Ingredients

By removing the backbone, you get a juicy, whole chicken cooked in less time. The process takes only minutes but can be intimidating for first-timers; however, you can always ask your butcher to do it for you. Serve with additional lime wedges around the platter.

Smoky planked salmon with butter-topped sweet potatoes looks fancy, but this family-style dinner couldn’t be easier. Here, we serve it with grilled asparagus to round out the meal.

Boston lettuce offers a delicate contrast to crunchy snap peas and pecans, soft peaches and tender red peppers. The sriracha-laced balsamic vinaigrette adds a lovely burst of heat that stands as a counterpoint to the sweet peaches.

This textured, complex salad is lightly dressed with our sweet and pungent Russian dressing, but feel free to add a little more if you like. Fennel gives it a gentle licorice note, while the Parmesan adds a satisfying umami touch. Don’t skip the Crispy Quinoa Topper, it adds a crunch that you won’t want to miss.

These these powerful fungi can boost your immunity, control blood sugar levels and reduce inflammation within the body. And they have a rich, buttery and meaty flavor, which means you won't even miss the bacon in this hearty "BLT" sandwich.

Wild salmon is made into tasty little grain-free patties that sit atop fiber-rich greens tossed in raw apple cider vinegar, another digestion-boosting ingredient.

Sometimes referred to as “the mother of all bowls,” the Korean-born bibimbap is the ultimate savory dish and also works incredibly well tucked into a burrito for on-the-go eating.

This burrito is packed with fresh tuna, healthy veggies and a spicy wasabi dressing combine to make a fresh wrap of deliciousness.

Shiitake mushrooms, both in the patty and sautéed as a topping, add a wonderfully deep flavor to these burgers.

This better-for-you version of salisbury steak has all the taste appeal of the original but uses only wholesome ingredients to give it more of what you need and less of what you don’t.

Instead of starchy refined carbs, this risotto uses cauliflower transformed into rice-size pieces in the food processor. Parmesan cheese and butter help give it the creamy texture of a classic risotto.

Put our version of this classic comfort food on the table tonight in no time at all.

This super easy salmon salad has crunchy celery, fresh mushrooms, carrots, and a zesty dressing.

This easy baked salmon recipe allows you to get a healthy dinner on your table in about 20 minutes!

This gorgeous tart uses coconut milk for its luscious, non-dairy filling and peanuts for a flavorful crust without using wheat flour.

Mild-tasting cashew butter is the star of this easy-to-make loaf, loaded with spinach and sun-dried tomatoes. Our favorite use for this bread? Topped with a soft cheese such as fresh mozzarella, a sprinkle of chopped basil and a drizzle of olive oil.

Canned salmon wrapped in fresh lettuce cups makes a super-easy Paleo-friendly lunch or dinner.

Orange juice, smoked paprika and jalapeño join forces in this spicy, zesty marinade.

Pineapple gives this chicken marinade a sweet kick, while a finish on the grill brings out even more fiery-fruity flavors.

Tomatoes, vinegar and spices such as pepper flakes and allspice help infuse chicken with a ton of flavor.

While this soup may seem virtuous with a trifecta of healthful green vegetables, including green peas, baby spinach and asparagus, it tastes anything but. Fragrant herbs and green onions add zing, and a dollop of crème fraîche adds a touch of indulgence to the soup.

With just four ingredients this tender cauliflower is easy to prepare and makes a delicious side.

Juicy and tender, this baked chicken recipe is a quick and easy meal. It will quickly become a weeknight staple.

Check out Jesse Lane Lee BSc CNP's author page.

Although perhaps not a usual staple on the holiday table, this deeply flavored salmon made with just a few ingredients is a nice, light complement to the heavier options on the menu. If you don’t have a mortar and pestle to lightly crush the fennel seeds, just use them as is. Garnish with additional chives.

Soup is great for holiday entertaining because it can be prepared days or even weeks in advance then simply reheated before serving. This one, featuring sweet, nutty parsnips, has rich fall flavors and is especially easy to make.

In spite of its ungainly appearance, chaga mushroom has a light vanilla flavor, and provides powerful antibacterial, anti-allergy, anti-inflammatory, antioxidant and heart-protective benefits.

Also known as Italian or red chicory, radicchio is a brilliantly-colored lettuce that looks like a small cabbage. A cup of raw radicchio has only 9 calories, with nearly 130% of the daily value (DV) for vitamin K.

Switchel is a refreshing fermented drink that starts with raw ginger and apple cider vinegar as its base. Here, we infuse the ferment with lemon and mint for a tasty beverage. It’s easy to make and easy to drink!

Shrubs are fermented drink concentrates traditionally made with berries, sugar and fruit vinegars. This version uses ginger and apple cider vinegar – two powerful digestive aids – along with fall flavors of pear, honey and vanilla. Serve it hot or cold, and it also makes an excellent cocktail.

This rustic-style stew contains hearty cannellini beans and turkey sausage for a filling meal.

This bowl packs a little of everything for a light yet satisfying lunch or dinner that will keep your taste buds guessing with every single bite.

A sprinkling of Za’atar, an aromatic Middle Eastern blend of herbs and spices, gives these baked pita chips addictive flavor without the need for a ton of oil or salt.

Full-fat coconut milk is key to achieving the luscious creamy texture that’s often lacking in dairy-free puddings. For a pop of color, sprinkle with curls of lemon zest, mint or berries just before serving.

Sorghum is a gluten-free seed with a mild flavor and slightly chewy texture. When paired with red beans and shrimp for the Instant Pot, it puts a healthy spin on old-fashioned red beans and rice.

Serve this zesty North African stew made in the Instant Pot with kamut, a deliciously plump and chewy ancient wheat. It’s an inexpensive staple you’ll find in bulk and natural food stores.

When you cook hulled barley – also called whole-grain barley – in a pressure cooker, you don’t have to soak it beforehand, which cuts down on prep time. It also makes the barley tender and creamy without all the stirring you usually have to do to make risotto on the stove top.

Want to do some easy batch cooking with your Instant Pot? Omit the sweet potatoes and broccoli and double the zesty chicken and barbecue sauce ingredients – the leftovers freeze beautifully.

Crispy, flaky layers of phyllo dough are stuffed with a hearty, vegetable-rich filling and feta. Impressively, this recipe folds in an entire bunch of tender kale, making it a great way to sneak in an extra serving of vegetables any time of day.

These almond flour scones have the consistency of a muffin, but the shape of a scone. The quick peach jam adds a fruity flavor punch.

It doesn’t get more summery than this pizza with barbecue chicken and corn. Made with pre-cooked chicken and our easy whole-wheat dough, it’s a great option for a quick weeknight dinner.

This hearty dinner-in-a-bowl is packed with healthful grains, flavorful veggies and perfectly grilled fish. It gets a kick from a fresh sauce made with yogurt, roasted red peppers, and harissa – a spicy North African chile paste. If you can’t find the paste, you can easily substitute with a hot sauce, such as sriracha. It won’t have the same blend of spices, but it will be just as tasty.

Jicama is a crunchy, mild vegetable that’s common in Mexican cuisine. It looks a little intimidating because of its size and odd shape, but once you peel it, the cool flesh is easy to slice and adds a crisp texture to salads.

To keep your prep quick, here we roast the salmon at the same time as red grapes - and we do it all on one baking sheet for quick cleanup. The cooked fruit gives the salad a sweet-tart tang that balances the richness of the cheese and fish. Sprouts or microgreens make a nice garnish on this dish.

The meatballs are saucy, so you want to form the parchment into a bowl shape to keep the sauce from running onto the vegetables as they roast together in the same pan.

Make this ahead and have lunch on hand for several days - simply refrigerate salad and dressing separately and combine in the morning or right before eating.

Light and fresh, we give this classic South American dish an upgrade with the addition of a quick, tangy gazpacho.

If you haven’t yet tried kimchi, this Korean pickled cabbage is worth adding to your meals. It’s not only tangy, but it’s also fermented, a good sign it’s teeming with probiotics.

A quick and easy dish that will leave your pasta cravings satisfied! Sprinkle with mint and pine nuts for added touch of flavor.

Don’t get too fussy with this salsa – think of it as a Mexican-style pesto you can switch up according to 
your taste preference.

Forget everything you thought you knew about cooking dry beans. Our easy trick lets you skip the long soaking step and make them — start to finish — in your slow cooker. Plus, we have three creative ways to use them.

Sherry adds a rich nutty note to this mushroom sauce, which we’ve 
made extra-creamy by stirring in tangy cream cheese.

Protein- and calcium-rich almonds are the base of this savory, versatile spread. Miso paste does more than just add a welcome umami flavor as it's also a good source of enzymes which help to enhance digestion.

You can easily pull this protein-packed meal off on busy weeknights – all you really need is a bunch of kale and a handful of freezer and pantry staples. Be sure to cut the tough stems from the kale – an easy way is to fold the leaf in half lengthwise and run your knife or kitchen scissors along the inner edge of the stem to remove. Omit the chile pepper (or scrape out the seeds) for a milder pasta.

A cheesy quinoa crust makes a delicious, higher-protein swap for the 
traditional flour and butter quiche crust. Swap out the Tuscan kale 
in the filling for baby kale or spinach if you prefer a milder flavor.

Apple cider and Dijon mustard give this chicken dish the ultimate sweet-and-savory 
flavor, while a colorful mix of kale, carrots and parsnips makes it extra-hearty and 
nutritious. To save money, buy skin-on chicken thighs and simply remove the skin yourself.

We’re always on the lookout for fresh new ways to enjoy kale, and this twist on 
pesto might just be our favorite yet! Here, we’ve layered it into a veggie-packed 
lasagna as a fun, nutrient-rich alternative to tomato sauce.

A traditional English dish, bubble and squeak was created as a way to use up Sunday's mashed potatoes along with just about any other leftover veggies. 
We put a healthy, Indian-inspired spin on the classic with these potato and kale patties subtly spiced with a blend of ginger and curry powder.

Creamy, zesty and filled with good-for-you greens, these lobster bites are the ultimate summer appetizer or snack. Serve with a warmed all-natural jarred tomato sauce on the side for dipping. For a kick of heat, try adding a pinch of ground cayenne pepper to the mixture.

Smashed avocado steps in for cream cheese and is a decadently creamy base for smoked salmon and herbaceous dill.

We elevated this roast chicken dish with a creamy apple celeriac slaw that adds crunch and flavor to this classic dish.

Pure agave tequilas have herbal and mineral qualities that enhance the flavor of the marinade and help the flavor penetrate.

Coconut milk and fresh basil lend Thai-inspired taste to this all-American classic.

Millet has a mild, corn-like flavor and fluffy texture that’s perfect for hearty grain bowls. The quick-cooking ancient grain is rich in iron, B-complex vitamins and calcium. If you can’t find it, just double the quinoa. Tuscan kale is much more tender and sweet than common curly kale, which makes it a great candidate for enjoying raw.

These beautifully layered squares marry the flavors of raspberry and lime for the perfect summer treat. They'll disappear so fast you won't even have to worry about them melting.

Maine lobster mixed with sweet mango and fresh jicama is topped with a refreshing cucumber vinaigrette in this recipe. Surprise your guests with this elegant salad that takes only 25 minutes make.

Tender vegetables pair perfectly with oven-baked salmon and crispy kale in this flavorful and bright salad. Top it off with a sprinkle of feta cheese for just the right touch of creaminess.

Simple, wholesome ingredients and a speedy cook time make this dish a go-to weeknight comfort meal.

New to Kimchi? These Korean-inspired burgers are a great place to start.