Christy Rice

When portobello mushrooms are grilled, they develop a meaty flavor. In this vegetarian version of a steak salad, the heat of the grilled mushrooms slightly wilts the spinach. If you would rather use another salad green, cool the grilled mushroom slices to room temperature before tossing together.

Brining makes for a moist, flavorful turkey that you won’t need to drown with gravy.

This lemony, Greek-inspired salad can be enjoyed on its own or can be tossed with a cup of cooked barley, quinoa or brown rice to make a more substantial dish. It also makes a great sandwich filling for pita bread.

Enjoy as an appetizer with raw veggies or whole-grain chips. Choose wild-caught or sustainably farmed U.S. shrimp over imported shrimp, which may be contaminated with antibiotic and pesticide residues. For a vegetarian version, substitute canned black beans for the shrimp.

A light and refreshing beverage that’s suited for a hot summer day. Try mango and raspberry or strawberry and pineapple as variations.

Serve with crusty whole-grain bread or rice and a fresh salad.

This colorful salad bursts with flavor, thanks to nutty toasted coconut and a tangy lime vinaigrette. The spicy coconut cashews can be sprinkled on top of the salad or served on their own as a quick appetizer.

Smoky heat from roasted jalapeños paired with sweet honey creates a taste sensation that kicks up the flavors in butter. Try this spread on grilled corn on the cob or brushed over grilled chicken breasts.

Combined with a light lime vinaigrette, the vegetables in this slaw stay crisp. The jalapeño will mellow out as the salad marinates.

Jalapeños bring depth and subtle heat to this sweet and savory salsa, which can be simply paired with good-quality chips or used as a topping for grilled chicken or pork.

A healthy spin on deep-fried jalapeño poppers, this festive recipe will be a big hit on the grill.

Tempeh mixed with Mexican spices is ideal for taco night. Get as creative as you like with the toppings.

These kebabs are full of flavor and fun to make on the grill. Try other marinades, such as Asian sesame, curry or balsamic vinaigrette. These are also great wrapped in whole-grain tortillas.

This mixture of ground tempeh and Thai spices is perfect for serving on top of a salad, over rice with stir-fried veggies, or in a wrap or sandwich.

This light, energizing salad — infused with the fresh flavors of celery, tart apples and toasted pecans — makes a great snack or side. For more substance, add a shaving of Asiago or Manchego cheese.

This aromatic curry gives vegetables oomph and makes the most of celery’s famous crunch. Serve over steamed basmati brown rice. Top with peanuts and lime if you like. Nice with tofu or chicken.

Celery adds texture and freshness to this classic salad recipe. Try it on whole-kernel rye toast, in a sprouted-grain wrap or on a bed of baby greens. Also good with flaxseed crackers.

These Greek-inspired lentil and millet burgers work best if you form them a day earlier and then refrigerate overnight, and cook when ready to serve.

Black beluga lentils are a perfect base for a quick, light salad. As an alternative to citrus, you can try other fruits, such as unsweetened dried apricots, raisins or dates.