Recipe Sifter

White bean chili with turkey, tomatillos, green chiles, and a cilantro yogurt cream. A leaner Southwest twist on red chili that tastes even better the next day.

Classic white lasagna with ground beef, homemade bechamel cream sauce, ricotta, mozzarella, and Parmesan layered with noodles and baked until bubbly. Comfort food with a creamy twist on the Italian original.

Velvety pumpkin soup deepened with dried porcini and shiitake mushrooms, nutmeg, and a splash of mushroom soaking liquid. Vegan, low-fat, and packed with fall flavor.

A creamy risotto that uses up any winter squash you may have on hand, perfect for a fall or winter filling side dish.

Red pepper hummus blends chickpeas with sweet sauteed red peppers, tahini, lemon, and cumin into a smooth, smoky dip, served with crisp homemade garlic-salt pita chips. A fast, vegan appetizer.

Onion and potato soup built on sweet butter-cooked white onions, shredded potato, garlic, and prosciutto, finished with grated Romano. A rustic Italian-style soup ready inside an hour.

Satay peanut chicken skewers marinated in peanut butter, soy, lemon, garlic, ginger, and red pepper, then grilled and served with the reserved sauce for dipping. A Southeast Asian classic with a kick.

Aunt Ann's creamy potato soup: waxy potatoes simmered with leek, onion, and celery in herb-scented broth, then finished with cream. Part of the soup gets mashed for a thick, rustic body. Pure comfort.

Vegetarian falafel with a clever bake-then-fry hybrid technique: oven-baked first to set, pan-crisped in olive oil to finish. Tucked into pita with cucumber, tomato, and yogurt sauce.

Ham and potato pancakes with chives and parsley, pan-fried until golden and crispy. A savory way to use leftover ham in crispy potato cakes.

Indian-style lemon rice and pea chapati wraps with brown rice, mustard seeds, cumin, turmeric, and a bright lemon-tamari finish. Vegan, ready in 25 minutes when rice is pre-cooked.

Easy garlicky tabouli with bulgur wheat, fresh parsley, garlic, and lemon juice. The vegan Middle Eastern grain salad in its simplest form, made even better by an overnight rest.

Classic gazpacho, the chilled Spanish tomato soup with fresh tomatoes, cucumber, green pepper, garlic, and a bright lime-and-lemon finish. No-cook summer dish, ready after a 2-hour chill.

Authentic Lebanese tabouli with bulgur, mountains of fresh parsley and mint, tomato, scallions, lemon, and olive oil. A bright, parsley-forward Middle Eastern salad.

Italian parmesan meatballs simmered directly in tomato sauce, made with ground beef, milk-soaked bread, garlic, and grated parmesan. Tender, classic, ready in 40 minutes.

All veggies are young, fresh and full of spring garden aroma. Is there anything more lovely?