Spring into the season with our Recipe Revue, celebrating vegetarian meals. We've covered every cuisine, from burgers for the grill to pasta dishes and saladsall meatless. This is just the tip of the iceberg; there's a bounty of more vegetarian recipes on the site. To find them, just search recipes.
Hot Off the Grill
For a departure from the typical veggie burger, try barbecue buff Steven Raichlen's Chickpea Burgers, inspired by Middle Eastern falafel. Chickpeas are pureed with garlic and cumin, thickened with potatoes, then grilled. For more high-flavor, low-fat meatless burgers, as well as tips on how to cook them, check out Steven's article for Foodfit's Table.
Celebrate the season with our Vegetarian Risotto with Fresh Asparagus. Creamy Arborio rice is the stage for a vegetable that deserves to be showcasedfresh asparagus. All this dish takes is a little attention and elbow grease.
Our Greek Frittata with Spinach, Oregano and Feta Cheese is a delicious way to enjoy another good-tasting and good-for-you vegetable in season now. Spinach is paired with tangy feta in this Italian-style omelet, then baked instead of cooked on the stovetop.
Pasta, pizza and polenta are three dinner mainstays year round. Rigatoni Alla Norma - Sicilian Eggplant Pasta From Catania is a feast of eggplant, olives, garlic and sweet basil in a rich tomato sauce. Or try homemade Pizza with Red Peppers, Potatoes, Garlic and Mushrooms. Thin slices of potatoes add panache to an old favorite.
Our Polenta with Wild Mushroom Ragout will win applause at the dinner table. Cheesy polenta, kicked up with a dash of cayenne pepper, is topped with a thick, flavorful stew with mushrooms, tomatoes, shallots and tarragon.
Last but not least, two recipes that are a dynamite duo of grains and greens-perfect for the warming weather. In Haricot Vert, Couscous and Mint Salad, beans, greens, onions and red peppers meet couscous and mint. A full-flavored dressing with lemon, sherry vinegar, garlic, ginger and chives unifies the dish.
The crunch in our Brown Rice with Crunchy Vegetable Salad comes from a winning mix of arugula, carrots, celery, zucchini and yellow bell pepper. This colorful salad, like many vegetarian dishes, is lower in fat.
Vegetarian Risotto with Fresh Asparagus
Greek Frittata with Spinach, Oregano and Feta Cheese
Rigatoni Alla Norma - Sicilian Eggplant Pasta From Catania
Pizza with Red Peppers, Potatoes, Garlic and Mushrooms
Polenta with Wild Mushroom Ragout
Brown Rice with Crunchy Vegetable Salad
Haricot Vert, Couscous and Mint Salad