Vegetarian

This restorative stew, from Divya’s Kitchen, features a rotating cast of hard and soft vegetables.

Use this puff as the base for anything from tarts to palmiers to turnovers.

Use this Nutella-ish spread on fruit or toast, or add a scoop to a banana-based smoothie.

Choose a mild, not-too-grassy, not-too-peppery olive oil for this granola.

Don’t overdo it when seasoning the egg whites; the lack of fat will allow you to taste the salt that much more.

This recipe is super-versatile: Use any sturdy root vegetable, such as carrots, turnips, celery root, or beets. If you don’t have a spiralizer, simply cut the zucchini and cucumber into thin matchsticks.

This is the time to break out the grating attachment to your food processor.

Toasty pita chips, crisp romaine, and cool cucumbers make for a Middle Eastern–style salad that comes together on the fly.

This rice dish is based on one of the most famous Persian polos (pilaf), known as sabzi polo.

Be choosy when picking your produce, and look for a new-harvest olive oil for this, which will lend a bright, robust flavor.

The fruit-to-sugar ratio in this marmalade makes it not too sweet and you can really taste the grapefruit.

If you can find Meyer lemons, use them. Their thinner skin has very little bitterness.

You can serve these flatbreads as is or wrapped around a filling.

Use any whole spices you like for this beets recipe; just make sure you sizzle them in oil first to bring out their flavor.

Use this oil and tender lemon confit to top pizzas, salads, or roasted vegetables.

Considered to be one of the thickest flatbreads in the world, the key to making barbari at home is to preheat a pizza stone in a very hot oven.

Coating the herbs in oil and soaking the shallot in vinegar prevents oxidation, so you can keep these beans for days.

Watercress is back! It’s fantastic paired with piquant mustard and sharp vinegar that can stand up to the nose-tingling burn.

Wheels of cucumbers and radishes are nice and all, but smashing them into ragged pieces is way more fun.

Fact: vegetables just taste better with coconut milk

Coconut oil and milk are the magic ingredients in this sweet potato recipe.

A heavy dose of spices and a splash of cream and yogurt turn potatoes into a samosa-like tart.

This will take you back to the flavor of all those canned cream-of-mushroom-soup-based casseroles, but without all the weird ingredients!

The almond oil in this recipe is so easy to make and also perfect for salad dressings.