We've rounded the corner into the unofficial start of summer, and last month your mind was definitely on light, bright salads, potluck favorites, and simple meals to carry you through the season.
These were our 10 most-saved vegetarian recipes from May.
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10. Orzo Tabbouleh
This light, bright spin on the Middle Eastern classic swaps bulgur wheat for chewy orzo.
There are a lot of ways this marinade can be put to work, but I think it makes the perfect partner to tofu. Just a 30-minute soak infuses a block of tofu with tangy, bold flavors.
In case you need another excuse to work more ricotta into your week, this is the most delicious way to do it. Be sure to use a pasta with plenty of nooks and crannies to catch all the creamy sauce.
This 15-minute soup knows no season. And even as we head into summer you'll want to keep it around.
The salad is essentially just a big ol' bowl of quick-pickled cucumbers tossed with a mess of fresh dill, which is exactly why it's so tasty.
If you ask me, a screaming-hot skillet is the best way to cook tofu. And when you want to go for maximum crispiness, gives the cubes a coating of cornstarch first.
Channel the creamy, cheesy goodness of jalapeño poppers into a hot dip coated with a buttery Ritz cracker topping, and be prepared for the crowd to swarm once it hits the table.
With just four ingredients, you'll hardly need to refer to the recipe again when making it a second time — and I guarantee there definitely will be a second time.
I think we can all agree that this pasta is all about the sauce. Whether you serve it warm or chilled, it's incredibly creamy yet light and packed with a ton of flavor.
If you keep just one recipe on your radar this summer, it should be this one. These blissfully tangy cukes pair well with anything you're cooking for dinner and are a guaranteed potluck hit.