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From spinach quiche to vegetarian lasagna, these satisfying meatless meals are packed with veggies and (most importantly) lots of flavor. I promise, no one will miss the meat.
Made with heavy cream and Gruyère, this rich spinach quiche is classic French.
A twist on pesto pasta, this spaghetti with kale and walnut pesto is a quick weeknight dinner and a delicious way to sneak in some healthy greens.
Ratatouille is a bright and chunky summer vegetable stew, rich with olive oil and fragrant with garlic and herbs.
This Chinese-style cauliflower fried rice is a healthy, low-carb dish that’s hearty enough to serve as a main course.
Creamy risotto with spring veggies makes a lovely starter, side dish, or main course for spring.
This light and elegant lasagna comes from Julia Turshen’s lovely cookbook, Small Victories (Chronicle Books, 2016).
Shakshuka is a one-skillet dish of eggs poached in a smoky, spicy, vegetable-laden tomato sauce. Warm a loaf of crusty bread and dinner is done.
This zucchini frittata is delicate and creamy, almost like a crustless quiche.
In this easy recipe, penne pasta is tossed in a creamy spinach and ricotta sauce, topped with cheese, and baked until golden brown.
Quick, simple and family-approved, this pesto pasta is delicious hot or cold.
Ultra-creamy and topped with crispy panko and herbs, this my favorite version of homemade mac and cheese.
There is much to love about this Chinese vegetable stir-fry: meaty shiitake mushrooms, crunchy broccoli, sweet bell peppers and a gingery, garlicky brown sauce.
Omitting the crust cuts down on prep time, cook time, and carbs — and the cheesy custard is the best part anyway.
Making homemade falafel is as easy as making meatballs, and you don’t have to deep-fry.
Vibrant pesto, fresh tomatoes, and mozzarella make a delicious homemade pizza.
Stuffed with baby spinach and two kinds of cheese, this spinach frittata makes a lovely brunch, lunch, or light dinner.
Calling all cauliflower lovers! This hearty vegetarian dish is good to eat and good for you!
With roasted tomatoes, zucchini, and corn, this pasta primavera is an ode to summer.