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Recipes - Lunch & Dinner
Customize this zippy dressing with any combination of fresh, tender herbs like cilantro, dill, mint, or the fronds from your fennel bulb.
Substituting crispy lettuce leaves for taco shells is a great way to increase your veggie intake. Plus, it allows the taste of the fresh, flavorful ingredients to shine through.
When the seasons change, trade the spring veggies in this polenta bowl for blistered tomatoes, summer squash, and yellow onions.
Think of this as a grownup version of your favorite chicken strip basket — but with bacon.
Use a little sugar in this recipe to help the frozen Brussels sprouts brown in the oven.
Pair this chicken and bacon with your favorite veggies for an easy meal, or use as a versatile add-in to any recipe that calls for chicken.
Frozen veggies and frozen cauliflower rice help this stir fry come together in minutes.
Frozen shrimp and frozen spinach help this Indian-inspired stew come together quickly.
Chickpea flour, nondairy milk, and nutritional yeast bring a creamy "cheesy" element to this vegan lasagna.
Substitute sweet potatoes for chips to up the nutrient value of this shareable dish.
These vegan enchiladas are loaded with veggies and beans and topped with cumin-chili-powder sauce that's thickened with chickpea flour.
You won't miss the meat in this vegan shepherd's pie, which is packed with lentils, parsnips, carrots, and mushrooms.
This creamy — and vegan — macaroni and cheese gets a tangy kick from nutritional yeast, Dijon mustard, and lemon juice.
Want a delicious way to use up Thanksgiving leftovers? Try this hearty, aromatic soup that incorporates all the flavors of the season.
Coat the potatoes in cornstarch or arrowroot powder before baking for extra-crispy fries.
Fava beans are central to the Sardinian diet — one of the world's five Blue Zone regions. Try this simple dish from "The Blue Zones Kitchen" for protein, fiber, and deliciousness. It also tastes great with chickpeas for a tasty variation.
This simple, delicious dish features all your favorite fall flavors and comes together quickly in just 25 minutes.
Make this pesto dairy-free by subbing in nutritional yeast for the traditional cheese. You can’t taste the difference!
With simple ingredients and four easy steps, you’re only a half hour away from this at-home take on a summer seafood boil.
Use seasoned almond flour instead of bread crumbs to crust fish or chicken. Make a large batch of any of these seasoned flours and store in the refrigerator.