You don't have to be a vegetarian to enjoy a vegetarian meal. From Falafel to Pesto Pizza to Cauliflower Steaks, these recipes will have even the most staunch carnivores asking for seconds.
A popular vegetarian dish eaten throughout the Middle East and one of my all-time favorite street foods, falafel are deep-fried balls or patties made from ground chickpeas or fava beans. They're traditionally stuffed in a pita or served as part of a mezze platter (an assortment of appetizers) with hummus, tahini sauce, and yogurt sauce. GET THE RECIPE
This pizza packs a serious pesto punch. The dough is spread with a generous layer of pesto before baking -- and then the pizzas are topped off with more pesto and fresh basil when they come out of the oven. GET THE RECIPE
This Cauliflower Steak was inspired by Dan Barber, chef and co-owner of Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills, New York. It goes along with Barber's nose-to-tail, whole farm eating approach, as he uses the center of the cauliflower to make the "steaks" and the remaining florets to make the purée. GET THE RECIPE
The word fritter usually conjures up something heavy and deep-fried, but these zucchini pancakes are as light and delicate as can be. I like them best as a light vegetarian meal or mezze (small plate) with tzatziki and a Greek salad, but they're also delicious as a side to any Mediterranean-style fish, chicken or lamb dish. GET THE RECIPE
This summer soup with a dollop of pesto is healthy and satisfying. Serve it as a meal unto itself or as a side to gooey grilled cheese sandwiches. GET THE RECIPE
Spaghetti squash is a low-carb, low-cal alternative to pasta; when cooked, it miraculously transforms into golden, spaghetti-like strands. Here, it's tossed with marinara sauce, sprinkled with breadcrumbs and cheese, and then baked in the oven until golden brown. GET THE RECIPE
This elegant quiche is made with a generous layer of buttery leeks and a rich custard flavored with Parmesan cheese. It's a great weeknight dinner because you can make it ahead of time. GET THE RECIPE
Eating healthy should never leave you hungry, which is one of the reasons I love quinoa. Though it looks like couscous and eats like a grain, it's actually the tiny seed of a plant related to leafy greens like spinach and Swiss chard. Here, I've gussied it up with sautéed onions, carrots, shiitake mushrooms and pecans to make an earthy and hearty dish. GET THE RECIPE
This quick ragout of white beans and sweet summer tomatoes might just be my favorite recipe of the summer. The tomatoes -- just barely cooked -- burst in your mouth when you bite into them, while fresh herbs and a splash of balsamic vinegar liven the dish up. Serve with toasted garlic bread for sopping up the broth. GET THE RECIPE
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