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Showing 1-12 of 15 recipes
Chickpea pasta, broccoli, peas, zucchini, lemon, herbs, and Parmesan make a bright primavera that stays weeknight-practical.
Crisp cabbage and white bean fritters with dill yogurt, lemon, scallions, and a bright crunchy slaw.
Sweet potatoes, black beans, peppers, sazon, lime, and yogurt sauce make a colorful one-pan vegetarian dinner.
Tender cabbage, shelf-stable gnocchi, Parmesan, and a lighter Alfredo sauce bake into a practical comfort dinner with crisp golden edges.
Shelf-stable gnocchi, white beans, spinach, tomatoes, Parmesan, and lemon turn into a quick skillet dinner with freezer-aisle convenience.
Roasted sweet potatoes, black beans, rice, lime slaw, avocado, and smoky yogurt sauce make a filling vegetarian bowl.
A lighter cabbage Alfredo pasta where sweet sauteed cabbage folds into fettuccine, Parmesan, garlic, lemon, and black pepper.
Quick green beans are sauteed until crisp-tender, then finished with garlic, Parmesan, lemon, and toasted crumbs for a reliable side dish.
Sweet roasted carrots get a nutty tahini drizzle, lemon, herbs, and pistachios for an easy side with enough polish for a holiday …
Boiled baby potatoes are smashed, roasted until craggy and crisp, then served over lemony herb yogurt for a side that feels restaurant-level.
Roasted sweet potatoes, black beans, rice, avocado, salsa, and lime make a flexible vegetarian bowl for lunch prep or easy weeknights.
Mushrooms, wild rice, thyme, broth, and cream make a cozy vegetarian soup with enough texture for a full meal.