Dinner, Lunch

Pan-seared tofu pairs beautifully with fresh veggies and 
teriyaki-style noodles in this quick takeout fake-out. You can
 substitute whole-grain linguine or brown rice noodles.

Coconut milk adds richness to this aromatic curry, chock-full of anti-inflammatory ingredients like turmeric and ginger. To switch things up, you can swap out the brown rice for an ancient grain such as quinoa or millet.

Sometimes known as Japanese pumpkin, kabocha squash has a rich, sweet flavor. If you can't find kabocha, substitute butternut squash.

The ginger shiitake noodle foil packs with eggs make an ideal lunch or light dinner. The quick clean up makes for an easy Asian flare summer meal.

This flavorful broth-based Vietnamese-style soup is infused with fragrant ginger, garlic and whole spices, then piled high with fresh herbs and delicate pea shoots for a hit of freshness. If your shoots are longer than a few inches, snip them into shorter, bite-size pieces.

These quick and easy nori-wrapped salmon hand rolls with wasabi aioli take only 25 minutes to make.

The farro for this deliciously crispy crab cake-like dish is purposely a little overcooked and sticky to help the cakes hold their shape during cooking. An avocado aioli-style sauce and tomatoes on top 
add creaminess, brightness .

Our low-calorie fish & chips recipe featured faux-fried cod and sweet potato fries.

Savory flank steak marinated in a sweet and sour sauce tops fresh leaf lettuce, juicy mango and crunchy cashews.