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vegetarian

Keep Calm and Curry On: Thai Tomato Soup with Coconut Milk

Root of it All: Fall Vegetable Pot Pie with Gouda Biscuit Crust

Breakfast of Champignons: Savoury Mushroom Bread Pudding

Easy Peasy: Early Summer Frittata with Peas, Garlic Scapes and Shiitakes

The (Lemon)grass is Always Greener: Lemongrass Tofu Banh Mi Sandwiches

Foccacia 'Bout It: Tomato and Mushroom Focaccia Bites

Miso Happy: Kabocha Squash Soup with Miso and Maple

Thrill of the Grill: Watermelon Salad with Grilled Haloumi Cheese

Wild Thing: Flaky Chinese-Style Ramp Pancakes

Sunny Side Up: Huevos Rancheros

Springing to Mind: Spring Farro Salad with Asparagus and Shiitakes

Secret Recipe Club: Aloo Parathas (Indian Potato Flatbread)

Penne from Heaven: Easy Cherry Tomato Pasta

Pure Simplicity: Fresh Easy Sweet Pea Soup

Suddenly Summer: Chickpea Salad with Roasted Lemon Vinaigrette

Rites of Spring: Shaved Asparagus Pizza

Secret Recipe Club: Mexican-Style Vegetarian Stuffed Peppers

Rice, Rice Baby: Mushroom and Pea Risotto (and a Review of the Breville Risotto Plus)

Secret Recipe Club: Chickpea and Sweet Potato Curry

Secret Recipe Club: Lentil Salad with Grapes and Feta

Spice, Spice Baby: Red Lentil Patties with Spicy Tomato Jam

Feeding the Masses: Roasted Vegetable Lasagna

Keep It Simple, Stupid: Spicy Kabocha Pumpkin Soup

Endless Summer: Classic Gazpacho