This recipe came about because I had just made vegetable enchiladas and had leftovers, plus quinoa from earlier in the week. Thankfully, this experiment yielded a hearty, delicious meal.

Submitted by SP_STEPF

This quick and healthy snack takes minutes to prepare! And as a bonus, it's an easy way to get the kids to eat their vegetables.

Submitted by MATCM81

The trick to learning to like vegetables you hate is to disguise their appearance and flavor. Think about what it is you dislike about that particular vegetable.
I asked Fred why he's anti-green beans. It turns out that he remembers the long, mushy canned beans from childhood.
Step 1: Chop the beans into 1-inch pieces.
Step 2: Change texture. Sauté them in a bit of olive oil, salt and pepper on high heat until they're crispy on the outside and still slightly firm.
Step 3: Change the flavor: Add pesto (with homemade lemony basil from the co-op) and an extra bit of parmesan cheese!
Results: "Is this pasta?" Fred asks as I hand him a plate of beans.

Submitted by SP_STEPF

This is my favorite way to eat green beans. It's incredibly simple and delicious!

Submitted by VRAKLIS

This protein-rich vegetarian recipe is simple to make and tasty to eat!

Submitted by CHEF_MEG

A fool-proof guide to great grilled chicken.

Submitted by GRILLGUIDE

Keeping the shell on the shrimp locks in moisture while you grill them, and it keeps them from sticking.

Submitted by GRILLGUIDE

Use as a dip for veggies or a spread on pita and sandwiches.

Submitted by COACH_NICOLE

Caponata is a Mediterranean vegetable stew. Eat it as is, or atop toasted whole-wheat bread or pasta.

Submitted by CHEF_MEG

Smoky from the cumin with a hidden serving of vegetables, this dip is equally delicious in a burrito as it is spread on tortilla chips.

Submitted by SP_STEPF

Seitan is sauted with cumin, tossed with roasted veggies and rice, then topped with a very rich guacamole for those days that you just have to have something a little extravagant

Submitted by MADDY_AVENA

A simple, hearty meat-free meal. Pair with a green salad, and dinner is ready.

Submitted by CHEF_MEG

Puttanesca is one of my favorite Italian sauces. This version turns ordinary dried brown lentils into real comfort food.

Submitted by SP_STEPF

Soy substitutes are so convincingly delicious that no one will know this isn't real chorizo. Bonus: This dish has zero cholesterol!

Submitted by CHEF_MEG

Take some help from the store: Feta and pesto dress up grilled zucchini.

Submitted by CHEF_MEG

My dip has all the flavor of the original, but it's much easier on the waistline. I prefer to eat this "dip" with a fork or raw vegetables.

Submitted by CHEF_MEG

This colorful low-sodium cholesterol-free vegetable baked dish is prepared without any added fat.