Vegetarian

Intensely flavorful, filling, and satisfying combinations of vegetables, eggs, dairy and whole grains.

Roasted Fennel

Even if you don’t like the taste of licorice, give this roasted fennel recipe a try. Roasting caramelizes the fennel bulbs, downplays the licorice flavor and brings out a nutty, delicious creaminess. The addition of Parmesan makes this dish extra delicious, though it’s also excellent with no cheese, if you’re so inclined. Click for the recipe

Carrot Chips

Roasting thinly sliced carrots in olive oil elevates them from a fairly boring veggie into a tasty snack. I’m lazy, so I use pre-sliced, store-bought carrot chips. Obviously you could simply slice them yourself. Serve as a side dish, or as a super healthy snack. Click for the recipe

Roasted Bell Peppers

Deliciously roasted bell peppers are seasoned with olive oil, oregano and crushed red peppers. Click for the recipe

Roasted Broccoli Stalks

Don’t toss those broccoli stalks! They are a delicacy, especially when roasted. You can use two baking sheets and roast the broccoli florets at the same time, though they will likely be ready a few minutes before the stalks. Click for the recipe

Creamed Spinach Baked Eggs

Creamed spinach baked eggs make a delicious, filling weekend breakfast or a tasty vegetarian lunch or dinner. Click for the recipe

Sauteed Sugar Snap Peas

I love how easy it is to make sauteed sugar snap peas, and how delicious this simple dish is. I’m too lazy to wash and trim the peas, so I usually buy them pre-washed, pre-trimmed and ready to eat, which truly makes this a 10-minute dish. Click for the recipe

Quick Pickles

Quick pickles are ready in a few hours – rather than a few weeks. They are crisp and flavorful, a wonderful addition to any entree. It’s fun to experiment with different types of vegetables, vinegars and spices. Click for the recipe