Vegetarian

Roasting cauliflower with spices brings out the very best in this vegetable—the golden, crispy florets are irresistible. Like broccoli, cauliflower contains compounds that may help fight damaging toxins.

This is a great technique if you want to serve a mixture of vegetables, like a stir-fry, with your grilled meat or fish. Start the vegetables 10 to 15 minutes before you grill your main course, so that they can get a head start. Move them to a cooler part of the grill to keep warm once they’re done. Grill baskets of all shapes and sizes are available in grocery stores or cooking shops.

Rich in protein, essential fatty acids and fiber, chia seeds are harvested from Salvia hispanica, a herbaceous plant native to central Mexico that was as an important food source of the Mayans and Aztecs.

"I love the richness of the feta and the crunch of the sunflower seeds against the tender squash."—Dawn Perry, senior food editor

Raw broccoli is made for slaw. It's sweet and crunchy—and can be dressed hours in advance.

Feel free to use cooked bulgur, barley, or couscous instead of quinoa

Chef Richard Landau entices carnivores at his vegan spot by making a statement with dramatic, crispy mushrooms. Find maitakes at specialty and farmers' markets.

Corn husks can be transformed into a surprisingly flavorful oil. At Seäsonal, this vinaigrette is tossed with Bibb lettuce, radishes, and crisp pumpernickel croutons.

Steal chef Sean Rembold's restaurant move: Use one ingredient—carrots—two ways.

A spicy, tangy option for anyone who loves to put mayo on burgers.

If you can chop tomatoes, you can make tomato water. The rose-colored liquid that releases from the cut fruit tastes like a super-concentrated, drinkable version of ripe tomatoes.

Ripe peaches can be used in place of the nectarines; choose whatever looks (and smells) best.

When it comes to buying feta, you've got choices. We love the firm texture and sheep's-milk tang of Bulgarian or Greek.

"A crunchy, cheesy topping gives squash big flavor and texture." —Chris Morocco, associate food editor

Pair this summery side dish with grilled pork chops or flank steak, or chop and fold it into couscous for a light meal.

This riff on gazpacho gets unexpected sweetness—and great color— from the addition of cherries and a peach.

Warm spices, supersweet Sun Gold tomatoes, and a short cooking time reinvent the ordinary marinara.

Fresher and more vibrant than the jarred stuff, this easy-to-make relish is good on hot dogs, burgers, and grilled sausages.