A simple Greek inspired Easy Crust-less Spinach and Feta Pie combining savory flavors such as spinach, feta, Asiago cheese, dill and scallions.
Vegetarian Black Bean Tacos served in crunchy corn shells and filled with classic taco toppings are so good that you definitely won’t miss the meat.
Easy Margherita Pizza made from scratch with my yeast-free, thin crust pizza dough topped with a simple tomato sauce, fresh mozzarella cheese, and basil.
These Baked Eggplant Sticks are made with strips of eggplant, breaded and baked until golden and served with a quick marinara sauce.
Make a big pot of this healthy, vegetarian (and vegan) Lebanese Lentil Soup, made with green lentils, kale, sweet potato, ginger and lots of garlic and lemon.
Not just for breakfast, these flavorful protein-pack bowls topped with salsa verde, black beans, avocados and queso fresco.
Immune-boosting kale, squash, purple cabbage, arugula, almonds, basil and pears are all tossed in a tangy-sweet dressing.
This nourishing Warm Curry Roasted Vegetable Salad with Honey Curry Dressing is a delicious vegetarian, gluten- and dairy-free dinner or make-ahead lunch.
Baby Pasta Shells with Asparagus and Marinara Sauce is a quick and easy 4-ingredient pasta dish, perfect for Spring. Ready in under 15 minutes
This spicy (10 minute) Soba Noodle Veggie Stir Fry is a quick and easy meal for one, and perfect as a dairy-free, vegetarian dinner.
Creamy asparagus risotto, cooked with fresh herbs, Parmigiano-Reggiano and a touch of lemon. Also wonderful topped with grilled shrimp or scallops.
This simple, Whole Roasted Baby Cauliflower is perfectly charred on the outside and tender in the middle. Made with just four ingredients!
This simple Eggplant and Tomato Sauce is delicious, made with diced eggplant stewed in tomatoes and garlic. Serve over pasta or zucchini noodles.
Something magical happens to pasta when you combine spaghetti with a creamy butternut sauce, you'll swear this is full of cream and butter, but it's not!