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Subscriber-Exclusive Vegetarian Recipes

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Confetti Quinoa

Confetti Quinoa

Confetti Quinoa

If you've never tried quinoa, start with my easy side, brimming with colorful veggies. I serve it with orange-glazed chicken. —Kim Ciepluch, Kenosha, Wisconsin

Cranberry-Apple French Toast

Cranberry-Apple French Toast

Cranberry-Apple French Toast

My husband's breakfast club at work raves about this make-ahead French toast. Pop it in the oven in the morning to get your day off to a sweet, bubbly start.

Garden Pesto Pasta Salad

Garden Pesto Pasta Salad

Garden Pesto Pasta Salad

My family and I live on a homestead in the Missouri Ozarks and produce much of our own food. In the summer, when the garden is bursting with fresh vegetables and it’s too hot to cook, I like to use the seasonal veggies for pasta salads and other cool meals. —Sarah Mathews, Ava, Missouri
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Green Salad with Berries

Green Salad with Berries

Green Salad with Berries

For snappy salad that draws a crowd, I do a wonderful combo of spinach, berries and oniony things. Raise your fork for this one. —Aysha Schurman, Ammon, Idaho

Grilled Tomato Pizzas

Grilled Tomato Pizzas

Grilled Tomato Pizzas

My husband and I make grilled pizza with a tangy balsamic glaze, and it tastes as if we used a wood-burning oven. —Michele Tungett, Rochester, Illinois

Lemony Garbanzo Salad

Lemony Garbanzo Salad

Lemony Garbanzo Salad

Everybody goes for this super-fresh salad with the cumin-coriander dressing, especially on warm days. —Sonya Labbe, West Hollywood, California

Marinated Mozzarella & Tomato Appetizers

Marinated Mozzarella & Tomato Appetizers

Marinated Mozzarella & Tomato Appetizers

This party hit was inspired by a dish I ate at a restaurant. It’s best served chilled and should marinate for a few days—the longer the better. My daughter likes to put the mozzarella on her antipasti platters. —Mary Ann Lee, Clifton Park, New York

One-Pan Tuscan Ravioli

One-Pan Tuscan Ravioli

One-Pan Tuscan Ravioli

Sometimes I use chickpeas instead of cannellini beans, grated Asiago or Provolone instead of Parmesan, and all zucchini if I don’t have eggplant. Very flexible! —Sonya Labbe, West Hollywood, California

Pesto Tomato-Cucumber Salad

Pesto Tomato-Cucumber Salad

Pesto Tomato-Cucumber Salad

My sister and I created this fresh salad at one of our "recipe nights" and it's been a hit at every party since! Try red pepper flakes for a little kick if you'd like, or add Greek pepperoncini. —Jennifer Freier, Algonquin, Illinois

Portobello & Onion Tart

Portobello & Onion Tart

Portobello & Onion Tart

This fragrant tart is comfort with a capital “C,” especially with fresh rosemary or thyme. We pair it with a salad for dinner or an egg for breakfast. —Robin Wagganer, San Jose, California

Ricotta, Tomato & Corn Pasta

Ricotta, Tomato & Corn Pasta

Ricotta, Tomato & Corn Pasta

I love making healthy meals with produce from my latest farmers market trip. This pasta takes under 25 minutes from pantry to dinner table. You can easily make it a meat entree by adding cooked, shredded chicken. —Jerilyn Korver, Bellflower, California
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