Lentil and Mushroom Veggie Burgers with Crispy Brussels Sprout Leaves

Delicious! As someone who hasn't cooked a lot of lentils, I wasn't entirely sure how this would turn out but I was eager to try. I love mushrooms and veggie burgers, after all. It took a little creative maneuvering to get the consistency right, but in the end these burgers turned out amazing. My husband and I eagerly gobbled them down as traditional burgers on a bun, open faced burgers, and also just the patty alone. They are flavorful and guilt-free.

As you'll see below, I chose to top mine with some freshly shredded smoked gouda, but feel free to get creative here. I also felt that these burgers were juicy enough as is, but you could easily whip up a nice mustard or garlic aioli to top these off. If you come up with a delicious combination, let us know in the comments!

Difficulty: easy
Time: 1 hr 10 min (mostly lentil cooking time)

Creamy Cauliflower-Shiitake Bisque

Make this right away! Even if cauliflower isn't your favorite veggie (though it IS delicious!) you'll find this soup enticing. It's super thick and creamy, just like a sinfully-delicious bisque, but is quite healthy. Forget the fat, cholesterol, and salt in a prepared bisque. You can gulp this down guilt-free and won't realize you're consuming nearly all veggie.

If you're looking for a dairy-free version you could leave out the fat free half and half. The texture will be a little thicker, but it'll still be delicious. However, with the invention of fat free cream (amazing!) I prefer to use it whenever possible for it's creamy property and spoon-coating wonder - just like that bisque you eyed at the restaurant last week.

Difficulty: medium-easy
Time: 35 min

Homemade Potato-Cheddar Perogies and Brussels Sprouts with Almonds and Raisins

Perogies! Who doesn't love them? My husband and I are both huge fans of them in general but we usually simply go the Mrs. T's route, boiling up some frozen ones. This time we decided to make them from scratch. It took a lot of work, and truth be told they didn't taste vastly different from our frozen ones, but the satisfaction and knowledge made it all worth it. Food tastes better homemade!

I also whipped up some delicious brussels sprouts paired with crunchy almonds and sweet raisins. By cutting the brussels sprouts in half you shorten the cooking time and get some crispy edges which are absolutely delicious. They'll be hard to resist!

Difficulty: medium-hard
Time: 1 hr 30 min

Indian Spice-Rubbed Salmon, Lemon and Garlic Spinach, Turnip Fries, Pomegranate Ketchup

Thick salmon, crispy fries, and sweet-tangy ketchup combine for a delicious meal that is full of surprises. The meaty salmon is heart-healthy and served over onions that provide a nice, contrasting texture and a slightly sweet addition (the natural sugars come out with cooking while the spice abates.) At the same time, the garlicky, citrus spinach pairs perfectly with the spice rub on the salmon. It's one of those meals that works out perfectly.

I also want to call out the turnip fries. While baked fries are always a massive improvement over fried, these ones really pack in the veggies. With no potato in sight the turnip provides a huge boost of vitamins with less starch than it would otherwise. Yet when it comes out of the oven, crispy and hot, you'll be shocked at how similar it tastes to its potato cousin! The pomegranate ketchup is definitely sweet, not a problem for someone like me who has a big sweet tooth, but if you prefer savory it may be too much for you. Still, it's so different it's worth trying!

Difficulty: medium
Time: 45 min

Creamy Polenta with Zucchini, Mushrooms, and Cherry Tomatoes

This classic Italian food may be a cinch to prepare and often get the short-stick compared to luscious treats like fresh pasta and perfectly cooked risotto, but I really do love polenta. It also doesn't hurt that it's quite inexpensive, comes together in a cinch, is pure whole grain, and is warm and filling without overpowering. It's also quite versatile. I've made a creamy polenta here, but you can also let it firm up, slice it, and then either grill, bake, or pan-fry it to a crisp.

This vegetarian meal is perfect for these cold winter nights when you're craving something satisfying yet warming without being overly heavy. It also makes excellent use of leftovers. While I used freshly-bought veggies for this purpose, you could easily find whatever is in the fridge to add to this creamy concoction.

Time: 30 min
Difficulty: easy

Rosemary Fingerlings, Pan-Fried Tilapia with Sauteed Cherry Tomatoes, and Sauteed Snap Peas with Goat Cheese

Well, it turns out I didn't forget *all* the pictures recently! And this one makes me hungry as soon as I look at it. Of course, tomatoes are one of my favorites, but who doesn't want to dig in when they see this pile of freshly sauteed tomatoes and basil? In fact, I think you'll find that all of the recipes below are healthy, delicious winners that will leave you eagerly wanting more.

I whipped up some pan-fried tilapia to go with this luscious topping of tomatoes and basil and then added some sugar snap peas with goat cheese and the always delectable fingerling potatoes - this time with some rosemary. In fact, it was dried and kept from my summer garden, making it taste extra special as does anything grown on your own. Each piece of this meal can be made separately or make them all for a dinner to impress.

Difficulty: medium-easy
Time: 45 min

Cod over Veggie Ragout

It's been a while! Turns out, heading up to another city and commuting long distance while attending grad school leaves little time for cooking and even less time for blogging. However, while the grad school continues the long distance is temporarily gone so hopefully there will be some more healthy, delicious posts coming your way. This meal definitely fits the bill though it appears I'm a little out of practice and forgot to take pictures... of this as well as a few others coming up. Please excuse this lapse in memory!

I'm not usually a big fan of cod but when I ended up with some fresh fillets I decided to dress up this simple fish with a warming veggie ragout that hits the spot when it's cold outside. And, when we sat down to eat, my husband and I ended up devouring this as fast as possible. So make it right away and let us know in the comments if you find other delicious vegetable combinations.

I served this over cous cous, but you can easily substitute your favorite grain. Try some quick-cooking brown rice or perhaps some quinoa.

Difficulty: easy
Time: 30 min