Tomato

Up to a day before baking, Tortilla Melts can be assembled, wrapped in foil, and refrigerated. Bake in the foil for about 15 minutes and then remove the foil and bake for about 5 minutes more for the tortillas to crisp. Leftovers can be refrigerated for up to a week and reheat well.

These open-faced sandwiches are not very traditional, rather messy—and very satisfying.

Mildly spicy, really homey, and satisfying. We’d like to acknowledge our friend Anne Kenney for the idea for this recipe.

This chunky soup is a satisfying supper in one bowl.

This soup was inspired by the cauliflower curry we regularly make at Moosewood Restaurant. The chutney makes it perfect. (See photo)

This thick, flavorful Southwestern soup comes together easily using pantry items.

This bread salad makes a perfect summer meal with its ripe juicy tomatoes, basil, olives, and fresh mozzarella all tossed with crusty bread to soak up every drop of the juice!

This polenta, chock-full of earthy spinach, contrasts beautifully in both flavor and color with the sweet-tart tomatoes. (See photo)

Beans, grains, vegetables, cheese—this healthy, hearty dish has it all.

In this delicious omelet, we borrowed the taste of garlic, caraway, and coriander from harissa, the classic Tunisian seasoning. The omelet can also be cut into wedges and served as an appetizer or as part of a tapas or antipasto platter.

One of our favorite home-style dishes at Hong Kong Restaurant in Ithaca’s Collegetown, this is the Chinese version of scrambled eggs and ketchup!

Beans and mushrooms are a great combo and quintessentially Italian. Experiment with different varieties and colors of beans.

We think this inventive adaptation of a classic Italian dish is so good that it will soon show up on menus in the old neighborhoods. You never know.

In the Caribbean, red beans and rice are cooked together, but at Moosewood we like to ladle saucy red beans over a bed of fragrant coconut rice and garnish with a little greenery.

There must be as many recipes for chili as there are cooks. This one has the surprising addition of lentils and the smoky spiciness of chipotles.

What a versatile dish! You can use almost any kind of cheese (or go vegan—see our suggestions below), and you can add leftover vegetables to the filling. Stuff the tomatoes one day and bake them the next—they’re just as tasty!

The beauty of this recipe is that the oven does the work while you leisurely prepare a salad and set the table.

Inspired by a Southwestern Native American dish, this is a sunny, colorful stew of roasted vegetables in a hot and smoky mole-type sauce.

A hearty stew with a robust taste, just right with the nutty flavor of bulghur wheat.

Tofu, ever the chameleon, lends itself to pairings with a multitude of sauces for nutritious and easily prepared meals. This is a favorite.