Green Onions

Step by step spring rolls with a creamy all-natural peanut sauce

Skin-on Russets and sweet potatoes make up these cheesy röstis, or Swiss-style hash browns. We use both yellow and green onions here, but if you’re looking to simplify, you can use just the yellow onion. Customize this dish with toppings of your choice.

A little miso makes this one flavor-packed, energy-boosting meal.

The rice in this meal is inspired by Nasi Goreng, a traditional Indonesian fried rice dish. While the recipe differs by region, it’s often made with chicken, shrimp and a variety of vegetables. Here, we swap in fiber-rich brown rice to make this a well-rounded, nutritious meal for a high-carb day.

Fish tacos get a hearty makeover with roasted sweet potatoes and a flavorful sauce spiked with cumin.

Kimchi, a source of healthful bacteria, adds a spicy kick to this fried quinoa.

Elevate everyday rice and beans with this herby, zesty bowl made with roasted chicken, fresh spinach and juicy tomato, all topped with an indulgent avocado mash.

Buffalo wing sauce is the signature ingredient that gives this casserole its tangy, fiery kick. Since this recipe uses cooked chicken, this is a delicious dish to whip up when you have leftover rotisserie chicken hanging out in the fridge.

If you’re looking for the appeal of a deep-fried appetizer without any frying at all, these just might become your go-to option. Panko makes the exotic vegetable fries deliciously crunchy, while the cool, creamy, cashew-based dip adds a fresh, bright note.

You can skip the takeout and make this easy dish at home in the same amount of time. This recipe is full of tender shrimp and fresh, crisp veggies all cooked in a mildly spicy sauce.

Poke bowls are convenient and customizable. Our version uses canned tuna fillets, making this a flavorful, budget-friendly meal.

The salad you'll make all summer.

Lemon lovers will really dig this dish: Rich and meaty cod steams away under lemon slices in a parchment package, then a fresh herb and lemon sauce adds the finishing touch.

Roasting tomatillos softens their sourness while adding a little sweetness, making them the ideal topping for chicken and zucchini. If you can't find poblano pepper, a red or green bell pepper can substitute.

Cinco de Mayo parties aren’t complete without chips and dip. This is the champion of all dips fused with your favorite Mexican flavors with the layer to beat all layers: BACON. It's seven layers of absolute, glorious awesome.

This salad features poached eggs smothered in a bacon-laced hollandaise sauce. Buttered whole-grain English muffins are great for soaking up the sauce, or you can use a grain-free muffin (or skip it entirely for a lower-carb option).

With deep umami flavor and notes of ginger, this stir-fry is a staff favorite. If you prefer to go meatless, you can swap out the beef for extra- firm tofu. Serve with brown rice and a drizzle of sriracha.

By baking these wings on an oven-safe rack elevated over a baking sheet, air can circulate around the wings, making them perfectly crisp. Roasted cauliflower and garlic spinach round out the meal.

Tender riced cauliflower makes the low-carb base for this comforting casserole that boasts southwestern flavors.

These high-protein potatoes make the perfect appetizer, snack or side dish. Plus, they're gluten-free and Whole30 friendly.

Made from butternut squash and zucchini, these fritters make a great side, small bite or even stand-in for toast in eggs Benny.

Vibrant in color and loaded with flavor, this slaw is the perfect side for protein. You can prep it entirely at home and take it on the road – or take it camping, as Melissa Urban suggests in her book. If making it ahead, simply pack the salad, dressing and garnishes separately and toss together right before serving.

The fiber- and protein-rich filling with tempeh and pinto beans is packed with flavor while a bonus tomatillo sauce gives this plant-based dish a zesty kick. Because they’re frozen separately, both the filling and sauce retain maximum flavor and texture when reheated. It’s like a taco kit in your freezer!

Our version of coconut shrimp has a crunchy coating of fiber-rich coconut flour with unsweetened coconut flakes and toasty whole-wheat panko bread crumbs. Breading and freezing the shrimp raw ensures they will be perfectly cooked inside with a crispy crust. Omit the sriracha in the pineapple dipping sauce if you prefer less heat.

By stacking meatloaf and carrot coins over potatoes in the Instant Pot, this comforting meal is fully cooked in one go. Garnish with additional thyme.

This quick-prep recipe from Dr. Mark Hyman's new cookbook, "Food: What the Heck Should I Cook?", will have you out of the kitchen in less than 20 minutes, leaving plenty of time for you to accept accolades.

Tuna is an excellent source of both muscle-building protein and inflammation-fighting omega-3 fats.

There’s something so good about a cheesy stuffed potato. Here, we’ve used sweet potatoes for a nutrient boost. Serve with lime wedges for squeezing over top.

Eating both healthy fats and proteins helps you feel more satisfied, making it easier for you to avoid hunger-related snacking and overeating. This fresh salad boasts healthy fats from oils, nuts and avocado, as well as protein from chicken.

This salsa verde–drizzled potato salad is made with red and sweet potatoes and asparagus. It's sure to be a new favorite on the cookout recipe roster.

No need for a bottled sauce — here, you can make a quick, zesty teriyaki using orange juice, ginger and a few pantry staples. The recipe makes enough to coat the fish before roasting with plenty left over for drizzling and dipping at the table. (Tasty tip: Try it on the broccoli!)

Ready in just 35 minutes, this satisfying couscous salad gets a punch of color from its beets and orange slices, not to mention it's full of antioxidants and vitamin C.

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

This protein-rich skillet breakfast is both fast enough for weekday mornings and hearty enough for houseguests. Here, we used plain turkey sausages, but go ahead and toss in your favorite variety, such as Italian or breakfast-style.

We’ve unbundled your favorite sushi and included all the savory flavors in this sushi-style bowl. Instead of rice, though, we’ve used cucumber noodles for a fresh, crunchy twist combined with tuna, avocado and a gingery sauce

Creamy, nutty and loaded with fresh veggies, this vegan meal is one you'll want to eat again and again.

Shredded carrots and parsnips are seasoned with curry powder in these no-fuss fritters. You can shallow fry them in avocado oil or bake them. Pair them with a sauce for dipping, if you like.

Many stir-fry sauces contain soy sauce and sugar, both of which are off the menu on the Whole30 plan. This healthy remake uses coconut aminos, sesame oil and ginger for maximum flavor while sticking to compliant ingredients.

This hot or cold soup takes less time to prepare than it takes to watch a sitcom. A touch of miso adds a nutty, salty element to the mix and teams up with firm light tofu to pack in the protein.

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

This mashed side is sweet, salty, and tangy.

These hearty meatless burgers have serious buffalo wing flavor and a tangy blue cheese sauce drizzled over top. The patties freeze well, so make a double batch and store some for impromptu meals later.

Savory soy sauce, sweet honey and fiery ginger give this stir-fry personality, but the chunks of juicy mango are really what take this dish up a notch. Serve with brown rice or quinoa to round out the meal.

Piled high with seasoned beans and veggies, these tostadas are more assembly than cooking.

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.

Honey and soy-marinated boneless short ribs are topped with tart pickled carrots. Both the beef marinade and the carrots are made at home, so you simply grill the ribs and assemble the wraps when you’re ready to eat.

Chickpeas and an array of colorful veggies combine for a complete meal.

In the height of summer, you won't find a better side dish than this deceptively simple combination of peak-season produce.

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

Kimchi is a probiotic-packed superstar, full of good-for-your-gut bacteria. As well, the cabbage in the kimchi, the green onions, mushrooms, ginger, garlic and snow peas all promote a healthy environment in which good bacteria can flourish in the digestive tract — so it’s a win-win.

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

Spring rolls are re-imagined as a salad in this fresh, Paleo-friendly meal.

This frittata is filled with yummy, good-for-you green veggies — asparagus, green onions and baby mixed greens — for a super healthy meal.

This is a takeout classic for good reason. Tender chicken, crunchy peanuts and soft noodles are tossed in a tangy-sweet sauce — how could it not hit the spot for dinner?

This hearty skillet soup is brimming with colorful vegetables and fiber-rich soba noodles. For a spicy kick, add a drizzle of your favorite Asian-style hot sauce before digging in.

A dairy-free ranch dressing smothers this cleaner take on the classic salad with hearty turkey breast, bacon and avocado. Top with herbs or microgreens for a pretty presentation.

This make-ahead Asian-inspired ginger apricot chicken recipe goes from freezer to crockpot, making weeknight cooking a snap.

Cutting chicken breasts into thin cutlets helps them cook quickly on the grill – if you can find pre-sliced cutlets, use them instead and save yourself the prep work. A quick blender sauce with fresh basil and lime is smothered over top for a zesty, spicy kick.

Made from fermented soybeans, miso paste is a probiotic food that helps improve gut health. Miso paste also contains minerals such as calcium, iron, zinc and magnesium. This dressing serves beautifully alongside summer slaws, soba noodles or grilled chicken.

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

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.

Trade tortilla chips for fiber-rich plantains in this healthy upgrade of a pub favorite.

Light and fresh, we give this classic South American dish an upgrade with the addition of a quick, tangy gazpacho.

If you haven’t yet tried kimchi, this Korean pickled cabbage is worth adding to your meals. It’s not only tangy, but it’s also fermented, a good sign it’s teeming with probiotics.

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.

Creamy, zesty and filled with good-for-you greens, these lobster bites are the ultimate summer appetizer or snack. Serve with a warmed all-natural jarred tomato sauce on the side for dipping. For a kick of heat, try adding a pinch of ground cayenne pepper to the mixture.

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.

Sweet, juicy grilled peaches add a lovely warm-weather flair to this salad packed to the brim with beautiful vegetables. The true star of this meal, though, is the creamy cashew dressing spiked with just a touch of cayenne. If you have time, we suggest making the candied pecans as they add an addictive sweet-salty crunch.

Cauliflower is a great substitution for rice – whether you’re looking to up your veggies, reduce your carbs or go grain-free. We love this Asian take on “cauli-rice” with sesame oil and tamari. If you’re following a gluten-free diet, check the bottle to ensure tamari is gluten-free.

This creamy cashew dressing with ginger and lime is so delicious, you’ll want to double the recipe to have some on hand for other salads or as a dip for vegetables.

This lighter take on chili is made without tomatoes, leaving room for fiber-rich greens. We’ve kept the spices mild to please many palates, but you can easily add more chile powder if you prefer a spicier dish – here at the CE office, we love this meal smothered in hot sauce!

Sweet pineapple plays beautifully with these mouthwatering meatballs, browned to perfection on the outside and tender and meaty inside.

You can adapt this light, satisfying soup to your schedule. Done in about 5 hours, it can continue to simmer in the slow cooker up to 4 hours more without turning mushy. The broth just gets richer.

These slow-simmered beef ribs pair nicely with mashed sweet or regular potatoes.

This signature Korean dish is like a deconstructed version of fried rice. Piles of ingredients top bowls of rice – and it’s up to the diner to mix everything together.

En papillote is French for “in parchment” – a classic technique that holds in moisture and cooks food by the steam created inside the packet.

These sassy little lettuce cups are brimming with fiery radish and tangy goat cheese. Plus, they’re perfectly portable for busy weeknights on the run.

Tart red wine and sweet honey combine to make a balanced and bold glaze for the chicken. Sweet potato fries with a sour cream and onion dipping sauce makes for an addictive side to the meal.

This okonomiyaki recipe is pure Japanese soul food. The most authentic recipes use nagaimo and dashi, but can be substituted if you can't find them.

Lean red meat is full of satiating protein as well as iron and vitamin B12. In addition to its anti-inflammatory properties, antioxidant-rich cilantro is a very good source of iron, manganese and magnesium.