Vegetarian potpie

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The Vegetarian Dinner That'll Win Over Any Skeptic
Chef April Bloomfield, whose new cookbook A Girl and Her Greens is quite a departure from her earlier, meat-centric books, loves savory pies as much as any pub-goer. Yet she admits to feeling "a bit sluggish" after eating one. Enter this just-a-touch-lighter mushroom version, which calls for sturdy portobellos (they add bulk) and wild mushrooms (for texture), plus a splash of cream for richness. There's Swiss chard, too; its vibrant taste brightens the entire dish.

Get the recipe: Mushroom Pies with Swiss Chard