Flaky biscuits and an herb-infused butter come together to make one seriously nutritious (and energy-boosting) side.
A bite of crisp greens and melty, nutty cheese plus energy-boosting nutrients in every bite? Yes, please!
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.
Scrubbing the beets and leaving the skins on means you don’t have to peel them later, and slicing helps them to roast faster. The fish adds a delicately smoky note, while the chickpeas help boost the protein level of this creative fall vegetable salad.
A rich, herbaceous butter turns this simple roasted chicken into a wow-worthy dish.
This homemade aioli with zesty lemon and fresh dill brightens up this simple roasted salmon with potatoes and asparagus.
All the flavors of your favorite deli bagel — in salad form! With the dressing, croutons and eggs made in advance, this satisfying meal is ready in less time than a lunch run.
Sweet and salty, this salad leaves you satisfied thanks to fiber-rich farro. All the elements can be made in advance and tossed just before serving.
If you're looking to fuel up for a long run or intense workout, eating a high-fiber recipe, such as this quinoa-based salad, a few hours before you go will provide a comfortable, consistent stream of energy.
Cacio e pepe means “cheese and pepper” in Italian dialects, and we can’t think of a tastier way to serve up a side dish of spiralized butternut squash. For the best noodles, look for squash with long necks and smaller bulbs. We use Parmesan and Grana Padano cheese for more flavor, but you can use just Parmesan if you prefer.
You’ll love every morsel of this savory bread made with almond and coconut flours. Rolling it in Parmesan and additional za’atar before baking gives it a punch of flavor reminiscent of traditional garlic bread. It’s best served warm, so reheat leftovers in a toaster oven.
Chewy farro provides toothsome texture to this meatless salad topped with feta, olives and roasted grapes.
Roasting thin slices of Brussels sprouts makes them deliciously caramelized, while Jerusalem artichokes and green olives add buttery flavor to this unique side dish. The sprouts can be cut up to 4 days in advance, but the cooked dish is best right out of the oven.
Our peri peri-roasted chicken employs Portuguese cooking techniques but uses African ingredients. You'll love the tangy, spicy sauce served alongside sweet potatoes and kale.
Chickpeas and an array of colorful veggies combine for a complete meal.
Rich, fragrant butter is what sets a Connecticut-style lobster roll apart from its counterpart, the Maine variety, which uses mayo. While a Connecticut-style roll is typically served warm, here we keep it at room temperature to avoid the stove – but heat it up if you prefer.
These oven-baked, flavor-packed chicken meatballs are the perfect pairing with zoodles and our homemade pesto.
A combination of lemon, lime and orange zests brighten the flavor of this velvety, sour cream—infused pound cake, topped with an orange-scented raspberry sauce.
Halibut is high in protein and cooks quickly in parchment paper, making this an ideal clean dinner recipe for busy weeknights.
We’ve taken the classic flavors in a bagel & lox sandwich and packed them into a salad with wild smoked salmon, dill, red onion and even toasted bagel chips. To lend a delicious richness to this meal, try adding 3 to 4 oz of crumbled goat cheese.
Reusing ingredients in creative ways helps keep the number of items in a recipe down. Here, zesty lemon and pungent shallot infuse every element of this dish – the lentils, scallops and vibrant compote.
Chicken breasts stuffed with a mixture of tangy goat cheese, peppery arugula and fresh-tasting lemon zest have a flavorful creaminess in every bite.