The Brussels sprouts' natural nuttiness and mild cabbage flavor balances with tart, softened apples and shallots in this stovetop preparation. Choose firm, crisp apples that will maintain their shape and a bit of crunch when cooked.
A classic Moroccan tagine (or stew) is typically made with meat. This satisfying vegetarian main course features three kinds of root vegetables—and a delicious spicy, crunchy chickpea garnish.
Tiny red aduki beans deliver a low-fat source of protein and fiber while balancing the flavor of sweet potatoes and bitter greens.
The nutritional yeast in this rich, vibrant green pesto lends a flavor similar to that of parmesan cheese in traditional pesto. Serve over pasta, whole grains, or steamed or grilled veggies.
Steaming the tempeh first helps it stay moist and absorb this flavorful marinade. Any leftovers can be added to salads, sandwiches and vegetable dishes.
This refreshing summer salad can sit in the refrigerator for a few hours without deteriorating, so it makes a great choice for bringing to work or to a summer picnic.
Layers of homemade mixed herb pesto lend a fresh brightness to this vegetarian main.
Sauce verte is French for "green sauce." In this recipe, the sauce gets its vibrant color from basil, green onion, parsley, and capers. Any leftover sauce can be stirred into couscous or rice, or served with grilled chicken or fish.
Israeli couscous is small, round, toasted pasta with grains about the size of peppercorns. Serve this dish chilled or at room temperature.
The test kitchen prefers baked ziti made with heavy cream, but whole milk can be substituted by increasing the amount of cornstarch to 2 teaspoons and increasing the cooking time in step 3 by 1 to 2 minutes. Our preferred brand of mozzarella is Dragone Whole Milk Mozzarella. Part-skim mozzarella can also be used, but avoid pre-shredded cheese, as it does not melt well.