Tomatoes

Chipotle chiles are smoked, dried jalapeño peppers, and they lend a rich flavor and some heat here.

This celebration of summer combines lemon-herbed ricotta, juicy heirloom tomatoes and a scattering of fresh herbs onto premade crusts – easy as pie. Swap in gluten-free or grain-free crusts to accommodate any dietary restrictions.

These tacos are on point! Fold and roll a flour tortilla into a cone before filling it with your favorites like chicken or seasoned beef. Finish it off with a bold salsa like CHI-CHI’S® Thick & Chunky Salsa Mild for lots of flavor and just the right amount of spice.

Curtis Stone’s twist on a traditional Tuscan salad is loaded with shallots, mozzarella cheese and light, juicy heirloom tomatoes.

These lettuce cups feature traditional Greek flavors that come together in less than 30 minutes, making it a great option for weekday meals.

Tender riced cauliflower makes the low-carb base for this comforting casserole that boasts southwestern flavors.

This nutritious salad hits all the marks for satisfaction: a variety of flavors and textures, ease of prep and balanced nutrition. The creamy sauce is the perfect complement to the crunchy veggies and hearty salmon.

Top creamy baked sweet potatoes with spiced black beans, juicy tomatoes and fresh cilantro sauce for a new take on loaded potatoes.

We’ve upgraded the typical beans and rice with loads of toppings including cilantro, avocado and feta cheese. Feel free to customize it to your taste with any other chopped vegetables or herbs you have on hand.

These breakfast muffins are the perfect on-the-go meal. They’re simple to make and you can make bake them ahead of time for quick breakfast throughout the week.

A popular Mexican seasoning blend, Tajín is often sprinkled on mango or melon. It contains dried and ground chiles, salt and dehydrated lime juice, so it’s Whole30 compliant. Urban suggests using this recipe for a backyard barbecue, but we love it on an indoor grill to serve on game day as well.

This creamy takeout favorite is easily made at home and freezes beautifully. Remember to stir in the cream (or Greek yogurt) at the last minute, just before serving.

Who doesn’t love a rich, gooey pasta bake, especially when all the work was done weeks ago? In this freezer-friendly recipe, we undercook the penne so it’s perfectly al dente (never overdone) once baked. Garnish with parsley or basil before serving.

Our version of coconut shrimp has a crunchy coating of fiber-rich coconut flour with unsweetened coconut flakes and toasty whole-wheat panko bread crumbs. Breading and freezing the shrimp raw ensures they will be perfectly cooked inside with a crispy crust.

An electric pressure cooker makes great chili in a snap, and it can also bake up delicious corn bread at the same time. When cooked, the top of the corn bread will appear pale, but the bottom will be golden brown — just invert it onto a serving plate for the best presentation.

When eating plant-based, you don’t have to give up meaty, satisfying buffalo wings. Just sub cauliflower for the chicken and pair with a roasted tempeh salad to get all those familiar flavors, but with a nutritious boost.

Enjoy tacos with a seasonal fall twist by using pumpkin instead of meat. Featuring homemade refried black beans and guacamole, these tacos are uber satisfying.

Enjoy a duo of healthy lunch wraps with ingredients that are reminiscent of three favorite dips – hummus, guacamole and pesto – for a tasty explosion of flavors.

Chicken, veggies, quinoa and a zingy buttermilk dressing are perfectly matched in this meal in a bowl.

Find cauliflower crusts in the freezer section of your grocery store, but read the instructions as some brands require pre-baking.

Heirloom cherry tomatoes come in so many pretty colors and shapes, like red grape, yellow pear and stripy round varieties. Choose whichever ones you like, because they’re all delicious with this tender tuna.

Prep this easy plant-based sandwich in the morning and it will be delicious at lunch time. Pack ¼ cup of the hummus and the carrots sticks as a side.

This quick breakfast will fuel you all morning long. Save time this week by preparing 1½ cups of cooked quinoa and refrigerating leftovers to use for future breakfasts.

This power bowl — topped with a creamy, homemade eggplant dip called baba ghanoush — is fresh and filling.