Caramelized shallots and crispy bacon impart big flavor to these shredded Brussels sprouts topped with crunchy pumpkin seeds. To make this dish vegetarian, you can omit the bacon and sauté the shallots in olive oil instead.
For a hearty one-dish salad, toss tender strips of beef tenderloin with crisp salad greens, mushrooms, cucumbers, and bell peppers. Dress it with a tangy mix of Greek yogurt, buttermilk, garlic and apple cider vinegar, and serve as a main dish.
Cassava flour is a great gluten- and grain-free alternative that works well in both sweet or savory applications. We use it to make these easy and delicious waffles.
Start your day with this veggie-packed cauliflower hash. It's so filling you won't even miss the carbs you'd find in a traditional hash.
Piled high with seasoned beans and veggies, these tostadas are more assembly than cooking. If you’re inviting your floormates to your room for dinner or a late-night snack, you can get extra fancy and add a dollop of sour cream, fresh cilantro or a dash of hot sauce.
Get ready for the biggest revelation in dorm-room cooking: kettle eggs! Yes, you can actually make hard-boiled eggs in an electric kettle. (Fun fact: Our senior graphic designer, Alaina Greenberg, makes them almost daily in our office!) If you don’t have a kettle, you can also buy packaged pre-boiled eggs for this recipe.
Ricotta cheese is blended with an all-natural purchased pesto for a punch of flavor with minimal effort. Layers of fresh zucchini, tomato and mushroom add a Mediterranean flair.
A quick soy-lime dressing adds serious oomph to this crunchy slaw. The beauty of a slaw made with heartier ingredients such as broccoli, carrots and radishes is that you can toss it in the dressing before leaving the house and it won’t get soggy. If you don’t have a portable grill, you can also cook the tofu in a skillet or grill pan before leaving the house.
Smothered in walnut-parsley pesto and topped with mushrooms, this meatless flatbread takes only 30 minutes to serve up, thanks to store-bought dough.
A staff favorite, this cool dessert looks extravagant but is very easy to pull off, plus it’s completely make-ahead.
These lightly seasoned and baked chickpeas and edamame make a great snack or can add crunch to any salad.
This savory dip is super smooth thanks to the addition of sweet potato, and we topped it off with crispy leeks and toasty pine nuts.
Prep your chicken, pesto and grilled veggies on Sunday, so making this fresh and colorful goat cheese pizza takes no time to assemble on a busy weeknight.
Butternut squash is spiralized into "noodles" for a healthy pasta alternative, with tomatoes, basil and mascarpone cheese.
In this velvety asparagus soup, we use two types of turmeric: ground turmeric as a subtle addition to the soup itself and the fresh root that’s coarsely ground into a herby, flavorful pesto.
Satisfy your sweet tooth with this wholesome custard — this rich, velvety dessert is the perfect treat to bring to work or keep on hand as a midafternoon snack. You can easily double or triple the recipe to make a bigger batch.
Ingredients like black beans, Greek yogurt and turkey chorizo sausage pack lot of protein into this easy breakfast dish.
You can have bread on a keto diet! Maria Emmerich swapped whole-grain flour for coconut flour to make these gluten-free English muffins.
Shiitake mushrooms, both in the patty and sautéed as a topping, add a wonderfully deep flavor to these burgers.
Never again have boring tuna salad! A spicy mayo mixture livens up this tuna bowl with crisp veggies and fragrant sesame seeds.
Peanut butter and quinoa are the stars of this energizing, high-protein breakfast bowl.
This dressing serves beautifully alongside summer slaws, soba noodles or grilled chicken.
Peaches are an important source of vitamin C, vitamin A and potassium. These antioxidant-rich stone fruits also contain cancer-fighting polyphenols.
