94 Vegetarian Dinner Ideas So Good You Won't Even Miss The Meat
From casseroles and pizzas to soups and salads, these recipes do it all.
Frederick Hardy II, Food Stylist: Ruth Blackburn, Prop Stylist: Claire Spollen
Casseroles, soups, salads, pies, pizza, sandwiches – oh my! Whether you're looking for more meatless recipes to add to your weekly dinner rotation, crowd-friendly meat-free dishes to serve while entertaining, or are sticking to a vegetarian diet—we have plenty of vegetarian dinner ideas for you.
Need a vegetarian alternative when cookout season rolls around? Try our Black Bean Burger or Cheesy Mushroom Slider in lieu of ground beef. And to make things even easier, many of these recipes come together in minutes and use an array of store-bought staples along with fresh produce. We guarantee meat-lovers and vegetarians alike will request seconds when it comes to these recipes.
Greek Salad With Baked Feta
Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
We've taken Greek salad to the next level with this recipe. Instead of crumbling the feta cheese on top of the crunchy veggies and olives, we bake it until warm and creamy for a contrast in texture and temperature that makes eating your veggies a more interesting experience.
Tennessee Onion Pizza
Caitlin Bensel; Food Stylist: Torie Cox
You might be skeptical of this pizza, which includes no meat or red sauce, but trust us when we say Tennessee Onions have more than enough flavor to carry this pie.
Southern Tomato Sandwich
Caitlin Bensel; Food Stylist: Torie Cox
When tomatoes are in season you don't need much more than bread, a light bit of mayo, salt, and tomatoes to make a stunning meal.
Instant Pot Creamy Root Vegetable Soup
Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis
An Instant Pot quickly takes solid root veggies like parsnips, carrots, and sweet potatoes and turns them into this silky soup infused with the warm flavors of curry and ginger.
Creamy Kale Soup
Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster
A surplus of kale can be hard to use up (there are only so many salads you can eat, although we have many good suggestions in this gallery). This soup not only uses a lot of kale, but turns it into a silky vegetarian soup that you'll want seconds of. And the crisp kale chips on top are a delicious finishing touch that can double as a healthy snack too.
Vegan Black-Eyed Pea Soup
Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Audrey Davis
This meatless rendition of a Southern classic uses tomato paste and smoked paprika for depth of flavor instead of meat. We've also bulked it up with more vegetables. Plus, it tastes just as good served with a thick wedge of cornbread.
Mama-Approved Macaroni And Tomatoes
Hannah Hufham, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
A quick swap of chicken stock for vegetable stock makes this meal a meatless home run. It relies mostly on pantry staples too, making it the perfect recipe to keep in your back pocket.
Pasta With Morel-And-Pea Cream Sauce
Frederick Hardy II, Food Stylist: Ruth Blackburn, Prop Stylist: Claire Spollen
Mushrooms are one of our favorite meat replacements because they are naturally, well, meaty! Morels in particular have a deep earthy, savory flavor and nice chew, making them the perfect star of this simple pasta dish.
Smoky Black Bean Soup
Greg Dupree, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keely
Canned chipotles in adobo are the secret to the lovely smoky flavor in this meatless soup. This recipe can also be turned into a second recipe the next day: In just 20 minutes you can transform leftovers into Cheesy Black Bean Tostadas using a handful of store-bought ingredients.
Speedy Grain Salad With Sugar Snap Peas
Frederick Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley
Nutty farro helps bulk up this salad made with tons of super savory add-ins like olives, feta, and of course, crunchy snap peas. Instead of using rotisserie chicken, bulk up the bowl with white beans, potatoes, or hard-boiled eggs.
Mini Mushroom-And-Parsnip Pot Pies
Not all pot pies require chicken and this recipe proves it. This recipe does include Worcestershire Sauce, which traditionally contains anchovies, so you can either skip it or use one of the many vegetarian brands on the market.
Slow-Cooker Vegetable Soup
Greg Dupree; Food Stylist: Ana Kelly; Prop Stylist: Christine Keely
Simply omit the bacon in this recipe and you have a stunning soup ready with little hands-on work. Plus, it's a super flexible recipe that can easily adapt to whatever you have in your produce bin.
Air Fryer Grilled Cheese
Caitlin Bensel, Food Stylist: Rebecca Cummins
Sometimes a simple grilled cheese is all you really need for dinner. Of course you can always spruce it up with extra additions, from pepper jelly to caramelized onions.
Egg Salad
Victor Protasio, Food Stylist: Margaret Dickey
Perfect for an al fresco dinner in the park, this easy and classic egg salad will win over anyone you serve it to, vegetarian or not.
Grilled Endive-and-Halloumi Salad with Strawberries
Halloumi is a type of cheese that can be grilled without creating a gooey mess. It crisps on the outside and stays soft in the center, making it the perfect topping for this hearty grilled salad.
Cuban Black Bean-and-Yellow Rice Bowls Recipe
While you can easily add any meat to this bowl, we assure you it's hearty and flavorful enough that you won't need it. The customizable meal starts with yellow rice, black beans, and sweet and crunchy fried plantains. From there you can add any toppings of your choosing; avocado, cilantro, radishes, red onion, cheese, and more.
French Onion Pasta
Caitlin Bensel; Food Stylist: Torie Cox
With a creamy sauce and tender, silky onions, everything about this dish is enjoyable—including the fact it's made in one pan for easy clean-up.
Sheet Pan Veggie Supreme Pizza
Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster
This cross between focaccia and pizza starts with a white base to really let the veggies shine. Load up the store-bought dough with any array of sliced and diced vegetables. The best part is you can make this easy dinner any time of year, but we recommend leaning into seasonal ingredients when possible.
Creamy Kale and Pasta Bake
If you claim to not like kale, this cheesy and creamy baked pasta is going to quickly change your mind. With just a handful of fresh ingredients and pantry staples, you can have this cozy dinner on the table in just 30 minutes.
Creamy Vegetable Pot Pie
Since chicken pot pie is a classic, we decided there needed to be a vegetarian version as well. You'll get your vegetable fill with mushrooms, leeks, carrots, and peas. But the pie's richness comes from the crème fraîche, whipping cream, whole-grain mustard, and fresh thyme.
Chopped Kale Salad with Toasted Breadcrumbs
Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis
Think about this hearty salad as a lightened up Caesar (minus the anchovies) that gets extra protein from hard boiled eggs rather than chicken or shrimp. The lemony, garlicky, and cheesy dressing coats the kale and helps the toasted breadcrumbs to stick to the lettuce.
Pasta Shells with Spring Vegetables
Fresh produce, ricotta, lemon, mint, and pasta shells create a perfectly balanced creamy and crunchy spring dinner that is filling without leaving you feeling stuffed.
Rigatoni With Grilled Veggies and Mozzarella
A blend of grilled eggplant, tomatoes, mozzarella, and capers over rigatoni lends an Italian flair to this colorful vegetarian main dish that is equally delicious served hot or cold.
Black Bean Burgers with Comeback Sauce
Add this meatless option to your next backyard cookout or tailgate. Just omit the bacon and use vegetable broth for slow cooking the beans to make this burger option vegetarian.
Fried Brussels Sprout Tacos
Taco night doesn't have to include pulled chicken, ground beef, or slow-cooked pork. Instead, we're loading up these tortillas with crispy Brussels sprouts, crunchy radishes, and shredded carrots. Thinly sliced, fried jalapeños add a little kick as well.
Grilled Baby Eggplant Parmesan
We lightened-up the classic dish by ditching the bread crumbs and frying technique. Instead, this version is cooked entirely on the grill. Once the eggplant is tender, fill each half with marinara and cheese then return to the grill until bubbly and melted.
Mexican Street Corn Pizza
The only thing better than a creamy, cheesy, citrus, and spice slathered cob of corn otherwise known as Elote, is all those ingredients on a crisp pizza crust. The only ingredients we took liberty in adding is a poblano chile and fresh cilantro.
Skillet-Toasted Gnocchi with Peas
With mostly pantry and freezer staples, plus ideally a few fresh herbs, this pasta recipe is one of our weeknight favorites. For a vegetarian-friendly meal, simply substitute the chicken broth for vegetable.
Spaghetti with Meatless Ragù
Not eating meat doesn't mean you shouldn't get to enjoy this delicious sauce. To keep the the texture and flavor similar to the traditional version, we used plant-based ground-meat.
Cheesy Mushroom Sliders
Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
If you're already firing up the grill, you'll hardly have to lift a finger to make these mushroom sliders in addition to the typical cookout menu items. The best part? The chipotle mayonnaise. Simply stir together adobo sauce, chopped chipotle chile, mayonnaise, and garlic powder.
Broccoli Pesto Pasta
Whether served warm out of the skillet or cold as pasta salad for lunch, this vibrant broccoli-based pesto pasta is sure to satisfy. Extra broccoli florets, walnuts, basil, and parmesan add flavor and texture to complete the veggie-forward dish.
Vegetarian Skillet Chili
No meat, no problem. Similar to traditional chili, this meatless version gets its flavor from tomatoes, mushrooms, peppers, beans, cumin, garlic, and onion. Bonus: It's ready in just 30 minutes.
Lemon Vinaigrette Pasta Salad with Field Peas
We're under the impression that you can never have enough pasta salad recipes to choose from, but this one might be one of our favorites yet. While we call for basil, chives, dill, and parsley—you can use whatever fresh herbs you have on hand to make the lemon vinaigrette.
Vegetarian Dirty Rice
While the classic Cajun version is flavored with sausage, bacon, and other meats, our vegetarian version is studded with smoky tempeh bacon, sautéed mushrooms, and the "holy trinity" of Louisiana cooking—celery, onion, and bell pepper.
Fig Flatbread
With fresh store-bought dough and a trusty sheet pan, you'll have this stunning flatbread ready with just 10 minutes of hands-on time.
Penne with Green Beans and Tomatoes
Hearty enough for a summer main dish, this pasta salad is packed with green beans, tomatoes, and fresh dill. You can switch up the herbs with anything fresh like basil, mint, or parsley as well.
Zucchini Lasagna
Antonis Achilleos; Prop Stylist: Kay E. Clarke; Food Stylist: Tina Stamos
We made up for the lack of meat in this dish with extra zucchini and plenty of cheese—three to be exact: ricotta, mozzarella, and parmesan. We also lightened up this classic by replacing some of the lasagna noodles with zucchini strips.
Creamy Artichoke, Kale, and Rice Gratin
If you like spinach-artichoke dip, you'll love our heartier dinner version. In lieu of spinach, we used kale because it's a more substantial green, but any leafy green will do. Alfredo sauce, cream cheese, and parmesan ensure every bite is creamy.
Grilled Baby Zucchini-and-Tomato Salad
GREG DUPREE; PROP STYLING: GINNY BRANCH; FOOD STYLING: ANNA HAMPTON
This veggie salad is ideal when enjoyed at the height of summer with farmers' market baby zucchini. The bursts of sweet cherry tomatoes, chunks of toasted garlic bread, fresh herbs, and a tangy mustard-and-shallot vinaigrette let this salad speak for itself.
Lemony White Bean Salad with Broccoli
White beans make this slightly-charred broccoli and arugula salad filling enough for dinner. The lemony dressing made with garlic, honey, vinegar, parsley, mustard, lemon zest and juice, and olive oil might just be the best part about this pile of greens.
Baked Ziti with Summer Vegetables
Looking for a delicious way to use up your bounty of in-season yellow squash, zucchini, and tomatoes? This baked ziti loaded with veggies, three types of cheese, and marinara sauce is your answer.
Heirloom Tomato Pie
Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christine Keely
When it's tomato time in the South, a tomato pie is a worthy main dish. There's no question about whether or not you'll be going back for seconds.
Buritto Bowls
While traditional spices like cumin and chili powder bring in the flavor, cilantro and lime juice keep the dish fresh. With beans as the main protein, top the brown rice bowl with avocado, lettuce, pico de gallo, corn, and queso blanco to your liking.
Eggplant Rollups
If you're looking for a lower-carb or gluten-free alternative to lasagna, these five-ingredient eggplant rollups are just the thing to satisfy.
Slow Cooker Lentil Soup
This meat-free slow cooker soup is packed with protein thanks to green lentils. Carrots, onion, celery, and tomatoes bulk it up while dried thyme, marjoram, parsley, and garlic add plenty of flavor. Be sure to use vegetable broth instead of chicken to keep it vegetarian.
Slow-Cooker Green Minestrone
While it might take almost 5 hours of low and slow cooking before it's ready, all you need is 10 minutes of hands-on time to make this spring soup. The broth is slowly flavored with leeks, celery, green onion, and garlic, but the spinach, beans, and peas are added when there is only 30 minutes left so they retain their rich color.
Spring Mix Salad with Herbed Goat Cheese
One way to upgrade a meatless salad is going big on the cheese component. Before topping the greens with slices of goat cheese, we rolled the log in chopped herbs.
Barbecue Jackfruit Sandwiches
Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster
Not eating meat doesn't mean you should miss out on a classic meal. This plant based dish uses jackfruit which has a pork-like texture and pairs perfectly with the fresh, crunchy cabbage slaw.
Farmers' Market Frittata
Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster
Full of kale, red onion, peppers, and fresh herbs this frittata is hearty enough for breakfast or dinner. Shredded cheddar cheese and heavy cream add richness to the vegetable-filled dish.
Sheet Pan Nachos
Greg DuPree
The best part about nachos is you can add any toppings of your choosing. Substitute ground beef for peppers and onions using the same Tex-Mex spices for an equally delicious weeknight vegetarian dinner.
French Onion Soup Casserole
We turned a classic soup into a cozy casserole made in your favorite 13- x 9-inch baking dish. By substituting beef broth for vegetable broth this recipe is easily meatless.
Slow-Cooker Black Bean Soup
Whether for a weeknight dinner or potluck, this chunky slow-cooker soup is still full of protein even without any meat. All you need is 10 minutes of hand-on time, a handful of pantry staples, spices, and a few fresh ingredients.
Sourdough Pizza
Leave out the hot Italian sausage and top the pie with a few extra of your favorite veggies. Not only does this pizza get an upgrade with sourdough pizza dough, but the cast-iron skillet gets it extra crispy.
Pasta with Burst Tomatoes and Mascarpone
You'll have this flavorful pasta dish on the table in just 15 minutes thanks to store-bought cheese-filled ravioli. Blistered tomatoes and roasted garlic add ample flavor while mascarpone lends a creamy finish.
Summer Orzo Salad
PHOTOGRAPHER AND PROP STYLIST: JENNIFER CAUSEY FOOD STYLIST: MELISSA GRAY
Cherry tomatoes, cucumber, spinach, white beans, and basil pesto are the base of this zesty orzo salad while salted pistachios add the perfect crunch. Add extra leafy greens, like arugula, or customize the salad with protein.
Butternut Squash Lasagna
This cheesy, meat-free casserole made with no-boil noodles, a plethora of butternut squash, spinach, sage, and three types of cheese will easily become a new household favorite. We suggest doubling it to have an extra stashed in the freezer for later.
Squash and Green Chile Casserole
We put a Southwestern spin on the classic Southern squash casserole by adding green chilies and tomatillos. And thanks to your slow-cooker, while the recipe takes 5 hours to cook, it only requires 15 minutes of your attention.
Okra and Rice Casserole
While fried okra will always be our first choice, this casserole packed with rice, tomatoes, corn, onion, celery, bell pepper, and okra makes for hearty summertime meal.
Spicy Roasted Sweet Potato Salad
Though sweet potatoes are a fall root vegetable, and especially a staple around the holidays, we're not against enjoying them any time of year like in this Southwest inspired salad with corn, black beans, and jalapeño.
Old-Fashioned Tomato Pie
Thanks to fresh off the vine (or from the farmers' market) tomatoes and herbs such as basil, thyme, parsley, or chives, it's hard to beat our old-fashioned tomato pie. The cheesy topping of Gruyère and parmesan are the perfect complement.
Creamed Spinach
Salad isn't the only way to enjoy a bowl of greens. And while this way might be loaded with cream and cheese, we still say it checks the vegetable box. Top with toasted pine nuts before serving for added texture and flavor.
Lasagna Roll Ups
In case you've gotten tired of traditional lasagna, we came up with a roll up version stuffed with cheese, veggie, and herb filling. We used canned artichokes hearts, but you can opt for sautéed spinach, kale, or mushrooms.
Peas And Ramps With Mushrooms And Semolina Gnocchi
Andrew Thomas Lee
PHOTO: Andrew Thomas LeeStore-bought gnocchi is a go-to for busy weeknight, but when you have a little extra time Chef Steven Satterfield's homemade disk-shapped semolina gnocchi is well worth it. Serve it with a medley of fresh peas, ramps, and sautéed mushrooms.
Butternut Squash Bread Pudding
Who said bread pudding was just for dessert? Just substitute the chicken broth with vegetable broth and you'll have a veggie-packed version that is a great as a Thanksgiving side or fall brunch dish alike.
Field Pea Fattoush Salad
VICTOR PROTASIO; PROP STYLING: AUDREY DAVIS; FOOD STYLING: RISHON HANNERS
If you're a crouton or Panzanella salad lover, you'll be head over heels about this Middle Eastern dish. Fattoush is made with toasted pita bread bits and an array of vegetables. Here, we used fresh field peas, cucumbers, tomatoes, and lettuce.
Fresh Vegetable Lasagna
This lightened-up lasagna recipe relies on an assortment of vegetables so you won't even miss the meat. Between each noodle layer roasted mushrooms, zucchini, bell peppers, and onion are topped with red sauce and a ricotta mixture.
Millet Salad With Butter Beans, Okra, And Garlicky Marinated Tomatoes
Antonis Achilleos; Prop Stylist: Christina Daley; Food Stylist: Emily Nabors Hall
If you're looking for a go-to summer salad that is filling on its own—this grain salad is just what you need to be making. It's loaded with summer produce and with beans, millet, and veggies, it's hearty enough to be a meal.
Slow-Cooker Tomato Sauce Spaghetti
No meatballs here! Once you start this sauce simmering in your slow-cooker, all you have to do is boil the noodles.
Tortelloni-and-Grilled Vegetable Salad
Though we call for zucchini and mini bell peppers, this versatile pasta pairs with any grilled vegetable so you can alter the recipe to suit the season or whatever you have on hand.
Vegetarian Slow-Cooker Collard Greens
In the South, collards typically get their flavor from ham hocks or bacon, but these greens are flavored with apple cider vinegar, brown sugar, and fire-roasted tomatoes.
Three-Bean Pasta Salad
Why spend time making two classic potluck sides, three-bean salad and pasta salad, when you can combine them into one satisfying dish? Green beans, pinto beans, and red kidney beans are mixed with small pasta shells and a lemony vinaigrette to prove the best of both words.
Stir-Fried Sesame Eggplant With Basil
Fred Hardy II, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Daley
Serve it with a full stir-fry set up or enjoy this eggplant on its own. Either way, you can't go wrong when it comes to this flavorful preparation.
Crunchy Okra-and-Corn Salad with Ranch Dressing
This summertime take on a classic Cesar salad is topped with cast-iron skillet charred okra and corn for a seasonal crunch while chives, dill, and thyme make the buttermilk dressing extra fresh and herby.
Watermelon-and-Feta Orzo Salad
Hector Sanchez
This light and flavorful four-ingredient salad with our lemon-shallot vinaigrette takes the classic pairing of watermelon and feta to the next level with arugula and peppery watercress.
Three-Bean Salad with Tomatoes and Tangy Creole Dressing
Green beans, kidney beans, and chickpeas add bulk and crunch to this colorful arugula salad while a tangy Creole dressing adds an extra Southern touch.
Grilled Baby Eggplants With Tomato-Corn Relish
Fred Hardy II, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Daley
This recipe specifically calls for Indian eggplants which are smaller, rounder, and sweeter than your typical variety. And while we're a stickler about using this type of eggplant for this recipe, we're also adamant about not skipping scoring each half to help them cook evenly and quickly.
Grilled Radish-and-Fennel Salad with Goat Cheese Toasts
Break out the grill for this crunchy salad. Grilled fennel, radishes, and goat cheese-topped baguette slices atop a bed of butter lettuce get a lemon-and-dijon vinaigrette finishing touch.
Rainbow Beet Galette
Antonis Achilleos; Prop Stylist: Christine Keely; Food Stylist: Chelsea Zimmer
This savory galette is filled with tender beets in a mix of colors from red, golden, and candy cane varieties. Aside from the store-bought crust and root vegetables, the dish keeps it simple with a garlic-and-herb spreadable cheese base such as Boursin.
Potato, Leek, and Roasted Garlic Soup
Greg DuPree, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keely
With just three fresh ingredients and a few pantry and refrigerator staples, all you have to do is swap in vegetable broth to make this soup vegetarian friendly.
Zesty Corn-And-Squash Salad
Greg Dupree; Prop Stylist: Christine Keely; Food Stylist: Melissa Gray
You'll want to make this no-cook summer salad at least 2 hours in advance so the squash and zucchini can soak up the dressing. But if you're planning ahead, it'll keep for up to 24 hours in the refrigerator.
Baked Tortellini Alfredo With Mushrooms
ANTONIS ACHILLEOS; PROP STYLING: CHRISTINE KEELY; FOOD STYLING: EMILY NABORS HALL
This baked pasta dish is your answer to busy nights. Store-bought tortellini keeps things simple while the homemade Alfredo-like sauce comes together in minutes.
Grilled Corn Salad
Morgan Hunt Glaze, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
This fresh veggie salad makes an excellent side dish to any cookout, but you can easily bulk it up to enjoy as a full meal with a bed of lettuce and crumbled cheese.
Zucchini Pie
Will Dickey
Tomato isn't the only pie we like to make in the summertime. Serve this zucchini pie with a fresh green salad and you'll have a satisfying meal.
7-Can Soup
Caitlin Bensel; Food Stylist: Torie Cox
We're not sure dinner can get any easier. The hardest part of this recipe is just opening the cans!
Cheesy Broccoli-And-Rice Casserole
Hector Sanchez; Styling: Buffy Hargett Miller
We guarantee even the pickiest of kids will like this cheesy vegetable casserole. Substitute chicken for vegetable broth for a vegetarian-friendly dish.
Skillet Cauliflower Mac and Cheese
You'll hardly find a gathering in the South without a mac and cheese dish on the table. So while we would never leave out the pasta all together, we added cauliflower to this version so your kids won't even realize they're eating veggies.
Spring-Vegetable Sheet Pan Quiche
Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
Whether for brunch or breakfast for dinner, this easy sheet pan quiche relies on refrigerated pie crust, spring veggies, and fresh herbs.
Winter Greens Pesto Pasta
You'll want to keep this six-ingredient pesto on hand as a sauce, dip, and spread. While this recipe calls for a mix of winter greens, you can easily make it with any leafy greens.
Spinach-And-Broccoli Breakfast Bread Pudding
The name of this recipe might say breakfast, but this hearty, crowd-pleasing dish makes for an easy dinner as well.
Tangy Chickpea Pasta Salad
This Mediterranean-inspired pasta salad is full of good-for-you ingredients like eggplant and chickpeas. Enjoy warm or chilled for easy serving.
Collard Green-and-Rice Fritters with Green Pesto
These fritters aren't short on flavor. We combined two of our favorite Southern ingredients, collard greens and pecans, into one delicious appetizer.
Winter Vegetables and Gnocchi
With just 15 minutes of hands on time, all you have to do is toss the gnocchi, veggies, cheese, and herbs together to have this nutrient packed bowl on the table for an satisfying weeknight dinner.
Zucchini-and-Spinach Lasagna
Layers of noodles, baby spinach, zucchini, and ricotta make for a delicious twist on the traditional red sauce and meat dish.
Bryant Terry's Turnip Green Soup
Turnips don't get enough love, but this soup will help you rekindle your relationship with root vegetable. It uses not only the root, but also the greens, which add an earthy, peppery flavor.
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