Recipes

Fresh asparagus cleverly replaces the green beans in this Niçoise-style salad.

If you think salmon is succulent, wait until you taste silky, sexy olive oil–poached salmon! Here, it’s complemented by chimichurri, an Argentinean herb sauce with brightness from vinegar, earthiness from oregano and a hint of heat. Serve with lemon wedges.

Inspired by France’s celebrated seafood stew, these foil packets are packed with clams, mussels, shrimp, tomatoes, fennel, onions and a saffron wine broth. You can also grill your Bouillabaise in a covered saucepan over a double layer of foil.

If you’ve never made a beer can chicken, don’t be daunted – it’s an easy, tasty and fun way to roast a chicken. We’ve added a maple-chile rub, plus a pile of summery grilled zucchini. Use any leftovers to make chicken and zucchini soft tacos.

This Mexican-inspired fondue is simple yet flavorful, and it cooks right on the grill – though you can also use the stove top or your grill’s side burner, if it has one. For dipping, serve chunked grilled or raw vegetables, chunked grilled sausages and tortilla chips on the side.

This quick version of Vietnamese pho has you add the standard garnishes, such as scallions and sprouts, right to the pot, so all you have to do is ladle it into bowls and serve. Spicy daikon radishes stand in for rice noodles.

The perfect dinner for busy weeknights, this 25-minute stir fry is loaded with fresh veggies like asparagus and bursting with bright, lemony flavor.

This is one of those go-to meals that has it all: fun shapes, pretty colors, nutrients from multiple food groups and the convenience of cooking in one pan. Don’t skip the almonds – they add crunchy texture that brings it all together.

Thinly sliced zucchini really soaks up the flavor in this stir-fry, while cayenne-dusted crispy chickpeas add just the right amount of crunch.

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.

Just as satisfying as the Asian lettuce wraps on many restaurant menus, our clean version has far less salt and sugar. The vinegar-based quick-pickled slaw adds bright flavor and color.

A colorful salad with a raspberry shallot vinaigrette makes for a fresh and speedy meal.

Bacon adds smokiness to this thick and comforting classic French soup. To save time, prepare cheese toasts during the last 10 minutes of soup simmering time.

Considered an ancient grain, sorghum has a deliciously chewy texture that gives body to this colorful risotto topped with salmon skewers.

This classic muffin is a total crowd-pleaser, packed with sweet banana, crunchy walnuts and fragrant cinnamon. We opted for mini chocolate chips for chocolaty flavor in every single bite.

This Greek-inspired entrée couldn’t be simpler to prepare – just toss and roast. Round out the meal by serving it with a salad or fresh fruit for dessert.

This gluten-free, Turkish-inspired twist on chicken salad features dried apricots and feta cheese.

Fresh strawberries are roasted with balsamic vinegar in this French-style baked dessert.

Giving up gluten doesn’t have to mean saying goodbye to your favorite foods like pizza. Here, we show you how to make your own crust using quinoa as a base, and we’ve piled heaps of mushrooms, cheese and chicken on top for a pizza that’ll beat any delivery joint's.

This gluten-free, flavorful entrée is loaded with 40 grams of protein to keep you satisfied.

Three flours – spelt, oat and whole-wheat pastry flour – combine to create a delicious, whole-grain crust for this fresh spring tart.

Serve this elegant entrée at your next dinner party. Nobody will ever suspect that it's gluten-free.

Slices of creamy goat cheese are crusted with pistachios then lightly toasted in a skillet for a decadent topper to this exquisite salad.

Whole-wheat cinnamon raisin bread is layered with bananas and covered with an egg and milk mixture before baking. An oat crumble topping adds a touch of sweetness and texture.