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Subscriber-Exclusive Vegetarian Recipes

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Mediterranean Eggplant Dip

Mediterranean Eggplant Dip

Mediterranean Eggplant Dip

I love Mediterranean food, and the flavors in this dip are so vibrant. We make our own mini sandwiches once this platter is complete. — Stacy Mullens, Gresham, Oregon

Browned Butter Roasted Cauliflower

Browned Butter Roasted Cauliflower

Browned Butter Roasted Cauliflower

Growing up, my mother (who insists on loving some of the least popular vegetables) always raved about how deliciously sweet and tender cauliflower can be. The briny capers, lemon juice and sweet raisins together allow the caramelized, nutty cauliflower to shine. —Gina Myers, Spokane, Washington

Ginger Butternut Squash Bisque

Ginger Butternut Squash Bisque

Ginger Butternut Squash Bisque

This soup is filling enough for my husband, and it’s vegetarian, which I love. The couple who introduced us made it for us on a freezing night and we’ve been hooked ever since. —Cara McDonald, Winter Park, Colorado

Sweet Potato & Bean Quesadillas

Sweet Potato & Bean Quesadillas

Sweet Potato & Bean Quesadillas

Sweet potatoes and black beans roll up together for a quesadilla that’s easy, fast, fun and delicious. — Brittany Hubbard, Gering, Nebraska

Layered Grilled Corn Salad

Layered Grilled Corn Salad

Layered Grilled Corn Salad

This has been a go-to dish for me throughout the years. It's great as a side or can be served for a light lunch in lettuce cups, with warm crusty bread. —Angela Smith, Bluffton, South Carolina

Smoked Salmon Deviled Eggs

Smoked Salmon Deviled Eggs

Smoked Salmon Deviled Eggs

Flaky salmon and creamy sauce go so well over hard-boiled eggs. Drizzle the sauce or serve it on the side; it's great either way. —Marinela Dragan, Portland, Oregon

Broccoli Slaw with Lemon Dressing

Broccoli Slaw with Lemon Dressing

Broccoli Slaw with Lemon Dressing

Our family absolutely loves broccoli, so I'm so happy there's finally a slaw mix in stores that uses broccoli stems. I like this slaw best after it's 20 minutes or so for the flavors to meld. —Donna Marie Ryan, Topsfield, Massachusetts

Stir-Fry Rice Bowl

Stir-Fry Rice Bowl

Stir-Fry Rice Bowl

My meatless version of Korean bibimbap is tasty, pretty, and easy to tweak for different spice levels. Koreans usually eat this rice dish with some beef, but I only topped it with an egg. —Devon Delaney, Westport, Connecticut

Loaded Stuffed Potato Pancakes

Loaded Stuffed Potato Pancakes

Loaded Stuffed Potato Pancakes

When I make mashed potatoes, I always make extra so I can make these over-the-top pancakes. Fill them with sour cream, ranch dressing, melted cheese—or all three. —Jane McMillan, Dania Beach, Florida

Hearty Italian White Bean Soup

Hearty Italian White Bean Soup

Hearty Italian White Bean Soup

A bowlful of this soup is so satisfying, it's hard to believe it's actually good for you, too. I crave it all the time. With lots of filling beans and potatoes, the recipe even hits the spot with meat lovers. —Kristina Krummel, Elkins, Arkansas

Skillet Scalloped Potatoes

Skillet Scalloped Potatoes

Skillet Scalloped Potatoes

Our garden is a big inspiration when I'm cooking. This recipe turns produce from my husband's potato patch into a side dish we want to eat at every meal. —Lori Daniels, Beverly, West Virginia
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