Vegetarian

Grilled portobello mushroom burgers with grilled eggplant, roasted red peppers, red onion, arugula, and pesto sauce.

Roasting strawberries intensifies their natural sweetness rendering them perfect for layering with tart lemon cream and nutty brown sugar–basil crumble.

Saffron rice is an indispensable accompaniment in Persian cuisine, and it tastes just as good made with fluffy quinoa. Crushing and steeping the saffron in hot water brings out its full flavor and color. If you have coconut oil on hand, the naturally sweet flavor pairs nicely with the cherries and almonds.

Fat asparagus stalks won’t fall through the grill grates—and they can char without becoming soft and stringy.

The pungent garlic notes in ramps make them the perfect accompaniment for any pasta dish.

This spring salad can be made with pretty much any grain and firm grating cheese you like.

Swap cauliflower “rice” for bulgur in the classic Middle Eastern salad for a totally grain-free lunch.

Our vegetarian play on the classic chicken salad swaps in creamy, protein-packed chickpeas.

You'll impress everyone with these flaky, puffy doughnuts.

Roasting the tomatoes—which can be done several days in advance—turns this easy tomato soup into something extraordinary.

You won't believe this hearty, flavorful lasagna was cooked in just 15 minutes using a microwave.

You don't need an electric mixer, cake stand, or oven to enjoy this decadent single serving of cake.

Just three ingredients get you more flaky layers than you can count.

These quick and easy breakfast pastries have a delicate orange flavor.

Chocolate-hazelnut spread gives these brownies a rich, nutty flavor.

Here, we make flaky biscuits with just 3 ingredients.

Often unused carrot tops shine in a nutty pesto drizzled over sweet roasted carrots.

WARNING: This French toast is wickedly indulgent. Enjoy it for breakfast on special occasions, although it’s probably better suited to a decadent dessert. Either way, it’s freaking tasty!