Vegetarian - Page 14

A rustic Tuscan-style zucchini tart with sundried tomatoes, herbs, pine nuts, and crisp golden edges.

Crispy roasted Brussels sprouts tossed with charred corn, creamy lime dressing, Cotija, chili powder, and cilantro.

Crispy homemade mozzarella sticks with a double panko coating, gooey cheese centers, and warm marinara for dipping.

Tender roasted asparagus and sweet carrots finished with creamy goat cheese, lemon zest, thyme, and toasted almonds.

Tender baby potatoes tossed in a creamy garlic Parmesan sauce, finished with parsley and a little lemon.

Creamy low-carb tomato soup finished with bright basil oil, made in about 35 minutes with pantry tomatoes and simple aromatics.

A creamy garlic Parmesan pizza sauce made with a quick roux, fresh garlic, milk, and simple pantry staples.

Classic spanakopita with spinach, feta, dill, scallions, and flaky olive oil-brushed phyllo baked until crisp and golden.

Golden baked broccoli cheese balls with sharp cheddar, Parmesan, panko, and a tender cheesy center.

Tender sliced potatoes baked in a creamy herb cheese sauce with a crisp panko topping and fresh parsley.

Crisp-tender asparagus tossed in a glossy ginger soy sauce with garlic, sesame oil, scallions, and toasted sesame seeds.

Tender roasted carrots served over lemony whipped ricotta with hot honey butter, pistachios, and herbs.