Browsing Diet

vegetarian

Soups

Simple Butternut Soup

Roast a halved butternut squash, lightly seasoned with salt, pepper, and olive oil, and then blend it in a food processor with a bit of chicken broth, miso paste, and a small amount of butter. It’s warm and satisfying, perfect for a cozy lunch at home.

Yield: 4 servings Total time: 1 hour 10 minutes
Vegetarian

Farro, Tomatoes, & Parmesan

This dish was inspired by Martha Stewart’s one-pot pasta dish that creates its own sauce as it cooks. Combine water, farro, thinly sliced onions and garlic, and cherry tomatoes, and cook until the farro is tender and the onions and tomatoes have melted into the perfect sauce.

Yield: 2 to 4 servings Total time: 45 minutes
Vegetarian

Jamy’s Quinoa Salad with Roast Vegetables, Feta, & Herbs

You can adapt this salad to take advantage of whatever vegetables are in season, or swap the quinoa for couscous or farro.

Yield: 4 servings Total time: 1 hour
Breakfasts

Pressure Cooker Boiled Eggs

“Boiling” eggs in an electric pressure cooker gives you consistent results and eggs that are really easy to peel.

Yield: 6 eggs Total time: 30 minutes
Munchies

Soy Eggs

We’ve fallen in love with the soy-marinated boiled eggs found at ramen shops and the festivals at Leo’s school, and they’re so easy to make at home. We use medium-boiled eggs (though the little dude likes them hard-boiled), and soak them in a solution of soy sauce, sherry vinegar, and sugar.

Yield: 6 eggs Total time: 6 hours 30 minutes
Vegetarian

Butternut Lasagna

If you’re looking for a nice, fall- or holiday-inspired main dish, try this vegetarian lasagna. Layers of sliced butternut squash, puréed pumpkin, crème fraîche, fontina, noodles, and sage make this a decadent dish worthy of Thanksgiving or dinner for friends.

Yield: 10 to 12 servings Total time: 1 hour 45 minutes