Vegetarian

Keys to great chips: A lower frying temp gets the moisture out; a vinegar soak ensures they're crisp.

Meat-free but not too virtuous, it's healthy and satisfying.

Parmesan crisps turn this simple fall salad into something extra-special.

Broiled shallot, leek, and scallions deliver a triple-onion punch to this creamy dip.

I have such fond memories of helping my mom make lasagna as a kid. I was in charge of layering the noodles, sauce, ricotta and mozzarella. Today, my lasagna is a bit lighter than my mom's. Rather than making it as a large tray, I prefer to make them into rolls—which I load up with vegetables—for better portion control. And here I swap tomato sauce for a wonderfully savory Butternut squash sauce with shallots, garlic, and Parmesan cheese.

"Because it's cheese! And nuts! In ball form! Best of all, it's infinitely riffable, as these recipes demonstrate. Hurrah, freedom! Hurrah, cheese balls!"

The sweetness of the squash, dates, and coconut oil in this simple roast is balanced by the garlic and woodsy herbs.

Cream of tartar is optional, but it keeps the sugar from crystallizing, making this caramel foolproof.

Set this up in advance and serve it at room temperature. The cheese will be soft enough to scoop with a cracker-and will taste better, too.

Shishito peppers give a mildly spicy kick to this old-school breakfast classic. If you can't find them at your farmer's market, use any chile pepper with a similar heat level, like poblanos or pimentos de Padron.

Make a double batch of the almond-currant topping, then use it as a crunchy finish for salads and grain dishes. Though Admony calls for whole-wheat couscous, plain works just as well.

If you can't find both red and yellow beets, just use all of one or the other, and pickle everything in one bowl. The pickles keep, refrigerated in an airtight container, for up to 2 weeks, making them perfect for snacking with holiday leftovers.

Our ultimate version of this breakfast classic combines a rich, buttery dough with the warming flavors of cinnamon and nutmeg and the crunch of pecans.

Toss earthy kale with a bright citrus dressing and finish with a crunch of toasted walnuts. Use baby kale, if possible, for its tender leaves.

Pasta, lush tomatoes, and a pool of ricotta lend this dish all the flavor of a lasagne—without the heaviness.

The popular side makes a great toast topper.

To give this velvety vegan soup a tiny bit of crunch and extra visual appeal, chia seeds are stirred in after the soup is pureed.

As thick and smooth as a milk shake, this berry freeze actually gets its creaminess from chia and avocado, not milk and ice cream. Using frozen berries keeps the drink icy cold (and allows you to make it when berries are out of season), but if you prefer to use fresh, just add a couple of ice cubes when blending.

Instead of tossing all of the ingredients together in this healthy, mayonnaise-free take on potato salad, the potatoes are served on a bed of the creamy avocado-chia dressing. The contrast of the purple potatoes against the green dressing is a real showstopper. If purple potatoes aren't available, this recipe also works well with red-skinned potatoes.