Recipes: vegetarian

• Austin-Style Breakfast Tacos with Cheesy Eggs, Roasted Potatoes & Spicy Sour Cream
• Chipotle Squash & Black Bean Tacos with Roasted Cabbage & Peppers
• Creamy Pasta & Kale with Fried Rosemary & Walnuts
• Creamy Tomato Banza Chickpea Pasta with Mushrooms & Sweet Peppers
• Crispy Brussels Sprout & Saffron Risotto with Parmesan & Goat Cheese
• Loaded Bean & Veggie Chili with Scallion Rice & Hot Sauce Crema
• Parsnip Potato Cakes
• Pepita & Panko-Crusted Tofu with Rice & Tomatillo-Poblano Sauce
• Pesto & Kale Pasta with Mascarpone
• Pesto Pasta with Broccoli & Lemon Ricotta
• Roasted Veggie Farro Bowls with Marinated Cranberries & Salsa Verde Sunflower Pepitas
• Salsa Verde Enchiladas with Poblano Pepper, Black Beans & Monterey Jack
• White Bean & Farro Bowls with Figs, Beets & Tahini Dressing
• Zucchini & Ricotta Sandwiches with Butter Lettuce & Cucumber Salad