Christy Rice

This fresh green sauce is perfect over fish or chicken, tossed with rice or pasta, or as a topping for eggs.

Aquafaba, which is the liquid in which dried beans are cooked, is a common vegan egg replacement. Here, it’s used along with Dijon mustard, paprika, turmeric, and more to make a flavorful mayonnaise-like spread.

This recipe is inspired by pescado a la veracruzana, a colorful Mexican dish that’s quick to prep and full of bright flavor.

Soaked cashews, almond milk, and nutritional yeast give this blender recipe a creamy, cheesy consistency.

A little sweet and a little tangy, this homemade vinaigrette is sure to bring life to your next salad.

You can make this gluten-free and dairy-free recipe by Danielle Walker in less than 30 minutes.

Make this salad your own by incorporating a variety of fruit, nuts, and seeds and then topping off with a homemade maple-cider vinaigrette.

In less than 30 minutes, you can make this creamy family-friendly dish.

Substitute spaghetti squash for pasta in this quick and healthy recipe from Danielle Walker.

This veggie-packed hash has beets, kale, parsnips, and more.

A North African breakfast dish, shakshuka is typically cooked on the stovetop with stewed tomatoes and onions. This sheet-pan version uses greens for a bright, nutritious twist on the classic.

Just a few healthy ingredients, 30 minutes, and two sheet pans is all you need to make this simple weeknight meal.

This one-pan breakfast recipe makes it quick and easy to serve a crowd.

Strata is usually a layered breakfast casserole with bread and eggs. This version uses quinoa, smoked salmon, and chèvre for a higher-protein option that’s gluten-free, too.

This veggie-packed take on Italian Wedding Soup has more greens than the traditional version.