Dinner

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 piquant relish, made with eggplant, onions, celery, capers and a generous amount of olive oil and vinegar, embodies its home island of Sicily. Eat it warm or cold, spread it on crostini, spoon it on top of grilled chicken or fish, or fold it into an omelette.

Instead of starchy refined carbs, this risotto uses cauliflower transformed into rice-size pieces in the food processor. Parmesan cheese and butter help give it the creamy texture of a classic risotto.

Orange juice, smoked paprika and jalapeño join forces in this spicy, zesty marinade.

Pineapple gives this chicken marinade a sweet kick, while a finish on the grill brings out even more fiery-fruity flavors.

While this soup may seem virtuous with a trifecta of healthful green vegetables, including green peas, baby spinach and asparagus, it tastes anything but. Fragrant herbs and green onions add zing, and a dollop of crème fraîche adds a touch of indulgence to the soup.

Ahiflower oil is packed with omega-3 and omega-6 fatty acids. It's delicate, so avoid heating it—like we do in this recipe with spicy, Spanish no-cook romesco sauce.

In spite of its ungainly appearance, chaga mushroom has a light vanilla flavor, and provides powerful antibacterial, anti-allergy, anti-inflammatory, antioxidant and heart-protective benefits.

Also called pitaya, dragon fruit is a dramatic-looking tropical fruit is rich in vitamin C, iron and red pigments called betacyanins, which help protect the heart from damage.

Wild salmon is low in calories, high in protein and loaded with omega-3 fats, which support attention, memory, learning and other cognitive processes.

Rosemary has been used for hundreds of years in folk medicine and aromatherapy to enhance memory and cognitive function. In cooking, its assertive flavor goes especially well with meat and root vegetables.

Also known as Italian or red chicory, radicchio is a brilliantly-colored lettuce that looks like a small cabbage. A cup of raw radicchio has only 9 calories, with nearly 130% of the daily value (DV) for vitamin K.

Exceptionally hearty, these cabbage rolls are stuffed with a mouthwatering array of meaty mushrooms and chewy quinoa.

This vegan lasagna may taste decadent, but it’s actually a lightened-up version of traditional cream-heavy varieties. Relying on heart-healthy beans and nuts and loaded with mineral-rich greens, this one-pan wonder is exceptionally satisfying.

This bowl packs a little of everything for a light yet satisfying lunch or dinner that will keep your taste buds guessing with every single bite.

This rich, beautifully balanced recipe keeps it as simple as can be, using only one pot and an immersion blender to make it all come together on the stove top.

Serve this zesty North African stew made in the Instant Pot with kamut, a deliciously plump and chewy ancient wheat. It’s an inexpensive staple you’ll find in bulk and natural food stores.

Sorghum is a gluten-free seed with a mild flavor and slightly chewy texture. When paired with red beans and shrimp for the Instant Pot, it puts a healthy spin on old-fashioned red beans and rice.

When you cook hulled barley – also called whole-grain barley – in a pressure cooker, you don’t have to soak it beforehand, which cuts down on prep time. It also makes the barley tender and creamy without all the stirring you usually have to do to make risotto on the stove top.

Want to do some easy batch cooking with your Instant Pot? Omit the sweet potatoes and broccoli and double the zesty chicken and barbecue sauce ingredients – the leftovers freeze beautifully.

These versatile lentil patties do double duty both as burgers — whether served on whole-grain buns, lettuce buns or sans bun alongside steamed greens — and crumbled and added to fresh tomato sauce for a vegetarian Bolognese.

Crispy, flaky layers of phyllo dough are stuffed with a hearty, vegetable-rich filling and feta. Impressively, this recipe folds in an entire bunch of tender kale, making it a great way to sneak in an extra serving of vegetables any time of day.

The addition of Asian flavors from ingredients such as tamari and green onions gives standard burgers a twist. Raw and crunchy bok choy pairs perfectly with the sweet and spicy burgers.

This easy grilled pizza is the perfect combination of salty and sweet, thanks to turkey bacon and pineapple. Prep the toppings ahead of time for a laid-back pizza night.

It doesn’t get more summery than this pizza with barbecue chicken and corn. Made with pre-cooked chicken and our easy whole-wheat dough, it’s a great option for a quick weeknight dinner.

This quick-and-easy pizza dough is perfect for throwing on the grill and makes enough for two pizzas. Use the dough to make our Barbecue Chicken and Pineapple Turkey Bacon Pizzas, or use it as a base for your own favorite toppings.

This hearty dinner-in-a-bowl is packed with healthful grains, flavorful veggies and perfectly grilled fish. It gets a kick from a fresh sauce made with yogurt, roasted red peppers, and harissa – a spicy North African chile paste. If you can’t find the paste, you can easily substitute with a hot sauce, such as sriracha. It won’t have the same blend of spices, but it will be just as tasty.

Gazpacho, the famous chilled soup, comes in lots of varieties in Spain. This white gazpacho, made with cucumbers and green grapes, is used as a sauce to complement seared scallops.

Daikon radish noodles offer an unexpected crunch and are sturdy enough to stand up to this sweet, savory and spicy authentic pad Thai sauce. Serve with lime wedges for squeezing over top.

These Asian-inspired chicken burgers get a burst of umami flavor from a homemade pineapple teriyaki sauce. Serve them on whole-wheat buns, or, for a lighter take, try lettuce leaves. In addition to the grilled pineapple, sliced avocado and grilled onions make tasty toppings.

Our veg version of this classic Vietnamese soup is bursting with healthy veggies swimming in a rich, umami mushroom broth.

This recipe turns a traditional Tuscan side dish into a summery main course with marinated chicken, red onions and fresh baguette – all threaded on a skewer and perfectly cooked on the grill.

For an extra dose of flavor, we looked to vadouvan, a mild French-style curry powder that usually contains shallots and garlic. You can find it at specialty spice shops and online, though any mild curry powder will work.

You'll never believe this quick and easy Mediterranean-style dish is ready in just 15 minutes!

The secret to making these oval-shaped patties ultra moist? Grated zucchini, which not only adds moisture, but also a serving of vegetables.

Zucchini noodles stand in for wheat noodles in this gluten and grain-free take on a pasta salad that’s packed to the brim with chickpeas, olives and feta.

This gorgeous medley includes a combination of top superfoods—berries, Brazil nuts, spinach and more—for maximum flavor and nutrient value. To keep this salad plant-based, you can easily omit the salmon and replace it with beans or lentils.

The key to this salad is to cut the veggies into extra-small pieces – about the size of a pea – so that you get a variety of flavors and textures in every bite. Salzman uses her Everyday Salad Dressing to dress this fresh salad.

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.

This tomato, herb and almond 
pesto is named for the sunny 
fishing port of Trapani in western Sicily, where almonds and olive oil figure prominently in the cuisine. The sauce is traditionally served with busiate, a type of thick handmade corkscrew pasta, but we’ve substituted whole-grain quinoa spaghetti for a healthy 
dose of whole grains.

This fork-and-knife flatbread is spread with herby, creamy ricotta and 
then loaded with sweet and savory veggies for a fresh take on Middle 
Eastern street food. Be sure to buy a good-quality full-fat ricotta for 
the best results. The vegetables are adaptable, so use whatever 
looks good at your farmers’ market this week!

Dukkah (pronounced DOO-kah) is a savory Egyptian blend of dried seeds, herbs, spices and nuts. It's used as a coating for meat or fish or mixed with olive oil and served as a dip – here we use it as a flavorful crust for chicken. Moutabel is a Middle Eastern dip traditionally made with eggplant, though other vegetables can be used. In this version, grated beets and Greek 
yogurt are combined for a vibrant topping for the chicken.

To keep your prep quick, here we roast the salmon at the same time as red grapes - and we do it all on one baking sheet for quick cleanup. The cooked fruit gives the salad a sweet-tart tang that balances the richness of the cheese and fish. Sprouts or microgreens make a nice garnish on this dish.

A key ingredient in many Middle Eastern salads, mint gives this recipe a wonderful freshness. Simply seasoned chicken bumps up the protein content, making this a filling main dish. Using leftover cooked rice speeds up dinner prep — just make extra the night before.

Don't do wheat? A wide variety of toppings can be added atop this gluten-free, veggie crust for endless options.

This salad has a nice bit of heat to it thanks to the fresh chile. Fiery, sweat-inducing capsaicin is found mostly in the white pith (and the seeds that come into contact with the pith), so devein and seed the chile if you want to cut back on spiciness. For added flavor, you can add chopped fresh mint, cilantro or Thai basil to the salad.

Crispy baked plantain chips and creamy cilantro sauce top this easy layered bowl for a variety 
of textures and a tropical salty-spicy, savory-sweet flavor combination.

Vodka brightens the flavor in this classic creamy tomato sauce, 
but you won’t taste the alcohol – it simmers off during cooking.

A bold pasta that cooks in just one pot? Now that's a delicious recipe made easy.

The meatballs are saucy, so you want to form the parchment into a bowl shape to keep the sauce from running onto the vegetables as they roast together in the same pan.

Thin chicken cutlets are easy to coat in the hazelnut breading, plus they cook in a flash for time-strapped weeknights. If you can’t find four 4-oz cutlets, buy two 8-oz chicken breasts and cut each horizontally into two thin pieces. Use a rolling pin or the bottom of a saucepan to pound the cutlets to an even thickness – just be sure to cover the chicken with plastic wrap first for easy cleanup.

Halibut is high in protein and cooks quickly in parchment paper, making this an ideal clean dinner recipe for busy weeknights.

Korma is one of the mildest Indian curries out there, but we’ve kicked it up a notch with fiery fresh chiles. You can take the cayenne down to ¼ tsp if you prefer a slightly milder version. A combination of soaked and blended cashews and yogurt give this satisfying vegetarian main an ultra-creamy texture. Serve with whole-grain naan.

Thai Curry in 25 minutes? It's possible. Plus, it's 100% dairy- and wheat-free.

This hearty bowl is a staff favorite – we just love the pairing of the sweet and tangy raspberry sauce over savory chicken and crunchy vegetables.

Need more plant power in your life? This vegan dish featuring carrots, broccoli, ground almonds and the superfood spice turmeric will rev up your metabolism and keep you satisfied for hours.

All it takes is 25 minutes and seven basic ingredients to whip up this healthy stir-fry.

This vegan main features riced cauliflower, which you can quickly make in a food processor. If you're stretched for time, use premade or frozen.

This vegetable-rich stir-fry is made even more nutrient-dense with the addition of kelp noodles, small noodles made from algae that are low in calories yet high in minerals

Rich in fiber and warming Moroccan spices, this flavorful stew makes a hearty meal when combined with a baked potato, cooked grains or a fresh side salad.

Pile these slow cooker pulled chicken sandwiches sky-high with coleslaw, radishes, tomatoes, sour cream or hot sauce – we love eating them open-faced with a knife and fork, but you can also serve them as a regular sandwich. Alternatively, skip the buns entirely and make a Mexican-style bowl by spooning the pulled chicken over brown rice and adding your favorite toppings. If you can’t find fresh Anaheim chiles, broil the tomatillos as directed and add a 16-ounce BPA-free can or jar of diced roasted green chiles to the blender in Step 3.

The red enchilada sauce takes just minutes to make and adds a serious kick to this veggie lasagna.

Chipotle chile powder lends a smoky note to roasted cauliflower; if you prefer less heat but still want that smokiness, use smoked paprika instead. The real star of these tacos, though, is the creamy, herbaceous sauce, so don't skip it - some of our staff members are it by the spoonful! Serve these veggie tacos with toppings of your choice: shredded cabbage, tomatoes, cilantro, hot sauce or salsa verde, and lime wedges for squeezing all work well here.

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

Food blogger Sapana Chandra of Real + Vibrant shares one of her favorite clean recipes: Indian Aloo Gobi.

The crowning jewel for this flavorful balsamic chicken? A probiotic-rich yogurt sauce that's made simply with whole-milk yogurt, Dijon and garlic.

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

If you have trouble getting your family (or yourself!) to eat fish regularly, these soft, creamy dumplings are a clever way to add it into your weeknight repertoire. To avoid overcooking them, make sure the water returns to a boil between each batch of dumplings, and then set your timer for 3 minutes. If you’re able to find fire-roasted crushed tomatoes, try them in the broth – they add a smoky depth of flavor.

This clean catfish recipe is coated in cornmeal and fried, but its naturally sweet flesh works perfectly with a simple sprinkling of spicy chile powder.

This dish tastes like it’s been simmering on your stove top for hours thanks to our easy technique of roasting the tomatoes, onions and garlic then blending them into the sauce. Many grocery stores sell pre-peeled and chopped butternut squash, which can be a real time-saver when you’re making this for a quick weeknight meal.

Gently cooking lean, firm mahi mahi in a warm bath of peppery extra-virgin olive oil gives the fish a wonderfully tender and silky texture.

All the flavor of salmon rolls, minus the finicky rolling – that’s the beauty of these easy-to-make rice bowls. Furikake is a dry blend of sesame seeds, seaweed and dried fish. Look for it in specialty Asian grocery stores or make your own using our easy recipe; alternatively, you can simply substitute for sesame seeds.

A quick and easy dish that will leave your pasta cravings satisfied! Sprinkle with mint and pine nuts for added touch of flavor.

Forget everything you thought you knew about cooking dry beans. Our easy trick lets you skip the long soaking step and make them — start to finish — in your slow cooker. Plus, we have three creative ways to use them.

The subtle sweetness of acorn squash shines when brushed with a touch of honey and lime. Cranberries and walnuts add richness and tang, while quinoa provides enough protein to keep you full for hours.

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.