Caramelized roasted pears are served alongside an arugula salad tossed with a zesty vinaigrette made with pomegranate and chipotle pepper. Serve as lunch or a first course for dinner.

Beignets usually conjure up thoughts of New Orleans and the French Quarter. Not just for breakfast, these savory cheese beignets with sage are a dinner treat.

The cool, slightly bitter spinach leaves, which are tossed in a dill, lemon juice and oil dressing, contrast nicely with the tangy, hot feta cheese tart.

Hungry for a late night snack? Goat cheese and pesto filling is rolled up inside slices of eggplant. Eat them alone or use them as a sandwich filling.

This is a complete winter’s meal. It’s hearty and vegetarian, rife with fat beans, fennel, and plum tomatoes sitting on top of creamy, cheesy polenta.

The combination of apples, Parmesan, and walnuts makes for a light and delectable green salad. Splurge on the best Gala apples and Parmesan you can find.

Make the effort to smoke your own tomatoes for this deeply complex sauce layered with eggplant and mozzarella cheese and held together by an egg filling.

This is rice pilaf with cherries and pistachios is perfect side dish for poultry dishes. The pistachios add a bit of crunch and the cherries sweetness.

Make this rich, vegetarian walnut sauce with stuffed pasta for the ultimate comfort meal. The nut flavored sauce is thickened with Italian bread.

Mimolette is a French cheese similar to Gouda and pairs very nicely with apples and dried cranberries in this galette–a fancy name for a French tart.

Lentils, carrots, scallions, celery, and cucumber are tossed in a spiky vinaigrette dressing and served alongside goat cheese. A simple starter recipe.

This tomato pie is filled with dead-ripe tomatoes, herbs, Cheddar cheese, and mayo. The crust is textural foil to all the tomato goodness inside the pie.

This cornbread salad makes a great side or even a delicious first course by adding chicken or steak. The recipe calls for store-bought cornbread. Easy.

This olive oil cake is moist, dense and rich with fruity olive oil, orange, lemon, and almonds. Due to the olive oil, the cake only gets better with age.

Fennel shaved into thin slices lends a more delicate anise flavor to this easy to make salad. Add additional seasonal vegetables or treat as a garnish.

Portobello mushrooms act as meat in these savory burgers. The mushroom burgers are first marinated, grilled until perfectly seared, then tucked into pita.

Eggplant is cooked with lentils, rice, onion, garlic, Swiss chard, and spices for a delicious, one-pot recipe inspired by nights on Rhodes, Greece.

Cheese and mushrooms taste great together and using a surface-ripened cheese enhances the mushroom flavor. Serve on crunchy sourdough bread.

This Cranberry Citrus compote, filled with cranberries, lemon and orange zest, shallots, and scallions, is the perfect pal for Thanksgiving turkey.

Chickpeas and nutty bulgar wheat give body to this lemon scented Middle Eastern Salad. Make ahead of time and refrigerate to let the flavors mix.

Tired of the same old potato salad? Liven it up with olives, corn, and cashews for a tart, sweet, and salty addition to this summer picnic classic.

This cornbread salad recipe is sweet with a kick of heat from chipotle chiles, honey, cucumber, red and green onions, red and yellow bell peppers, and tomatoes.

Bulgur is the heart of this vegetarian chile, giving it body, but other grains such as wheat, rye, kamut, spelt, hominy, and millet could be used.

Versatile eggplant does appetizer duty as a mini pizza crust covered with sweet and smoky barbecue sauce, balsamic vinegar, and sun-dried tomatoes.

What could be better than layers of artichoke hearts and spinach crowned with a crunchy topping of bread crumbs and cheese? Not much. Vegetarians, have at it.