Bean and Legume

Wish you were in Tuscany? Have this soup for supper as a small consolation.

This ginger- and licorice-flavored soup chock-full of greens is a gratifying supper any time of year.

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

The warmth of this salad brings out the best flavors of the ingredients: mellow lentils, sharp escarole, aromatic fennel, and rich, crunchy walnuts. (See photo)

A beautiful-looking meal with a multitude of colors, flavors, and textures just right for hot weather and as a festive cold-weather treat as well.

Make a double batch because you’re sure to want leftovers—this makes a great lunch the next day.

This elegant herbed couscous is a lemon lover’s delight. We like it best made with all of the herbs. The flavor develops beautifully overnight in the refrigerator.

Quinoa is an ancient high-protein grain from Peru that has made its way into North American cooking. Here we combine it with vegetables and herbs for a quick and well-rounded meal. Cooking quinoa in broth makes a big difference in flavor.

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

Why order takeout when you can create classic Chinese flavors so easily at home?

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

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.

Because lentils cook quickly, they’re ideal for a simple supper. This thick, earthy stew, chock-full of protein, is most satisfying on a chilly fall or winter evening.

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.

Is this really dinner? It is casual, messy finger food, but it has beans, grain, and cheese, it’s quite filling, and kids love it. We like Cheddar, Monterey Jack, or Mexican cheeses such asadero and queso quesadilla for this recipe.

Black beans and rice with an interesting twist: fuchsia-colored pickled red onions. Make extra! They’re a flavorful condiment for sandwiches, soups, and salads, and they keep in the refrigerator for several weeks.

This creamy, cold-weather casserole with a golden, crunchy topping can be assembled ahead and baked when you’re ready.

Coleslaw mix (shredded cabbage and carrots), one of our favorite simple suppers convenience foods, is available in the produce section of most supermarkets.

The glistening vegetables in bright shades of green and orange in this garlicky dish are a reminder that summer’s just ahead. Frozen shelled edamame (fresh soybeans) are available in natural food stores and many supermarkets. We like to keep a bag on hand to add to soups, stews, and sautés.

Shelled edamame (fresh soybeans) are available in the frozen food section of many natural foods stores and supermarkets. Whole wheat pasta is especially good in this dish. If you think you’ll be lucky enough to have leftovers for lunch tomorrow, instead of tossing the walnuts into the pasta, sprinkle them on top of each serving.