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Recipes - Lunch & Dinner

Tofu, red pepper and snap peas on a sheet pan.
By Kaelyn Riley
This vegan sheet-pan meal combines marinated tofu with red bell pepper, snap peas, green onions, and sesame seeds.
Steak, peppers and onions on a sheet pan.
By Kaelyn Riley
This Mexican-inspired sheet-pan meal combines marinated flank steak with bell peppers and red onion.
Masala chicken recipe
By Kaelyn Riley
This Indian-inspired sheet-pan meal combines marinated chicken with sweet potato, cauliflower, and red onion.
Mushroom walnut burger
By Robin Asbell
You won't miss the meat in these homemade veggie burgers, which are made from mushrooms, onions, garlic, cheese, walnuts, oats, eggs, herbs, and more.
Vegan quinoa burger
By Robin Asbell
Black beans, ground flaxseeds, and toasted pumpkinseeds help bind this vegan burger together.
Better burger
By Robin Asbell
After making a better basic burger, use our handy template to tweak it into a taco, California, Hawaiian, and Mediterranean version.
Salmon-dill burger.
By Robin Asbell
You can use fresh or canned salmon — and panko or gluten-free bread crumbs — for this quick and easy burger.
Turkey bahn mi burger
By Robin Asbell
This Vietnamese-inspired burger is filled with scallions, ginger, fish sauce, and sriracha — and topped with fresh cucumber, jalapeño, and cilantro.
A blueberry smoothie bowl
By Maddie Augustin
Pineapple gives this recipe a boost of vitamin C and bromelain, an enzyme that can ease indigestion and inflammation.
A green smoothie bowl topped with peanut butter, chia seeds, and banana slices is pictured.
By Maddie Augustin
You won’t taste the spinach in this smoothie, but it gives this recipe a nutritional upgrade with vitamin C, vitamin E, and vitamin K — as well as minerals like manganese, zinc, and selenium.
A peaches-and-cream smoothie bowl is pictured.
By Maddie Augustin
Coconut milk and frozen mango give this refreshing recipe a tropical flair.
Strawberry smoothie bowl
By Maddie Augustin
This tasty blend boasts nearly 28 grams of protein per serving, making it a perfect postworkout choice.
Bowl of salad with tuna, white beans, tomato and onion.
By Kaelyn Riley
This colorful, hearty salad comes together quickly thanks to canned beans and canned (sustainably caught!) tuna.
Three bowls of chilled cucumber and cantaloupe blender soup.
By Kaelyn Riley
Use Greek yogurt or coconut cream to give this cold soup some body.
Rainbow poke bowl
By Kaelyn Riley
If you have a local fish market or food co-op, you can find high-quality salmon there. Ask which one your fishmonger would be comfortable eating raw.
Curried chickpea salad
By Kaelyn Riley
Packed with cucumbers, carrots, and cilantro — and dressed with Greek yogurt, Thai curry paste, and lime juice — this salad is perfect wrapped in lettuce leaves, served with seed crackers, or on its own.
Caprese salad with peaches.
By Kaelyn Riley
Add sliced ripe peaches to your salad for a twist on the traditional caprese.
Tomato and Jalapeno Toasts
By Aimee Trudeau, Mai-Yan Kwan, and Emily Nielson
A spicy, citrusy take on bruschetta.
Campfire bibimbap
By Aimee Trudeau, Mai-Yan Kwan, and Emily Nielson
This vegan take on Korean bibimbap is packed with crunchy veggies like bean sprouts, carrots, and kimchi.
Steak skewers with harissa
By Aimee Trudeau, Mai-Yan Kwan, and Emily Nielson
Homemade harissa — a zesty North African chili paste — is the key to these ribeye-steak skewers.
Cobs of grilled corn with ancho-lime mayo and cilantro.
By Aimee Trudeau, Mai-Yan Kwan, and Emily Nielson
This take on Mexican street corn pairs a spicy mayo with grilled corn.
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