Squash stands in for lasagna noodles in this hearty, vegan-friendly dish that makes both ricotta and béchamel out of cauliflower.
Maple-roasted pears and cashews adorn this hearty kale salad with chicken and a rich buttermilk dressing.
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.
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.
Megan Gilmore shares with us her fondest food memory of her family and which celebrity chef both she and her mom are big fans of – you might be surprised by her pick!
Kefir, a drinkable fermented dairy product, is rich in probiotics — even more so than its better-known cousin, yogurt. Plus, its tangy, tart flavor makes it a fantastic counterpoint in recipes like this herby dressing. Shallots and chives lend flavor while acting as prebiotics, or “food” for the healthy bacteria in your gut.
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.
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.