Vegetarian

Vegetarian

Portobello mousse with grilled mushrooms and toast, drizzled with a balsalmic reduction.

The salad really does become more flavorful over time, so I like to make it a few hours in advance before serving -- this makes it perfect for a summer picnic or barbecue.

Normally, keftedes are made with ground meat (they're basically meatballs). These vegetarian alternatives are packed with flavor.

Serve with pita or bread for dipping. 

Serve warm or at room temperature, as a side dish or an appetizer with bread or pita.

This unexpectedly delicious combination of blueberries, cucumbers, and savory tamari dressing is habit forming.

Throw one of these tasty burgers on a sprouted Ezekiel bun with lettuce, tomato, sprouts, avocado, and eggless mayo for an easy dinner after you get home from the gym.

A global favorite yet barely known in this country, kohlrabi is a rather sweet vegetable with a mild, broccoli-like flavor. When it's quickly cooked and then pureed, it can become a creamy (if cream-free) canvas for delicate, sweet enoki mushrooms and crunchy, salty peanuts.

Over the last few years I have started to love zucchini, but I have to admit that by the end of the season, it’s like, “Not another bloody zucchini!” That said, this is one of the joys of eating seasonally -- anticipation and excitement at the start of the season, despair and overload at the end.

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Bringing the European tradition of acorn-finished pork to the U.S.

"The quality of the meat and the flavor of the meat has a lot to do with what that animal is eating," says Jennifer Milikowsky, founder of Walden Hill.