No need for a bottled sauce — here, you can make a quick, zesty teriyaki using orange juice, ginger and a few pantry staples. The recipe makes enough to coat the fish before roasting with plenty left over for drizzling and dipping at the table. (Tasty tip: Try it on the broccoli!)
A flavorful balsamic glaze coats this light and flaky halibut. Served with roasted veggies, it makes a light but filling meal.
Tender chicken is seasoned with tangy Dijon mustard and coated in panko breadcrumbs for a crispy, crunchy main dish. It's paired with garlicky smashed potatoes for the ultimate comfort meal.
Most wedge salads contain bacon, but to really dial up the vegetables, we’ve swapped it with shiitake mushrooms roasted until just crisp.
Elite snowboarder Brenna Huckaby shares how her passion for superfoods and healthy eating not only fuels her training but improves her well-being.
Muhammara, a Syrian roasted red pepper dip, is the perfect stand-in for hummus lovers and is the star of this warm mezze brunch board. A plethora of colors, flavors and textures, this mezze board is a perfect dish for entertaining your Whole30-embarking buddies.
This take on burgers ditches the buns in favor of a collard green wrap and subs in baked carrot fries for the traditional fries that are usually cooked in processed oils.
An almond flour coating gives these spicy bites a crispy exterior without the need for bread crumbs. Paired with a dip made of heart-healthy fats, you have a satiating side. Serve it hot right from the oven for best texture.
Roasting thin slices of Brussels sprouts makes them deliciously caramelized, while Jerusalem artichokes and green olives add buttery flavor to this unique side dish. The sprouts can be cut up to 4 days in advance, but the cooked dish is best right out of the oven.
You can par-roast the cauliflower for this sweet-savory dish up to 3 days in advance and simply reheat before tossing the florets with the vinaigrette, cranberries and pine nuts before serving. It’s an ideal do-ahead side dish for everything from pork to turkey.
Removing the backbone from the bird (aka spatchcocking) ensures the dark and light meat cooks evenly. Do it yourself with the help of our easy instructions, or have your butcher do it for you. The turkey is marinated with a dry brine of sage, fennel, orange zest and salt for 24 to 48 hours for juicy, flavorful meat, but you can add the rub just before roasting if you’re in a rush.
Infusing pork loin with zesty garlic-sage rub and wrapping it in prosciutto makes for a showstopping entrée that’s super-easy to make.