Vegetarian - Page 21

Warm, caramelized baked grapefruit with brown sugar and cinnamon, ready in under 10 minutes for a bright breakfast or brunch.

A cozy one-pot white lasagna soup with tender vegetables, broken noodles, pesto, ricotta, and a creamy Parmesan broth.

Crisp baked russet potatoes split open and spooned with tender broccoli and smooth cheddar cheese sauce.

A cozy copycat Olive Garden minestrone with tender vegetables, beans, pasta, and a savory tomato broth.

A thick Tuscan bread and bean soup with cannellini beans, kale, cabbage, vegetables, and a good drizzle of olive oil.

A festive spinach Christmas salad with mandarins, pomegranate, cranberries, toasted pecans, goat cheese, and a bright honey-mustard lime dressing.

Crisp autumn pasta salad with sweet apples, crunchy pecans, and creamy homemade poppyseed dressing, ready in 25 minutes.

Tender macaroni, chopped eggs, and a creamy mustard dressing give this easy pasta salad the flavor of classic deviled eggs.

A fresh 25-minute pesto pasta salad with rotini, cherry tomatoes, mozzarella, basil, and a lemony pesto dressing.

Crispy fried potato slices coated in a fiery Nashville hot cayenne sauce, served with cool ranch and pickles for the ultimate bold side.

Colorful mini sweet peppers stuffed with creamy cheese filling, ready in 15 minutes with no cooking required.

Crisp mini phyllo shells filled with blackberry jam, creamy brie, honey, fresh blackberries, and thyme.