I'll admit, I'm not the biggest fan of New Year's resolutions. At least, not the broad, sweeping type like, "become a perfect person" or "make my bed every day, all year."
But I do love a certain sort: simple, manageable New Year's projects. Like, challenging myself to spend a full weekend alone, or learning how to master (fingers crossed) laminated pastry doughs (I'm addicted to kouign-amann). One I'm especially excited about this January is a week of vegetarianism. I'm looking forward to trying this primarily because as a recipe developer, I really appreciate dishes that build a mind-blowing amount of flavor with no meat at all.
With an endless supply of excellent-looking vegetarian entrées out there, I thought I'd start my menu planning with a handful of battle-tested options—Food52's all-time most popular meatless mains. Here's what I've got lined up:
A whole head of cauliflower gets poached then roasted 'til super tender. And I won't be sleeping on the tangy whipped goat cheese!
Deeply caramelized onions take a bath in butter, then get showered in Parmesan and mixed into pasta.
Fluffy quinoa and perfectly steamed kale join forces, and add zingy lemon and tangy goat cheese to their crew. Count me in.
A three-ingredient tomato sauce I plan to slurp straight from the pot. Then toss with pasta. Then dip a baguette into.
An endlessly riffable salty-sweet textural dream of a salad I'm planning to make a double batch of, so I can bring it for lunch the next day.
Seven ingredients and just five simple steps for a delicately nuanced and delicious carrot soup.
Pan-fried giant white beans that look so genius, I wonder how I've eaten beans any other way.
I've made this pitch-perfect pasta—which comes together from storable staples (think: chickpeas, tomato paste, olive oil)—before, and it made me want to buy my pantry a BFF bracelet.
Just onion, cauliflower, and olive oil team up for a delicate, lightly sweet vegetarian soup.
Perfectly cooked eggplant blanketed in sauce, with a melty belly of mozzarella cheese? Sounds like an excerpt from my diary.
What's your go-to vegetarian entrée? Let me know in the comments!