Vegetarian

This hearty recipe incorporates fall’s wonderful root vegetables, but you can also make it in the spring or summer with asparagus, green beans, fresh peas, and tomatoes.

Assemble this a day early to let flavors marry. Make and serve in a clear plastic or glass container with a tight lid, so you can turn the dish over to distribute the dressing and so diners can see the colorful layers.

This savory egg-and-bread pudding, laden with colorful spring vegetables, can be prepared in advance for an elegant one-dish meal.

Asian is easy in this healthier version of the Chinese favorite.

Reminiscent of enchiladas, these eggs get their kick from chipotle chilies canned with a spicy adobo sauce.

In Morocco, mint and couscous are bon amis. And in my house, mint and cherries, especially tart cherries (also called pie cherries), are a favorite combination.

Grape tomatoes are sweeter than cherry tomatoes, and they’re easier to eat in a single bite. They’ve become the darling of crudités platters and the poster veggie for healthy snacks.

Chunky sauces need nooks in which to nestle. Farfalle—pasta that’s pinched in the center, like tiny bow ties—is just right for trapping bits of olive tapenade and crumbled feta that are the beginning and end of this simple sauce.

Many chili recipes contain brown or white sugar. In this recipe, more nutritious barley malt adds a smoky, beerlike sweetness that contrasts deliciously with the spices and green chilies.