Vegetarian

Herbs in the dressing beg for herbs in the salad, too. We like to toss this vibrant, green vinaigrette with Bibb lettuce and lots of the tender herbs—like mint, chervil, and parsley. This recipe will dress about 8 cups of mixed greens, and you’ll want to use it all up at once—and close to when you start chopping (the garlic and chives won’t let this last longer than a few hours). Freshness is key here!

Here's a skillet hash browns recipe that justifies the existence of that food processor grating disk (you didn't throw it out, we hope). If you don't have one, a box grater will do.

Bloomfield loves making this salad with black mint, which you'll find in spring and summer at farmers' markets.

This caponata can be served warm or at room temperature. This recipe makes for a great appetizer—spread on toasted baguette slices.

Watermelon's natural sweetness gets a little boost from agave syrup instead of refined sugar in this refreshing summer beverage.

This frittata is lightened by using only half the egg yolks of traditional recipes.

Substitute pine nuts for the walnuts if you'd like. To serve with pasta, stir in ½ cup pasta cooking liquid to the pesto until smooth and toss to coat, or serve as a topping for chicken.

It's not traditional, but we love the heat that fresh ginger adds to the salsa that accompanies this brown rice and beans recipe.

For a little less heat, omit the chiles or mustard seeds in this sautéed spinach recipe.

Topping these fresh blini-like pancakes with smoked salmon would make an ideal appetizer for a party.

Meatless doesn't mean dainty. When making a veggie-centric sandwich like this roasted eggplant recipe, load up on aggressive flavors and contrasting textures, and be sure to add something substantial to sink your teeth into.

Served warm, these not-too-sweet brownies beg to go a la mode.