You’ve seen the brightly colored Brazilian berry in smoothie bowls, but we’re taking acai for a savory spin in this gorgeous root vegetable dinner bowl.
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Shishitos are usually mild, but every once in a while you get a firecracker. That’s what makes this dish really fun! Blistering the beans and peppers in a skillet gives them a nice charred taste without having to toss them on the grill or under the broiler. If you can’t find shishito peppers, try multicolored mini bell peppers instead.
Flatbreads have the same broad appeal as pizza but are ideal for dolling up with sophisticated flavors. Here, a tasty homemade dough gets topped with caramelized onions, sweet squash, zesty sausage and creamy goat cheese for an appetizer that’s definitely not every day.
Squash stands in for lasagna noodles in this hearty, vegan-friendly dish that makes both ricotta and béchamel out of cauliflower.
This showstopping cauliflower dish is smothered in a crowd-pleasing tahini sauce. Crunchy nuts, sweet raisins and fresh herbs lend even more taste and texture to this incredibly delicious side or vegetarian main.
This veggie-rich salad with pops of dried cherries can be fully assembled and dressed the night before. Store-bought rotisserie chicken makes it hassle-free, too.
Leeks, white beans, cremini mushrooms, parsnips, garlic and carrots combine into one creamy bowl of goodness.
The low-carb bread holding together these gooey grilled cheeses is a grain-free combination of cauliflower rice and almond flour. This recipe comes without excess carbs – helping to keep insulin levels in check. Plus, cauliflower is rich in dietary fiber that helps keep your body’s fullness signals on point.
Our peri peri-roasted chicken employs Portuguese cooking techniques but uses African ingredients. You'll love the tangy, spicy sauce served alongside sweet potatoes and kale.
An easy homemade tahini sauce infused with lemon juice and garlic elevates the flavor of these colorful carrots. Toasted matzo and hazelnuts make a crunchy topping – no need for bread crumbs!
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.
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.
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.
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.
A quick and easy dish that will leave your pasta cravings satisfied! Sprinkle with mint and pine nuts for added touch of flavor.
Sherry adds a rich nutty note to this mushroom sauce, which we’ve made extra-creamy by stirring in tangy cream cheese.
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.
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.
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.
This lighter take on chili is made without tomatoes, leaving room for fiber-rich greens. We’ve kept the spices mild to please many palates, but you can easily add more chile powder if you prefer a spicier dish – here at the CE office, we love this meal smothered in hot sauce!
What’s Jennifer Iserloh’s secret sensuous ingredient? Kale. Her recipes prove that incorporating the antioxidant rich superfood into three meals a day is easy and delicious.
Once you try warm kale cooked in ginger, brown sugar and orange zest, you won’t want to go back to boring spring mix salad! This dish is nutty, tangy and packed with protein and dietary fiber. For similar kale recipes, check out Jennifer Iserloh’s cookbook Fifty Shades of Kale.
Those who tend to shy away from cooked cabbage may become converts thanks to braising, as it brings out the crucifer’s natural sweetness. Couple that with this flavorful sauce, which gets richness and depth from searing an onion in coconut oil, and you’ve got a side that’ll take center stage.
Butterflied flank steak rolled around a flavorful kale and feta filling makes an impressive presentation for dinner guests, and only you'll know how easy it was to pull off. Searing the rolls before simmering them in a white wine and tomato sauce ensures a juicy result.
Our robust kale salad with seasoned poached chicken uses yogurt as the base for its creamy dressing, adding beneficial bacteria to every bite. We suggest looking for organic, grass-fed yogurt options. Anchovy fillets are optional here, but highly recommended – they contain omega-3 fatty acids, while being low in mercury and other toxins because they are a small fish.