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Forget black beans, these vegetarian tacos feature protein-packed lentil meatballs.

This plant-based version of lettuce wraps introduces crisp and refreshing cucumber noodles. A sweet-tart peanut sauce is drizzled inside the wrap and also used as a flavorful dip.

This hearty vegetarian sandwich features oven-baked, "breaded" eggplant.

Jicama, also known as the Mexican potato, has a refreshing crunch that is a perfect backdrop for this herb-and-spice coating. Served as a snack, appetizer or side dish, everyone will be impressed with this not-fried, lower-carb take on curly fries.

Makes these almond biscotti energy balls for a quick, on-the-go snack that is healthy, delicious and vegetarian.

The fresh crunch of beets and kale pairs wonderfully with this creamy homemade avocado dressing. Adjust the amount of honey, salt or black pepper to your taste. If you’d like more color, use both red and golden beets.

Create your own cocktail with the use of homemade bitters – perfect for a summer garden party or bridal party.

Serve this spicy dressing over spinach, grated carrot, red pepper and cilantro topped with dried currants or raisins, green onion and crushed peanuts.

Try this avocado lime dressing drizzled over iceberg lettuce, black beans, sweet corn and roasted sweet potatoes.

This vegan twist of traditional caesar dressing is perfect served over kale, chard or romaine lettuce with sun-dried tomatoes, capers and whole-grain croutons.

For a slice of doggie heaven, serve your pooch this enticing snack of mashed sweet potato, juicy strawberries and cooked chicken breast.

Serve this Asian-inspired dressing over fresh basil leaves, cilantro, bell peppers and spiralized zucchini.

Try this creamy homemade dressing over spring greens, cucumber slices and spiralized carrots topped with microgreens.

Peak-season asparagus is lightly grilled then tossed with arugula, roasted beets and strawberries in this colorful, warm-weather salad.

Miso-brushed cod is served over brown rice, beans and easy roasted yams for a complete meal. Customize it by adding sliced avocado or shredded carrot, or by substituting another protein such as chicken or shrimp.

This easy veggie salad features adzuki beans, which are incredibly high in fiber and protein.

Sweet apple, crunchy celery and pungent blue cheese make for the perfect combination in this 25-minute slaw.

Quick-pickled vegetables are stacked over soy- and-lime-spiked chicken burgers. A fast and easy homemade ketchup adds a sweet-tart kick without the excess sugar that normally comes with store-bought ketchup.

Cabbage, mango, carrots and bell pepper are tossed with protein-rich chicken and drizzled with a fiery mint and lime dressing.

This veggie panini from our June 2015 meal plan makes a super quick lunch or dinner.

Tart red wine and sweet honey combine to make a balanced and bold glaze for the chicken. Sweet potato fries with a sour cream and onion dipping sauce makes for an addictive side to the meal.

Blue cheese and chives add a pungent flair to your grilled burgers and steaks, as well as potatoes.

These no-cook energy balls take only 15 minutes of prep. Store half in the fridge and freeze the other half for later.

Roasted plantains and toasted coconut and macadamia nuts top this gloriously fresh tossed salad with creamy yogurt and saucy pineapple vinaigrette.

Soft, sweet watermelon offsets the toasted crusty bread in this cooling salad. Peppery arugula, salty feta and easy grilled paprika-rubbed chicken round it off for a complete meal.

Blackberries and honey are combined with savory ingredients such as shallot and jalapeño for a dribble-down-your-chin kind of sauce that suits these scallion speckled fritters perfectly. Serve with sour cream on the side.

Your average chicken patty takes a trip to Italy!

A classic butter perfect for melting over or dipping seafood, such as lobster. It’s also a great accompaniment to roasted or grilled vegetables such as potatoes and asparagus.

This sweet and savory butter is killer over sweet potatoes or brushed over grilled chicken.

Black beans, corn, cheddar and crunchy tortilla chips are the hallmark ingredients of our killer Southwest salad. Serve it in a bowl, or layer it in a glass jar and take it to go.

Try this vibrant, Asian-style butter on grilled salmon or shrimp, or melt it over cooked vegetables such as sweet potato or zucchini.

Oozing from the oven, Brie cheese is smothered in a delicately flavored strawberry sauce with a touch of honey and lavender.

Packed with veggies, chickpeas and crunchy pita chips, this Lebanese salad makes a satisfying meal. If you can’t find Za’atar, a Middle-Eastern spice blend, make your own variation by mixing equal amounts of dried thyme, sesame seeds and ground sumac.

Pineapple chunks add a light sweetness to offset the salty and spicy notes in this flavor-loaded stir-fry. Coconut milk–simmered brown rice adds depth

Just as indulgent as the original, our un-fried eggplant is smothered in layers of sauce and cheese. If you’re not a fan of heat, omit or reduce the red pepper flakes.

This salad is inspired by an Israeli sandwich known as Sabich – containing fried eggplant, boiled eggs, chopped vegetables and tahini all stuffed into a pita. In our satisfying main dish salad, we’ve taken all those same ingredients but roasted the eggplant instead.

Sticky, golden sautéed plums steal the show in this rustic flatbread recipe that is sure to impress.

We promise your doggy won’t be able to resist these carrot and coconut-laced biscuits, baked to perfection using just a handful of clean ingredients and pantry staples.

We’ve kept the authentic twice-baked technique of these Italian-style cookies – we’ve simply replaced wheat flour with almond and rice flours and drizzled chocolate over top for an indulgent, wheat-free treat.

A delicious jumble of tortilla chips, chile sauce and fresh Mexican toppings, chilaquiles can be served while the chips are still crisp or after they’ve softened to an enchilada-like texture. This recipe puts them nicely in between, with both crunchy and soft bits.

Luscious pork shoulder and tangy barbecue sauce can be part of your clean eats plan – if you follow our easy slow-cooker method, that is.

Give your pork chops a nutritional boost with a flavorful rhubarb sauce. Rhubarb is full of fiber, which makes it great for aiding digestion. It’s also a great source of vitamin C and K, plus phytonutrients for glowing skin.

Nutrient-rich fennel is a great source of vitamin C, potassium and the anti-inflammatory compound anethole, which has shown potential for boosting your body’s defenses against cancer.

Rhubarb’s red stalks are full of B-complex vitamins, phytonutrients and antioxidants such as beta-carotene, which help prevent disease and elevate hair and vision health.

We don’t typically think of them in desserts, but herbs go really well with all kinds of fruit flavors. Here, basil complements lime for a sweet-tart treat.

Don’t let this noodle bowl fool you. Although it’s full of crunchy and colorful vegetables, it’s really about the herbs, with refreshing basil and mint in every bite.

Hailing from Rome, saltimbocca is thin cutlets combined with prosciutto and served with white wine sauce. Soft yet earthy sage ties it all together.

You can’t go wrong with salmon and dill; the rich fish is a perfect contrast to the more delicate, vernal herb.

This quintessential spring pasta, brimming with fresh seasonal herbs such as mint, parsley and tarragon, works hot, cold or at room temperature as a side dish or entrée.

This frittata is delicious warm from the oven, at room temperature or chilled. If you can’t find frozen artichoke hearts (and don’t want to work with fresh ones), use an additional 1 cup frozen peas or 2 cups sliced zucchini.