Eggplant-mozzarella stacks
For this casserole, eggplant rounds are cooked under the broiler, then stacked, rather than layered, in a baking dish with cheese and sauce. (Recipe: Eggplant-mozzarella stacks)
Eggplant-mozzarella stacks
For this casserole, eggplant rounds are cooked under the broiler, then stacked, rather than layered, in a baking dish with cheese and sauce. (Recipe: Eggplant-mozzarella stacks)
Sally Pasley Vargas for the Boston Globe
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Couscous salad with roasted cauliflower and feta
Cauliflower, roasted with garlic and crushed red pepper, lends a bold, nutty flavor here to couscous. Stir in the tastes of the Mediterranean — olives, capers, feta, and oregano — to make this simple dish pop. (Recipe: Couscous salad with roasted cauliflower and feta)
Karoline Boehm Goodnick for The Boston Globe
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Winter vegetable stew with white beans
Serve this nutritious vegetarian stew of carrots, celery, parsnips, butternut squash, and canned white beans over long-grain brown rice. (Recipe: Winter vegetable stew with white beans)
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Squash enchiladas
Meatless enchiladas can be rolled with all kinds of fillings. This month that might mean butternut squash. Roast ready-peeled pieces and mix them with corn, cumin, oregano, and a little cream cheese, which melts in the filling. Char fresh plum tomatoes under the broiler, add ancho chili powder, and you’re on your way to a mild sauce. (Recipe: Squash enchiladas)
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Quinoa salad with kale and butternut squash
With its nutty flavor, quick-cooking quinoa lends itself to a variety of preparations. Here, the grain is tossed with caramelized butternut squash and garlic (leave garlic cloves unpeeled during roasting; their paper shell keeps them from burning while turning the insides into a soft, sweet spread). Coat a bunch of wilted kale with the tangy garlic mixture, and toss the salad together. Toasted pepitas, or pumpkin seeds, add crunch. (Recipe: Quinoa salad with kale and butternut squash)
Karoline Boehm Goodnick for The Boston Globe
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Sauteed kale with dried cranberries and pine nuts
The earthy, faintly bitter flavor of the blue-green leaves of lacinato kale is offset here by sweet dried cranberries and a splash of cider. You can also use curly kale, if you like. (Recipe: Sauteed kale with dried cranberries and pine nuts)
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Black beans and rice
The staple grains of the Americas, beans and rice, provide sustenance and comfort across many cultures. Served together, they offer nutrient-rich carbohydrates along with fiber and essential protein. Start by soaking dried beans overnight to ensure even and timely cooking. Here, the beans are black, simmered with dried whole oregano, found in many Latin markets (substitute 2 teaspoons regular dried oregano), along with orange juice. A zippy mojo condiment makes this traditional dish lively with a splash of Cuban flare. (Recipe: Black beans and rice)
Karoline Boehm Goodnick
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Fattoush
The Middle Eastern salad fattoush, similar to Italian panzanella, is made with stale bread and tomatoes. Where the Italian version uses crusty bread, fattoush contains golden bits of pita, which absorb sweet tomato juices and a lemony dressing. Greens can range from sharp fresh parsley to bright mint, combined with scallions, radishes, and cucumbers. (Recipe: Fattoush)
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Stuffed acorn squash with chestnuts and apples
Apples, chestnuts, sage, and thyme make this a side dish that can also double as a substantial option for the vegetarian at your table. (Recipe: Stuffed acorn squash with chestnuts and apples)
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Carrot-saffron soup
Leeks, fennel, and carrots flavor this elegant soup, which is seasoned with a little saffron to enhance the vibrant color. Use chicken stock or more vegetarian-friendly vegetable broth. (Recipe: Carrot-saffron soup)
Karoline Boehm Goodnick
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Stir-fried vegetables with rice noodles in lettuce wraps
Stir-frying is a good place to begin cooking with the entire family. There are plenty of manageable tasks—preparing broccoli florets, stemming and seeding bell peppers, separating Napa cabbage leaves. Practically any veggie can be stir-fried as long as it’s cut uniformly so everything in the pan cooks at the same time. To give the dish some heft, add rice noodles, which require soaking rather than cooking. (Recipe: Stir-fried vegetables with rice noodles in lettuce wraps)
Karoline Boehm Goodnick for the Boston Globe
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Potato-rosemary tart
Set a freeform tart covered with thinly sliced potatoes and dusted with rosemary on a big board and cut into squares. (Recipe: Potato-rosemary tart)
Michele McDonald for The Boston Globe
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Borscht with beet greens and cucumber
Crunchy cucumbers and radishes, sweet beets, a dash of vinegar, and a touch of sugar add up to a refreshing soup that is as pretty to look at as it is good to eat. Leaves from newly harvested beets are fresh enough to chop, cook, and add to this lively soup. (Recipe: Borscht with beet greens and cucumber)
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Millet salad with sugar snap peas and tomatoes
Millet is not just for the birds. This tiny, round golden grain is widely cultivated in semi-arid parts of the world, where it has adapted to poor soil conditions. It has a faint nutty taste and sweetness and readily absorbs other flavors. Here, it is cooked in water infused with lemon, and tossed with sugar snaps, radishes, cherry tomatoes, and a tangy mustard vinaigrette. (Recipe: Millet salad with sugar snap peas and tomatoes)
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Eggplant stuffed with saffron rice, apricots, and chickpeas
Rice studded with pistachios, almonds, barberries, or other sweet dried fruits is always part of the Persian celebration table. Here, a saffrony rice mixed with apricots, chickpeas, and almonds is stuffed into eggplant shells, along with the sauteed flesh, to make a vegetarian entree. (Recipe: Eggplant stuffed with saffron rice, apricots, and chickpeas)
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Barley salad with asparagus, sugar snap peas, and lemon dressing
The classic Italian combination of garlic, lemon rind, and parsley, called gremolata, enhances this salad of barley, asparagus, sugar snaps, and cherry tomatoes. Serve with grilled chicken or fish. (Recipe: Barley salad with asparagus, sugar snap peas, and lemon dressing)
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Chickpea and vegetable curry
A quick curry of chickpeas and cauliflower is seasoned with garam masala instead of the prevalent yellow curry powder, which can add a monotonous taste. Garam masala spices — pepper, coriander, cloves, cardamom, and cumin are hallmarks of many blends — are warming but mild. In India, the spices would be toasted and ground just before using, but prepared mixes are widely available. Add potatoes to the dish to give it some heft and serve with rice. (Recipe: Chickpea and vegetable curry)
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Eggplant involtini
Eggplant is a dinnertime staple on the southern Italian island of Sicily, where the vegetable is known as melanzane and might appear as involtini (rolled up with a filling) or caponata (the sweet-and-sour cooked vegetable salad). These are both first courses, but with a little tweaking, you can make them substantial enough for the main event. For these involtini, you wrap thin slices of roasted eggplant around bundles of angel hair, then top them with a quick homemade marinara and Parmesan. (Recipe: Eggplant involtini)
Food Styling/Sheryl Julian and Catherine Smart; Erik Jacobs for The Boston Globe
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Parmesan farro with roasted squash and braised kale
At Rustic Canyon Wine Bar and Seasonal Kitchen in Santa Monica, Calif., you can order a version of this dish, which is made with farro, roasted squash, and braised kale. Whole farro needs to be soaked overnight; pearled farro does not. (Recipe: Parmesan farro with roasted squash and braised kale)
Emily Hart Roth
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Mexican-style vegetable soup
Make this colorful, filling vegetarian soup—with tomatoes, corn, zucchini, black beans, and rice—in about 30 minutes. Add a squeeze of lime, leaves of fresh cilantro (or parsley), along with warm tortillas, and you have a satisfying weeknight supper. (Recipe: Mexican-style vegetable soup)
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Baked tofu with vegetable stir-fry
Baking tofu is a terrific and healthful alternative to frying. Marinate it in a gingery soy and chili sauce mixture, spread it on a baking sheet, sprinkle with scallions, peanuts, and ginger, and send it into the oven. Thirty minutes later you have tofu with crisp edges and a caramelized topping. While it bakes, stir-fry carrots, cabbage, asparagus, and watercress and set both over wide rice noodles. (Recipe: Baked tofu with vegetable stir-fry)
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Kasha pilaf with mushrooms
The nutty buckwheat groat called kasha is an Old World grain known well in Eastern Europe. In supermarkets, it’s shelved in the kosher or international section. Like other bland but nutritious grains, kasha needs a lift. The grains are already roasted, but this method of toasting the kasha over medium heat after mixing it with egg is important to keeping the taste nutty and the grains separate. (Recipe: Kasha pilaf with mushrooms)
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Cheddar and pasta casserole
Small cooked pasta shells, eggs, and cheddar provide lots of protein in this casserole, which is similar to a frittata. You can also add diced vegetables from another meal, or make the dish with leftover pasta (even adding the sauce). (Recipe: Cheddar and pasta casserole)
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Breakfast tacos with eggs, refried beans, salsa, and Jack cheese
Fill breakfast tortillas with scrambled eggs, cheese, and, depending on your preferences, refried beans, salsa, tomatoes, or avocados. The idea is to mix and match to create tacos that appeal to your family. (Recipe: Breakfast tacos with eggs, refried beans, salsa, and Jack cheese)
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Vegetarian chilli mac and cheese
Today’s whole-wheat pasta is quite different from the tough, flavorless pasta you might have tried a few years ago. Mix the hot penne, chili, and some of the cheese together so the cheese melts and acts as a cream sauce for the dish. Top it off with more cheese and bake until golden. Pretty simple. (Recipe: Vegetarian mac and cheese)
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Vegetable sandwich with hummus
Grill or roast eggplant, zucchini, and bell peppers and tuck them into a sandwich with hummus and spinach. On the grill, eggplant and zucchini take 8 to 12 minutes, bell peppers 20 to 25 minutes. If roasting, cook all the vegetables for about 30 minutes. Choose a firm, crusty loaf, such as focaccia, ciabatta, sourdough, or hearty white boule, either round or square. (Recipe: Vegetable sandwich with hummus)
Wendy Maeda/Globe Staff
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Grilled eggplant steaks with puttanesca sauce
The marriage of grilled eggplant and spicy puttanesca sauce here create a meatless combo packed with flavor and light enough for a mild evening. The lively, garlicky tomato sauce is flavored with crushed red pepper, capers, red wine, and anchovies (if you’re serving vegetarians, omit them). Simmer the sauce while the grill heats up, then sear lengthwise slices of eggplant quickly over high heat, using a weight to keep them flat if you have one. Top each steak with an ample sauce, and serve with a delicate pasta, livened with a healthy handful of fresh herbs. (Recipe: Grilled eggplant steaks with puttanesca sauce)
Karoline Boehm Goodnick for The Boston Globe
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Spinach, tofu, and bean sprout salad with sesame-soy dressing
Before you make the salad, press the tofu between two heavy boards or microwave it on a plate for 2 minutes, then drain off the liquid. (Recipe: Spinach, tofu, and bean sprout salad with sesame-soy dressing)
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Ful medames (Egyptian fava bean stew)
The national dish of Egypt, ful medames, is a fava bean stew cooked over coals and consumed throughout many parts of the Middle East. Popular for breakfast in cities from Riyadh to Jerusalem (served with hard-cooked eggs), this hearty vegetarian dish, high in protein and relatively low in fat, is also ideal for dinner on a cold night. You’ll need to look for canned fava beans, since fresh ones are not in season and dried can be hard to come by. Toast cumin, crushed red pepper, and sesame seeds in a skillet with onions and garlic to flavor the stew. Add the favas with lots of lemon juice and rind, and simmer briefly with water. (Recipe: Ful medames)
Karoline Boehm Goodnick for The Boston Globe
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Vegetarian chili
It’s the time of year when a pot of chili is welcome, and you can make a satisfying dish without beef. You do need beans, of course, and corn, zucchini, tomatoes, bell pepper, and canned tomatoes. Add lots of seasonings to heighten the flavors: ancho chili powder, ground cumin, and dried oregano. The vegetarian version takes just over half an hour to simmer. Garnish the top with sour cream, scallions, and cilantro leaves. (Recipe: Vegetarian chili)
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Angel-hair pasta with cherry tomatoes and basil
Fine strands of angel-hair pasta need a mild sauce. In this case, sauteed cherry tomatoes with garlic and a couple of regular tomatoes for body make a fine, quick meal. Use pints of mixed cherry tomatoes, which often include golden yellow rounds, orange grape tomatoes, and a dark, almost purple sphere or two. Halve the larger cherries and pierce the smaller ones with the tip of a knife. The sauce comes together in a few minutes; angel-hair pasta takes less than five. Fold in lots of fresh basil leaves and with very little effort, you’ll dine well. (Recipe: Angel-hair pasta with cherry tomatoes and basil)
Sheryl Julian
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Roasted eggplant banh mi
In a hot oven, eggplant cooks without soaking up excess oil, and it’s ready to absorb spoonfuls of a flavorful Asian dipping sauce. With soy sauce, fish sauce, rice wine vinegar, chili-garlic sauce, and fresh ginger, the sauce combines sweet, salty, and sour tastes in one bowl. Add some to the mayonnaise to season it, and stir in carrot matchsticks, cucumber, jalapeno, and scallions. Vietnamese bakeries make special baguettes that have lots of crust and not too much crumb, or use a crusty French loaf, and you’ll understand why this Southeast Asian classic is the sandwich of the moment. (Recipe: Roasted eggplant banh mi)
Karoline Boehm Goodnick
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Oven-roasted ratatouille with couscous
Though ratatouille is often served as a side dish—an ideal accompaniment to roast chicken or lamb—it is good enough to stand on its own, ladled over couscous, as a vegetarian meal. (Recipe: Oven-roasted ratatouille with couscous)
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Penne with eggplant Bolognese
Chunks of eggplant are simmered into a flavorful vegetarian Bolognese sauce made with whole crushed tomatoes and fresh herbs, served over penne pasta. (Recipe: Penne with eggplant Bolognese)
Karoline Boehm Goodnick for The Boston Globe
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Root vegetable curry with brown rice
The best way to prepare root vegetables — and to warm the house — is to roast them together. A long, slow stay in the oven gives the roots delicious caramelized edges. To ensure even cooking times and a pretty finished platter, cut each vegetable differently, into slices, sticks, wedges, and planks. Stir together a simple curry and spoon your veggie supper over brown rice. (Recipe: Root vegetable curry with brown rice)
Karoline Boehm Goodnick
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Eggplant roll-ups
A bit like cannelloni but without the pasta, these roll-ups are a stylish vegetarian meal. Cut the eggplant into brick shapes, then make rectangular slices. While they bake, make a quick tomato sauce and a fresh ricotta filling. You can bring it all together in about 10 minutes (and you can also refrigerate the rolled eggplant topped with sauce and bake it later). (Recipe: Eggplant roll-ups)
Sally Pasley Vargas
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Red quinoa salad with black beans
A stand-alone salad for lunch or dinner on-the-go, this red quinoa with black beans can be wrapped individually in large flour tortillas or used as the base for baking fish. In either case, splash some hot sauce on the grains if the heat from the chili isn’t enough. Red quinoa is darker than more typical white quinoa; use either one in this dish. (Recipe: Red quinoa salad with black beans)
Karoline Boehm Goodnick for The Boston Globe
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Spanish chickpeas with spinach and eggs
These chickpeas are flavored with a basic sofrito — onion and garlic cooked in olive oil — then combined with greens. Here, the dish is a more substantial meal, finished with hard-cooked eggs. (Recipe: Spanish chickpeas with spinach and eggs)
Karoline Boehm Goodnick for The Boston Globe
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Brown rice salad with roasted root vegetables
Gently saute shallots, garlic, and chilies in flavor-packed peanut oil. Spend a few minutes wilting kale, and toss everything together with leftover rice and roasted vegetables. Brighten the plate and your palate with a heavy dose of lime and cilantro. (Recipe: Brown rice salad with roasted root vegetables)
Karoline Boehm Goodnick
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Potato curry with chickpeas and green peas
Potato curry is a vegetarian dream. The dish is substantial, has lots of flavor, and plenty of protein from chickpeas and yogurt. Start by sauteing garlic, chili pepper, and mustard seeds in butter. If your spice cabinet if full of intriguing aromatics, create your own personalized curry mixture; if not, buy a top quality blend at any grocery store. Coconut milk is a popular addition, but this version uses yogurt, then peas are stirred in at the end. The effect is light, tangy, and pretty. (Recipe: Potato curry with chickpeas and green peas)
Karoline Boehm Goodnick
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Grilled zucchini and onion po’boys with tomatoes and garlic remoulade
For a vegetarian version of the Cajun classic po’boy, grill zucchini and onions and tuck them into a baguette with remoulade, a mayonnaise-based sauce spiked with hot sauce. Slice the squash into long, thick planks so that every bite is filled with the perfect combo of filling and bread. Mix your own Cajun seasoning with dried red peppers, garlic, thyme, and salt or save time with a store-bought blend. Start with a clean, hot grill, and brush the grate generously with oil. That keeps the veggies from sticking without adding extra oil to the sandwich. (Recipe: Grilled zucchini and onion po’boys with tomatoes and garlic remoulade)
Karoline Boehm Goodnick for The Boston Globe
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Avocado gazpacho
Traditional Spanish gazpacho was once the food of field workers made on the spot with bread, olive oil, vinegar, garlic, and water. It has evolved and now there are numerous versions. This one, without the bread, is at once refreshing from crisp cucumber and bell pepper, creamy from avocado, sweet and crunchy with corn, and tangy from vinegar, lime, and cilantro. (Recipe: Avocado gazpacho)
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Swiss chard with pine nuts and raisins
Swiss chard, a member of the beet family, is cultivated for its extremely nutritious leaves rather than its bulbous root. The many varieties of chard are often distinguished by the color of the stem. All are delicious and especially nice when a mix of colors are represented in a pan of sauteed chard. (Recipe: Swiss chard with pine nuts and raisins)
Karoline Boehm Goodnick
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Orzo salad with green beans, tomatoes, and olives
The rice-shaped pasta orzo pairs well with vegetables in summer salads. Tomatoes bring their juicy freshness, olives add a briny taste, and basil, mint, and marjoram make the other ingredients pop. Substitute whatever herbs you grow or find at the farmstand; use enough so you really taste them in the dish. If you like, add some whole herb leaves to the salad. (Recipe: Orzo salad with green beans, tomatoes, and olives)
Karoline Boehm Goodnick
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Creamy rice with Brussels sprouts and mushrooms
You can make creamy Arborio rice and vegetables with half the effort. Begin by roasting Brussels sprouts and mushrooms; saute onions and toast the rice on the stovetop. Add wine and water and bake unattended for 25 minutes. (Recipe: Creamy rice with Brussels sprouts and mushrooms)
Karoline Boehm Goodnick for The Boston Globe
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Grilled vegetables with feta
Let eggplant, zucchini, portobellos, baby Yukon Gold potatoes, sweet onion, and tomatoes cook over hot coals until they’re lightly charred and smoky. Drizzle them with olive oil, add feta, olives, mint, and a finishing touch of za’atar. This Middle Eastern blend of dried herbs (usually thyme, oregano, and marjoram), also contains lemony-tasting red sumac and toasted sesame seeds. If you only eat feta in a Greek salad, it’s time to introduce the tangy-salty cheese to pastas, pizza, and other salads. Feta adds a subtle pungency and creamy bite to these vegetables. (Recipe: Grilled vegetables with feta)
Karoline Boehm Goodnick Photo
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Farro with sugar snap peas and white beans
Farro may be the oldest grain, but in the home pantry, it’s one of the newest additions. Similar to the wheatberry, farro offers a nutty taste with a chewy texture. This Italian export pairs well with any seasonal vegetable to create a vitamin-rich, filling main course or light side dish. Combine farro with crisp sugar snap peas and hearty white beans for this 30-minute meal. Serve the dish warm for supper, or at room temperature the next day. (Recipe: Farro with sugar snap peas and white beans)
Karoline Boehm Goodnick
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Butternut-spinach lasagna
At Haley House Cafe in Roxbury, Didi Emmons gives cooking classes and this vegetarian lasagna gets positive reviews, she says, even from the most skeptical, picky, nay-saying youth. It’s a good way to introduce tofu to kids (there’s mozzarella too). Emmons layers slices of roasted butternut squash with spinach, mashed tofu, tomato sauce, and uncooked lasagna noodles. The noodles soften in the liquid in the dish. (Recipe: Butternut-spinach lasagna)
Karoline Boehm Goodnick
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Zucchini cakes
Try these colorful vegetable cakes with fresh tomato sauce, a little spicy with crushed red pepper. Lima beans in the sauce and corn on the cob on the side round out the meal. (Recipe: Zucchini cakes)
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Warm wheat berry salad with butternut squash and miso-ginger dressing
Now that many families have warmed up to whole-wheat toast and brown rice, it might be time to venture into heartier grains, such as quinoa, barley, and wheat berries. Wheat berries and vegetables in a hearty bowl offer an array of tastes and textures all at once. In the brown berries you’re getting the bran, germ, and endosperm of the wheat. As for the vegetables, the best this time of year are wintry roots, squashes, and leafy greens. These bowls are filled with nutty, chewy wheat berries, cubes of sweet butternut squash, caramelized onions, hardy kale, and a bracing miso ginger dressing. Top with a sprinkle of sliced almonds for a delicate crunch. (Recipe: Warm wheat berry salad with butternut squash and miso-ginger dressing)
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