Dinner Tonight: Vegetarian

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

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

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.

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

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

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

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

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

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

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

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.

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.

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

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"

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

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

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

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

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

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

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

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

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 

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.

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.

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

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

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

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

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.

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.

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.

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

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

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

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