Lunch & Dinner

Substitute tempeh for the chorizo to make the perfect vegetarian bite.

Some sample recipes from Heidi Wachter’s continued foray into cooking for non-cooks.

Recipe courtesy of Marty and Darrold Glanville, of Sunrise Flour Mill (www.sunriseflourmill.com)

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.

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.

This creamy gratin is filled with colorful seasonal veggies. For a nice crunch, top with chopped toasted walnuts before serving.

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.

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.

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.

A classic, protein-rich French salad. Top with chopped, toasted nuts for added crunch.

Traditional egg salad gets jazzed up with curry powder. Try using romaine lettuce, leaf lettuce, or even raw kale instead of Napa cabbage.

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.

Nothing beats vegetarian chili for a protein-packed dinner. This colorful version includes lots of veggies to round out the beans.

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.

Pairing a high-quality jarred curry sauce with your favorite protein and veggies makes dinner a snap!

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.

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.

This fresh, Mediterranean-inspired salad is endlessly adaptable. Try adding canned artichoke hearts, olives, capers, feta cheese or cucumbers.