8,721 sald recipes

Mediterranean mushrooms simmered in a garlicky tomato and olive oil broth with lemon juice, bay leaf, and fresh parsley. A low-calorie vegetarian side dish or appetizer bursting with bright, clean flavors.

Vegetarian beans bourguignonne with pinto beans, red wine, mushrooms, and root vegetables in a thyme-scented tomato broth. A meatless spin on the French classic.

Simple green lentil salad dressed with red wine vinegar and olive oil while still warm. This protein-packed side dish is earthy, satisfying, and ready in under an hour.

Slow cooker pizza beans with pinto beans simmered in tomato, oregano, and rosemary, then topped with melty mozzarella and grated romano. A vegetarian crockpot dinner that tastes like pizza in a bowl.

Tex-Mex garden salad with tomatoes, zucchini, corn, avocado, and green onions in a picante-cilantro-cumin dressing. A fresh no-cook side for grilled meats.

Quinoa tabbouleh swaps traditional bulgur for protein-rich quinoa in a parsley-forward Lebanese salad with scallions, lemon, olive oil, and garlic. Gluten-free, vegan, refreshing.

A delicious side dish for your Thanksgiving dinner.

Vegetarian pasta sauce with tomato paste, mushrooms, oregano, basil, and Parmesan. A simple from-scratch marinara for macaroni using pantry staples.

Taco chicken grill marinates oven-baked chicken in a tangy taco-spiced barbecue sauce with molasses and tomato, then finishes over coals with melted Monterey Jack. Two-stage cooking for fall-off-the-bone tender meat with a smoky crust.

Yellow split pea puree with carrots, turnip, and herbs, slow-simmered in stock then blended silky smooth with a buttery onion roux for rich, velvety flavor.

If you like chowder then you will adore this hearty alternative that will have you licking your chops and maybe even your bowl!

Fresh black bean salad tossed with sweet corn, cilantro, red peppers, lime juice, and olive oil. No-cook relish ready in 20 minutes.

Penne alla malefemmina, a no-cook Southern Italian pasta sauce of raw tomatoes, kalamata olives, capers, and garlic marinated in olive oil. Tossed with hot pasta or served cold as pasta salad.

Vegetarian mushroom stroganoff with paprika, lemon zest, and strained yogurt in a reduced vegetable stock sauce. Low-fat, creamy, and packed with earthy mushroom flavor.

Steamed broccoli, brussels sprouts, and snap beans topped with a creamy walnut-dill-sage sauce. A vibrant plant-based dish ready in 25 minutes.

Hearty vegan pot pie with potatoes, broccoli, tofu, and soy sausage seasoned with cinnamon and allspice in a whole-wheat crust. Glazed with barley malt for a golden shine.