1. Mushroom Ramen with Miso Glazed Tofu
It’s hard to beat a satisfying bowl of ramen packed full of vegetables, noodles and tofu. The broth is the key to the dish and ours is made from fresh and dried mushrooms, soy sauce and mirin. It’s amazing how quickly the flavors come together in the pot before bok choy and egg noodles drop in. The surprise addition is the tofu broiled with a topping of honey and miso and sprinkle of sesame seeds. Get the recipe here.
2. Cauliflower tacos with pickled radishes
You won’t miss the meat when you set out to build your own taco bar starring spice roasted cauliflower and pickled radishes. Queso fresco is a delicious, fresh cheese made for crumbling over tacos. Slices of avocado and shreds of lettuce help to tame the spices, but if you want more heat, simply spoon some of the piquant hot sauce on top. Get the recipe here.
3. Mushroom Ragu and Polenta with Fontina and Roasted Broccolini
Well, guys, we pulled it off: all the rich comforts of a meat ragu with no meat at all. Mushrooms and a dab of tomato paste cooked down in a bit of broth smell divine, just like we remember our moms sautéing mushrooms when we were kids. Served over silky polenta this is comfort in a bowl. Promise us you’ll eat your broccolini, too. Cook, relax, and enjoy! Get the recipe here.
4. Cannellini in 10-minute Brodo with Escarole and Lemon
Grated vegetables simmered in water transform into a homemade delicate broth in just a few minutes. We used this as a base for a light bean and escarole soup. Freshly squeezed lemon and cream cheese adds brightness and a touch of softness. All you’ll need to complete this meal is a crusty toasted bread. Cook, relax and enjoy! Get the recipe here.
5. Baked Mushroom Pasta with Parmesan and Thyme
The first time we made this recipe it was 19°F outside. We were craving something warm, earthy and creamy and this baked pasta did the trick. The key to its rich mushroom flavor is the mushroom broth, made by soaking dried mushrooms in hot water until softened. You won’t need the lemon juice, just the zest, so feel free to slice it up to freshen your water glass. Cook, relax and enjoy! Get the recipe here.
6. Veggie Grinders with Mozzarella and Tomato Sauce
Call it whatever you want—sub, hero, grinder—we call it delicious. It’s a vegetarian version of our favorite kind of sandwich, layered with melted fresh mozzarella and a tangy homemade tomato sauce. Be sure to cook all of the vegetables until they’re tender (go on, try a piece before you assemble) so you don’t have any awkward sandwich-eating moments. Cook, relax and enjoy! Get the recipe here.
7. Mushroom & Kale Farrotto with Lemon-Chili Butter
This meal is elegance in a bowl: farro risotto with a medley of shiitake and cremini mushrooms, and plenty of fresh herbs. We added crushed red pepper and lemon zest to softened butter for a special butter that gets stirred in at the very end. It’s amazing how a little butter and Parmesan can create the creamy base we so love in a risotto. Cook, relax, and enjoy! Get the recipe here.
8. Lemon & Asparagus Flatbread with Potato, Onions & Fontina
Meet this gorgeous spring pizza topped with caramelized thinly sliced lemon, tender asparagus, and soft potatoes. Fontina, a nutty and mild cheese, gets folded in and melts into a creamy base, binding the vegetables to the pita. Plus, the vegetables and pizzas use only one baking sheet for easy cleanup. Cook, relax, and enjoy!
Get the recipe here.
9. Lemony Spinach Gnocchi Bake with Basil & Pine Nuts
It’s hard to come by a ready-made gnocchi we love, so we were thrilled when we tasted Garofalo’s gnocchi—the dumplings were surprisingly light and had a great soft texture. They’re even more delicious when coated in a creamy green sauce. Lemon adds a lovely brightness and pine nuts, toasted a deep golden, provide a delightful nutty flavor. Cook, relax, and enjoy!
Get the recipe here.
10. Burrata & Blistered Vegetables with Basil-Almond Dressing
We are so thrilled to feature one of our favorite ingredients in this gorgeous salad: burrata! Made with mozzarella and cream, burrata is a rich, incredibly soft cheese. Let it sit at room temperature while you prep the other ingredients—the flavors will really bloom. Tender caramelized vegetables provide the perfect contrast for such a creamy topping. Cook, relax, and enjoy! Get the recipe here.
11. Quinoa-Bean Veggie Burgers with Kale Chips
These hearty vegetarian burgers have a few secrets. First, cannellini beans get mashed into the patties for protein and structure. Second, sharp white cheddar gets folded in for melty pockets of savory satisfaction. And, finally, caramelized onions make every bite irresistible. Oh yeah, this recipe makes four—count 'em—four, big burgers so you can feed a crowd or take a burger to work for lunch tomorrow. Cook, relax and enjoy! Get the recipe here.
12. Indian Spiced Cauliflower with Cumin Rice Pilaf
The beauty of this vegetarian dish is not only in the powerful Indian flavors, but also in the bright yellow color that the cauliflower takes on from curry powder. Thick yogurt is used as both a marinade and a sauce to serve alongside. While cauliflower softens in the oven, chickpeas crisp up for a great textural contrast. And a fragrant cumin seed rice pilaf is the perfect accompaniment. Cook, relax, and enjoy! Get the recipe here.
13. Roasted Vegetable Sandwiches with Basil Mayo & Kale Salad
This dish combines three of our favorite things: vegetables, sandwiches, and of course, eating with our hands (while we do suggest a fork for the kale salad, your dinner table rules are not ours to determine). Quickly rubbing toasted ciabatta with a garlic clove gives it amazing flavor, and basil mayo will be your new favorite condiment, we promise. Cook, relax, and enjoy! Get the recipe here.
14. Tamari-Glazed Tofu & Bok Choy with Sesame Rice
Brush up on your chopstick skills! Extra firm tofu plays a substantial part in this comforting Japanese-inspired meal. When sliced, marinated and broiled, the edges become beautifully browned while the inside remains soft. Accompanied by crisp bok choy and sesame sushi rice, this dish is perfect for those who love contrasting textures. Cook, relax, and enjoy! Get the recipe here.
15. Warm Pimento Cheese Sandwiches with Roasted Sunflower Broccoli
We thought grilled cheese couldn’t get any better until we ate these pimento cheese sandwiches. We made our own pimento cheese with roasted red pepper, cheddar, and mayonnaise. The sandwiches “grill” in the oven on a baking sheet, meaning there’s no other work than waiting for them to bubble and turn golden (plus there’s a hidden layer of crispy Parmesan on the bottom). A side of broccoli gets spruced up thanks to crunchy sesame seeds. Cook, relax, and enjoy! Get the recipe here.
16. Red Lentil and Potato Dal with Toasted Naan
Dal is a traditional Indian dish, a thick stew typically made from lentils or beans. In this recipe, red lentils are cooked down with potatoes, sauteed onion, garlic and ginger, and a beautifully fragrant spice blend is toasted in oil before added to the dal mixture. Finished with cilantro, and a squeeze of lime, all you need is warm naan for dipping! Cook, relax, and enjoy! Get the recipe here.
17. Cheesy Vegetable Chilaquiles with Cilantro-Onion Relish
Traditional Mexican Chilaquiles are made with lightly fried tortillas, covered in sauce and cheese. We crisped our tortillas up in the oven instead as a healthier and easier alternative, and toss them with lots of fun, festive ingredients: white cheddar cheese, cilantro-onion relish, and sour cream. Cook, relax, and enjoy! Get the recipe here.
18. Buffalo Cauliflower Salad with Creamy Gorgonzola Dressing
We love a spicy vegetable, and bringing an unexpected element to what only appears to be a simple salad. Tossing crunchy cauliflower in flour, egg, and breadcrumbs mixed with hot wing spice seasoning gives it an extra crispy coating and a fun kick. Carrot ribbons and thinly sliced celery are an elegant touch, and dressing spread on the base of a plate will change your salad game forever. Cook, relax, and enjoy! Get the recipe here.
19. Miso Soup and Soba Noodles with Baby Bok Choy and Snow Peas
This soup is sure to put some Spring in your step! The broth is full of aromatic garlic and ginger, and flavor boosters like tamari and mirin, giving it oodles of flavor, not to mention its oodles of noodles. Soba noodles to be precise, which are traditional Japanese noodles made from buckwheat flour. Snow peas and bok choy are added just at the end to retain their vibrant color and crisp texture. Cook, relax, and enjoy! Get the recipe here.
20. Roasted Chickpeas & Potatoes with Greens & Cucumber Salsa
This one-sheet-pan-wonder was inspired by papri chaat, a popular Indian dish that features chickpeas and potatoes. We slather potato wedges and protein-packed chickpeas with harissa spice before roasting. The salsa features crisp cucumbers, shallots, fresh mint, and a lemony dressing. The finished product, on a bed of spinach, is truly restaurant-worthy, as vibrant in color as it is in flavor. Cook, relax, and enjoy! Get the recipe here.