This Greek pasta salad recipe is one of my favorite flavorful dishes because of the combination of veggies, the saltiness of the feta, and the bold taste of the Greek dressing. This dish is kid-friendly because of the noodles, and you might even be able to sneak in a few veggies, but shhh don't tell. This versatile dish can be served as the main course or a side dish. If you need a little protein for the main dish, it pairs well with some sliced grilled chicken on the side. Click to find the
Kale Caesar Salad with Maple Pepper Tempeh | Vegan, dairy free, gluten free, and vegetarian. | Click for healthy recipe. | Via Nutrition Stripped
This recipe is based loosely on mujadara, a staple of the Middle East that has many variations depending on the country or even the community. It’s often served as a side dish, but I like it as a main course, especially when serving a group. If you have time, pan-fried caramelized onion slices are a great garnish. Rice & lentils
In this gently spiced vegetable dish, baby eggplant slices are first fried until golden, then braised with chickpeas, tomatoes and garam masala until soft, velvety and richly flavored. A quickly made fresh mint chutney adds a complex, herbal, spicy note thanks to the jalapeño in the mix. Serve this over rice or with flatbread as a main course, or on the side of grilled meats or fish. (Photo: Andrew Scrivani for The New York Times)
Upgrade basic cabbage by baking it with kimchi, bacon and lots of bubbly cheese.
The barbecued onions are really the star of the show.
This rich vegetarian dish adds kale to a classic French potato gratin, making a delicious side or light main course. Serve it with a few breakfast sausages for an out-of-this-world brunch. A mandoline is the easiest way to thinly slice the potatoes, but you can also use a very sharp knife; aim for slices about 1/8-inch thick.