Pink Grapefruit Margarita
For a classic presentation, salt the edge of your glasses by running a lime wedge around the rim and rolling in kosher salt.
Ginger Green Tea-Ni
The elegance of a martini meets the energizing effect of green tea. Use a mandoline or vegetable peeler to thinly shave the ginger for garnish.
Adriane Angarano’s Turkey and Veggie Meatballs
Spice up your lunch menu with these turkey and veggie meatballs.
Beet Ketchup
A creative and healthy alternative to commercial ketchup, which is usually made with high-fructose corn syrup. Try to make this the day before serving so the flavors can meld.
Asian-Inspired Salmon Niçoise
A great showcase for fresh seasonal vegetables (you can sub in any you like or happen to have on hand), this recipe is a new take on the classic French salade niçoise. Cook and chill salmon in advance, or use leftover salmon if you prefer.
Miso Broiled Salmon
Miso is a fermented paste traditionally made with soybeans. There are many different types available; red miso is particularly good for this dish. Serve on a bed of brown rice with a side of braised greens.
Salmon and Veggies Baked in Parchment
Use any fresh veggies you have on hand for this recipe. The moisture and flavor from the vegetables help steam and season the salmon. The bags can be prepared a few hours before cooking and stored in the refrigerator.
Cajun Salmon Burger
Salmon burgers can be prepped a day in advance. To save time, ask your butcher to skin and bone the fish. In a pinch, you can also use canned or leftover salmon. For an Italian-inspired burger, substitute fresh basil for the green onions and sun-dried tomatoes or olives for the jalapeños. For a burger with an Asian flair, add a teaspoon of fresh grated gingerroot, and use tamari and cayenne instead of salt and pepper.
Polenta Pizza Crust With Pesto, Brussels Sprouts, and Roasted Red Pepper
This simple-but-hearty polenta crust, adapted from Lynne Rossetto Kasper’s The Italian Country Table, is a cinch using Kasper’s double-boiler technique.
Socca Pizza Crust With Swiss Chard, Chorizo, and Egg
Socca is a kind of crepe made with chickpea flour. It makes a delightfully delicate pizza crust. Try adding chopped herbs or spices to the batter before baking. It’s an Italian tradition to crack an egg onto a pizza and bake until it is just slightly set. When you cut into the pizza, the liquid yolk runs onto the crust and adds to the flavor.
Potato Pizza Crust With Onion, Mushroom, Anchovy, and Olive
Savory and satisfying, pissaladière is a classic southern French pizzalike tart made with caramelized onions, garlic, anchovies, olives — and no cheese! We throw mushrooms into the mix here. This hearty, simple crust is terrific with full-flavored toppings.
Mochi Pizza Crust With Pear, Prosciutto, and Pecan
Traditional mochi, which is glutinous rice, creates a thick crust that is crunchy on the outside and gooey on the inside. (This preparation makes it thin and crispy.) Adding pears to a pizza may seem unusual, but the fruit’s sweetness pairs wonderfully with the salty ham. Avoid overloading the delicate mochi crust.
Cauliflower-Parmesan Pizza Crust With Bacon, Arugula, and Tomato
Compatible with most savory pizza toppings, this delicate crust is best made into personal-size pizzas. The BLT-inspired topping here uses fresh arugula to zing things up.
Braised Lamb Shanks With Parsnips and Parsley-Mint Gremolata
Parsnips impart an aromatic quality to this slow-cooked dish, which is perfect for a Sunday supper. Mint adds a fresh flavor element to gremolata, a dry condiment traditionally made with parsley, lemon zest, and garlic.
Parsnip Fries With Beet Ketchup
Want to get really roots-y? Dip these root-veggie fries — parsnips are super, but celery root, parsley root, and rutabagas work, too — into a homemade beet ketchup.
Root-Vegetable “Risotto”
This light, grain-free take on risotto uses grated root veggies in place of the traditional arborio rice. For a creamy risotto, sub in ½ cup coconut milk for part of the vegetable stock.
Teriyaki-Braised Turnips and Greens With Bacon
East Asia meets the American South in this lively recipe. If your turnips have attached greens, use them instead of the collard greens.
Almond Milk
Making your own almond milk is a breeze in the blender. Pitted dates add a subtle flavor and sweetness but are not necessary. For variety, try adding cinnamon, nutmeg, or vanilla to your milk.
Coconut-Cherry Almond Cookies
These yummy cookies are both gluten-free and vegan. If you’re hankering for a gooey chocolate version, substitute dark chocolate chips for the cacao nibs.