red Onion Rings & Sesame Vinaigrette
Sushi-Roll Rice Salad
Szechuan Black-Eyed Pea Salad
Taco Salad
Vegetarian Taco Salad
Vineyard Rice Salad


SANDWICHES, WRAPS, BURRITOS & QUESADILLAS
Altuna Melt
Apple Sandwich
Asian Bean Burgers
Asian BBQ Salmon Sliders
Avocado and Cheddar Sandwich
Baguette with Roasted Red Pepper Spread
Baked Falafel Sandwiches with Yogurt-Tahini Sauce
Banh Mi Chay
Barbecue Portobello Quesadillas
Barley, Black Bean, and Corn Burritos
BBQ Eggplant Sandwiches with Provolone and Mushrooms
Bean & 'Bello Burgers
Bean-and-Veggie Sliders
Bean Burgers with Spicy Guacamole
Bean Burritos
Beer Battered Grilled Cheese Sandwiches
Beet, Arugula, and Goat Cheese Grilled Cheese
The Bibimbappy
Black Bean-and-Plantain Burritos
Black Bean Quesadillas with Corn Salsa
Black Bean Burgers with Spicy Cucumber and Red Pepper Relish
Blackened Salmon Sandwich
BLT with Avocado Spread
Breakfast Club
Broiled Tilapia Gyros
Caponata Panini
Carolina-Style Barbecue Sandwiches
Cashew Salmon with Apricot Couscous
Chickpea, Beet, and Apple Panini
Chipotle Bean Burritos
Chipotle Cheddar Chard Quesadillas
Chunky Sriracha Egg Salad Sandwiches
Corn and Two-Bean Burgers with Chipotle Ketchup
Cornmeal-Crusted Fried Okra Grilled Cheese Sandwiches
Crab Cake Burgers
Creamy Avocado & White Bean Wraps
Crispy Rice & Bean Burritos
Crispy Tilapia Sandwiches
Curried Cheese and Peach Panini
Dolmas Wrap
Eggplant Croques Monsieurs
Eggplant, Red Pepper, and Fontina Panini with Spinach Salad
Eggplant Sabich
Eggplant Sandwich with Black Olive Pesto
Eggplant Tartines with Hummus and Arugula
Flaxseed Falafel Sandwiches
French Tuna Salad
Fried Cauliflower Sandwiches
Fried Green Tomato BLTs
Fried Peanut Butter and Banana Sandwiches
Garden Po'Boy
Garlic Mojo Hot Dogs
Great Grilled Vegetable Sandwiches
Greek-Style Panini
Grilled Camembert and Pumpkin-Butter Sandwiches
Grilled Cheese with Onion Jam, Taleggio, and Escarole
Grilled Eggplant Panini
Grilled Eggplant Sandwiches with Red Onion and Aioli
Grilled Eggplant, Tomato, Provolone, and Sun-Dried Tomato Pesto Sandwiches
Grilled Fontina, Mushroom, & Arugula Sandwiches
Grilled Peanut Butter and Banana Split Sandwich
Grilled Vegetable Sandwiches with Sherry Vinaigrette and Manchego On Ciabatta
Gruyere, Apple and Sage on Rye
Hominy-Pinto Bean Burgers with Roasted Poblano Chiles
Hot Chile Grilled Cheese
Hot Tamale Burgers
Hummus Club Sandwiches
Italian Vegetable Hoagies
Jalapeno Cheeseburgers with Bacon and Grilled Onions
Jamaican Lentil Burgers
Kale Feta Egg Toast
Kimchi Ramen Grilled Cheese Sandwiches
Lady & Sons' Asparagus Sandwich
Lasagna in a Bun
Lucques' Grilled Cheese with Shallots
Market Sandwich
Mediterranean Pitas with Muffaletta Relish
Melty Portobello Sandwiches
Mexican Cauliflower Steak Sandwiches
Middle Eastern Chickpea Miniburgers
Mozzarella Grilled Cheese
Mushroom & Fontina Quesadillas
Neato Frito Overstuffed Burritos
Not-So-Sloppy Joes
Olive & Swiss Panini
Open-Faced Jerk Vegetable Sandwiches
Our Homemade Quick Black Bean Burger
Oven-Fried Tilapia Sandwiches
PABST Sandwich
Pan Bagnat
Pan Bagnat (Vegetarian)
Pan-Grilled Veggie Sandwiches with Ricotta, Arugula, and Balsamic
Pan-Seared Shrimp Po'Boys
Paula's Bean Cake Sandwiches
Peachy Keen Sandwiches
Peanut Butter Berry-wich
Pecan & Mushroom Burgers
Pepper Jack and Pepper Sandwiches
"Pizza" Sandwiches
Poblano, Mango, and Black Bean Quesadillas
Portobello Cheeseburgers
Portobello Mushroom Fajitas
Portobello Philly Cheesesteaks
Portobello Provolone Sandwiches
Quesadillas Santa Fe
Quick-Pickled Cauliflower and Swiss on Rye
Quinoa Veggie Burger
Radish & Cucumber Danish Sandwiches
Red Lentil-Chickpea Burgers
Refried Bean & Corn Quesadillas
Roasted Cucumber Sandwiches
Roasted Red Pepper on Mini-Bagel Sandwiches
Salmon Burgers with Soy Mayo and Simple Sesame Slaw
Samosa Quesadillas
Santa Fe Wraps
Shanghai Tofu Burgers with Chinese Slaw
Shrimp Po'Boys with Spicy Ketchup
Smoked Cheddar and Lentil Burgers
Sort-of-a-Hero Sandwich
Southwest Pinto Bean Burgers with Chipotle Mayonnaise
Southwestern Cheese Panini
Southwestern Falafel with Avocado Spread
Southwestern Pumpkin Burgers
Smoky Baby Portobello Sliders
Smoky Black Bean & Cheddar Burrito with Baby Spinach
Spicy Bean & Rice Burritos
Spicy 'Chicken' Quesadillas
Spinach & Artichoke Melts
Spinach-Mushroom Melts
Spinach-Onion Quesadillas with Avocado-Chipotle Salsa
Steakhouse Grillers Prime Patty Melt
Sweet Corn & Hominy Quesadillas
Sweet Potato and Avocado Sandwiches with Poppy Seed Spread
Tempeh Reuben
Tex-Mex Black Bean Burgers
Tijuana Torta
Tomato-Provolone Sandwiches with Pesto Mayo
Tomato Sandwich with Lemony Feta Spread
Tuna Burger
Tuna Everything Bagel
Tuna Melt
Tuna Pan Bagnat
Tuscan Tuna and Bean Sandwiches
Vegetable Antipasto Stuffed Bread
Vegetable Cheese Melts
Vegetarian Gyros
Vegetarian Muffalettas
Vegetarian Reubens with Russian Dressing
Veggie Gyros
Veggie Panini
Wasabi Salmon Sandwiches
Zucchini, Corn, Black Bean, and Jack-Cheese Quesadillas
Zucchini Gyro Fritters


SEAFOOD
Almond-Crusted Salmon
Baked Costa Rican-Style Tilapia with Pineapples, Black Beans, and Rice
Bengali Fish Curry (Doi Maach)
Blackened Shrimp With Pomegranate-Orange Salsa
Broiled Tilapia with Thai Coconut-Curry Sauce
Buffalo Shrimp with Blue Cheese Dip
Captain Kidd's Hawk-Crushing Shrimp Rolls
Coconut-Chile Snapper with a Caribbean Bean Puree
Corn and Crab Fritters with Guacamole
Cornflake-Crusted Halibut with Chile-Cilantro Aioli
Crisp Chipotle Shrimp with Corn and Scallions
Crisp Salmon with Lemony Spinach and Potatoes
Crispy Pacific Cod with Parmesan-Butter Dipping Sauce and Broccoli
Crunchy Shrimp with Toasted Couscous and Ginger-Orange Sauce
Fish Tacos
Eli's Asian Salmon
Enchilado de Camerones (Deviled Shrimp)
Garlic-and-Herb Oven-Fried Halibut
Grilled Sesame-Ginger Swordfish
Grilled Swordfish with White Bean Relish and Potato Skordalia
Hot Red Curry Shrimp
Korean Style Striped Bass
Kung Pao Shrimp
Lemony Shrimp with White Beans and Couscous
Lobster Mac & Cheese
Macadamia Nut Crusted Mahi Mahi
Mahi-Mahi with Balsamic-Wine Sauce
Malaysian Lime-Coconut Swordfish
Miso-Glazed Sea Bass with Asparagus
Moroccan Roasted Salmon with Mango Salsa
New Orleans Style Shrimp
Pan-Seared Tilapia with Citrus Vinaigrette
Pineapple Teriyaki Salmon
Quick Red Curry Salmon
Red Snapper Cakes with Avocado-Tomatillo Sauce
Red Snapper with Spicy Citrus Salsa and Spinach
Roasted Mahi Mahi with Orange Salsa
Roasted Salmon with Beets, Potatoes, & Horseradish Cream
Roasted Shrimp with Orzo
Ruth's Chris Steakhouse Barbecue Shrimp Orleans
Salmon "Bulgogi" with Bok Choy and Mushrooms
Salmon Rösti
Salmon with Puff Pastry and Pesto
Seafood Risotto
Seared Scallops with Browned-Butter Lemon Sauce
Seared Sea Scallops with Mango-Melon Salsa
Sesame Halibut en Papillote
Sesame-Orange Shrimp
Shark.
Shrimp Chalupas with Mango Salsa
Shrimp Scampi with Pasta
Smoky Shrimp and Parmesan-Polenta
Soft Shrimp Tacos with Tropical Salsa
Spanish-Style Shrimp with Garlic
Spicy Shrimp Tacos with Tomatillo Salsa
Spicy South Asian Roasted Fish
Spicy Wok Shrimp with Coconut Rice
Striped Bass Meunière
Teriyaki Salmon Supper
Thai Coconut Curry Shrimp
The Best Tuna Meatballs
Tilapia Tostadas with Roasted Corn Relish
Volcano Scallops with Thai Curry Sauce
West Indies Mahi Mahi
Wild Rice Crab Cakes


SIDE DISHES
Asparagus with Parmesan Butter
Asparagus with Wasabi Mayonnaise
Austrian White Asparagus with Brown Butter Sauce
Baby Brussels Sprouts with Buttered Pecans
Baked Pommes Frites
Baked Potato Chips
Baked Spaghetti Squash with Garlic and Butter
Barbecue-Flavored Onion Rings
Beer-Cheese Skillet Potatoes
Black Beans with Chipotle and Tomatoes
Boston Baked Beans
Boursin Creamed Spinach
Bread Stuffing
Broccoli Puree
Broccoli with a Crunchy Crumb Topping
Broccoli with Balsamic Butter Sauce
Broccoli with Red Pepper Flakes
Brussels Sprouts with Browned Garlic
Buttered Cabbage
Butternut Squash Medley
Cauliflower Rice
Chickpea and Hearts of Palm Salad
Chili Spiced Asparagus
Chipotle-Cheddar Mashed Potatoes
Chipotle Mashed Sweet Potatoes
Cornbread Dressing with Roasted Fall Vegetables
Crash Hot Potatoes
Creamed Leeks
Creamed Spinach
Creamed Spinach Gratin
Denise's Corn Casserole
Dippy Potatoes
Disappearing Kohlrabi
Easy Cauliflower & Broccoli Au Gratin
Easy Cheesy Zucchini Bake
Fried Green Cabbage
Garlic Bread
Garlic "Fries"
Garlic-Roasted Kale
Garlicky Roasted Broccoli
Garlicky Roasted Cabbage
Glazed Baby Bok Choy
Goody Girl Championship Potatoes
Green Beans with Lemon and Browned Garlic
Grilled Asparagus Rafts
Grilled Eggplant Teriyaki
Gulliver's Corn
Honey-Chipotle Baked Beans
Irish Mashed Potatoes
Karen's Famous Potatoes
Lemony Asparagus with Pine Nuts and Parmesan
Maple-Roasted Acorn Squash
Mashed Potato, Cheese & Chive Gratin
Mashed Potato Gratin
New Potatoes with Balsamic and Shallot Butter
Oven-Fried Okra
Oven Fries
Oven Fries with Aioli
Oven Roasted Corn on the Cob
Oven-Roasted Green Beans
Pan-Steamed Broccoletti
Panko-Crusted Asparagus Spears
Parmesan Zucchini Sticks with Smoky Roasted Romesco Sauce
Potato Chips with Blue Cheese Dip
Roasted Asparagus with Balsamic Browned Butter
Roasted Broccoli
Roasted Brussels Sprouts
Roasted Brussels Sprouts with Pecans
Roasted Carrots
Roasted Cauliflower with Fresh Herbs and Parmesan
Roasted Okra
Roasted Potatoes
Sauteed Broccoli Rabe
Sauteed Kohlrabi with Onions and Cream
Sesame Asparagus
Sesame Cucumber Salad
Sesame Green Beans
Sichuan Green Beans
Smashed Parsnips with Mascarpone
Spaghetti Squash with Jalapeno Cream
Steamed Fresh Artichokes
Sweet Potato and Poblano Salad with Honey and Rosemary
Szechuan Green Beans
Teriyaki Beets
Texas Toast
Turnip-Apple Gratin
Wasabi Mashed Potatoes
Zucchini Coins with Basil and Parmesan


SOUPS & STEWS
African Sweet Potato Stew with Red Beans
Ancho-Coffee Red Bean Chili
Asian Dumpling Soup
Asian Hot Pot
Autumn Harvest Red Lentil Soup
Baked Potato Soup
Bean Chili & Rice
Beer-Cheddar Soup
Black Bean Chili with Butternut Squash
Black Bean Chili with Dark Ale
Black Bean Soup
Black Bean Soup with Chipotle Chiles
Borscht
Broccoli Chowder
Butternut Squash Soup with Apple and Smoked Cheddar
Butternut Squash Soup with Sage and Parmesan Croutons
Calabacitas Soup
Canadian Cheese Soup with Pumpernickel Croutons
Cauliflower-Apple Soup with Apple Cider Reduction
Charro Beans with Vegetarian Chipotle Sausage
Cheesy Broccoli Potato Soup
Cheesy Corn Chowder
Cheesy Vegetable Chili
Cheesy White Chili with Cauliflower
Chickpea-Noodle Soup
Chickpea and Greens Curry Soup
Chickpea and Leek Soup
Chickpea Tomato Minestrone
Chipotle-Squash Soup with Fresh Rosemary and Toasted Pumpkin Seeds
Chorizo and Potatoes Tinga
Coconut, Shrimp, and Corn Chowder
Corn Chowder
Coconut, Shrimp and Corn Chowder
Corn and Potato Chowder
Cowboy Cream of Jalapeno Soup
Cream of Broccoli and Cauliflower Soup
Creamy Artichoke Soup
Creamy Hungarian Mushroom Soup
Creamy Tomato-Balsamic Soup
Curried Lentil Soup
Curried Red Lentil and Swiss Chard Stew with Garbanzo Beans
Curried Sweet Potato Soup
Ecuadorian Potato Soup
Egyptian Edamame Stew
Farro Vegetarian Jambalaya
Fiery Tofu and Coconut Curry Soup
French Lentil Soup
Golden Potato-Leek Soup with Cheddar Toasts
Greasy Sae's Spicy Vegetarian Chili
Grilled Corn & Potato Chowder
Henri's French Onion Soup
Homemade Tomato Soup
Hominy Chili with Beans
In a Hurry Green Curry
Jamaican Curried Shrimp & Mango Soup
Kimchi Noodles
Lentil & Potato Soup
Low Fat Clam or Fish Chowder
Melancauli Baby
Mexican Bean and Squash Soup
Mexican Butternut Squash Soup
Minestrone Soup
Mixed-Bean Chili with Tofu
Moroccan Chickpea Stew
Moroccan Lentils with Chickpea Soup
Mushroom and Potato Chowder
Nutty Sweet Potato Soup with Harissa and Spinach
Potato and Cauliflower Dal with Spicy Shallots
Potato-Kale Soup with Gruyere
Pumpkin Soup with Gruyere
Quick Vegetarian Chili with Avocado Salsa
Quinoa with Moroccan Winter Squash and Carrot Stew
Ravioli & Vegetable Soup
Red Lentil Mulligatawny with Apple-Celery Salsa
Rice & Peas (Risi e Bisi)
Roasted Corn & Poblano Chowder
Roasted Garlic and Shallot Potato Soup with Cheesy Croutons
Roasted Tomato-Harissa Soup with Olive Toasts
Samuel Adams Boston Lager Cheese Soup
Scallion and Potato Soup
Scallop Chowder
Shrimp Etouffee
Shrimp Etouffee - Lightened
Smoky Red Peppers 'n' Beans Gumbo
Smoky White Bean Soup
Spicy Bean Soup
Spicy Lentil Chili
Spicy Shrimp & Rice Soup
Spicy Tomato & Blue Cheese Soup
Spicy Tomato and White Bean Soup
Sweet Potato-Peanut Bisque
Thai Butternut Squash Soup with Crispy Tofu
Thai Coconut Corn Soup
Thai Dragon Bowl
Thai Tofu-and-Winter Squash Stew
Thai Tomato Soup
Three-Bean Chili with Vegetables
Tomato Basil with Orzo Soup
Tomato Florentine Soup
Tortilla Soup
Two-Bean Soup with Kale
Vegan Garden-Fresh Ratatouille with Crispy Polenta Triangles
Vegetable Chowder
Vegetable Noodle Soup
Vegetable Soup with Corn Dumplings
Vegetable Stew with Potato and Cheese Pancakes
Vegetarian Cashew Chili
Vegetarian Chipotle Chili
Vegetarian Harira
Very Creamy Potato-Cheese Soup
Very Creamy Vegetable Chowder
White Bean-Chard Soup with Rosemary Croutons
White Bean Chili with Jalapeno Bulgur
Wild Cream of Mushroom Soup
Winter Vegetable Stew Over Couscous
Zucchini Vichyssoise


TOFU
BBQ Tofu Sandwich
Braised Tofu in Caramel Sauce
Buddha's Delight with Tofu, Broccoli, and Water Chestnuts
Chili-Glazed Tofu over Asparagus and Rice
Coconut-Crusted Tofu with Peach-Lemongrass Salsa
Crisp Tofu with Crudites and Sesame-Ginger Dipping Sauce
Crispy Baked Peanut Tofu
Curried Chickpeas and Tofu
General Tso's Tofu
Golden Tofu Triangles with Rich Peanut Sauce
Griddled Sesame and Garlic Tofu with Wilted Bok Choy
Korean-Inspired Sauteed Tofu
Korean Sesame-Crusted Tofu
Kung Pao Tofu Rice Salad
Mango Ginger Tofu
Orange-Miso-Glazed Tofu and Edamame
Panfried Tofu with Asian Caramel Sauce
Sesame-Crusted Tofu Sticks with Vegetable Saute
Sesame-Maple Roasted Tofu
Sesame Tofu Stir-Fry Over Rice
Skillet Tofu Parmigiana
Spicy Korean Tofu with Pear Slaw
Spicy Sriracha Grilled Tofu
Spicy Tofu Bento Bowl
Spicy Stir-Fried Tofu with Snow Peas, Peanut Butter, and Mushrooms
Sweet Hot Tofu
Tandoori Tofu
Tandoori Tofu and Vegetable Kebabs
Thai Tofu with Red Curry Sauce Over Coconut-Scallion Rice
Tofu Marsala
Vietnamese Lettuce Rolls with Spicy Tofu


VEGETABLE MAIN DISHES
Acorn Squash with Chard & White Beans
Aloo Gobi
Aloo Gobi 2
Aloo Tamatar Subzi
American BBQ Tacos
Arepas with Savory Topping
Avocado Enchiladas
Baked Corn Dogs
Baked Eggplant Parm
Bean Enchiladas
Bhel Puri
Black Bean Cakes with Chipotle Cream
Black Bean Chilaquile
Black Bean, Corn, and Pepper Fajitas
Black Bean Croquettes with Fresh Salsa
Black Bean Soft Tacos
Black Bean Tacos with Corn Salsa
Black Beans in Bell Peppers
Black-Eyed Pea Cakes with Collard Greens
Black-Eyed Pea "Falafel" with Spicy Aioli
Black-Eyed Pea Patties with Garlic Salsa
Blue Cheese-Topped Mushroom Steaks over Arugula
Braised Lebanese Eggplant with Chickpeas
Brown Butter-Roasted Cauliflower, Sauteed Plantains, and Parsley Root Puree
Butter Paneer Masala
Butter-crust Corn Pie with Fresh Tomato Salsa
Cabbage Sausage Supper
Caprese Spaghetti Squash with Roasted Tomatoes
Chana Masala
Chana Masala 2
Cheese & Bean Enchiladas
Cheese Enchiladas with Red Chile Sauce
Cheesy Stuffed Peppers
Chi Chi's Baked 'Chicken' Chimichangas
Chicken-Fried Portobello Mushrooms with Mashed Potatoes and Gravy
"Chicken" and Dumplings
Chickpea & Date Tagine
Chickpea Curry with Yogurt
Chickpea Croquettes with Greek Salad Topping
Chickpea, Spinach, Feta, & Pepita Tacos
Chickpeas with Chard and Pan-Roasted Tomatoes
Chilaquiles
Chiles Rellenos Gratin
Chili Cheese Black Bean Enchiladas
Chili's Southwestern Eggrolls (Copycat)
Chipotle Sweet Potato, Black Bean & Guac Tacos
Corn & Zucchini Fritters
Cornmeal Waffles with Spicy Chili
Couscous and Feta Stuffed Peppers
Couscous Stuffed Portobello Mushrooms
Creole Stuffed Peppers
Crispy and Delicious Asparagus and Potato Tart
Crispy Black Bean Tacos with Feta and Cabbage Slaw
Crispy Butternut Wontons with Spicy Tomato Sauce
Cuban Black Bean Patties with Pineapple Rice
Cumin-Scented Samosas with Mint Raita
Curried Rice Noodles in Lettuce Wraps
Deep-Fried Eggplant and Mozzarella with Basil
Edamame Dumplings
Eggplant-Ricotta Rolls with Roasted Red Pepper Sauce
Eggplant Parm Pie
Eggplant Parmesan
Eggplant Parmesan (2)
Eggplant Rollatini
Eight Ball Zucchini Parmesan
Ethiopian Cabbage Dish
Fresh Corn Tart with Chipotle Cream
Garlicky Greens Dumplings & Sesame Sauce
Glazed Maple-Mustard Tempeh with Collard Greens
Great Tostadas
Green Curry for Idiots
Grilled Portobello Mushrooms with Artichoke Puree and Roasted-Corn & Tomato Topping
Grilled Vegetable Salad
Grilled Vegetables and Chickpeas with Couscous
Harissa Zucchini Spaghetti Skillet
Harvest Pot Pies
Homemade Burrito Bowls
Homemade Crunchwrap Supremes
Indian-Spiced Lentils with Spinach and Rhubarb
Impossibly Easy Spinach-Parmesan Pie
Involtine Di Melanzane Con Capelli D'angelo
Kitchari with Cauliflower and Peas
Korean Spiced "Beef" and Cabbage Rolls
L.A.-Style Chimichurri Tacos
Leek, Potato, and Fontina Tart
Lentil Cakes with Feta-Yogurt Sauce and Cucumber-Cress Salad
Masur (Lentils)
Mediterranean Couscous Cabbage Rolls
Mediterranean Salad with Chickpea Patties
Mediterranean Stuffed Eggplant
Middle Eastern Platter
Mike's Deli Famous Eggplant Parmigiana
Mixed Vegetable Curry (Sayur Kari)
Mixed Vegetable Kootu
Mongolian 'Beef'
Moroccan Vegetables
Mozzarella-Stuffed Grilled Portobellos with Balsamic Marinade
Mushroom and Poblano Tostadas
Mushroom Parmesan
Mushroom Potpie
Muttar Paneer
Nutballs in Tomato Sauce
Orange 'Beef' StirFry
Oven-Fry Poutine with Mushroom Gravy
Oven Roasted Chile Relleno with Chipotle Asado Sauce
Paneer Curry with Peas
Parmesan Risotto-Stuffed Portobellos
Pepper Jack Stuffed Potatoes
Pineapple Black Bean Enchiladas
Poblano-and-Cheddar-Stuffed Portobello Mushrooms
Poblano Stuffed with Soyrizo, Shrimp, and Rice
Portobello Paprikash Over Wilted Spinach
Pot Sticker Salad with Snap Peas
Potato and Cabbage Bundles
Potato Chana Curry
Potato-Leek Gratin
Potato Pierogi
Potatoes and Chard with Green Curry Sauce
Potstickers and Slaw with Asian Dressing
Pumpkin and Red Lentil Curry
Quinoa-Stuffed Peppers
Red Chile-Cheese Enchiladas
Red Lentil Dal with Charred Onions
Roasted Baby Turnips with Couscous
Roasted Cauliflower and Chickpea Tacos
Roasted Cauliflower, Chickpeas, and Harissa
Roasted Cauliflower Steaks with Golden Raisins and Pine Nuts
Roasted Corn Pudding in Acorn Squash
Roasted Fall Vegetables in Cheddar Crust
Roasted Red Peppers Stuffed with Kale & Rice
Roasted Sweet Potatoes with Spicy Feta Salad
Roasted Vegetable and Refried Bean Tostadas
Roasted Winter Vegetables with Cheesy Polenta
Sandy's Eggplant Patties
Savory Stuffed Mushrooms
Seven Layer Tortilla Pie
Shredded Harvest Hash & Fried Egg Breakfast Tacos
Siam Stir-Fry Wraps
Sizzling 'Steak' Fajitas
Smoky Stuffed Peppers
Smoky Tempeh Vegetable and Rice Bowl
Smothered Seitan Medallions in Mixed Mushroom Gravy
Soft Tacos with Butternut Squash, Plantain, and Poblano Chilies
Southwestern Stuffed Acorn Squash
Spaghetti Squash Mac & Cheese
Spice Market Sweet Potato & Lentil Packets
Spiced Lentil Tacos
Spiced Potatoes with Barley and Lentils
Spicy Mumbai Potatoes
Spicy Thai Curried Lentils
Spinach-Stuffed Eggplant Rollatini
Split-Pea Spinach Dal with Cauliflower
Sri Lankan Eggplant Curry (Vambotu Curry)
Stir-Fried Moo Shu Vegetable Wraps
Stuffed Red Peppers
Stuffed Vegetables with Spinach and Artichoke Hearts
Stuffed Zucchini with Potatoes and Peas
Summer Vegetable Crêpes
Sweet Corn & Quinoa with Honey Lemon Vinaigrette
Sweet Onion Pie
Sweet Potato Black Bean Enchiladas
Sweet Potato Bowl with Chimichurri
Sweet Potato Chickpea Buddha Bowl
Sweet Potato Fritters with Smoky Pinto Beans
Sweet Potato Samosas
Sweet Potato Sushi Bowls with Ginger Soy Dressing
Swiss Chard Spanakopita Casserole
Swiss Chard Tacos with Caramelized Onion, Fresh Cheese, and Red Chile
Swiss Chard with Chickpeas and Couscous
Swiss-Style Cheese Bake
Tacos al Carbón
Tacos de Calabacitas a la Mexicana
Thai Bean Cakes
Thai Noodle Salad with Sauteed Tofu
Thai-Style Vegetable Curry
Toasted Israeli Couscous Salad with Grilled Summer Vegetables
Truffled Wild Mushrooms Over Whipped White Beans
Turkish Carrots and Lentils
Twice-Baked Sweet Potatoes
Vegetable & Chickpea Curry
Vegetable Gyoza and Edamame Succotash
Vegetable Jalfrezi
Vegetarian Eggplant Shakshuka
Vegetarian Gyoza with Spicy Dipping Sauce
Vegetarian Hoppin' John
Vegetarian Hoppin' John (2)
Vegetarian Pot Pie and an accidental repeat of the same recipe
Vegetarian Potstickers
Vegetarian Poutine
Vegetarian Shepherd's Pies
Warm Spiced Lentil Bowl with Yogurt and Smoked Almonds
West Indian Vegetable Curry
White Bean Enchiladas
Whole Roasted Cauliflower with Breadcrumbs and Capers
Yellow Curry
Yukon Gold and Baby Spinach Masala
Zucchini-Quinoa Lasagna
Zucchini with Quinoa Stuffing