Vegetarian

Perfectly roasted, caramelized, and the ideal base for our Red Pepper–Walnut Relish.

If you haven’t made The Greenest Tahini Sauce yet, thin some tahini with a combination of water and lemon juice. Grate ½ garlic clove, stir in, and season with salt.

This roasted sweet potatoes recipe is perfect for weeknights—easy, but it still packs plenty of flavor.

The mustard and caraway in this salad play off each other to evoke a little deli deliciousness. You can dress the beets up to a day in advance, but wait to add the almonds just before serving.

You can prepare steel-cut oats according to package directions. Or quicken the morning cooking by soaking the oats in boiling water before you turn in the night before; in the morning, just put the pot on the stove and they’ll cook in about 10 minutes

Our no-soak bean recipe is foolproof and ripe for improvisation. Throw in whatever moves you and simmer away.

For a salty, savory, crunchy boost, sprinkle this on roasted vegetables, soups, and hot cereal.

Prefer a different berry? Feel free to swap it in.

This is not your usual garlic-and-oil sauté: Lime pickle brings a spicy and pungent kick.

This deceptively simple condiment is as addictive as pesto and as transformative as a squeeze of lemon. Spoon it onto fish, chicken, steak, roasted vegetables, or even pasta.

A spoonful of this sweet, earthy condiment perks up eggs, grain dishes, and simply prepared proteins.

This crunchy, nutty, oat-packed loaf can be sliced for breakfast on the go, toasted and topped with yogurt or cream cheese, or eaten in place of an energy bar. 

Preserved lemons add a wonderful salty-sweet hit to these simple potatoes, but if you don’t have them on hand, you can use regular lemons instead. Thinly slice the peel of one lemon, then toss with the potatoes before roasting.

“My elementary school grapefruit, all grown up. I like the low notes of the red pepper flakes and rosemary against the sweet-tart citrus.” —Dawn Perry, senior food editor

The batter for these fritter-like cakes is pretty dry, but that’s what yields crisp results. Pressing them flat in the pan also helps maximize the crunch factor.

If you leave this on the thicker side, it’s a great crudités dip. Or, thin it and pour onto salad.