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Vegetarian

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  • 1 min to read

Panzanella, a rustic Italian bread salad, takes advantage of ripe, summer produce for a hearty and satisfying starter or main dish.

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  • 1 min to read

Nothing says summer like this recipe from chef Lisa Shaw who includes fresh corn, tomatoes, mozzarella and herbs.

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This quick and colorful vegan corn recipe by Chicago’s Lisa Shaw can be prepared with conventional butter, if desired.

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Deer heart greens are essential to seal in moisture in this salmon recipe, but if you can’t find them in your forest or market, try Italian kale.

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  • 1 min to read

The ever-versatile watermelon is the star of this sweet-and-savory side dish mash-up featuring a balsamic reduction, Tajín seasoning and feta cheese.

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  • 1 min to read

A versatile salsa recipe brings freshness to a number of dishes from grilled meats to sandwiches or even soups.

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This pesto recipe uses pecans instead of the traditional pine nuts, but feel free to customize with your favorite nuts and herbs.

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  • 2 min to read

Fermenting mushrooms takes a bit of planning for this vegetarian dish, but the payoff is well worth the effort.

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  • 1 min to read

Lion’s mane mushrooms are the “meat” in these vegan sandwiches. An added bonus: Leftover chimichurri is a versatile condiment.

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  • 1 min to read

Pharm Table chef Elizabeth Johnson’s plant-based ceviche uses thinly sliced beets in her version of the South American dish.

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  • 1 min to read

Beet is an inexpensive, accessible alternative to tuna for this vegetarian poke bowl recipe.

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