Vegetarian food - quick and easy recipes - page 35

Some Caesar recipes try to downplay the anchovies and garlic, but here you can taste both (hint: The anchovies are in the dressing), and yes, it’s good. This is a great salad to make for a party.

In this quick, healthy recipe for porridge adapted from Food & Wine magazine, quinoa simmers with dried figs, maple syrup, cinnamon, and nutmeg. Milk and a sprinkling of chopped, toasted pecans and halved figs complete this nourishing breakfast.

This alternative to basil and pine nut pesto is great on pizza, pasta, or straight from a spoon.

Polenta, writes Chez Panisse’s Cal Peternell in Twelve Recipes, is “more ratio than recipe.” The standard is 4 parts water to 1 part polenta, simmered for 30 minutes. Be careful to add the polenta to the boiling water in a slow, steady stream with one hand as you whisk with the other—this will prevent lumps from forming. (If you end up with a few lumps despite your best efforts, don’t sweat it; it’ll still taste delicious.) Enriching it at the end with butter and cheese isn’t strictly necessary.

A classic French vinaigrette with red wine vinegar, Dijon mustard, shallot, lemon juice, and olive oil is one of the most versatile sauces in the kitchen. Use it to dress a simple green salad or an elaborate composed one, employ it as a quick marinade for raw meats or a casual accompaniment for grilled ones.

For this healthy spaghetti recipe, roasted red onion, zucchini, yellow squash, and red bell pepper combine with toasted pine nuts and chopped black olives.

Penne pasta cooked al dente combines with sautéed spinach, crumbled feta, crème fraîche, and yogurt in this easy vegetarian baked pasta dish.

For this fresh, healthy summer salad recipe that balances sweet, tart, and salty, grilled watermelon, combines with feta, and mint.

For this healthy, refreshing salad recipe, jicama combines with ruby grapefruit and mango with lime, cayenne pepper, and cilantro.

A simple recipe adapted from Southern Living: fresh okra, tossed with olive oil and seasoned, cooked on a hot grill. Game plan: You’ll need to make a batch of Yogurt Dipping Sauce with Lemon and Basil.

In this Southern classic adapted from Allrecipes, fresh okra pods are sliced, soaked in beaten egg, then dredged in seasoned cornmeal before frying to an even golden brown.

In this laidback crockpot version adapted from the Practical Stewardship blog, browned rice goes into the slow cooker along with tomatoes, broth, onion, garlic, bell peppers, and spices. Approximately 3 hours later, you’ve got a fluffy, deeply flavored side dish.

In this super-easy slow cooker summer squash recipe, sliced zucchini, yellow squash, onion, and a touch of olive oil cook for 2 hours, until soft and tender.

For this healthy breakfast sandwich, sautéed arugula meets eggs and cheddar on toasted English muffins.

For this unusual breakfast sandwich, smoked eggs, greens, and Dijon are packed onto sturdy rye bread. What to buy: Look for dense, whole-grain rye bread.

A classic creamy mushroom pasta bake recipe, with penne, cremini mushrooms, fresh thyme, homemade Cream of Mushroom Soup, and melted cheese.