🥦 Vegetarian

Stacked New Mexico style with sweet potato, black beans and red chile.

Canned black beans doctored up with epazote, cumin and lime.

Zucchini and squash in a roasted tomato-poblano sauce with corn — great in tacos.

Chickpeas in an onion-heavy curry tempered with cumin and mustard seed.

Day-old rice stir-fried with egg, peas and carrots — a fast wok dinner.

Spiced lentils and bulgur topped with a big pile of deeply caramelized onions.

Cauliflower and mixed vegetables in a tomato curry that skips onion entirely.

Thin-sliced potatoes layered with Gruyère and creme fraiche, baked low and slow.

Quinoa and vegetable fritters with a hint of curry powder, served with aioli.

Pureed spinach curry built as a flexible base — add chicken or keep it vegetarian.

Fast wok stir-fry of shiitake mushrooms and peppers in a soy-sesame sauce.

Rice toasted in oil, then simmered in a blended tomato and chile puree.

Layers of buttered filo around a spinach, feta and egg filling.

Split peas and vegetables simmered into a filling, topped with firm mashed potato.