Vegetarian

I serve this for breakfast, lunch, and sometimes even dinner—and if we don’t finish it, a slice makes great snacking the next day!

 Dried figs and prunes add vitamins, fiber, and zing to this Moroccan stew. Serving tip: Serve with whole-wheat couscous or polenta and lightly braised greens.

For the best flavor, prepare this recipe about an hour before guests arrive.

These eggplant slices will melt in your mouth. Try topping them with just a spoonful of tomato or pesto sauce and a few gratings of fresh parmesan cheese.

These have a lightly charred exterior, with a succulent juicy interior and smoky flavor. A light coating of mildly spicy Chimayo chile adds an exotic, healthy kick. Serve with grilled bread. Delicious!

Grilled corn is a classic Mexican street food, served with a sprinkling of hot chile powder and a squeeze of lime juice. This salad expands on that treat with antioxidant-rich fresh vegetables and healthy fats from avocado and flaxseed oil.

Hand-rolling fresh tacos at the table is among the oldest, most enjoyable traditions of native Mesoamerican cuisine. A little messy means perfect for outdoor dining!

A couple handfuls of mesquite chips on the grill really bring out the flavor of the chilies and corn in this hearty dish. Garnish with a slice of avocado and/or a spoonful of salsa.

You won’t miss the meat with these unique, satisfying vegetarian patties.