Vegetarian

Infusing the chicken broth with the squash's seeds and fibers helps to reinforce the earthy squash flavor. We found that a 2-pound squash consistently yields a cup or so more than the 3 1/2 cups in step 1; this can be added to the skillet along with the squash scrapings in step 2. To make this dish vegetarian, vegetable broth can be used instead of chicken broth, but the resulting risotto will have more pronounced sweetness.

A well-stocked pantry is a good starting point for making a hearty homemade soup like this one. Just add some fresh vegetables, bread and cheese and you've got dinner (and tomorrow's lunch).

 Just the thought of lentil soup, a classic favorite, can arouse heady associations of warm, savory satisfaction.

This version, from Real Simple magazine, overflows with good things to round out its rich flavor spectrum: leeks and kale, tomatoes and sweet potato, thyme and basil, plus a dusting of Parmesan chees, if you like.

As for the lentils: The magazine's editors point out that "basic brown lentils hold their shape better during cooking than pricier red and yellow lentils, so they're terrific for soups."

My style of entertaining has decidedly mellowed over the years. Gone are the days of plated 3-course dinners and a la minute cooking. Now I serve (heavy) hors d’oeuvres followed by a family-style main meal, and everything is cooked in advanced. I’d rather sacrifice a little refinement in favor of enjoying my company.

Not feeling very creative, I decided on Tandoori Lamb. I like it because it’s easy to prepare, but still has a complex flavor that always impresses. Though I’ve made this dish many times for many occasions, no one in this group had had it before. 

The Brussels sprouts' natural nuttiness and mild cabbage flavor balances with tart, softened apples and shallots in this stovetop preparation. Choose firm, crisp apples that will maintain their shape and a bit of crunch when cooked.

A classic Moroccan tagine (or stew) is typically made with meat. This satisfying vegetarian main course features three kinds of root vegetables—and a delicious spicy, crunchy chickpea garnish.

Tiny red aduki beans deliver a low-fat source of protein and fiber while balancing the flavor of sweet potatoes and bitter greens.

The nutritional yeast in this rich, vibrant green pesto lends a flavor similar to that of parmesan cheese in traditional pesto. Serve over pasta, whole grains, or steamed or grilled veggies.

Steaming the tempeh first helps it stay moist and absorb this flavorful marinade. Any leftovers can be added to salads, sandwiches and vegetable dishes.

This refreshing summer salad can sit in the refrigerator for a few hours without deteriorating, so it makes a great choice for bringing to work or to a summer picnic.