Green Beans

Have dinner on the table in 15 minutes, thanks to this speedy curry featuring sweet, quick-cooking scallops and fresh green beans.

The origin stories of this famous soup are as varied as its ingredients, but while many people disagree on its origins, one thing is clear: This smoky, vegetable-packed soup is not to be missed.

Shishitos are usually mild, but every once in a while you get a firecracker. That’s what makes this dish really fun! Blistering the beans and peppers in a skillet gives them a nice charred taste without having to toss them on the grill or under the broiler. If you can’t find shishito peppers, try multicolored mini bell peppers instead.

This quick and easy, Whole30-compliant flavorful potato salad can be served as a side or work as a protein-packed meal all by itself.

Cranberry glaze elevates simple chicken thighs. This dish is impressive and easy—and can grace both a weeknight or celebration table.

This Thai-inspired soup is hot and cool! Ginger brings some heat to the smooth broth while coconut milk cools things down. Chunky chicken and veggies round out this robust soup.

Succotash really came into its own during the Great Depression, thanks to its thrifty nature, and we think a clean version seasoned with dill, lemon juice and zest is the perfect accompaniment to our tender pink trout.

The combination of sweet, fresh pineapple, salty fish sauce and spicy chile sauce is typical of Thai dishes.

This stir-fry boasts energy-boosting B vitamins from broccoli, red bell pepper and Swiss chard. Get even more zeal from the iron-containing shiitake mushrooms and shrimp.

Let this spiced chicken curry warm you up from the inside out. This recipe is packed with veggies and has a silky coconut milk base for a dish that is both indulgent and healthy.

A fresh, clean take on green beans, lightly sprinkled with organic sesame seeds and ginger.

These spicy fermented beans are delightful chopped into a salad, served as a side dish or simply eaten straight from the jar.

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.

In our twist on a traditional potato salad, a fresh and fragrant pesto brings the chicken, potatoes and green beans together. We’ve suggested poached chicken here, but you can use any leftover chicken you have on hand.

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.

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.

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.

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

Flank steak is a relatively inexpensive lean cut that boasts a fantastic beefy flavor. It can be tougher than other steaks, which is why we pound it out thin before stuffing with the savory mushroom filling.

This colorful beet salad, featuring 29% of your daily fiber requirements and packed with antioxidants, is a satisfying sweet and savory side dish

Get started on this side before starting the chicken so that they’ll be piping hot and ready at the same time.

All over Thailand, you’ll see cooks in food carts working huge mortars and pestles, pounding together the ingredients for this spicy, refreshing salad.

This Asian-style seafood dish is sweetened with a splash of fresh orange juice to balance out its heat.

A colorful salad with a raspberry shallot vinaigrette makes for a fresh and speedy meal.

Chicken breasts are seasoned with tarragon then drizzled with a luscious white wine sauce with cream and Dijon mustard.

Give your roast beef a kick with cocoa powder and espresso.

We've lightened up a winter favorite, keeping all the flavor elements intact (thick mushroom sauce, bread crumbs, green beans) but with a welcome summery twist.