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From spinach quiche to pasta with roasted veggies, you don’t have to be vegetarian to love these vegetarian dinners.
Made with heavy cream and Gruyère, this rich spinach quiche is classic French.
This creamy risotto with asparagus and peas makes a lovely starter, side dish, or vegetarian main course for spring.
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.
You’ll love this summer-in-a-bowl pasta dish, and it’s a great way to use up your summer produce.
This Chinese-style cauliflower fried rice is a healthy, low-carb dish that’s hearty enough to serve as a main course.
In this easy recipe, penne pasta is tossed in a creamy spinach and ricotta sauce, topped with cheese, and baked until golden brown.
Not only do these homemade pizzas taste very “pesto-y,” they also look gorgeous and feel a little more virtuous than your typical pizza pie.
This light and elegant lasagna comes from Julia Turshen’s lovely cookbook, Small Victories (Chronicle Books, 2016).
There is much to love about this vegetarian stir-fry: meaty shiitake mushrooms, crunchy broccoli, sweet bell peppers and a gingery, garlicky brown sauce.
Quick, simple and family-approved — this pasta with sun-dried tomato pesto and fresh mozzarella pearls is delicious hot or cold.
I find most homemade mac and cheese recipes to be a bit dry, so I developed this version to be ultra-creamy. The crispy panko-Herbes de Provence topping absolutely makes the dish!