Christy Rice

Pesto and broccoli are topped with disks of polenta and grated Parmesan cheese for a homey casserole.

This hearty bean soup is packed with Tuscan kale, zucchini, and herbs like basil and oregano.

Oat flour helps bind together these spicy chicken meatballs, which are topped with a pineapple-honey glaze.

Tzatziki is often served with gyros, but it can also be a nice creamy accompaniment to many meals.

These simple marinated cherry tomatoes will stay fresh in the refrigerator for up to a week.

A dusting of cornstarch is the key to the crisp texture.

This healthy pilaf is studded with sun-dried tomatoes and fresh basil and parsley.

Use any sturdy green — like kale, chard, mustard greens, or collard greens — to make this hearty salad.

Roma tomatoes are roasted with onions, garlic, and herbs and then blended and canned.

These ginger-infused pickled beets can be processed in a hot-water bath for longevity — or simply refrigerated and used within a month.

Use a mix of crunchy veggies — cauliflower, carrots, celery, jalapeños — in this spicy, piquant relish.

If you want to preserve this apple-maple butter, process it in a hot-water bath.

Fish is paired with black beans, red bell peppers, and red onions — and lots of spices — in this quick dish.

Sirloin steak, fingerling potatoes, and broccoli cook at the same time in this foil-pack meal.

Marinate your tempeh and veggies in tamari, garlic, honey, ginger, and sesame oil before cooking in a foil packet.

For an added Italian touch, top your finished meal with shredded Parmesan.

This nifty take on the classic shrimp boil combines shrimp, sausage, veggies, and seasonings in a foil packet cooked on the grill.