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Grilled Goat Cheese, Roasted Pepper, and Greens Sandwich

The title of this recipe was getting very long, so I left the last option - roasted artichoke hearts - out of it. I included them in my sandwich because I had some shriveling artichokes in my produce bin...

Author: Martha Rose Shulman

Creamy Rice Casserole

Author: Elaine Louie

Thai Carrot Burgers

Red cabbage slaw goes nicely with these burgers, either as a side or served directly on the burgers, as does julienned cabbage that's been tossed in a bit of rice vinegar and salt.

Author: Jeff Gordinier

Beet and Arugula Salad With Berries

Berries and beets: a salad of dark green, blue and purple hues if there ever was one. I threw this together because I had these ingredients on hand - beets that I'd roasted several days earlier, arugula...

Author: Martha Rose Shulman

Cauliflower Sformato

Author: Elaine Louie

Swiss Chard Torta

Author: Elaine Louie

Spicy Quinoa Salad With Broccoli, Cilantro and Lime

The grassy flavor of quinoa works well with cilantro in this main-dish salad. I love the versatility of quinoa. It can be the building-block ingredient for a salad, as it is in this main-dish salad, or...

Author: Martha Rose Shulman

Vegan Vegetable Tempura

Author: Elaine Louie

Cabbage and Mushroom "Lasagna"

Author: Elaine Louie

Sea Scallop Carpaccio

For an elegant, easy first course, all you need are large ultra-fresh sea scallops. Ask your fishmonger for dry-packed day-boat or diver scallops. The carpaccio takes only a few minutes to assemble.

Author: David Tanis

Yogurt and Bean Dressing With Cilantro and Lime

One of my favorite variations on Lisa Feldman's bean and yogurt dressing base is her cilantro-lime dressing. Blend cilantro into just about any dressing, purée, sauce or soup, and I'll be there with a...

Author: Martha Rose Shulman

Turkey Thighs With Prosciutto, Tomatoes, Olives and Then Some . . .

All measurements and timing approximate.

Author: Mark Bittman

Roasted Mushroom and Gruyère Sandwich

For this sandwich, you can also pan-fry the mushrooms, which give this sandwich a somewhat meaty quality. But in this case I used the toaster oven to roast the mushrooms. You'll need only half of the roasted...

Author: Martha Rose Shulman