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Recipes - Lunch & Dinner

A plate of kale salad
By the Experience Life Team
Incredibly versatile, kale varieties can be used interchangeably in most recipes, including these classic, easy preparations from Chef Cary Neff.
Grilled Sweet-Potato Rounds With Chorizo
By Betsy Nelson
Substitute tempeh for the chorizo to make the perfect vegetarian bite.
roast chicken
By Clay Johnston
Senior editor Anjula Razdan can't get enough of this perfect roast chicken.
By Heidi Wachter
Some sample recipes from Heidi Wachter's continued foray into cooking for non-cooks.
By Casie Leigh Lukes
Casie Leigh Lukes on trying an easy, yummy, hearty, stuffed squash recipe.
sausages, greens and lentils
By Betsy Nelson
This quick and hearty meal is perfect for a fall supper. Feel free to sub in any dark, leafy green for the collards, such as kale or Swiss chard. And, if you like spice, sub in chorizo or Andouille sausage for the meat.
By Betsy Nelson
A great side for Thanksgiving or any fall meal. To zing it up, replace the cheddar with pepper-jack cheese.
By Betsy Nelson
Cast-iron pans are great for roasting vegetables and meats because they hold heat so well. Feel free to substitute your favorite veggies halfway through the roasting time for a delicious (and easy) one-pot meal.
brussels sprouts and autumnal veggies
By Betsy Nelson
This creamy gratin is filled with colorful seasonal veggies. For a nice crunch, top with chopped toasted walnuts before serving.
brussels sprouts and bacon in a cast iron skillet
By Betsy Nelson
Bacon and Brussels sprouts is a natural pairing, but if you are a vegetarian, try a vegetarian tempeh bacon or just add a little smoked Spanish paprika.
brussels sprouts and apple salad
By Betsy Nelson
This recipe is terrific with a variety of other dressings, including raspberry vinaigrette. To save on preparation time, you can thinly slice or shred the sprouts in a food processor instead of pulling apart individual leaves.
Open Faced Tempeh Reuben
By Betsy Nelson
A clever vegetarian adaptation of a classic, carnivorous sandwich. You can find pre-marinated tempeh in grocery stores if you prefer to skip the homemade marinade.
lentil salad
By Betsy Nelson
A classic, protein-rich French salad. Top with chopped, toasted nuts for added crunch.
Lettuce Wrap
By Betsy Nelson
Traditional egg salad gets jazzed up with curry powder. Try using romaine lettuce, leaf lettuce, or even raw kale instead of Napa cabbage.
black bean pasta
By Betsy Nelson
Traditional pasta can be used in this recipe, but now there’s a particularly tasty bean-based, gluten-free pasta on the market that’s lower in carbs and higher in protein.
Black Bean and Squash Chili With Tempeh
By Betsy Nelson
Nothing beats vegetarian chili for a protein-packed dinner. This colorful version includes lots of veggies to round out the beans.
vegetable curry in a hurry
By Andrew Zimmern
Try this delicious curry dish with some basmati rice and a cool cucumber salad seasoned with mint and lemon juice.
Garbanzo-bean croquettes with a salad
By Betsy Nelson
Croquettes are very simple to make, and they’re a great vehicle for leftover tidbits, such as chopped olives, cheese, sausage, ham or minced cooked veggies.
Veggie-packed stew with brown rice on an orange plate
By Betsy Nelson
Pairing a high-quality jarred curry sauce with your favorite protein and veggies makes dinner a snap!
Millet salad on a red plate
By Betsy Nelson
Hearty salads made with grains and beans are a great way to use your pantry. Get creative, and let your palate be your guide. Try experimenting with other grains, such as quinoa or brown rice, and a variety of veggies.
Thai fish cakes with cucumber salad on a red plate
By Betsy Nelson
These fish cakes are traditionally made with raw fish that has been ground up, flavored with spices and fried. This recipe calls for canned salmon, but sardines, mackerel or kippers are perfectly tasty substitutions.
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