Very Vegetable-Forward
Keep “fresh starts” top of mind this year, with a variety of tasty, innovative vegetarian dinners.
We’re still in the early days of 2026, but we’ve already moved on from correspondences that begin with “Happy New Year!” A more exciting and evergreen greeting going forward: “Hey, what’s for dinner?” This year (and always, in my opinion) that looks like eating more vegetables.
Seasonal vegetables will forever be the greatest. If you can find them at a farmers’ market, don’t take them for granted. Wherever you can source them, though, they’ll be good for you—in return, treat them with care and accompany them with thoughtful sides and sauces.
A few ways to get yourself on track: Charred winter squash with walnut pesto and radicchio salad—smoky, sweet, herbaceous, and a little bitter. Or, try mushroom patties and sautéed cabbage and onions—comforting, crispy, and with exactly the right balance of acidity. Over the weekend, enjoy grilled cauliflower with eggplant, labneh, and homemade chili oil—toasty, bright, creamy, and slightly spicy.
Even as talk about New Year’s resolutions fade away, these recipes will be ongoing reminders that fresh starts can happen any time.
Charred Winter Squash with Walnut Pesto and Radicchio Salad
Makes: 3-4 servings
Time: 30 minutes
