Vegetarian

While the restaurant makes its own mayonnaise and pickles, we used our favorite store-bought koshers and Hellmann's mayo—and won raves.

King trumpet mushrooms star in this salad served at Brooklyn's Prime Meats. They're available at many supermarkets, but you'll find them at better prices at many Asian markets. Crimini (baby bella) mushrooms are a fine substitute.

Tired of the same old yogurt for breakfast? This blackberry smoothie recipe keeps things interesting (yet healthy!).

The smoky-tart flavors of this sauce pair well with the inherent sweetness of seared scallops or roasted pork tenderloin.

There's cooking magic at work here: The turmeric turns the tofu yolk-yellow, and the garnishes lend the whole dish a huevos rancheros vibe.

There's no need to cook beets when they're very thinly sliced. Renee Erickson and Marie Rutherford of Seattle restaurant the Whale Wins mellow them out with a dollop of creme fraiche.

To make this sesame carrots recipe even easier, just shred them in a food processor.

This flavorful condiment is a great topper for homemade Bibimbap.

Both bright from the fresh limes and buttery from the diced avocados, this sauce adds color and flavor to broiled fish, roast chicken, or huevos rancheros. For more heat, leave in the jalapeño seeds.

Nutritionists love red quinoa for its low glycemic index; we love how this recipe reinforces the idea that healthy food should pack a lot of flavor. Fresh herbs, plus crunchy nuts, keeps things interesting.