Asparagus is a spring vegetable that can be cooked in many ways! Roasting brings out the vegetable’s sweetness.
Dietary Need: Vegetarian/Vegan
Summer Veggie Pizza
This pizza is topped with a salad, making it full of veggies and flavor! Make sure you slice the vegetables very thin so they can cook quickly.
Mediterranean Garbanzo Bean Salad
This pasta salad gets its flavor from fresh vegetables and herbs. A good source of vegetable protein, this salad can be a side dish or a main meal.
Green Pea Falafel Patties
This recipe uses split peas and lentils instead of chickpeas to make these tasty falafel patties.
Cheesy Broccoli Chickpea & Rice Casserole
This dish is full of important nutrients including fiber from the brown rice, vitamin C from the broccoli, and plant-based protein from the chickpeas.
Calabacitas
Calabacitas (kahl-ah-ba-SEE-tas) translates to “little squash” in English. It is often served as a side dish, but can easily be a meal in itself.
Lentil Lasagna
Lentils take the place of meat in this vegetarian lasagna. A good source of fiber and iron, lentils are a plant-based protein with endless possibilities.
Mexican-Inspired Split Pea Soup
Cumin, oregano, and canned green chiles boost the flavor of split peas in this hearty soup. If you like heat, use jalapeno instead of bell pepper!
Acorn Squash and Crispy Chickpeas
Crunchy and chewy roasted chickpeas add texture and protein to roasted squash.
Yellow Split Pea Cheesy Pasta
This gooey, cheesy version of mac and cheese gets a boost of fiber and protein from yellow split peas.