Vegetarian

White beans mashed with ripe avocado and blended with sharp Cheddar and onion makes an incredibly rich, flavorful filling for this wrap. The tangy, spicy slaw adds crunch. A pinch (or more) of ground chipotle pepper and an extra dash of cider vinegar can be used in place of the canned chipotles in adobo sauce. Serve with tortilla chips, salsa and Tecate beer.

ACTIVE TIME: 25 minutes
TOTAL TIME: 25 minutes
EASE OF PREPARATION: Easy

In late June, when shelling peas debut for a few weeks, grab as many as you can. They depart as quickly as they arrive. Shucking them as you watch a movie makes it less a chore and more like therapy. Pluck them from their pods by running your finger like a zipper down the open pod and tipping the peas into a bowl. Eat them straight or cook them simply so their flavors pop in your mouth. This easy soup begins with a light broth made from the scraps of a leek simmered with celery, bay leaf, and peppercorns.

This super-simple pie is made with very thinly sliced potatoes (use a mandoline or hand-held slicer, if possible).

Aleppo pepper, made from dried, crushed Syrian peppers, is available at Formaggio Kitchen and Christina’s Spice and Specialty Foods (617-576-2090). At Aujourd’hui restaurant, this grain formed the base of a vegetarian entree.

Diced eggplant turns tender and tasty sautéed with garlic and olive oil. Toss with fresh plum tomatoes, green olives and capers and you have a simple light summer sauce. We like it over angel hair pasta, but any type of pasta will work. Serve with freshly grated Parmesan cheese and a mixed green salad.

With pickles, oven fries and a tall glass of minty iced tea, even the most devoted bacon fan won't remember what's missing in this smoky, spicy renovation of the sandwich favorite.

Inspired by that famous New Orleans sandwich, the muffaletta, this jazzy vegetarian version is actually good for you. 

Cheese steaks are a Philadelphia tradition: thin slices from a rich and very fatty slab of beef, fried up and topped with a heavy cheese sauce. We’ve cut down on the fat considerably - but not on the taste. All it needs is a cold beer or a glass of pinot noir on the side. Make this vegetarian by using vegetable broth in place of chicken stock.

Creamy Thai curry sauce gives tofu a spicy, satisfying kick. You can adjust the amount of curry paste depending on your spice preference. Serve with brown basmati rice and lime wedges. 

Quick to prepare, this Asian-style noodle soup has all the makings of a one-pot meal. To punch up the heat, add a dab of chile-garlic sauce.