Vegetarian Pelau–Stuffed Peppers

Packed with flavor. (By Amy Wisniewski)

Stuffed Bell Peppers with Feta and Herbs

Mint, dill, and golden raisins dress up grilled peppers. (By Kate Ramos)

Braised Red Cabbage with Bacon

A great side dish that can be made the day before and gets even better with time. (By Regan Burns)

Zucchini Blossom Tacos

Irresistible when topped with Cotija and avocado. (By Aida Mollenkamp)

Vegetable Tagine

A quick stew of vegetables, Moroccan spices, and chickpeas. (By Ray Lee)

Beer Biscuits

Add some cheddar and it’s nearly a meal! (By Aida Mollenkamp)

Minestrone

A version of the famous Italian soup of vegetables, pasta, and beans. (By Aida Mollenkamp)

Winter Greens Lasagne

Layers of kale, chard, ricotta, and crème fraîche make for an impressive and irresistible lasagne. (By Amy Wisniewski)

Parker House Rolls

Slathered with herbed butter and sprinkled with fleur de sel. (By Kate Ramos)

Wild Mushroom Risotto

Risotto is always a great starch to go with any main course or can be served by itself as an entrée. (By Francine Maroukian)

Farro Risotto with Asparagus and Fava Beans

A substantial whole-grain risotto lightened with spring vegetables. (By Kate Ramos)

CHOW Veggie Burger

Our stab at the perfect formula. (By Regan Burns)

Mushroom and Fennel Bread Pudding

Loaded with herbs and pecorino. (By Aida Mollenkamp)

Butternut Squash Lasagne

Loaded with chestnut, Gorgonzola, and fontina for an impressive vegetarian meal. (By Kate Ramos)

Poached Fig, Walnut, and Blue Cheese Tart

A versatile tart appropriate as an hors d’oeuvre or a dessert. (By Adapted from Jose Garces)