Lunch & Dinner

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.

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.

This vegan take on Korean bibimbap is packed with crunchy veggies like bean sprouts, carrots, and kimchi.

Homemade harissa — a zesty North African chili paste — is the key to these ribeye-steak skewers.

Serve this tofu-and-veggie-packed dish over noodles or rice.

Substitute any leafy greens you have on hand, such as chard or spinach, for the kale.

Use quinoa, kamut, or any grain in this dish, and mix up the veggies to suit your taste.

For a fresh springtime dinner, try socca — essentially a savory pancake made from chickpea flour — topped with roasted seasonal veggies and a garlicky tahini sauce.

This super-fast coconut-milk curry is packed with red bell pepper, green beans, edamame, fresh garlic, and basil.

Vegan but meaty, these smoky mushroom-walnut tacos are great with a fresh mango salsa.

This greens-forward grain bowl combines Broccolini, honey-tamari roasted tofu, and water chestnuts with a creamy vegan cashew sauce.

This hearty bowl is topped with crumbled goat cheese, fresh cilantro, and a spicy red-pepper sauce.

This grain bowl is topped with a spicy red-pepper drizzle and cooling avocado and Greek yogurt.

This Asian-inspired grain bowl pairs forbidden rice and honey-tamari roasted tofu with a creamy vegan sauce made from cashews.