117 Kid-Friendly Vegetarian Recipes
Head this way for even more vegetarian recipes →
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Mariana Velasquez1/117Stuffed Sweet Potatoes With Beans and Guacamole
Easier than burrito bowls—and even more delicious.
- Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson2/117
Vegetarian Three-Bean Chili
With the help of a few pantry staples, you can get all the flavors of slow-simmered chili in just 30 minutes.
- Photo by Chelsea Kyle, Food Styling by Anna Billingskog3/117
Butternut Squash Sandwich With Cheddar Cheese and Pickled Red Onion
Stuff roasted butternut squash, rich white cheddar, tangy pickled red onions, and zesty Dijonnaise into bread rolls for a sandwich that tastes like autumn.
- Photo by Chelsea Kyle, Food Styling by Katherine Sacks4/117
Spicy Black Bean and Corn Tacos
Filled with black beans, avocado, and raw corn marinated in bright lime juice along with cilantro, and toasted nuts and seeds, these hearty tacos make an easy-to-cook, easy-to-eat weeknight dinner.
- Photo by Chelsea Kyle, Food Styling by Kat Boytsova5/117
Pasta With 10-Minute Pesto
Blanching fresh basil leaves before blending is the key to this vibrant, ultra-herby pesto. Perfect for pasta, it also dresses up pizza, scrambled eggs, and more.
- Photo by William Meppem and Chris Court6/117
Ricotta and Zucchini Cannelloni
This simple weeknight dish relies on zucchini ribbons instead of noodles, and is stuffed with a zippy ricotta-pea filling.
- Photo by Chelsea Kyle, Food Styling by Katherine Sacks7/117
Herb-Crusted Cauliflower Steaks With Beans and Tomatoes
A #MeatlessMonday recipe you’ll want to serve with a steak knife.
- Photo by Chelsea Kyle, Food Styling by Katherine Sacks8/117
Cheesy Delicata Squash and Kale Casserole
Thinly sliced squash and kale (plus plenty of ricotta cheese) combine in a lasagna-like casserole that's perfect for a hearty winter dinner.
- Photo by Chelsea Kyle, Food Styling by Katherine Sacks9/117
White Pizza With Shaved Vegetables and Pesto
This so-good-you-won't-believe-it's-healthy pie is covered in pesto and cheese and topped with a veritable salad of peas, crisp asparagus ribbons, zucchini, leeks, and watercress.
- Photo by Chelsea Kyle, Food Styling by Ali Nardi10/117
Cauliflower-Carrot Cheesy Tots
Cauliflower and carrot—in place of the usual potato—add sweet, vegetal flavor and a good dose of fiber, antioxidants, and vitamins to this irresistible play on tater tots.
- Photo by Chelsea Kyle, Food Styling by Katherine Sacks11/117
Grilled Carrot "Hot Dogs" with Tangy Slaw
Char glazed carrots—packed with earthy umami flavor and spice—on the grill, pop them in a hot dog bun, and never look back.
- Photo by Chelsea Kyle, Food Styling by Katherine Sacks12/117
Tempeh "Bacon," Lettuce, and Tomato Sandwich
This modern take on the classic B.L.T. uses smoky-sweet marinated tempeh as a protein-packed vegetarian substitute for bacon.
- Photo by Alex Lau13/117
Stuffed Shells with Marinara
Nothing feels more decadent than giant shells of pasta filled with creamy mozzarella, Parmesan, and ricotta.
- Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Stockwell14/117
Cauliflower "Mac 'n' Cheese" Casserole
This gluten-free dish offers all the melty goodness of a mac 'n' cheese dinner, without the carb-heavy pasta.
- Photo by Chelsea Kyle, Food Styling by Chris Morocco15/117
Baked Feta and Greens With Lemony Yogurt
Warm feta, crispy chickpeas, and wilted hearty greens become a fork-and-knife entrée in about 30 minutes.
- Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson16/117
Butternut Squash and Creamed-Spinach Gratin
Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin.
- Photo by Chelsea Kyle, Food Styling by Anna Stockwell17/117
15-Minute Cherry Tomato Pasta
Burst cherry tomatoes, garlicky olive oil, and basil join forces in this summery weeknight pasta.
- Photo by Alex Lau, Food Styling by Sue Li18/117
Butternut Squash Steaks With Brown Butter–Sage Sauce
Applying the classic steakhouse butter-basting technique to slabs of butternut squash turns it into a hearty vegetarian main.
- Lisa Hubbard19/117
Poached Eggs in Tomato Sauce With Chickpeas and Feta
Whether you're serving breakfast, brunch, lunch, or dinner, this flavor-packed shakshuka is welcome at the table anytime.
- Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson20/117
Chickpea and Roasted Red Pepper Pantry Tagine
Make a hearty, vegetarian, tagine-inspired dinner in just 20 minutes with only pantry ingredients.
- Photo by Chelsea Kyle, Food Styling by Kat Boytsova21/117
Big-Batch Roasted Kale
This big batch of tender roasted kale can be kept in the fridge and added to meals throughout the week. Toss it into salads and stir-fries, stir it into soups, or use it in a grain bowl.
- Photo by Chelsea Kyle, Food Styling by Ali Nardi22/117
Pasta With Delicata Squash and Sage-Brown Butter
Brown butter and sage create a rich, complex sauce in just a few short steps for this simple pasta.
- Photo by Alex Lau, Food Styling by Sue Li23/117
Silky Peanut Butter Dressing
Adding silken tofu to the base of this dressing both enriches it with a little added protein and lends it a satiny texture. You can adjust the amount of water added to create something thicker and dippable for crudités or thinner and drizzly for tossing into salads.
- Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson24/117
Sunday Stash Marinara Sauce
This simple, flavorful tomato sauce is a weeknight savior. Make a big batch and stash it in the freezer. Add to pastas, braises, soups, and stews in the weeks to come.
- Photo by Chelsea Kyle, Food Styling by Ali Nardi25/117
Fresh Corn Quiche
Freshly cut corn kernels and a quick blender egg custard are all that goes into a store-bought pie shell for this unbelievably easy and delicious quiche all-star.
- Photo by Hannah Kaminsky26/117
Barbecue-Flavored Chickpea Sandwiches
Cool romaine lettuce and barbecue-flavored chickpeas combine to create great flavor and texture in this hearty pita sandwich. This pairs well with many simple companions—potatoes or sweet potatoes, fresh corn, a simple quinoa salad or pilaf, or a light soup. And steamed green veggies are always welcome, too.
- Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Katherine Sacks27/117
Wonton Soup With Mushroom-Zucchini "Meatballs"
Unstuffed wonton wrappers take the place of traditional dumplings in this simple and weeknight-friendly vegetarian soup.
- Photo by William Meppem and Chris Court28/117
Honey-Roasted Vegetable Salad
Mix and match your favorite fall vegetables into this delicious side dish.
- Photo by Ed Anderson29/117
Flatbread Caprese
Top-of-season cherry tomatoes and fresh mozzarella turn flatbread—either homemade or store-bought pizza dough—into a refreshing, delicious summer appetizer.
- Photo by Lizzie Mayson30/117
Jackfruit Tacos
These tacos are perfect finger food, combining tasty jackfruit with a Mexican combo of zingy salsa and creamy guacamole.
- Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Laura Rege31/117
Roasted Cauliflower With Parmesan-Panko Crumble
A make-ahead Parmesan and panko crumble adds addictive savory crunch to this large-format holiday side.
- Photo by Kathryne Taylor32/117
Vegetarian Taco Salad With Creamy Avocado-Lime Dressing
Here’s a fresher, vegetarian version of taco salads, which serves as a balanced, full meal in a bowl. Crisp romaine and peppery arugula tossed in a creamy, intentionally zippy avocado-lime dressing form the base. Chili-flavored quinoa and black beans make it plenty hearty, while tomatoes, radishes, and avocado lend some color and pops of flavor.
- Photo by Shay Harrington33/117
Leek and Potato Galette With Pistachio Crust
Adding ground pistachios creates a substantial dough that complements the leeks for these galettes.
- Photo by Denny Culbert34/117
Air Fryer Crispy Herbed Chickpeas
Unlike the oven, the air fryer makes actually-crisp chickpeas. The high heat, circulating at a super-fast speed, dries out the chickpeas so they’re almost dehydrated.
- Photo by Claire Cottrell35/117
Broccoli and Cheese Quiche
Extra greens and extra cheese make this brunch (or dinner!) classic extra-flavorful.
- Photo by Waterbury Publications, Inc.36/117
Blissed-Out Crispy Cheesy Broccoli Gratin
When you cook broccoli gratin on a sheet pan, every single morsel gets an ample coating of crunch.
- Photo by Alex Lau37/117
Ramen Noodles With Miso Pesto
Springy ramen noodles and a cilantro-miso sauce bring a welcome twist to a classic pesto recipe.
- Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson38/117
Big-Batch Black Beans
This simple, large batch of seasoned black beans can be frozen, refrigerated, and repurposed in endless ways for easy, family-friendly meals.
- Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Grace Parisi39/117
Quiche Sardou
Both the tart shell and the filling for this luscious quiche can be prepped ahead, making it a great dish for brunch entertaining.
- Photo by Peden & Munk.40/117
Spaghetti with No-Cook Tomato Sauce and Hazelnuts
This raw tomato sauce gets texture from zucchini and body from toasted nuts that are blended into the base. You can sub almonds for hazelnuts.
- Photo by Joseph De Leo, Food Styling by Anna Stockwell41/117
Cold Soba Noodles With Miso and Smoked Tofu
It's worth seeking out smoked or baked tofu for this dish—its chewy texture and rich flavor make it a perfect partner for nutty soba noodles.
- Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Pearl Jones42/117
Cacio e Pepe Pie
In this extra cheesy, extra comforting meal, spaghetti pie meets an Italian classic: cacio e pepe.
- Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Kate Schmidt43/117
Stuffed Sweet Potatoes With Curried Chickpeas and Mushrooms
Embrace the start of autumn with cozy, Indian-inspired sweet potatoes loaded with curry-spiced chickpeas, mushrooms, and spinach.
- Photo by Ted Axelrod44/117
Veggie Sushi Hand Roll
These nutritious, veggie-packed hand rolls are the perfect kid-friendly snack or part of a larger dinner spread.
- Photo by Alex Lau45/117
Salt-As-You-Go Pasta
The combination of salty water and salty Parmesan puts this pasta at risk of becoming oversalted. If that happens, throw in a knob of unsalted butter at the end to mellow it and add a smooth finish.
- burcuavsarphotography©201646/117
Vegetarian Pho
Fish and meat often figure prominently in the Vietnamese meal-in-a-bowl soup known as pho, but there are traditional and fine vegetarian options, chief among them this broth made from soy sauce and a blend of spices like star anise and cinnamon. All that’s required is a willingness to invest in making the broth and a few additional toppings and you’ll be handsomely rewarded.
- Photo by Chelsea Kyle, Food Styling by Katherine Sacks.47/117
French Bread Pizzas With Ricotta, Roasted Tomatoes, and Pesto
Creamy ricotta cheese, herby pesto, and roasted cherry tomatoes give these French bread pizzas bright flavor and a fresh look.
- Photo by Lizzie Mayson48/117
Big Bhaji Burger
This juxtaposition of Indian cuisine with the classic American burger works incredibly well. It’s a fantastic fusion of flavors that are really big and satisfying, and you can play with really interesting toppings; or make smaller bhaji bites and serve them with curry.
- Photo by Chelsea Kyle, Food Styling by Kat Boytsova49/117
Baked Sweet Potatoes
This simple preparation of sweet potatoes can become the base for many lunches and weeknight meals.
- Photo by Chelsea Kyle, Food Styling by Ali Nardi50/117
Portobello and Poblano Enchiladas
Portobello mushrooms add hearty flavor to these creamy vegetarian enchiladas.
- Photo by Ed Anderson51/117
Cold Sesame Noodles with Cucumber
These family-friendly cold noodles are as good or better than than anything you can get as takeout.
- 52/117
Broccoli-Cheese Soup
Broccoli-cheese soup is my life. There’s something about it that triggers a happy, peaceful memory. I just don’t know what the memory is. So I guess technically, it isn’t really a memory at all. I think a memory, by definition, is something that someone actually has to remember.
- Photo by Emma Fishman, Food Styling by Judy Mancini53/117
Summer Squash and Basil Pasta
When cooked long enough, the squash gets jammy and saucy, ideal for coating big pieces of pasta, like paccheri or ziti.
- Photo by Emma Fishman, Food Styling by Kat Boytsova55/117
Fettuccine With Shredded Zucchini, Fresh Ricotta, and Lemon Zest
This simple pasta delivers big on bright summer flavor, and gives you a good excuse to work through some of that zucchini surplus.
- Photo by Alex Lau, Food Styling by Sue Li56/117
Baked Pasta alla Norma
This easy dinner packs all of the classic flavors of classic Pasta alla Norma—eggplant, tomatoes, and basil—into a pan with spaghetti, garlic, and Parm.
- Photo by Andrew Purcell, Food Styling by Carrie Purcell, Prop Styling by Alex Brannian57/117
Honey-Glazed Carrots With Carrot Top Gremolata
Dark honeys, like buckwheat, bring a touch of earthy sweetness to these lightly glazed beauties. The gremolata, made with the frilly green carrot tops, make a delicious and pretty finishing touch while adding to your #wasteless repertoire. If bunched carrots with tops aren't available, use parsley for the gremolata instead.
- Photo by Chelsea Kyle, Food Styling by Ali Nardi58/117
Pasta with Smoky Pumpkin Cream Sauce
Don't be fooled by the simple ingredient list: the combo of pumpkin purée and heavy cream turns into a luxurious pasta sauce with a rich smokiness thanks to Spanish smoked paprika.
- Photo by Shutterstock59/117
Homemade Baked Tofu
Packaged baked tofu is tasty and not all that expensive, but homemade baked tofu is even better. The trick to this chewy, savory transformation of bland white tofu is to make sure it’s well pressed and to let it marinate for plenty of time.
- Photo by Chelsea Kyle, Food Styling by Kat Boytsova60/117
Macaroni & Cheese for a Crowd
Using evaporated milk makes this baked mac and cheese exceptionally rich and creamy—it may be for a crowd, but it's bound to go quickly.
- donna hay magazine, photography by William Meppem61/117
Thai Coconut, Broccoli and Coriander Soup
Feel-good greens and creamy comforting coconut come together in less than half an hour for a weeknight dinner you can really get behind.
- Photo by Joseph De Leo, Food Styling by Sean Dooley62/117
My Mother's Butter, Tomato, and Onion Sauce
The classic, beloved Marcella Hazan pasta sauce is made with just four ingredients and couldn't be easier.
- Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson63/117
White Bean Salad With Lemon and Cumin
These light and lemony beans can be served as a side for your family, or tossed into pastas, salads, bowls, or lettuce cups.
- Photo by Chelsea Kyle, Food Styling by Rhoda Boone64/117
Homemade Instant Mac and Cheese
Cheesier macaroni and cheese in minutes—no box required.
- Photo by Alex Lau65/117
Jammy Eggs and Feta Flatbreads with Herbs
Because older eggs are easier to peel, this is one of those times when grocery store eggs outperform the ones from the farmers’ market.
- Photo by Candice Kumai66/117
Spicy Tahini and Avocado Soba
Soba + tahini + avocado? Enough said. This full-meal noodle salad is a great way to fill up on good carbs, healthy fats, and plenty of nutrient-rich greens. The spice can be omitted easily for spice-averse kids!
- Photo by Christopher Testani67/117
Classic Potato Gratin
When simmering the cream, make sure it's over gentle heat (if it over-reduces, it will break).
- Photo by Colin Price68/117
Instant Pot Hummus
The secret to making a smooth, light, fluffy dip is to use warm just-cooked chickpeas. And the Instant Pot makes that easy.
- Photo by Tara Donne, food and prop styling by Ali Nardi69/117
Classic Tomato Toast with Mayonnaise and Chives
Let the flavors of perfect summer tomatoes shine on this simple-is-best toast.
- Photo by Gentl & Hyers70/117
Grilled Cheese With Peak Tomatoes
Progression of a tomato sandwich: On buttered bread with salt; on bread with mayo and cheddar; seasoned and grilled with cheddar and mayo. They’re all pretty perfect, but we’ll take the advanced version, thanks.
- Photo by Philip Haynes71/117
Sweet Potato Fritters with Poached Eggs and Avocado
A combination made in healthy-foodie heaven, this will be sure to satisfy you first thing in the morning!
- Photo by Dennis Prescott72/117
Honey-Garlic Noodles
These honey-garlic noodles are perfect as is, or topped with a fried egg and tossed with your favorite stir-fried veggies. The recipe comes together very quickly, so get everything diced, sliced, minced, and prepped first.
- Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson73/117
Baked Stuffed Shells (Conchiglie Ripiene al Forno)
If you have enough individual baking dishes, divide the shells and sauce among them, then top with cheese, keeping in mind that you might need a little more cheese to top individual servings than is called for in the recipe.
- Photo by Kathy Hester74/117
Instant-Pot Vegan Cauliflower Queso
Cauliflower is a magical vegetable. It’s tasty on its own, but it can transform into oil-free creamy sauces and even replace meat. In this recipe, it’s the base for a creamy, cheesy take on queso dip. This is great on chips but even better on top of burritos and enchiladas. Best of all, you can get the pickiest of eaters to eat their veggies this way.
- Photo by Martin Poole75/117
Paneer and Broccoli Masala
Making a masala from scratch is a lot easier than you think. Frying the paneer in a little oil before stirring it through the masala not only makes it crispy but also adds bags of flavor.
- Photo by Marcus Nilsson76/117
Twice-Roasted Squash With Parmesan Butter and Grains
While smaller squash, such as acorn, can be roasted whole, they are more starchy and liable to dry out. Stick with the big boys.
- Photo by Chelsea Kyle, Food Styling by Rhoda Boone77/117
Our Favorite Mashed Potatoes
These perfect mashed potatoes are light and fluffy yet rich and creamy, with just a hint of garlic and thyme.
- Photo by Alex Lau78/117
Spiced Sweet Potato Sandwich With Feta
Seasoning each component really well in this vegetarian sandwich, will make everything pop.
- Photo by Alex Lau79/117
Pasta Salad with Spring Vegetables and Tomatoes
Ginger-roasted cherry tomatoes, skillet-charred snap peas and scallions, and plenty of fresh basil and mint make this lighter pasta salad eminently craveable.
- Photo by Chris Court and William Meppem80/117
Roasted Zucchini Lasagna
Zucchini ribbons take the place of pasta in this naturally gluten-free vegetarian casserole.
- Photo by Alex Lau81/117
Herbed Chickpeas
Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen.
- Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich82/117
Romesco Pasta Salad With Basil and Parmesan
The secret to this pasta salad? Dress it twice. The pasta absorbs the first round of sauce completely, while the second dose keeps it glossy and bold. Walnuts and breadcrumbs add the perfect crunch.
- 83/117
Hidden Cauliflower Mac ‘n’ Cheese
A creamy, healthy take on your family's favorite that you can make in one pot using the Instant Pot.
- Photo by Laura Murray84/117
Cold Sesame Noodles With Broccoli and Kale
Instead of deep-frying the broccoli in this sesame noodles recipe, we used a high-heat roasting method.
- 85/117
Brothy Beans
When your beans are tender, take them off the heat and focus on the cooking liquid, doctoring it with good olive oil, salt, and pepper, tasting and seasoning it until the liquid itself is straight-up delicious.
- Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Grace Parisi86/117
Cacio e Pepe
This classic Roman pasta only has a few ingredients, but they merge into a surprisingly silky, flavor-packed sauce.
- Photo by Evi Abeler87/117
Sweet Potato Avocado Burger
This burger is crisp, firm, tasty, and delicious. The combination of rolled oats, raw walnuts, chia seeds, and flaxseed meal will keep yout family full on protein and fiber. Top with delicious avocado slices, and you've got a veggie burger unlike any you've ever tasted! The patties will last up to a week, refrigerated.
- Photo by Tara Donne, Prop Styling by Alex Brannian, Food Styling by Cyd McDowell88/117
Creamy Cauliflower Dip
Earthy and rich without being heavy or filling, this creamy vegetable dip is just the thing to whet the appetite without ruining it before a big holiday meal.
- Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson89/117
Pasta Salad With Corn and Tomatoes
Perfect for picnics, potlucks, or those nights when you simply don’t want to turn on the oven.
- Photo by Maura McEvoy90/117
Baked Penne with Green Chiles
Picture your favorite Tex-Mex cheese dip and the ultimate mac 'n' cheese. Now picture them together.
- Photo by Chelsea Kyle, Food Styling by Katherine Sacks91/117
Tomato Tart With Chickpea Crumble
A combination of pistachios and chickpeas adds filling protein and rich flavor in this update on the classic summer tart.
- 92/117
Kale or Chard Pie
A simple pie with a biscuit-like, no-roll crust that is incredibly versatile.
- Photo by Amy Neunsinger93/117
Asparagus and Fontina Quiche
Ribbons of asparagus and two kinds of cheese make this spring quiche wonderfully decadent.
- Photo by Alex Lau94/117
One-Skillet Roasted Butternut Squash With Spiced Chickpeas
No need to struggle slicing unruly butternut squash. Roast it whole first, then tear or cut it into portions and sear in a big skillet to caramelize.
- Photo by Tara Donne, food and prop styling by Ali Nardi95/117
Maple-Roasted Tomato Toast with Goat Cheese and Mint
Roasting cherry tomatoes with maple syrup enhances their natural sweetness, making them an ideal partner for rich, tangy goat cheese.
- Photo by Katie Newburn96/117
Purple Sweet Potato Soup With Salted Mushrooms
This healthier Japanese spin on loaded potato soup utilizes purple potatoes for a cool color your kids will love. Blending antioxidant-rich purple sweet potatoes with coconut milk makes this soup creamy, rich, and tasty without adding tons of extra fat, sugar, or heavy cream. The roasted salty mushrooms are a perfect replacement for bacon—drizzled with some olive oil, this combination makes for one satisfying soup.
- 97/117
Silver Dollar Latkes
Sure, this recipe can make standard-size latkes, but the minis are just right for noshing while chatting.
- Photo by Nicole Franzen98/117
Bucatini With Walnut-Parsley Pesto
That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta.
- Photo by Chelsea Kyle, Food Styling by Anna Stockwell99/117
Crispy Spiced Potato Wedges
Mustard seeds give these steak house-style wedges great flavor and crunch.
- Photo by Danny Kim, food and prop styling by Ali Nardi100/117
Cavatappi with Tomatoes, Arugula, and Ricotta
A summery and refreshing pasta the whole family will love.
- Photo by Catherine McCord101/117
Kid Friendly Puttanesca
Add this to your repertoire of kid-friendly weeknight pasta dishes.
- Photo by Christopher Testani102/117
Lemon and Parsley Skillet-Roasted Fingerling Potatoes
Use the largest skillet you have (a straight-sided 12" is ideal) and a fish spatula.the thin angled edge is just right for helping potatoes release from the skillet.
- donna hay magazine, photography by Chris Court103/117
Fresh Tomato, Kale, and Caper Berry Pasta
You’re going to want to make this simple seasonal pasta all summer long.
- Photo by Danny Kim, food and prop styling by Ali Nardi104/117
Penne With Almond Pesto and Green Beans
Pasta with pesto is a kid-friendly staple. This recipe allows for a little variety when the parents get sick of the same old sauce, with extra nuttiness imparted by the almonds. Green beans bulk up the health factor, too.
- Photo by Ted Cavanaugh105/117
Use-It-Up Frittata
Kitchen economy: Use any leftover cooked vegetables, grains, or beans in your fridge for this frittata, then add any leftover frittata to a sandwich the next day.
- Photo by Danny Kim, food and prop styling by Ali Nardi106/117
Orecchiette with Corn, Basil, and Pine Nuts
This summery pasta is kind of like a deconstructed pesto dish.
- Photo by Susan Brooks-Dammann/Stocksy United107/117
Instant-Pot Italian Chickpea Stew With Pesto
Chickpeas are the basis for this savory Italian stew, which gets an extra kick from a spoonful of intensely flavored pesto at serving time. This recipe calls for making the pesto from scratch, but premade pesto is a timesaver—not to mention that it makes this recipe a one-pot meal.
- Photo by Nicole Franzen108/117
Creamy Vegan Mushroom Lasagna
Packed with a creamy cashew spread and plenty of hearty mushrooms, this rich, vegan dish will win over even the most passionate meat eaters.
- Lara Ferroni109/117
Macaroni and Cheese
A completely traditional take on the ultimate comfort food casserole, we think this is a guaranteed crowd-pleaser. Plus, it's a flexible recipe that can easily be tinkered with to suit your family's mac 'n' cheese preferences.
- Photo by Chris Court and William Meppem110/117
Roasted Quinoa and Tomato Soup With Parmesan Wafers and Crispy Basil
Quinoa—either red, black, or white—adds body and heartiness to this warming bowl of tomato-basil soup.
- Photo by Catherine McCord111/117
Vegetarian Tagine
This vegetable-packed tagine is bursting with flavor and super easy to pull off on a weeknight.
- Photo by Colin Price112/117
Instant Pot Macaroni and Cheese
This is a creamy, cheesy, classic mac 'n' cheese you can make using your favorite new kitchen appliance!
- Photo by Peter Frank Edwards.113/117
Fancy Grilled Cheese With A Fried Egg
A knife-and-fork situation, with plenty of crunch and gooey, melty textures going on.
- Photo by Danny Kim, food and prop styling by Ali Nardi114/117
Gemelli with Summer Squash and Herby Breadcrumbs
Breadcrumbs are the secret to the crunchy-chewy pasta of your dreams.
- Photo by Chelsea Kyle, Food Styling by Katherine Sacks115/117
Ricotta-Pumpkin Gnocchi with Brown Butter
Think gnocchi are too time-consuming to make during the week? Think again!
- Photo by Carl Kravats116/117
Muffin Cup Veggie Omelets
These easy omelets are great for breakfasts or dinners on the go. Wrap a couple in some parchment paper and enjoy on the road or at your desk; they can be eaten with your hands!
- Photo by Alexandra Shytsman117/117
Spaghetti Pie
Bake well-sauced pasta, plus plenty of cheese and a few eggs to hold things together, in a cake pan and the edges turn crunchy, crusty, chewy, and downright irresistible.
