Vegetarian

I discovered the soul of a great enchilada—roasted squash—while poking around the kitchen of some friends, who loved the results.

In this more unusual approach, sweet potatoes, which are full of fiber and beta-carotene, are cut into long wedges and roasted until slightly crispy on the outside and creamy on the inside.

These neat little vessels are tender and moist, with a pungent, crunchy top—a good way to attract hesitant young children to the concept of a vegetable dish.

The distinctive flavors of cholesterol-lowering green tea, ginger, and garlic combine with heart-healthy tempeh in this simple dish.

Stir-fried udon is one of the most enjoyed dishes in Japanese cuisine. My version is vegetarian, but you can always substitute your choice of meat for the tofu.

Also called pukkai, this is always served at the Tamil festival of Thai Pongal, held in mid-January at the time of the rice harvest.

No-Rooz, the ancient Persian festival honoring spring and the Iranian new year, is celebrated with an open-air picnic and the eating of a thick round egg-cake the color and shape of the sun.

This deceptively simple salad is loaded with crisp fall flavors, especially when made with fresh arugula or other cool-weather greens.

This hearty soup is a wonderful remedy for cold winter days and can either stand alone as an entrée or work as the perfect companion for most meat, poultry, and fish dishes.