A few times each week, I try to make vegetarian dishes for my family. Though it’s a tad more challenging in the cooler Winter months, I like discovering seasonal and hearty dishes.
Winter vegetables like kale and root vegetables (squashes, parsnips, carrots, yams, potatoes) have become my staple this time of year. Add in legumes (beans, lentils), nuts, and grains (whole-wheat pasta and brown rice) and dishes become rich and satisfying.
Here are 5 vegetarian recipes that can be served (from soup to nuts) in one lovely 5-course dinner or made and enjoyed throughout the week:
White bean, Red onion, and Tomato Salad from “The American Cancer Society’s Healthy Eating Cookbook” by The American Cancer Society
Wild Rice, Lentil, and Mushroom Soup from “Passionate Vegetarian” by Crescent Dragonwagon
Pesto Pasta with Green Beans and Potatoes from “Real Simple® magazine”
Veggie Burgers from “Everyday Food® magazine”
Sweet Potato, Caramelized Onions, and Butternut Squash Lasagna from “Smith & Hawken: The Gardeners’ Community Cookbook” by Victoria Wise