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This two-lentil dal is delicious and couldn't be simpler to throw together: sweat an onion, add spices (cumin, coriander fennel, turmeric and crushed red pepper flakes) and lentils, cover with water, simmer until done. The result, a happy mix of creamy and chunky, like a partially puréed soup, will be very welcomed at the table. // alexandracooks.com

Two-Lentil Dal

This recipe calls for toasted orecchiette in a hot skillet in a little bit of olive oil. It's a simple step, but one that provides this zucchini and corn pasta with a little more texture, color, and flavor. // alexandracooks.com

Toasted Orecchiette with Zucchini & Corn

A slice of potato-crusted quiche.

Tartine’s Quiche, Potato Crusted

A bowl of sushi salad with brown rice, avocado, edamame, and cucumber with a sesame miso dressing, nori and sesame seeds.

Sushi Salad: Brown Rice, Avocado and Nori with Miso Dressing

A bowl of stewy chickpeas with tomatoes and feta.

Stewy Chickpeas with Tomatoes and Feta

This smoky pasta alla vodka is SO good and couldn't be easier to throw together. The recipe is simple and, thanks to the inclusion of 'nduja, a spreadable salami made from pork and Calabrian chilies, is both spicy and smoky. // alexandracooks.com

Smoky, Spicy Pasta Alla Vodka

A plate topped with simple beef tacos.

Simplest Beef (or Chicken) Tacos

A platter of sheet pan roast chicken and Brussels sprouts.

Sheet Pan Roast Chicken with Brussels Sprouts & Balsamic

a bowl of sesame noodles

Sesame Noodles with Swiss Chard and Chicken

Saffron and Carrot Soup with Olive Oil Toasted Bread and Toasted Almond Dukkah —Yum.

Saffron-Carrot Soup with Toasted Almond Dukkah

With a stash of peppers in the fridge, these roasted red pepper wraps come together in no time, and they're as easy to make for one as for a crowd. They're what I've been relying on as my motivation to do anything, namely cook, wanes with every degree out there it climbs. // alexandracooks.com

Roasted Red Pepper Wraps, Two Ways

I love this recipe for roasted mushrooms. It's a two-step process — the mushrooms roast first covered in foil — then uncovered until their edges brown. I love the technique because during the initial roasting a flavorful broth materializes, giving you two products for one effort. The mushrooms and sauce are especially good spooned over polenta. // alexandracooks.com

Roasted Mushrooms & Creamy Polenta

Potato Gnocchi with Brown Butter, Crispy Prosciutto and Sage from Jessica Battilana’s Repertoire

Here's the gist of these pepita-crusted chicken cutlets: toast pumpkin seeds, crush them coarsely, mix with a few spices (smoked paprika or ancho chile powder, cumin and cayenne), then use them to "bread" your cutlets. If you love panko chicken and are looking for a little change, give this one a go—the seeds add such a lovely texture and flavor. // alexandracooks.com

Pepita-Crusted Chicken Cutlets

Pan-seared and sauced wild duck breast on a plate.

Pan-Seared Wild Duck Breast with Port Wine Reduction

One-Pan Bucatini with Leeks and Lemon

A bowl of stewy white beans with bread and parmesan.

Marcella’s Stewy White Beans (Brined not Soaked)

This salad is a combination of roasted vegetables, lentils, walnuts, and goat cheese. But there's a lot more to it than what's revealed in the title. There's raw radicchio, lots of fresh tarragon, and it's all dressed in an at once sharp, sweet, and salty dressing made with minced anchovies, shallots, mustard, honey, and currants. The whole combination is just so good. // alexandracooks.com

Lentil Salad with Roasted Cauliflower, Radicchio, Walnuts & Goat Cheese

A piece of bread topped with baked (shirred) eggs.

Herb and Gruyère-Topped Baked (Shirred) Egg

Ginger Fried Rice with Poached Egg

This freekeh salad is my favorite kind of recipe, one whose assembly is fluid — as the vegetables roast in the oven, the freekeh cooks stovetop, and you make the dressing — and whose payoff is big: minimal mess and a meal that's at once light and comforting. // alexandracooks.com

Freekeh Salad with Roasted Kale & Cabbage

These curried lentils with coconut milk are incredible even completely cold and in solid form. I could live on these lentils. // alexandracooks.com

Curried Lentils with Coconut Milk

I love the addition of grapes, apples, nuts, and dried fruit in this curried apple and egg salad — bits of crunch punctuating the creaminess, sweet counterpoints to the tangy dressings. The lemony dressing is made with Greek yogurt and grainy mustard, and although there is no mayonnaise, the salad does not suffer. It's light, fresh, and completely satisfying. // alexandracooks.com

Curried Apple & Egg Salad

Crispy Tofu and Broccoli with Sesame-Peanut Pesto

A jar of Greek salad dressing on a countertop.

An overhead shot of a stack of homemade flour tortillas.

A large bowl of mango salsa.

A bowl of Moroccan Carrot Salad.

A bowl over overnight chia oats and berries.

Beet salad on a plate.

More Vegetarian Recipes