This hearty yet light vegetable-packed quinoa salad has layers of flavors and textures, all dressed with a simple herb and garlic-infused lemon vinaigrette.

My mom immigrated from the Philippines, so we would often eat Filipino pancit, a well-known glass noodles dish. I took her version and added my own touches to make it easier and a little healthier.

I really enjoy potato soup, and this rich creamy version is different than most I've tried. I like its lemon and cilantro flavors, but you can adjust the ingredients to best suit your family's taste buds.

This hummus and veggie wrap is a healthy, no-cook meal you can make in minutes. It's easy to customize with your favorite veggies, flavored hummus or dressings.

I'm a vegetarian, and this is a tasty, quick and healthy lunch I could eat for every meal. At my house, we call these sandwiches HATS: hummus, avocado, tomato and shallots. These are ingredients I almost always have on hand.

I spend a lot of time in the kitchen, especially when our four children and nine grandchildren come to visit. They always ask for this salad when they're here for dinner.

We make quinoa with spinach and strawberries year-round, but it's most fun when we go to the farmers market to get the season’s first berries.

These saucy chickpeas add just a little heat to meatless Mondays. They're especially good over hot, fluffy brown rice.

Cauliflower tacos are the perfect vegetarian spin for your Meatless Monday or Taco Tuesday. Spiced cauliflower is roasted till crispy, then piled on soft tortillas with shredded cabbage and a creamy avocado sauce.