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This tasty medley of vegetables includes the curiously named tuber, Jerusalem artichoke. Originating in the eastern United States, this sunflower species resembles ginger and tastes similar to a potato.
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Spinach, sun-dried tomato, and feta cheese are scrambled with eggs and wrapped in a warm tortilla to produce this delicious breakfast wrap.
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These flavorful sandwiches can be made ahead of time and stored in the fridge for later. They are full of flavor and you can vary the ingredients to your taste.
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Plenty of zucchini keeps the rich and creamy chicken Alfredo sauce from being too heavy. Whole wheat fettuccini completes this hearty meal.
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Get Lemon Pepper Cured Chicken with Fennel Salad Recipe from Food Network
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I wanted to create a vegetarian chili that is deeply flavored with real chiles, and spicy enough to make smoke come out of your ears. I think I’ve finally cracked...
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This cabbage and dumpling soup has a savory German-inspired broth with apples and bacon bits.
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This grilled ggplant and bell pepper recipe has the flavors of baba ghanoush, folded into a healthy summer side dish.
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Get Polenta Squares with Mushroom Ragu Recipe from Food Network
cooking.nytimes.com
This hearty soup requires a good afternoon simmer, filling your house with the aromas of all things good and warming The marrow imbues the broth with a silkiness and richness, and the kale is thrown in for color and health You might want hot sauce, or not
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Eggplant is fried, covered in fresh pesto, and broiled in this recipe inspired by a trip to a famous London restaurant.
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Get Vegan Quinoa-Cranberry Stuffed Acorn Squash Recipe from Food Network