Dinner Tonight

Go beyond the potato with this skillet-baked sweet potato latke topped with ricotta, lemon zest and dill.

Roasted portobello mushrooms stuffed with artichoke hearts, salmon and bulgar create a hearty and delicious main dish.

The medley of fall vegetables combine to make a wonderfully warm and comforting soup.

Brown rice is topped with roasted carrots, parsnips and Brussels sprouts for a filling and warming meal in a bowl. The salmon is baked with a zesty miso glaze that doubles as the sauce.

Chewy farro provides toothsome texture to this meatless salad topped with feta, olives and roasted grapes.

Roasted chickpeas seasoned lightly with curry powder make a crunchy topper for this orange-infused salad.

Maple-roasted pears and cashews adorn this hearty kale salad with chicken and a rich buttermilk dressing.

Looking for a gluten-free dinner that satisfies your Italian food craving? This zucchini lasagna is so perfect that you won't even miss the noodles.

Salty pistachios make a delicious crust for lean pork tenderloin in this healthy dinner recipe. Easy to make, this pork recipe is also very versatile. Steamed baby potatoes simply seasoned pairs nicely with this main.

Grilled chicken breast is marinated in salty, earthy, and funky miso for a delicious probiotic punch.

A sheet pan is one of the best tools for an easy weeknight dinner. Pile your ingredients onto it, toss it in the oven, and in under 45 minutes you will have a healthy and delicious meal.

A pesto marinade punches up the flavor of this grilled chicken while stone fruits add some sweetness.

No need for Indian takeout or packaged frozen curry dinners — we’re showing you how to make your own. Simply mix together the sauce ingredients with the chicken and freeze until ready to use. Then dump the contents into the Instant Pot for an easy dinner, with no mess and no fuss.

In this warm-weather twist on a Greek salad, both the chicken and the romaine lettuce get a turn on the grill to infuse the dish with a warm, smoky flavor.

These meaty mushrooms are filled with a quick DIY pesto, garden veggies and goat cheese for a healthy meal with a Mediterranean vibe.

Cilantro adds flavor to these fresh and easy baked chicken breasts

By removing the backbone, you get a juicy, whole chicken cooked in less time. The process takes only minutes but can be intimidating for first-timers; however, you can always ask your butcher to do it for you. Serve with additional lime wedges around the platter.

Cashew Cream and grilled garlic combine with a few pantry staples to make a velvety curry sauce to drizzle over this meatless bowl. You can serve this bowl as is, or you can stuff the elements into a pita pocket and pack it to go.

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.

The textural appeal of this yummy salad — the crunch of the cabbage, the tender bite of the squash and the rich meatiness of the shrimp — makes it an amazing one-dish meal. Choose a crisp, sweet-tart apple for this salad, such as an organic Honeycrisp, Braeburn or Jonagold. This salad pairs beautifully with the warm, sweet flavor of our Sweet Maple Sesame Dressing.

Butternut squash is spiralized into "noodles" for a healthy pasta alternative, with tomatoes, basil and mascarpone cheese.

Eating fish regularly is likely a major factor in the longevity of Icelanders. This traditional salt-cured fish is usually served over buttered dark rye bread with a homemade honey-mustard sauce.

This roasted cod in a gingery broth contains many of the hallmark health features of Japanese cuisine such as miso and kombu seaweed.

This easy baked salmon recipe allows you to get a healthy dinner on your table in about 20 minutes!

Jicama is a crunchy, mild vegetable that’s common in Mexican cuisine. It looks a little intimidating because of its size and odd shape, but once you peel it, the cool flesh is easy to slice and adds a crisp texture to salads.

Our fresh take on pesto uses roasted zucchini and toasted sunflower seeds for maximum flavor.

Craving Chinese? This vegetable-packed stir-fry with a speedy five-ingredient sauce can help thwart a costly and unhealthy trip to your local takeout joint.

A serving of fava beans offers a whopping 9 grams of fiber, which makes these legumes a perfect partner for lean lamb.

Don’t get too fussy with this salsa – think of it as a Mexican-style pesto you can switch up according to 
your taste preference.

There's no need to soak the beans overnight for this easy slow-cooker version of an all-American favorite. The corn bread recipe makes more than you'll need, but here's a tip: Heat up the leftovers and drizzle with honey for a super fast breakfast the next day.

Sweet strudels tend to steal the spotlight, but it's time to take this flaky pastry to the savory side. We've used a store-bought phyllo dough for the easiest prep – look for it in the freezer section of your supermarket. To keep the pastry sheets from drying out and make them easier to handle, cover them with a damp towel when not in use.

Sherry adds a rich nutty note to this mushroom sauce, which we’ve 
made extra-creamy by stirring in tangy cream cheese.

Inspired by South African cuisine, this quick dinner keeps fat in check without sacrificing tangy flavor from the likes of mango, ginger and pomegranate.

Portobello mushrooms have a meaty texture that makes them a stellar 
swap for beef patties in veggie burgers. But here's the trick: We've 
actually used the mushroom caps as the bun, then filled the middle 
with warmed marinara sauce, provolone and fresh, crisp greens.

Spice-roasted beets and seasoned kale are nestled in a flaky whole-wheat pastry alongside creamy 
goat cheese for this healthy take 
on beef Wellington.

This hors d’oeuvre is traditionally made with thinly sliced raw 
beef or fish, but we’ve swapped 
the meat for one of our favorite unassuming veggies, celery root. Look for firm celery root without any spongy spots.

Blending cashews with lemon juice and hot water creates a luscious 
cream for this comforting plant-based mushroom stroganoff. Mushrooms 
are full of umami taste, which gives the sauce full-bodied flavor in a 
fraction of the time it takes to make the original beef version.

Try this bowl of bright sunshine during the chilly, winter months.

A winter version of the spring roll, these portable handheld delights and their addicting 4-ingredient sauce make a satisfying snack or a perfect lunch paired with your favorite soup.

Pesto can be used in countless ways – as a pizza topper, a flavor booster for proteins, stirred into noodles or baked into bread, just to name a few. It’s also fantastic for dipping your favorite homemade crackers into. Try this unique broccoli version for a nutritious, adventurous twist.

Keeping lunches light yet fiber-rich and filling is the best way to avoid afternoon energy slumps. Try our Radish, Fennel & Carrot Cakes, a veg-centric take on fish cakes. Pair them with a leafy green salad or serve them with sautéed or steamed greens for easy meals.

In this recipe, we use pomegranate juice, honey and lemon to make a molasses. To save time, you can use 1/3 cup prepared pomegranate molasses. Look for one without additives or preservatives.

Lemon juice and zest brighten up 
this easy-to-make lentil soup. The beet green crisps are optional but highly recommended – they add a deliciously salty note to the whole bowl.

With a light sesame flavor and a surprising crunch, this soup is a 
staff favorite. Try topping with a drizzle of additional sriracha and 
sesame oil, or if you prefer to go sweet, try a drizzle of honey.

This classic Mexican breakfast serves a crowd, making it a great option for busy families.

Ground sumac berries and tahini paste, both staples in Middle Eastern cuisine, are the 
secret ingredients that bring a splash of unexpected flavor to this creamy soup. To make it 
extra fancy, try using purple or orange cauliflower for the crispy cauliflower topping.

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.

The smokiness of dried chipotle chiles provides the perfect 
counterpoint to sweet butternut squash in this easy, 8-ingredient soup. If you want to go more mild, use only one chile; if you like the heat, go for all three.

Cooking with chiles is a skill that Mexican cooks have honed into an art form over centuries. This bowl with soul contains beans and corn, two staples of south-of-the-border recipes, but also keeps things light and fresh with cubed avocado and thinly sliced radishes.

Seasoned roasted chickpeas adorn this soup that’s brimming with hearty vegetables and warming spices.

Apple cider and Dijon mustard give this chicken dish the ultimate sweet-and-savory 
flavor, while a colorful mix of kale, carrots and parsnips makes it extra-hearty and 
nutritious. To save money, buy skin-on chicken thighs and simply remove the skin yourself.

Runny egg yolks, crispy bacon and garlicky croutons come together to 
make this cleaned-up take on a traditional French bistro salad.

This intensely flavorful dish is a cross between two classic French meals: beef bourguignon and coq au vin. For best results, use a good-quality red wine – ideally, Burgundy. If you have butcher’s twine on hand, use it to tie the thyme sprigs together for easy removal once the stew is done.

Roasting mushrooms intensifies their umami-rich flavor and gives them a meaty 
texture, making this meatless main an all-around palate-pleaser.

We’re always on the lookout for fresh new ways to enjoy kale, and this twist on 
pesto might just be our favorite yet! Here, we’ve layered it into a veggie-packed 
lasagna as a fun, nutrient-rich alternative to tomato sauce.

Dressing (aka stuffing) has long served as a faithful sidekick to turkey. Here, the side steals the show in traditional meatballs, lending moist texture and tons of flavor.

A handful of pantry staples and a few fresh veggies are all you need to transform leftover turkey breast into this quick and satisfying take on the classic pasta dish. Feel free to substitute chicken for the turkey if that’s what you have on hand.

Trust us, this isn’t your grandmother’s turkey pot pie! Our easy version is 
made from start to finish in the same skillet, making cleanup a breeze – 
plus, our fluffy biscuits are a nice change-up to the traditional pastry 
topping. If you have green beans leftover from your holiday meal, 
you can use them instead of the peas.

A traditional English dish, bubble and squeak was created as a way to use up Sunday's mashed potatoes along with just about any other leftover veggies. 
We put a healthy, Indian-inspired spin on the classic with these potato and kale patties subtly spiced with a blend of ginger and curry powder.

Brussels sprouts are often paired with smoky bacon, but here we’ve created an amazing bacon-like flavor using a sneaky seasoning mix and shiitake mushrooms. Served over roasted Brussels sprouts and apples, this makes a memorable dish at the holiday table.

Put a Swedish twist on your spuds with this centuries-old technique that yields a dish similar to a baked potato but with slits cut into it for the buttery toppings to drip down into and cover every delicious crevice.

Here’s a stunning salad that incorporates the flavors of the season – cranberries, toasted hazelnuts and an orange maple dressing.

A classic gratin is a gorgeous addition to any holiday table. Ours has a crispy panko topping infused with lemon zest and rosemary.

Roasted chestnuts add seasonal flair to this traditional 
gratin with celery root and carrots.

Sweet potatoes are counterbalanced by pungent Gorgonzola cheese and savory turkey bacon in these rich twice-baked sweet potatoes.

This pungent mash features lightly 
sweet turnips in the leading role.

If you’ve never made homemade cranberry sauce, you’re in for a 
treat – it’s amazingly easy. While many versions are enhanced with orange, switching the citrus to grapefruit keeps this one familiar 
yet refreshing.

You can’t get more simply delicious than a pork loin. Here, the moist, 
tender meat is brushed with a tart-sweet glaze and served with a 
fruity compote that cooks right in the roasting pan.

These mushrooms are classically elegant yet modernized with a crunchy panko topping
 and plenty of fresh herbs. To switch things up, try basil, rosemary or sage instead of the oregano.

Orzo pasta and chicken are baked in a rich tomato sauce laced with red wine and cinnamon in this crowd-pleasing Greek dish - it'll have your family yelling opa! by the end of the meal.

Fall is the season for one-pot wonders. Try our freezer-friendly Artichoke Chowder, great for a soul-satisfying lunch or dinner paired with whole-grain crusty bread or crackers.

This creamy carrot cashew sauce with roasted broccoli is a healthy substitute that will fill those cheesy potato cravings. 
Serve it like you would any traditional cheese sauce over a baked potato or as a sauce for potato gratin or whole-grain pasta, or try serving it fondue-style accompanied by your favorite veggies, crackers, pickles or whole-grain crusty bread for dipping.

Enjoy this creamy and comforting beet soup from chef and CE recipe developer Julie Morris’ newest cookbook Superfood Soups.

Spicy-sweet chai rooibos is revered for its digestive benefits, immune system support and antioxidant properties.

Though its deep purple hue is instantly recognizable, maqui has very little flavor, allowing it to swing easily between both sweet and savory uses.

The quinoa and beef in this scrumptious gyro bowl will fuel you for hours, while the decadent tzatziki sauce will have you craving this recipe again and again.

While spirulina should not be cooked (heat destroys its valuable properties), it makes a wonderful addition to smoothies, drinks, sauces and dressings.