Vegetarian-Friendly

Kale pesto pairs with roasted butternut squash for a fall-inspired meal.

This is a delicious side dish for any Thanksgiving meal, and all winter long!

This recipe was divined to me after listening to one of my favorite Bob Marley songs – the one where he sentimentally recalls cooking cornmeal porridge over an open fire in Kingston. Adding a ripe banana turns it from an ordinary bowl of hot cereal to a super-charged breakfast. And the sweetness of the banana means no added sugar is needed.

Copious amounts of breadcrumbs are traditionally called for in this appetizer favorite, but I don’t use them all in this version. It actually ends up with a more moist filling because of it and allows the bite of the Pecorino to really shine.

Save steps with this quick dish of a trio of Italian cheeses and spinach with shells. You might want to double the recipe, since everyone will be coming back for more!

Fresh herbs and onions season a mix of three cheeses and bacon for hearty stuffed squash. As an entrée, each half of butternut squash is a portion.

Chilled summer soup of fruits and veggies is perfect for a hot summer evening’s meal. Try serving with grilled shrimp for dipping.

Chili pepper adds zing to this tri-colored bean and tomato vegetarian-friendly pasta dish.

Get ready for spring with this dish’s bright green veggies and lemony herb sauce.

Slowly sauté shallots and garlic to boost their taste. Toss with pasta and kale for a luscious dish. Garnish with cheese and toasted hazelnuts.

Fresh garden veggies tossed with pasta and topped with cheese is simple but has a little something special.

I never would have thought to cook pasta this way if not for a New York Times recipe that hit the stands about a decade ago. I tried it immediately and have been hooked ever since. Simmering pasta in chicken stock or tomato juice gives it significantly more flavor and body, and is well worth the extra time and attention required.

This is one of my favorite desserts. Some days, when I’m in the mood, it’s breakfast. I often serve this to friends for dessert to drive home the point that gluten- and dairy-free eating can be delicious. You can use any rice, but my favorite is arborio, the kind used in making risotto. It makes a much creamier pudding. The coconut milk adds such a wonderful flavor that I don’t use sugar. I’ve added a small optional amount to the recipe.

Busy families will enjoy making this super easy, super delicious pasta with fresh tomato sauce.