Robin Asbell

This spicy and sour soup preps you for flu season

This 10-minute sauté takes its cue from a classic frittata, combining fluffy egg whites with pops of color from sweet bell peppers, crisp zucchini and golden threads of saffron.

A drop of tasty coconut milk is used in place of oil to brown the chicken in this soup and adds the rich flavor beloved in Indian cuisine. If you prefer a citrusy, herbal taste instead, try swapping the cilantro for fresh parsley and a squeeze of lime.

If you have memories of eating split pea soup with ham as a child, our soup will fill that spot in your heart (and help improve heart health with omega-3 fatty acids).

Nutty-tasting quinoa adds texture to a backdrop of creamy rich-tasting beans. A dash of smoky chipotle pepper gives this chili a meaty quality without all the fat.