Vegetarian

Cooking corn this way adds a depth of flavor from the husk and keeps the kernels from drying out. Tossed together with zucchini and scallions, these quesadillas make for a super-satisfying vegetarian dinner.

These potatoes steam away in the coals while you grill the rest of your meal. If you're not eating them right away, keep them in their foil pouches and rewarm them on the grill or in a 350°F oven before serving.

This is a great one for midweek as it takes no more than 20 minutes from slicing the leeks to serving the finished dish, but it is good enough for weekends as well-filling, fresh and very tasty.

This obviously isn't really a shawarma—there is no lamb and no fat—but it is a way of slow-cooking cauliflower that makes it feel substantial and tasty enough to warrant the association.

Quinoa and red lentils cook in the same amount of time, right in the same saucepan, making these burgers super convenient.

Everything about these sandwiches screams "backyard summer party" to me. Simmering vegetables all day really brings out the individual flavors, and I love how I can get so many good-for-you vitamins into such a delicious package.

These pancakes are lighter than those in your standard stack: slender and slightly crisp on the outside, light and lacy with assertive raspberry flavor. The raspberries are blended into the milk before being added to the batter—a solution to having pockmarks of berry flavor only here and there. You'll want a mile-high pile.

I live in New York, where Greek salads are a reliable diner staple. I love the combination of briny Kalamata olives and salty feta cheese mixed with crisp romaine lettuce and refreshing cucumbers. This somewhat deconstructed, twenty-first century version applies the "warm goat cheese salad" method to a Greek salad, coating fresh feta slices in egg wash and quinoa and then pan-frying. The result is incredibly delicious—and as good as it looks in the picture!

These dumplings have a light texture, thanks to the addition of fresh ricotta cheese. Drain the ricotta in a sieve for two hours before starting the recipe.

This risotto is dotted with beautiful green spring vegetables and makes a lovely vegetarian lunch or dinner. Delicious with a roasted beet and arugula salad, it's simple to make. There is no arduous stirring; the rice cooker takes care of everything.

This is an ode to Spain, a culture totally infatuated with the glories of asparagus. Here the green spears are paired with a classic Basque tomato-pepper relish called pipérade, simple poached eggs, and grits. One of these things has no place in Spain, but you can take the boy out of Georgia but you...well, you know.

I love savory jams and this one is a winner. The pectin will gel up the jam faster than just cooking it down to a paste, preserving the fresh flavor of the ramps. This is a go-to for a shaved pork loin or with steak and eggs on a Sunday morning. The recipe makes a lot, but it's worth canning and keeping through the year.

I love kimchi. To me, the world is a better place when we all enjoy kimchi. Fiery and fun, it gives a kick to all food.

Squeezing the liquid out of the zucchini is the secret to crisp fritters. (The potato helps, too.)

Caramelized strawberries and crunchy almonds dress up buttermilk pancakes with plenty of spring flair for Mother’s Day.

A palate cleanser packed with sweet, sour, and salty flavors; taste and tweak the seasonings as you go.

The colorcoded salad is one of Babylonstoren's signature dishes and always features a mix of fruits and vegetables on the same plate. Engelbrecht says produce that looks good together tastes great together, too, and she's developed specific vinaigrettes to complement the red, yellow, and green options.