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  1. Home
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  3. Dinner Tonight: Vegetarian

Dinner Tonight: Vegetarian

October 07, 2009
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Credit: Photo: Jennifer Causey
Try going meatless at least one night a week. These vegetarian dinners make it hard to find an excuse not to.
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Ratatouille-Stuffed Shells

Credit: Photo: Caitlin Bensel
View Recipe: Ratatouille-Stuffed Shells

Time: 40 minutes

Fill 'Em Up: You can also stuff the shells with cheesy chicken and broccoli, a beef bolognese, or ricotta and spinach.

Serve with Green Bean and Radish Sauté

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Skillet Ratatouille

Credit: Photo: Caitlin Bensel
View Recipe: Skillet Ratatouille

Time: 25 minutes

Big Flavor: Smoked paprika adds great depth. You can also use hot paprika or add a dash of ground red pepper to sweet paprika.

Serve with Pesto Toasts

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Chipotle Bean Burritos

Credit: Becky Luigart-Stayner
View Recipe: Chipotle Bean Burritos

Time: 30 minutes

Simple Sub: In place of chipotle chile powder, you can use ½ teaspoon regular chili powder plus 1⁄8 teaspoon ground red pepper.

Serve with Guacamole and Chips: Place 1 ripe peeled avocado in a bowl; mash with a fork. Add 1 tablespoon minced ­onion, 1 tablespoon chopped fresh cilantro, 1 tablespoon fresh lime juice, ½ teaspoon salt, 1 minced garlic clove, and ½ jalapeño pepper, seeded and minced. Stir until well blended. Serve with baked tortilla chips.

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Szechuan Tofu with Cauliflower

Credit: Photo: Jennifer Causey
View Recipe: Szechuan Tofu with Cauliflower

Time: 25 minutes

Quick Coat: Instead of pressing the tofu, we toss the cubes in a little cornstarch to absorb extra moisture and create a crispy crust.

Serve with Orange-Scallion Brown Rice

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Shiitake and Asparagus Sauté with Poached Eggs

Credit: Photo: Jennifer Causey
View Recipe: Shiitake and Asparagus Sauté with Poached Eggs

Time: 25 minutes

Veggie Boost: Dinner need not center around meat. Here, earthy meaty shiitake mushrooms balance lemony asparagus and a rich, perfectly poached egg.

Serve with Herbed Roasted New Potatoes

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Broccoli, Cheddar, and Brown Rice Cakes

Credit: Photo: Jennifer Causey
View Recipe: Broccoli, Cheddar, and Brown Rice Cakes

Time: 40 minutes

Hands-Free: Vegetable cakes are usually crisped in a skillet on the stove, but we let a hot oven do the work instead to keep cooking quick and hands-free.

Serve with Sweet-and-Spicy Carrots and Peas

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Saucy Skillet-Poached Eggs

Credit: Photo: Alison Miksch
View Recipe: Saucy Skillet-Poached Eggs

Time: 35 minutes

Make It Last: If you're ever had Italian eggs in purgatory, this recipe makes a similar Israeli breakfast dish called shakshuka. If you need to stretch the meal, simply add another egg to the pan. Top with any herb, such as cilantro, chives, or oregano.

Serve with Grilled Garlic Toast

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Farro Breakfast Bowl

Credit: Photo: Alison Miksch
View Recipe: Farro Breakfast Bowl

Time: 30 minutes

Great Start: This meal in a bowl takes its morning cue from soft-boiled eggs and a dollop of yogurt, then goes savory with toasty cumin-scented farro and a creamy avocado.

Serve with Blistered Tomatoes with Kale

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Zucchini and Spinach Chilaquiles

Credit: Photo: Alison Miksch
View Recipe: Zucchini and Spinach Chilaquiles

Time: 40 minutes

Use It Up: Double the salsa to use up extra tomatillos. Stir into chilis, spoon over tacos, or braise chicken breasts for enchiladas.

Serve with Sofrito Pinto Beans

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Creamy Carrot and Herb Linguine

Credit: Photo: Jennifer Causey
View Recipe: Creamy Carrot and Herb Linguine

Time: 35 minutes

Cardoodles: Spiralized carrot noodles bulk up the linguine so you can use less. You can also use a peeler to shave carrots into wide ribbons.

Serve with Wilted Chard with Red Onion and Pine Nuts

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Tofu and Vegetable Lo Mein

Credit: Photo: Becky Luigart-Stayner
View Recipe: Tofu and Vegetable Lo Mein

Time: 35 minutes

Try This: Use protein-packed edamame like frozen peas: Add to soups, puree in a pesto, or sauté with any vegetable combo.

Serve with Steamed Broccoli with Peanut Sauce

This dish has all the umami-rich qualities we love about classic takeout and non of the greasy sodium-bomb qualities we don't. Wavy, keep yellow Chinese egg noodles can be found in the refrigerated section of any Asian market and many supermarkets. You can substitute any refrigerated fresh pasta or even brown rice noodles; boil until just al dente. Sliced baby bok choy, carrots, snap peas would also be delicious here; add the vegetables in stages, from hardy and dense to leafy and tender; so all can cook to the perfect doneness.

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Butternut-Cauliflower Coconut Curry

Credit: Photo: Jennifer Causey
View Recipe: Butternut-Cauliflower Coconut Curry

Time: 40 minutes

All Together: A range of textures—crunchy peas, tender vegetables, and silky coconut broth—makes this cool-weather main incredibly satisfying.

Serve with Cilantro-Chile Couscous

The chickpea mixture can also be a delicious gluten-free snack: After baking, toss with a little kosher salt, ground cumin, and ground red pepper.

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Black-Eyed Pea Cakes

Credit: Photo: Jennifer Causey
View Recipe: Black-Eyed Pea Cakes

Time: 40 minutes

Make Ahead: We've turned two Southern slides, black-eyed peas and greens, into a substantial vegetarian meal. You could also substitute black beans or Great Northern beans for the black-eyed peas. Form the cakes and make the salsa a couple of days ahead, and refrigerate; then simply sear the cakes and serve. Complete the meal with Sautéed Tomato and Onion Kale. Traditional Collard can take an hour or more to cook; hearty lacinato kale takes just 3 minutes. For some punch, add a dash of hot sauce or red wine vinegar.

Serve with Sautéed Tomato and Onion  Kale

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Egg and Tomato Open-Faced Sandwiches

Credit: Photo: Jennifer Causey
View Recipe: Egg and Tomato Open-Faced Sandwiches

Time: 35 minutes

Slice It: Slightly thicker (1½-oz.) bread slices build a sturdy sandwich base. Slice your own, or ask to have it sliced on the thick side.

Serve with Cheddar and Chive "Squachos"

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Seared Tofu with Sweet Chili Sauce and Broccoli

Credit: Photo: Jennifer Causey
View Recipe: Seared Tofu with Sweet Chili Sauce and Broccoli

Time: 40 minutes

Best Press: Halve the tofu lengthwise for more surface area so the water can drain out quickly; then pat dry so it won't spatter in the pan.

Serve with Garlic-Studded Brown Rice

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Pesto Pasta Salad with Tomatoes and Mozzarella

Credit: Photo: Jennifer Causey
View Recipe: Pesto Pasta Salad with Tomatoes and Mozzarella

Time: 25 minutes

Batch It: Squash is mostly water; it will steam if there is too much in the pan. Cook in batches for crisp-tender, lightly browned pieces.

Serve with Sautéed Summer Squash with Thyme and Almonds

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Soba-Edamame Noodle Bowl

Credit: Photo: Jennifer Causey
View Recipe: Soba-Edamame Noodle Bowl

Time: 40 minutes

Miso Tip: Yellow miso adds savory depth to the dressing; for a gluten-free option, look for miso made with rice, not barley.

Serve with Seared Baby Bok Choy

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Whole-Grain Veggie Burrito Bowl

Credit: Photo: Jennifer Causey
View Recipe: Whole-Grain Veggie Burrito Bowl

Time: 40 minutes

Use It Up: Take leftovers to go: Spread mashed avocado on a whole-wheat tortilla, add elements from burrito bowl, and roll up.

Serve with Orange, Red Onions, and Cilantro Salad

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Buffalo Quinoa Burgers

Credit: Photo: Jennifer Causey
View Recipe: Buffalo Quinoa Burgers

Time: 40 minutes

Make Ahead: Make the patties a couple of days ahead, wrap, and refrigerate. They’ll hold their shape even better in the pan.

Serve with Green Beans with Dilly Sauce

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Peppered White Bean, Kale, and Egg Stack

Credit: Photo: Jennifer Causey
View Recipe: Peppered White Bean, Kale, and Egg Stack

One egg adds 6g protein to this vegetarian plate; the yolk is also a creamy dressing.

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Spicy Veggie Hash

Credit: Photo: Jennifer Causey
View Recipe: Spicy Veggie Hash

Time: 35 minutes

Prep Tip: Wrap the bowl of grilled onions in plastic wrap so they "sweat," producing a mellow, slightly sweet liquid for the dressing

Serve with Grilled Onion Salad with Lime Vinaigrette

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Butternut Stratas with Gruyère

Credit: Photo: Jennifer Causey
View Recipe: Butternut Stratas with Gruyère

Time: 35 minutes

Day or Night: Think of these cheesy, eggy stratas like a savory version of French toast—delicious for breakfast or dinner.

Serve with Sautéed Green Beans and Mushrooms

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Eggplant and Goat Cheese Sandwiches

Credit: Kana Okada
View Recipe: Eggplant and Goat Cheese Sandwiches

Time: 40 minutes

Make-Ahead Tip: Hearty ciabatta holds up well, making this a good brown-bag lunch option.

Serve with Tomato-Parmesan Soup: Combine 2 cups commercial boxed tomato soup, ¼ cup half-and-half, ½ teaspoon dried basil, and 1⁄8 teaspoon freshly ground black pepper. Cook in a small saucepan over ­medium heat 8 minutes or until thoroughly heated. Stir in 2 tablespoons grated fresh Parmigiano-Reggiano cheese.

Watch Video Demo: How to Cook Eggplant and Goat Cheese Sandwiches 

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Two-Bean Soup with Kale

Credit: Kana Okada
View Recipe: Two-Bean Soup with Kale

Time: 30 minutes

Simple Sub: Swiss chard, mustard greens, or escarole can stand in for kale.

Serve with Cheese-Tomato Toasts: Broil 4 (1-ounce) slices ciabatta bread for 1 minute. Turn bread over; top each slice with 2 thin plum tomato slices and 1 tablespoon shredded Parmigiano-Reggiano cheese. Broil 2 minutes or until cheese melts.

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Red Onion, Potato, and Goat Cheese Pizza

Credit: Randy Mayor
View Recipe: Red Onion, Potato, and Goat Cheese Pizza

Time: 40 minutes

Simple Sub: In place of goat cheese, try feta or queso fresco

Serve with Romaine-Radicchio Salad: Combine 2 tablespoons balsamic vinegar, 2 tablespoons extra-virgin olive oil, 1 teaspoon minced garlic, ¼ teaspoon salt, and 1/8 teaspoon dried oregano in a large bowl, stirring with a whisk. Add 5 cups thinly sliced romaine lettuce and 2 cups thinly sliced radicchio; toss to coat. Sprinkle with fresh ground black pepper.

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Poached Eggs with Spinach and Walnuts

Credit: Photo: Johnny Autry & Randy Mayor
View Recipe: Poached Eggs with Spinach and Walnuts

Time: 40 minutes

Flavor Hit: Walnuts lend crunchy contrast to the mushrooms.

Serve with Roasted Acorn Squash: Preheat oven to 400°. Cut 1 acorn squash in half lengthwise; discard seeds. Cut each half into 6 wedges. Melt 2 tablespoons butter in a large ovenproof skillet over medium heat. Add squash; cook 3 minutes or until browned on one side. Turn wedges; sprinkle with ¼ teaspoon salt. Place pan in oven; bake at 400° for 12 minutes or until tender. CALORIES 94; FAT 5.9g (sat 3.7g); SODIUM 192mg

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Potato, Mushroom, and Leek Croquettes

Credit: Photo: Johnny Autry & Randy Mayor
View Recipe: Potato, Mushroom, and Leek Croquettes

Time: 40 minutes

Prep Pointer: Halve leeks lengthwise, and rinse thoroughly.

Serve with Greens and Shallot Vinaigrette: Combine 2 tablespoons olive oil, 2 tablespoons sherry vinegar, ¼ teaspoon black pepper, and 1/8 teaspoon salt in a medium bowl. Add 6 cups gourmet salad greens and 1 sliced shallot to bowl; toss gently. CALORIES 82; FAT 6.8g (sat 0.9g); SODIUM 120mg

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Tofu Steaks with Shiitakes and Veggies

Credit: Photo: Johnny Autry
View Recipe: Tofu Steaks with Shiitakes and Veggies

Time: 40 minutes

Technique Tip: Piercing the tofu allows it to absorb the marinade.

Serve with Cashew Rice: Combine 1 cup water, ½ cup long-grain rice, and ¼ teaspoon salt in a small saucepan; cover. Bring to a boil, reduce heat, and simmer 12 minutes. Let stand 5 minutes. Fluff with a fork; stir in 1/3 cup sliced green onions and ¼ cup chopped unsalted cashews. CALORIES 136; FAT 4.1g (sat 0.8g); SODIUM 151mg

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Baked Ziti and Summer Veggies

Credit: Photo: John Autry & Randy Mayor
View Recipe: Baked Ziti and Summer Veggies

Time: 40 minutes

Simple Sub: Use eggplant instead of yellow squash.

Serve with Mixed Green Salad: Combine 3 tablespoons fresh lemon juice and 2 tablespoons olive oil in a large bowl. Add 4 cups mixed salad greens; toss. Sprinkle with 1 tablespoon toasted pine nuts. Yield: 4 servings (serving size: about 1 cup). CALORIES 85; FAT 8.2g (sat 1g); SODIUM 7mg

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Antipasto-Style Penne

Credit: Becky Luigart-Stayner
View Recipe: Antipasto-Style Penne

Time: 40 minutes

Vegetarian Swap: Omit prosciutto; add 2 ounces cubed provolone.

Serve with Lemon-Garlic Broccoli Rabe: Heat a large skillet over medium-high heat. Add ¼ cup water and 1¼ pounds trimmed broccoli rabe to pan. Cover and cook 3 minutes. Add 2 tablespoons olive oil, ¼ teaspoon crushed red pepper, and 2 minced garlic cloves. Cook, uncovered, 2 minutes or until broccoli rabe is tender. Remove from heat, and stir in 2 teaspoons grated lemon rind, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper.

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Shiitake and Sweet Pea Risotto

Credit: Randy Mayor
View Recipe: Shiitake and Sweet Pea Risotto

Time: 40 minutes

Vegetarian Swap: Use vegetable broth in place of chicken broth.

Serve with Romaine-Tomato Salad: Combine 2 tablespoons minced shallots, 1 tablespoon lemon juice, 1 tablespoon extra-virgin olive oil, ½ teaspoon minced fresh thyme, ¼ teaspoon salt, and ¼ teaspoon pepper, stirring with a whisk. Combine 5 cups torn romaine lettuce and 2 cups halved grape tomatoes. Drizzle with dressing; toss.

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Farfalle with Tomatoes, Onions, and Spinach

Credit: Photo: John Autry
View Recipe: Farfalle with Tomatoes, Onions, and Spinach

Time: 40 minutes

Prep Pointer: Vertically sliced onions (as opposed to rings) separate nicely and meld better with the pasta.

Serve with Olive Flatbread: Preheat oven to 450°. Unroll 1 (11-ounce) can refrigerated thin-crust pizza dough onto a baking sheet. Combine 1½ tablespoons olive oil, ½ teaspoon crushed red pepper, and 1 minced garlic clove; brush over dough. Sprinkle dough with ⅓ cup chopped kala-mata olives. Bake at 450° for 11 minutes or until browned and done. Top with 2 tablespoons thinly sliced basil.

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Fall Vegetable Curry

Credit: Photo: John Autry
View Recipe: Fall Vegetable Curry

Time: 30 minutes

Simple Sub: No Madras? Try 1 1/2 teaspoons regular curry and 1/2 teaspoon red pepper.

Serve with Cashew Basmati Rice: Cook 1 cup basmati rice according to package directions, omitting salt and fat. Stir in 1/4 cup unsalted cashew pieces and 1/4 teaspoon salt. Yield: 4 servings. CALORIES 129; FAT 4g (sat 0.8g); SODIUM 149mg

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Grilled Vegetable and Fontina Pizza

Credit: Photo: Johnny Autry & Randy Mayor
View Recipe: Grilled Vegetable and Fontina Pizza

Time: 40 minutes

Technique Tip: Grilling both sides of the crust cooks the dough through.

Serve with Herbed Mediterranean Salad: Combine 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon chopped fresh oregano, and ¼ teaspoon crushed red pepper in a large bowl, stirring with a whisk. Add 4 cups salad greens, 1 cup fresh parsley leaves, ½ cup halved cherry tomatoes, ½ cup sliced peeled cucumber, ¼ cup fresh basil leaves, and 2 tablespoons halved, pitted kalamata olives; toss gently. CALORIES 103; FAT 8.8g (sat 1.2g); SODIUM 146mg

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Spiced Lentils and Poached Eggs

Credit: Photo: Johnny Autry
View Recipe: Spiced Lentils and Poached Eggs

Time: 30 minutes

Kid Tweak: Omit the curry powder for milder lentils.

Serve with Cumin-Scented Carrots: Preheat oven to 425°. Combine 2 teaspoons olive oil, 1/4 teaspoon salt, and 1⁄8 teaspoon cumin with 1 pound peeled, trimmed baby carrots, halved lengthwise. Bake at 425° for 15 minutes or until tender and lightly browned. CALORIES 74; FAT 2.3g (sat 0.3g); SODIUM 208mg

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Kale and Caramelized Onion Grilled Cheese

Credit: Photo: Brian Woodcock
View Recipe: Kale and Caramelized Onion Grilled Cheese

Time: 30 minutes

Simple Sub: If raclette isn't available, substitute Gruyère cheese.

Serve with Poblano-Tomato Soup: Place a jelly-roll pan in oven. Preheat broiler to high. Combine 2 pounds halved tomatoes, 6 garlic cloves, 3 halved shallots, 1 halved seeded red bell pepper, and 1 halved seeded poblano pepper in a bowl. Add 1 tablespoon canola oil; toss. Carefully arrange vegetables on preheated pan; broil 10 minutes or until blackened. Place roasted vegetables in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid (to avoid splatters). Blend until smooth. Stir in 1 cup unsalted chicken stock or organic vegetable broth, ¼ teaspoon salt, ¼ teaspoon ground cumin, and 1/8 teaspoon ground coriander. Top with ¼ cup cilantro leaves; serve with 4 lime wedges. CALORIES 112; FAT 4.1g (sat 0.3g); SODIUM 196mg

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Sweet Potato and Chickpea Cakes with Avocado Salsa

Credit: Photo: Jason Wallis
View Recipe: Sweet Potato and Chickpea Cakes with Avocado Salsa

Time: 40 minutes

Flavor Hit: Onion and spicy jalapeño serve as a flavorful contrast to the sweet potato.

Serve with Sauteéd Lemony Broccolini: Melt 2 teaspoons butter in a large skillet over medium-high heat. Add 1 pound trimmed Broccolini to pan; cook 4 minutes, stirring occasionally. Add ¼ cup dry white wine to pan. Cover, reduce heat to medium-low, and cook 6 minutes or until Broccolini is tender. Add 2 teaspoons grated lemon rind, 1 tablespoon fresh lemon juice, ¼ teaspoon salt, and ¼ teaspoon freshly ground black pepper to Broccolini; toss. CALORIES 78; FAT 1.9g (sat 1.2g); SODIUM 199mg

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Summer Veggie Salad

Credit: Photo: Randy Mayor
View Recipe: Summer Veggie Salad

If meatless Monday is part of your weekly menu, try Summer Veggie Salad. Pine nuts and Manchego cheese add protein to the salad. You can swap in less-expensive walnuts and Parmesan, if desired.

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Vegetable Hash with Poached Eggs

Credit: Photo: Stephen Devries
View Recipe: Vegetable Hash with Poached Eggs

Time: 40 minutes

Prep Pointer: Let the squash mixture stand 5 minutes off the heat to gently steam the vegetables.

Serve with Multigrain Toast and Red Pepper Tapenade: Preheat broiler to high. Arrange 4 (1-ounce) multigrain bread slices on a baking sheet. Broil 1 minute on each side or until toasted. Place 2 tablespoons slivered almonds, 1 tablespoon olive oil, 1 small garlic clove, 2 ounces drained bottled roasted red bell peppers, and ½ ounce pitted kalamata olives in the bowl of a food processor. Pulse until mixture is finely chopped. Spread tapenade evenly over bread slices. SERVES 4 (serving size: 1 bread slide and 1½ tablespoons tapenade) CALORIES 132; FAT 6.9g (sat 0.7g); SODIUM 202mg

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Eggplant and Zucchini Parmesan

Credit: Photo: Whitney Ott
View Recipe: Eggplant and Zucchini Parmesan

This classic dish is made extra crispy by subbing Panko for regular bread crumbs, and given a fiber boost from whole-wheat pasta. Switching out some of the eggplant for zucchini gives the dish some surprising flavor combinations as well. 

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Smoky Hoppin' John

Credit: Photo: Randy Mayor
View Recipe: Smoky Hoppin' John

Time: 40 minutes

Flavor Hit: Smoked paprika has an intensely rich, sweet-and-smoky flavor that adds depth. Sub hot paprika for kick or regular paprika for warm, bittersweet notes.

Serve with Quick Braised Kale: Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 8 cups stemmed and chopped Lacinato kale and 2 tablespoons water to pan; cover and cook 2 minutes or until wilted. Uncover and cook 1 minute, stirring occasionally. Stir in 1½ teaspoons cider vinegar, ½ teaspoon sugar, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. SERVES 4 (serving size: ½ cup); CALORIES 95; FAT 3.8g (sat 2g); SODIUM 178mg

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Mushroom, Asparagus, and Roasted Red Pepper Pizza

Credit: Photo: Jen Causey
View Recipe: Mushroom, Asparagus, and Roasted Red Pepper Pizza

It's easy to skip delivery when pizza is so much fun to make at home. Load up the pie with as many veggies as you want.

Time: 40 minutes
Prep Pointer: A sprinkling of cornmeal keeps the dough from sticking to the pizza stone and gets the bottom of the crust extra crispy.
Flavor Hit: Balsamic vinegar adds a sweet and tangy dimension to the mushrooms and rounds out the marinara sauce.

Pair with Shaved Carrot and Parsley Salad: Combine 1½ tablespoons white wine vinegar, 1½ tablespoons extra-virgin olive oil, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper in a medium bowl, stirring with a whisk. Add 3 cups thinly shaved carrot and 1½ cups fresh flat-leaf parsley leaves to vinaigrette; toss to coat. SERVES 4 (serving size: ¾ cup) CALORIES 91; FAT 5.5g (sat 0.8g); SODIUM 196mg

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Risotto Primavera

Credit: Photo: Whitney Ott
View Recipe: Risotto Primavera

Upgrade option: Soak ½ ounce dried porcini mushrooms in ½ cup boiling water for 10 minutes. Reserve the liquid, and add to stock in place of water; cook porcini with button mushrooms.

Time: 40 minutes
Simple Sub: You can use shelled fresh peas or fava beans, or frozen shelled edamame (thawed) in place of frozen peas.
Use It Up: Combine leftover mascarpone cheese with a little sugar, vanilla, and lemon for a fresh fruit dip, or swirl into pasta sauce for added richness.

Pair with Balsamic Kale and Radicchio Sauté: Heat a skillet over medium heat. Add 1 tablespoon olive oil; swirl. Add 4 cups chopped Lacinato kale, 1 cup sliced radicchio, and 1 teaspoon minced garlic; sauté 2 minutes. Stir in 1 tablespoon balsamic vinegar, ¼ teaspoon kosher salt, ¼ teaspoon sugar, and 1/8 teaspoon crushed red pepper. SERVES 4 (serving size: about ½ cup) CALORIES 71; FAT 3.9g (sat 0.5g, mono 2.5g, poly 0.6g); PROTEIN 2g; CARB 8g; FIBER 1g; CHOL 0mg; IRON 1mg; SODIUM 152mg; CALC 95mg

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Mexican-Style Grilled Vegetable Sandwich

Credit: Photo: Romulo Yanes
View Recipe: Mexican-Style Grilled Vegetable Sandwich

Time: 40 minutes

Simple Sub: Ciabatta bread has a great crust for pressed sandwiches. You could also use French bread or Cuban bread.

Serve with Mango and Jicama Salad

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Tomato-Asiago Frittata

Credit: Photo: Romulo Yanes
View Recipe: Tomato-Asiago Frittata

Time: 20 minutes

Equip Tip: Use a medium ovenproof skillet, about 10 inches in diameter, for a taller, fluffier frittata.

Serve with Arugula and Blueberry Salad

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Grilled Bean and Cheese Stuffed Poblanos

Credit: Photo: Jennifer Causey
View Recipe: Grilled Bean and Cheese Stuffed Poblanos

Time: 35 minutes

Make Ahead: Stuff the peppers, secure with skewers, and refrigerate in an airtight container a couple of days before grilling.

Serve with Spicy Jicama Slaw

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    2 of 46 Skillet Ratatouille
    3 of 46 Chipotle Bean Burritos
    4 of 46 Szechuan Tofu with Cauliflower
    5 of 46 Shiitake and Asparagus Sauté with Poached Eggs
    6 of 46 Broccoli, Cheddar, and Brown Rice Cakes
    7 of 46 Saucy Skillet-Poached Eggs
    8 of 46 Farro Breakfast Bowl
    9 of 46 Zucchini and Spinach Chilaquiles
    10 of 46 Creamy Carrot and Herb Linguine
    11 of 46 Tofu and Vegetable Lo Mein
    12 of 46 Butternut-Cauliflower Coconut Curry
    13 of 46 Black-Eyed Pea Cakes
    14 of 46 Egg and Tomato Open-Faced Sandwiches
    15 of 46 Seared Tofu with Sweet Chili Sauce and Broccoli
    16 of 46 Pesto Pasta Salad with Tomatoes and Mozzarella
    17 of 46 Soba-Edamame Noodle Bowl
    18 of 46 Whole-Grain Veggie Burrito Bowl
    19 of 46 Buffalo Quinoa Burgers
    20 of 46 Peppered White Bean, Kale, and Egg Stack
    21 of 46 Spicy Veggie Hash
    22 of 46 Butternut Stratas with Gruyère
    23 of 46 Eggplant and Goat Cheese Sandwiches
    24 of 46 Two-Bean Soup with Kale
    25 of 46 Red Onion, Potato, and Goat Cheese Pizza
    26 of 46 Poached Eggs with Spinach and Walnuts
    27 of 46 Potato, Mushroom, and Leek Croquettes
    28 of 46 Tofu Steaks with Shiitakes and Veggies
    29 of 46 Baked Ziti and Summer Veggies
    30 of 46 Antipasto-Style Penne
    31 of 46 Shiitake and Sweet Pea Risotto
    32 of 46 Farfalle with Tomatoes, Onions, and Spinach
    33 of 46 Fall Vegetable Curry
    34 of 46 Grilled Vegetable and Fontina Pizza
    35 of 46 Spiced Lentils and Poached Eggs
    36 of 46 Kale and Caramelized Onion Grilled Cheese
    37 of 46 Sweet Potato and Chickpea Cakes with Avocado Salsa
    38 of 46 Summer Veggie Salad
    39 of 46 Vegetable Hash with Poached Eggs
    40 of 46 Eggplant and Zucchini Parmesan
    41 of 46 Smoky Hoppin' John
    42 of 46 Mushroom, Asparagus, and Roasted Red Pepper Pizza
    43 of 46 Risotto Primavera
    44 of 46 Mexican-Style Grilled Vegetable Sandwich
    45 of 46 Tomato-Asiago Frittata
    46 of 46 Grilled Bean and Cheese Stuffed Poblanos

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    Dinner Tonight: Vegetarian
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