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Peas, carrots, and tofu are simmered together in coconut milk with spices, creating a warm, savory Indian favorite. Serve over hot rice, with yogurt on the side.
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Get Osso Buco Stew with Spicy Polenta Recipe from Food Network
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This picnic-friendly salad features gluten-free chickpea pasta with a dairy-free dressing and Mediterranean-style roasted vegetables.
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Bursting with summer veggies, you won't feel guilty eating all of these quesadillas by yourself.
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For a decidedly different luncheon entree, fill tender yellow squash with a colorful egg salad loaded with celery, red bell pepper, green olives, cheddar cheese, fresh basil, dill, mayonnaise, cayenne pepper and seasoned salt.
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Get Farro Salad with Grilled Eggplant, Tomatoes and Onion Recipe from Food Network
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Get Mexicali Shrimp Recipe from Food Network
cooking.nytimes.com
The sisters in this recipe are the Native American staples beans, corn and squash, which together offer a delicious main course for vegan diners It comes from Maria Marlowe, a Times reader in New York, who said that she used the dish to help convince her family that eating vegan didn't have to mean sacrificing flavor.
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This recipe for scrambled eggs adds some flavor with chorizo, smoked paprika, sautéed onion, and peppers served over garlicky toasts for a fancy brunch dish.
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Get Penne Pasta with Alex Guarnaschelli Recipe from Food Network
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Saffron, paprika, and parsley flavor this Israeli dish of tomatoes, bell pepper, onion, and fried eggs. Serve hot with tahini sauce and pita bread.