Vegetarian

This recipe offers powerful nutrition, plus a pleasing mix of colors, shapes, and textures.

For a rainy-night supper, serve this “sunshine on a plate.”

Swiss chard and a Swiss-like (Jarlsberg) cheese combine to make a yummy crustless quiche. While it bakes, toss a salad to complete the meal.

Mild yet rich tasting, this easy-to-make dish gets a lot of Mediterranean flavor from the Greek seasoning blend and mozzarella and Parmesan cheeses.

Creamy, cheesy polenta tops a chunky mixture of vegetables in this hearty casserole.

When it’s time to put logs in the fireplace, it’s also time to fire up a big pot of this chili, flavored with lots of cumin and brightened with lemon juice.

Oregano, shallots, and lemon juice enhance the vegetables in this barley-based dish. You can replace the chard with other greens, such as spinach, turnip greens, or collard greens, if you prefer, adjusting the cooking time as needed.

This pairing of two all-time favorite vegetables is simple but colorful.

Garnet-colored beets topped with a reduction of balsamic vinegar and brown sugar, then sprinkled with cinnamon-sugar walnuts, are a great complement to dishes such as Tarragon Turkey Medallions (page 161) or a simple roasted pork tenderloin.

The flavors of the fennel and caramelized onion make this unusual dish a standout.

Roasting brings out the best flavor in both the broccoli florets and the onion slices in this side dish.

Want a tasty new way to get vegetables into your diet? Try this eggplant and tomato side dish, which gets a flavor burst from chili powder and fresh cilantro.

Be sure to use regular-size carrots, not baby carrots, for the proper sweetness and moisture in this delicate, lighter substitute for mashed sweet potatoes.

The vibrant color contrast between the greens and the tomatoes adds eye appeal to this tasty dish.

Is this recipe for a side dish or a dessert? It’s your call—either way provides a serving of fruit for each diner. You might want to make a double batch of the walnut crunch and use the extra to top fat-free yogurt or hot cereal for breakfast.

Since you serve this side dish at room temperature, it’s perfect for a party or holiday buffet. It’s also a terrific appetizer when served on crostini or low-sodium whole-grain crackers.

Quinoa, an excellent source of protein that counts toward your whole-grain goal, is the base for this citrusy side. Be sure to use fresh mint leaves—dried mint won’t provide the flavor boost you want for this dish.

Quickly sear the fish fillets, then keep them moist by reducing the heat. Top them with a mild zing of jalapeño and a splash of fresh lime—that’s dinner in a snap!

This dish is an excellent accompaniment to almost any Asian entrée, such as Chicken with Ginger and Snow Peas (page 157) or Pacific Rim Flank Steak (page 180). Add some chicken, shrimp, beef, or pork cooked without salt to transform this into a main dish.

Spoon this dressing over fresh fruit, such as melon or pineapple, when you want a pretty side salad or a light dessert.