The presentation of this recipe is a peak experience that never fails to attract attention.
At the end of summer, when eggplant and zucchini are in season, make a big batch of this special ratatouille and celebrate the harvest with…
Twice-Baked Sweet Potatoes
Preheat the oven to 400°F. Inspect the sweet potatoes for blemishes and trim with a knife as necessary. Prick all with a fork, and with…
Susan’s Eggplant Stack
This veggie "Big Mac" is a triple-layer "club sandwich" of eggplant rounds, sliced tomato, and grilled onion, with basil pesto between each layer.
A new take on a classic ratatouille recipe—this hearty version calls for fresh ricotta cheese to add heft and flavor.
Curried Lentil Soup
Serve this soup with braised collards or kale or a green salad and whole-grain bread.
Couscous Confetti Salad
Couscous is pasta from northern Africa that cooks almost instantly and makes a beautiful and flavorful salad.
Large meaty portobello mushrooms make a delicious meal when they're simmered in a spicy sauce.
These tasty golden patties are made with garbanzo beans, a great source of protein.
Linguine with Seared Oyster Mushrooms
Crispy, caramelized oyster mushrooms contrast with the slightly sweet tomato sauce to make this low-fat main dish explode with flavor.
Palikaria Mixed Bean Salad
A simple Mediterranean and mayo-free twist on the traditional bean salad straight from The Chestnut Street Inn in Sheffield, Ill.