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This interesting Filipino stew is made with squash, coconut, and shrimp. It is good eaten as a stew, or served over jasmine rice.
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Delicious and simple, a perfect go-to dish with tomatoes and guanciale.
cooking.nytimes.com
Almost any seasonal vegetable will lend itself to being pickled in a mix of apple cider vinegar and rice vinegar, tweaked with a little salt and sugar Use a mixture of what's in season, and choose small, slender vegetables when you can Whatever you choose, make sure to scrub vegetables well and peel away roots and thick skins. 
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This recipe is by Sara Dickerman and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This cheap and very easy Pakistani meal is usually eaten with Basmati rice, tossed salad, and hot pickles. It is relatively quick to make, and tastes even better the second day.
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This is the veggie burger supreme - the easiest and MOST ECONOMICAL burger of all. A single medium-sized eggplant (together with the usual trimmings) feeds a family of 6.
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This easy spinach salad with crunchy almonds and pomegranate seeds will have even the veggie-haters reaching for seconds.
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These hearty roast beef hoagies with lots of bell pepper and onions are topped with traditional pasta sauce and a slice of provolone cheese.
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Are you craving a mouthwatering bowl of homemade soup?  Try this smart recipe that uses vegetable juice and beef broth to give you a flavorful beef vegetable soup that's ready just about an hour.
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Sweet potato hash browns with bacon are a nice alternative to traditional hash browns and fit into the paleo diet.
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A seasoned up pasta salad using spaghetti noodles.