Vegetarian Recipes

Balsamic Marinated Watermelon

This simple treatment highlights the natural sweetness of summer-fresh watermelon. Serve it on its own with toothpicks as a cool appetizer (terrific with chilled rosé), as side dish (it’s especially good with poultry) or tossed in a salad. You can even serve it as the star attraction with cubed fresh mozzarella and basil in a spin on caprese salad. A mini personal-size seedless watermelon is just right to make this recipe.

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Mushroom “Bolognese”

Pasta Bolognese is, by definition, a meaty dish—hence, the quotation marks in this recipe’s name. In this case, mushrooms are treated to a traditional technique, for a plant-forward version of “Bolognese” with plenty of umami heft, but also light and bright enough for spring.

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Sticky-Sweet Sugar Snap Peas

This simple side dish adds Asian flair to any meal. These sugar snaps are delicious hot out of the pan or at room temperature for lunch the next day. Mirin is a sweet wine made from glutinous rice that’s a staple of Japanese cooking.

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Radish and Feta Flatbread

This is based on a bar snack Alison spotted while, well, sitting at the counter at a local wine bar watching the bartender turn out quick pizza-like snacks with lavash (a type of Armenian flatbread), a variety of toppings and a toaster oven.

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Sauteed Spring Mushrooms

Use any combo of wild spring mushrooms you find for this simple saute—porcini, shiitake, oyster, morel, hedgehog, etc. Or add creminis (brown mushrooms) to the mix.

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Grilled Romaine with Lime Vinaigrette

We like to think of this as the warm-weather version of our popular Spring Vegetable Roast or Winter Ratatouille. Use any combo of veggies you like—you’ll need a total of about 2 pounds. These are delicious on their own or drizzled with Rustic Summer Herb Pesto. (A grill basket is one of our favorite summertime pieces of equipment.)

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Easy Pasta Alla Norma

We like to think of this as the warm-weather version of our popular Spring Vegetable Roast or Winter Ratatouille. Use any combo of veggies you like—you’ll need a total of about 2 pounds. These are delicious on their own or drizzled with Rustic Summer Herb Pesto. (A grill basket is one of our favorite summertime pieces of equipment.)

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Goes with Everything Grilled Vegetables

We like to think of this as the warm-weather version of our popular Spring Vegetable Roast or Winter Ratatouille. Use any combo of veggies you like—you’ll need a total of about 2 pounds. These are delicious on their own or drizzled with Rustic Summer Herb Pesto. (A grill basket is one of our favorite summertime pieces of equipment.)

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Marinated Tomatoes

This simple tomato recipe helps summer-fresh tomatoes shine. Use any ripe tomatoes you have—heirlooms, cherry tomatoes, Romas, etc.

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