Autumn is approaching, ushering in the season for comfort foods. But with the summer heat continuing to persist, lighter meals are still preferable. The following selection of vegetarian recipes complements that transition with fall flair. If you’re ready to really step up your greens game, a Warm Quinoa Salad in Rustic Mustard Vinaigrette will give you superfood energy and an even more impactful flavor (plus, it’s vegan!). Feature a Caramelized Onion Tart in your appetizer line-up or as part of a Parisian-style lunch. For dinner, Honey-Roasted Carrots with Creamy Goat Cheese Sauce are effortlessly dressed to impress. With these dishes, you’ll be getting cool-weather vibes without feeling like you’re preparing for hibernation!

Caramelized Onion Tart

Serves 4-8

Instructions

Preheat oven to 400 degrees. Cover a baking sheet with foil. Lay the puff pastry out flat. Set a large saucepan to medium heat.

To prepare the onions, first slice them into ¼-inch slivers. Add the butter to the heated saucepan and allow it to melt. Once melted, add in the sliced onions, and sprinkle seasoned salt over the top. Toss the onions in the melted butter, then cover with a lid and allow them to sweat on low heat. The onions will soon soften and should slowly turn a golden-brown color. Continue caramelizing the onions, stirring occasionally (about 20 to 30 minutes).

Spread the fig jam across the puff pastry. Grate asiago cheese over the jam and then layer on the caramelized onions, followed by grated gruyère cheese and a sprinkling of fresh thyme. Bake until the edges of the pastry dough puff up and turn brown (about 20 minutes). The Caramelized Onion Tart can be served at any temperature.

1 sheet of puff pastry
1 sweet yellow onion
Fig jam
Gruyère cheese
Asiago cheese
Thyme (fresh)
4 tbs. salted sweet cream butter
Seasoned salt

Honey-Roasted Carrots with Creamy Goat Cheese Sauce

Serves 4

Instructions

Preheat oven to 400 degrees. Begin by preparing the carrots. Chop the greens off and peel the skins. Mince the garlic. Place the carrots in a baking dish, drizzle them with the oil and honey, then sprinkle on minced garlic and thyme, as well as seasoned salt and black pepper to taste. Bake the Honey Roasted Carrots until tender (about 45 minutes). Be sure to keep the warm honey mixture that cooked down for use later.

For the Creamy Goat Cheese Sauce, add the goat cheese, Greek yogurt, oil, honey, water, garlic powder, and seasoned salt into a food processor. Emulsify the mixture until ultra-smooth.

Plate the carrots. Drizzle the Creamy Goat Cheese Sauce over the Honey-Roasted Carrots, followed by some of the warm honey mixture, then garnish with pecans, dates, and thyme on top.

12 carrots
4 garlic cloves
2 tbs. thyme (fresh; plus more for garnish)
½ cup honey
½ cup avocado or olive oil
¼ cup pecans (chopped)
¼ cup dates (chopped)
Seasoned salt
Black pepper

For the Creamy Goat Cheese Sauce
½ cup goat cheese
¼ cup Greek yogurt
1 tbs. avocado or olive oil
1 tbs. honey
1 tbs. water
¼ tsp. garlic powder
¼ tsp. seasoned salt

Warm Quinoa Salad in Rustic Mustard Vinaigrette

Serves 4–8

Instructions

Preheat oven to 400 degrees. Cover a baking sheet with foil. Clean and peel the butternut squash and cut it into bite-size cubes. Mince the garlic. Toss the cubes in oil, minced garlic, the onion and garlic powders, as well as garlic salt and black pepper to taste. Spread the seasoned butternut squash cubes on the prepared baking sheet, then roast them until they begin to turn brown and crisp on the edges (about 45 minutes).

Bring two cups of water to a boil. Add the dry quinoa and cover with a lid. Lower the heat to a slow simmer. The quinoa will be cooked when it has absorbed all the water (about 10 to 20 minutes). Once cooked, fluff the quinoa with a fork and set it aside.

To prepare the Rustic Mustard Vinaigrette, add the oil, red wine vinegar, your choice of Dijon mustard, and half a shallot, as well as garlic salt and black pepper to taste, into a food processor. Emulsify the ingredients until well-incorporated.

To a large mixing bowl, add the precooked quinoa, followed by the kale, roasted butternut squash, dried cranberries, pumpkin seeds or pepitas, and the Rustic Mustard Vinaigrette. Toss them together. Serve the Warm Quinoa Salad as either a side or a bowl base with protein on top.

1 cup quinoa (uncooked)
2 cups kale
½ a butternut squash
½ cup dried cranberries
½ cup pumpkin seeds or pepitas
2 cloves garlic
Avocado or olive oil
1 tsp. onion powder
1 tsp. garlic powder
Garlic salt
Black pepper
2 cups water

For the Rustic Mustard Vinaigrette
1 cup avocado or olive oil
½ cup red wine vinegar
¼ cup country or coarse-ground Dijon mustard
½ a shallot
Garlic salt
Black pepper

Editorial Director Lauren Barisic
Photographer Don Dizon