This salad, by Corinne Trang, is a simple, light and very fast vegetarian dinner built on canned beans. Take care when you’re cooking the garlic: You don’t want it to truly brown in the oil, and that will happen quickly. If you want to add more heft, toss in shredded chicken or smoked salmon or trout.
A genius vegetarian supper from Yasmin Fahr: Roast slices of feta with an array of vegetables, the tangy, bright cheese a contrast to all those other hues and textures on the pan. Serve over orzo or farro, the vegetables whole or cut up.