Iceberg Lettuce

Lentils and quinoa deliciously update this throwback weeknight dinner. We’ve shared our favorite garnishes, but feel free to change them up in favor of any other taco toppings you love.

Most wedge salads contain bacon, but to really dial up the vegetables, we’ve swapped it with shiitake mushrooms roasted until just crisp.

For a hearty one-dish salad, toss tender strips of beef tenderloin with crisp salad greens, mushrooms, cucumbers, and bell peppers. Dress it with a tangy mix of Greek yogurt, buttermilk, garlic and apple cider vinegar, and serve as a main dish.

Bone-in chicken is simmered with fragrant spices, tomatoes and chipotle chiles for a deeply flavorful taco filling. Both the filling and the salsa hold up well in the refrigerator and make great leftovers for lunch the next day.

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