Vegetarian

Tossed with crunchy pumpkin seeds and drizzled with nutty brown butter is the best way to eat roasted cauliflower.

A host of fresh herbs—mint, cilantro, and parsley—plus ginger and lemon zest add refreshing zip to this grain salad.

Two kinds of melty cheese make this dip extra luxe.

Make your own broth with little more than dried porcini mushrooms for this light, filling, and deeply flavorful vegetarian soup.

Treat cauliflower steaks like regular steaks by quickly pan-searing and then finishing them in a hot oven. Quinoa pilaf adds sweetness and crunch.

Cook barley until chewy and tender, then top with an assortment of crisp, golden brown mushrooms that have been pan-seared and basted in a fragrant, thyme-infused butter.

The broccoli should still have snap and crunch after charring.

If you're ever cornered by a bland bowl of vegetables or whole grains, throw a handful of herbs on it. They instantly make the meal more beautiful and flavorful—without adding any salt, fat, or sugar.

These sugary, salty, fatty almonds are how diners can begin a meal at Jeremy Fox's Rustic Canyon. Thanks to a tactical addition of lavender, your guests will actually talk about them.

Garlic lovers, this one’s for you.

If you have a stovetop griddle, use it to make a few flatbreads at a time.

Use these in salads (croutons in every bite!), sprinkle over pastas, dust atop tender braised meats, or just eat them out of hand (naturally).

Think of this as Indian-spiced ketchup, and use it in all the same ways.

Smaller beets are ideal for this since the rounds will fit neatly on the end of a fork.

Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen.

Try these tossed into stir-fries, as a burrito filling, or folded into sautéed greens.

With sweet potato as a binder, quinoa for protein, and meaty mushrooms for depth, this veggie burger beats anything in the frozen foods aisle.

Try this smeared on pork, folded into scrambled eggs, or tossed with rice.