Vegetarian

Toss chopped raw kale with sweet carrots, creamy avocado, and nutty farro for texture, then dress it in a garlic dressing reminiscent of green goddess dressing.

Customize this recipe by subbing in other nuts and seeds.

Raspberries or blackberries can be swapped in for the blueberries.

This recipe, with its double dose of coconut, is a quinoa game-changer.

If you like, serve this with whipped cream or an extra dollop of yogurt.

Using mature arugula leaves instead of the baby variety will make for a more peppery salsa. For a nice variation, try it with fresh basil and/or parsley.

Without the hassle of breading and frying, eggplant Parmesan goes from special-occasion project to easy weeknight dinner.

You can cut and butter the bread well in advance, but don't bake it till guests arrive.

Don't rush the browning of the onions—it's essential to the finished soup's flavor.

These delicate cheese puffs always impress. Once you get the hang of the dough, you'll serve them at every opportunity.

These hot and sour pickles are great alongside the spread and frittata , and make a perfect garnish for the Bloody Beers .

While waiting for a main course to finish cooking, you can make this simple salad with the remnants of a bunch of broccoli. Or, you can integrate the shaved broccoli, which is sweet, mild, and tender, into other lettuce-based salads, or julienne the strips for cabbage slaws.

This one is cheesy, tangy, and a little spicy. Serve with plenty of crackers.

A dip that proves collards don't have to be stewed for hours to be delicious.

Umami-loaded ingredients (tofu and miso) make this the most addictive ranch ever.

Baked eggs are great for brunch, and this version is no exception. But with a salad of leafy greens, it's also hearty and satisfying enough to double as dinner.

This dish comes together fast for a simple weeknight meal, and it's also elegant enough to serve to any important guest.