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Vegetarian

  • A Fruity Way to End the Meal
    Naval oranges, ripe strawberries, and sliced bananas are served with a yogurt-ginger sauce.
  • All Red and Ready-to-Go Pizza
    Put the flat bread spread with the toppings on a toaster oven tray and use the "top brown" setting. It's ready when the cheese bubbles, in three to five minutes.
  • Amish Potatoes with Lima Beans
    Cubed potatoes are sautéed with onions and lima beans and seasoned with parsley and paprika.
  • Apple Carrot Salad
    Perfect combination of fall flavors
  • Apple Coffee Cake
    This cake gets its moistness from the apples and raisins, so it requires little oil.
  • April Fool
    A quick English dessert of cooked berries layered with whipped cream.
  • Barley Pilaf
    This is a lovely side dish for chicken or fish.
  • Base for a Variation on Hummus
    Keep this on hand for a quick meal, or prepare in batches to give as gifts.
  • Beet-All Pasta Salad
    Mix pasta, spinach, beets, onion and walnuts in a salad bowl. Combine maple syrup, vinegar and olive oil in a small jar and shake well. Pour over salad. Serve immediately or cover and refrigerate until you're ready to eat.
  • Black Bean Chili
    Each serving contains about 333 calories, 20 g protein, 2 g fat (5 percent calories from fat), 0 mg cholesterol, 63 g carbohydrates, 15 g fiber, and 204 mg sodium.
  • Black Bean Tortilla Casserole
    A family-pleasing casserole with a taste of the Southwest.
  • Blender Bean Dip
    Process the beans and spices in a blender, then refrigerate until ready to serve with baked corn chips or toasted whole-wheat pita triangles.
  • Blueberry Banana Smoothie
    Bananas that are getting past ripe work perfectly in smoothies. Peel them, wrap them in plastic, and freeze them.
  • Broccoli and Walnut Salad
    This nutty salad is chock full of vegetables and complementary flavors.
  • Bronzed Mushrooms
    Fabulous creamed mushrooms that can be served over toast, pasta, chicken, or beef.
  • California Marinated Salad
    Fresh, delicious, and ready to serve in short order - a super salad that's perfect for parties - or dinner at home.
  • Cantaloupe Soup
    This is a picture-pretty first course for a summer meal. Make in advance and serve chilled.
  • Carrot Oat Bran Muffins
    Applesauce adds moistness without fat. A non-nutritive sweetener also cuts the calories.
  • Carrot-Oatmeal Muffins
    These muffins are perfect for breakfast or a snack. They get their crunch from chopped walnuts.
  • Cheddar-Vegetable Surprise
    Each serving contains about 202 calories, 10 g protein, 4 g fat (18 percent calories from fat), 4 mg cholesterol, 33 g carbohydrates, 4 g fiber, and 551 mg sodium.
  • Cranberry Pumpkin Muffins
    Autumn staples combine into a healthy and delicious breakfast treat.
  • Frosted Orange Cake
    Nothing makes an occasion more festive than a beautifully presented cake.
  • Fruity Nutty Spinach
    A salad that provides a host of health benefits.
  • Garlic Walnut Sauce
    This is a great sauce for meat, fish, fowl, or pasta. You can also use it as a spread for crackers or bread.
  • Garlic Whipped Potatoes
    Boil potatoes with garlic, then mash with sour cream, and whip until smooth.
  • Go Swiss with Rosti
    Rosti has been called the national dish of German-speaking Switzerland. Rosti is similar to hash browns and is usually topped with cheese.
  • Greek Roasted-Vegetable Sandwich
    Create four open-faced sandwiches by layering vegetables with a little feta cheese.
  • Lima Bean, Mushroom, and Barley Soup
    A protein-packed vegetable soup.
  • Mediterranean Diced Salad
    What a combo: chickpeas, red bell pepper, cucumber, celery, and grape tomatoes.
  • Mediterranean Vegetable Strata
    Bake at 350 degrees for 45 minutes and let sit for 10 minutes before serving.
  • Mushroom Barley Soup
    A fast and delicious meal that's perfect for lunch or dinner.
  • Orange-Walnut Salad
    Layer the ingredients in a large salad bowl, then add the dressing and cheese just before serving.
  • Pear and Quinoa Salad
    A salad that's packed with protein.
  • Picnic Potato Salad
    Flavored with fresh rosemary, this salad is perfect for a summer outing.
  • Raspberry Mustard Dip
    You can buy ready-made raspberry mustard, but you won’t find the depth of flavor you get when you mix your own.
  • Red Rosemary Vinegar
    To prepare as a gift, strain the vinegar into pretty bottles. Add a fresh sprig of rosemary to each.
  • Roasted Asparagus and Mushrooms with Rosemary
    Roasting really brings out the flavors of this delicious combination.
  • Roasted Vegetables
    Roast carrots, turnips, squash, and garlic for about an hour, stirring once or twice.
  • Roasted Winter Squash Soup
    Each serving contains about 182 calories, 1 g protein, 6 g fat (30 percent calories from fat), 15 mg cholesterol, 27 g carbohydrates, 3 g fiber, and 10 mg sodium.
  • Seedless Raspberry Sauce
    This takes some patience, but you will be rewarded with a rich, seedless sauce, perfect for topping anything from fruit, to meat, to chocolate cake!
  • Skillet Zucchini with Chopped Tomatoes
    Fast and easy side dish that's ready in minutes.
  • Spicy Asian Veggie Pasta
    Serve this dish hot, at room temperature, or chilled as a side dish—to grilled salmon, for instance.
  • Strawberry Spinach Salad
    Sweet and savory combine into a delicious Spring salad.
  • Strawberry Spread
    A healthy topper for toast, waffle or pancakes.
  • Stuffed Peppers
    This meal is generally lightly seasoned, which allows each diner to add condiments to individual taste.
  • Summer Squash Saute
    This recipe takes about 10 minutes to cook, once you’ve cut all your vegetables. It’s a good dish to top pasta or serve with grilled chicken, lean beef, or salmon.
  • Summer Vegetable Curry
    Serve with hot rice and garnish with fresh chopped cilantro.
  • Tofu Stir-Fry
    This dish takes only minutes to prepare. Shrimp are a nice addition.
  • Topped Potatoes
    Sour cream or butter taste delicious on baked potatoes, but they come with a price: Both contain saturated fat and cholesterol. Here's a healthy, and tasty, alternative topping for your next baked potato.
  • Tortilla Pizzas
    Low-calorie, kid-friendly recipe that provides 1 cup of healthy vegetables per serving!
  • Updated Macaroni and Cheese
    A healthier version of an all-time family favorite.
  • Vegetable Dip Mix
    These ingredients are in the right proportions for one batch of dip mix. For a gift jar, keep adding a round of all five ingredients until you have enough to fill the jar.
  • Vegetable Tart
    Pre-bake the crust, then spoon in the filling and top with shredded cheese.
  • Vegetarian Chili
    Textured vegetable protein makes this dish a hearty vegetarian meal.
  • Warm Apple and Cool Ice Cream
    Nothing sweeter, or more simple, than a baked apple for dessert!