Lunch, dinner

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

Pesto can be used in countless ways – as a pizza topper, a flavor booster for proteins, stirred into noodles or baked into bread, just to name a few. It’s also fantastic for dipping your favorite homemade crackers into. Try this unique broccoli version for a nutritious, adventurous twist.

Ground sumac berries and tahini paste, both staples in Middle Eastern cuisine, are the 
secret ingredients that bring a splash of unexpected flavor to this creamy soup. To make it 
extra fancy, try using purple or orange cauliflower for the crispy cauliflower topping.

The smokiness of dried chipotle chiles provides the perfect 
counterpoint to sweet butternut squash in this easy, 8-ingredient soup. If you want to go more mild, use only one chile; if you like the heat, go for all three.

Runny egg yolks, crispy bacon and garlicky croutons come together to 
make this cleaned-up take on a traditional French bistro salad.

Fall is the season for one-pot wonders. Try our freezer-friendly Artichoke Chowder, great for a soul-satisfying lunch or dinner paired with whole-grain crusty bread or crackers.

Enjoy this creamy and comforting beet soup from chef and CE recipe developer Julie Morris’ newest cookbook Superfood Soups.

Spicy-sweet chai rooibos is revered for its digestive benefits, immune system support and antioxidant properties.

Thinly sliced carrots, radish and fennel add flavor and crunch to this beautiful salad with fresh mint and tarragon.

Don’t be fooled by the simple ingredients list in this salad – it has big flavor from crunchy pine nuts and fragrant fresh basil. A mandoline helps slice the zucchini as thin as possible, but you can also use a knife if you prefer. For added color, try adding cherry tomatoes if you have some on hand.

You’ll save time (and need fewer ingredients) by using one spicy dressing as both a marinade for the fish and a dressing for the slaw. There’s plenty of room for play with this recipe – turn up the heat by adding more sriracha or jalapeño peppers, or toss in handfuls of chopped cilantro and mint for extra freshness. Instead of a grill pan, you can cook the fish on your barbecue or broil on a foil-lined baking sheet.

This recipe yields a generous amount 
of dressing – either toss the desired amount of dressing to coat the salad lightly right before serving, or serve the dressing alongside so your guests can dress it themselves. Or, you can go the route that many traditionalists take in the Midwest – they pour on enough dressing to lightly coat the salad (we suggest using about half of the dressing) and set it in the fridge to allow the dressing to trickle down and coat the veggies.

This light lunch recipe is geared toward weight loss and provides a healthy balance of macronutrients.

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

Colorful and full of flavor, this gluten-free, grain-free “pizza” features a crust made of cauliflower, garlic, egg whites and cheese – no flour! To save time, prep and roast the butternut squash and mushrooms first.

This thick seafood chowder is not only satisfying, but it's a protein powerhouse.

Our robust kale salad with seasoned poached chicken uses yogurt as the base for its creamy dressing, adding beneficial bacteria to every bite. We suggest looking for organic, grass-fed yogurt options. Anchovy fillets are optional here, but highly recommended – they contain omega-3 fatty acids, while being low in mercury and other toxins because they are a small fish.

We’ve packed this soup with a triple-punch of greens – kale, Swiss chard and spinach. These greens contain antioxidants that help fight against oxidative stress and may help in the prevention of cancer. We’ve also added a finishing touch of pepitas (also known as pumpkin seeds), toasted with aromatic turmeric and ginger.

A zesty maple Dijon sauce tops this protein-packed skillet meal that’s loaded with good-for-you kale and studded with cranberries for a pop of tart-sweetness.

Greet fall with this hearty salad layered in a Mason jar for easy transporting. 
For extra flavor and vibrant color, we’ve simmered the quinoa with beets.

Humble chicken breasts are dressed up by fragrant spices, and deliciously roasted Brussels sprouts, grapes and chickpeas. The CE team was absolutely wowed by the sweet and smoky flavor combination of this dish – who knew Brussels sprouts and grapes would go so perfectly together?

Remember those packages of preservative-laden dehydrated noodles that you probably ditched when you started eating clean? The beauty of those packages was their simplicity – just add boiling water and eat. We’ve recreated the convenience with this layered noodle bowl with mushrooms, carrots, edamame and bok choy. Simply prepare the broth before leaving the house, store in a heat-proof container and pour over top when you're ready.

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.

This twist on mac ’n’ cheese is bursting with bold southwestern ingredients like sweet corn, creamy avocado and fresh cilantro. Try using 
tri-colored pasta shells for added visual appeal.

Traditional Asian ingredients – soy sauce, rice vinegar and ginger – give ham and cabbage a nontraditional sweet and salty flavor. For a twist, we’ve paired this dish with farro, an ancient grain, instead of the traditional rice.

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

Crisp romaine is the star in our skinny version of Caesar salad – at under 200 calories, even a supermodel would dig into this!

Skip the deep fryer and make use of the oven! We coated tender halibut in brown rice cereal and topped it with our roasted corn salsa and yogurt-feta sauce.

Soba noodles tossed in a light ginger soy mixture are layered on a bed of crisp romaine for the ultimate mingling of flavors and textures.

Toasted curry powder is combined with yogurt, buttermilk and mayonnaise for an aromatic and creamy dressing for this curry pasta salad.

This Vietnamese-inspired sandwich layers savory chicken, quick-pickled vegetables and fragrant cilantro.

Avocado and pea guacamole tops slow-roasted and shredded pork tenderloin and spicy slaw in warm corn tortillas.

Enjoy garden-fresh spinach and tomatoes all tangled up in whole-grain noodles and just one pot to wash tonight.

Our tangy tomato jam, sweet nectarines, savory roast pork and buttery swiss cheese make for a sunny-season grilled sandwich that hits all the right notes.

What do you get when you mix East Indian curried eggplant vindaloo with West Indian roti? You get the ultimate, flavor-packed curry all in one wrap.

Soft corn cakes topped with shrimp in a savory tomato and white wine sauce in this easy enough for a casual meal but special enough for company dish.

Traditionally, scampi is made with shrimp or prawns, but salmon goes equally well 
with the garlic and butter 
preparation – as do colorful spinach and cherry tomatoes.

In this hearty chicken salad, bright lemon and earthy fennel, everything benefits from a little time on the grill, even the romaine. Crumbled feta adds a creamy counterpoint.

Salmon is heavenly in hash, 
especially this version studded with both Yukon Gold and sweet potatoes along with red bell pepper, chives and fresh dill. We serve it with a dollop of sour cream, but this would also be a perfect bed for poached eggs.

Serve this spicy dressing over spinach, grated carrot, red pepper and cilantro topped with dried currants or raisins, green onion and crushed peanuts.

Try this avocado lime dressing drizzled over iceberg lettuce, black beans, sweet corn and roasted sweet potatoes.

This vegan twist of traditional caesar dressing is perfect served over kale, chard or romaine lettuce with sun-dried tomatoes, capers and whole-grain croutons.

Serve this Asian-inspired dressing over fresh basil leaves, cilantro, bell peppers and spiralized zucchini.

Try this creamy homemade dressing over spring greens, cucumber slices and spiralized carrots topped with microgreens.

Sweet apple, crunchy celery and pungent blue cheese make for the perfect combination in this 25-minute slaw.

Cabbage, mango, carrots and bell pepper are tossed with protein-rich chicken and drizzled with a fiery mint and lime dressing.

This veggie panini from our June 2015 meal plan makes a super quick lunch or dinner.

Roasted plantains and toasted coconut and macadamia nuts top this gloriously fresh tossed salad with creamy yogurt and saucy pineapple vinaigrette.

Soft, sweet watermelon offsets the toasted crusty bread in this cooling salad. Peppery arugula, salty feta and easy grilled paprika-rubbed chicken round it off for a complete meal.

Packed with veggies, chickpeas and crunchy pita chips, this Lebanese salad makes a satisfying meal. If you can’t find Za’atar, a Middle-Eastern spice blend, make your own variation by mixing equal amounts of dried thyme, sesame seeds and ground sumac.

Three flours – spelt, oat and whole-wheat pastry flour – combine to create a delicious, whole-grain crust for this fresh spring tart.

In northern parts of the country, vegetable gardens are still emerging from winter, and in warmer parts of North America, it’s still a couple months before many warm-season crops begin to produce. So what's a locavore to do?

White rice is swapped out for brown in our healthier version of this classic Latin American dish. Protein-rich ground turkey turns it into a complete meal.

Negimaki are traditionally marinated beef rolled around scallions. Here, asparagus and carrots are used instead for a unique twist.

Spirals of zucchini and carrot are a lighter and lower-carb alternative to grain-based noodles. Here, they are tossed with a spicy mango and avocado dressing and topped with chicken and crunchy cashews.

This carrot and ginger soup is packed with fiber and requires only 20 minutes of prep.

Packed with the superfood power of butternut squash, these delicate butternut squash souffles weigh in at only 94 Calories!

These light and fresh fish tacos feature grilled cod and mango.

You'll save the day when you make these sausage & pepper heroes for your hungry family.

The simple yet sophisticated flavors of butter, white wine, garlic and tomatoes elevate this clam linguine to an indulgent meal. Steamed broccoli rabe makes a great side for this dish.

Quick and soothing, our healthy zuppa Toscana (Italian for Tuscan soup) is a light and refreshingly simple blend of creamy white beans, classic herbs and savory sausage. Serve with whole-grain bread on the side.

You've never made quicker - or tastier - crab cakes than these. With zesty lemon, sweet bell pepper and a yogurt-cucumber sauce over top, these cakes offer an unbeatable flavor combination.

The classic mingling of chile and lime in these juicy pork tacos is sure to draw your family to the table tonight! If you can't find tomatillos for the salsa, substitute with vine-ripened tomatoes.

Japanese-style soba noodles get the royal treatment in a creamy coconut, tamari and peanut sauce for a mouthwatering stir-fry that combines all of your favorite Asian flavors.

Our Asian-style beef noodle soup offers a hearty bowl of vegetables, buckwheat noodles and vegetables with kick!

Asparagus and avocado join forces with tender strips of shiitake mushroom for spring-perfect rolls (and a side of quick-pickled ginger) your family will love!

Steamed artichokes retain ample nutrients, and your family will find it hard to resist these supple leaves and their lemony, herb-laced dipping sauce!

Kale puts a new spin on your classic caesar salad, with a lightened-up (but equally garlicky!) dressing and ample protein to boot.

This shaved asparagus salad makes a unique and healthy side dish for easy entertaining. It yields enough for a crowd, but if you have leftovers, combine with tuna the next day for a satisfying and delicious lunch.

Try our hot 'n' spicy wings, which rival the ones you'd find at your local sports bar, on Super Bowl Sunday, movie nights or even for simple weeknight suppers – and don't forget the Blue Cheese Dip!

While tortilla soup is usually made with cooked chicken, spicy sausage gives it a fiery kick. The garnishes are the key to making this soup healthier: Radishes and cabbage add fiber and vitamins, while the tortilla strips add complex carbohydrates and a satisfying crunch.

The pork and veggies in our quick stir-fry bounce around your taste buds, thanks to a sauce with salty soy, tangy vinegar, spicy ginger and sweet orange juice, all ringing in at less than 350 calories per serving!

This sushi salad unrolls all of the quintessential flavors of your favorite sushi platter. Crisp strips of nori softened with chewy brown rice, crunchy vegetables and plump pieces of crab. Silky avocado and a peppy wasabi vinaigrette top the deconstructed California roll on a bed of baby spinach.

This side is about as simple as they come, though it's not without healthy vitamins and minerals, thanks to the addition of nutrient-rich edamame and corn.

Hearty barley, split peas and ham give this classic soup a comforting appeal that will stick to your ribs long after you've scraped the final spoonful from your bowl.

If you have memories of eating split pea soup with ham as a child, our soup will fill that spot in your heart (and help improve heart health with omega-3 fatty acids).

Infuse iron-rich spinach and protein-powered chickpeas with some simple flavor thanks to garlic, paprika, cumin and red wine vinegar.

With less natural sweetness than butternut, mild spaghetti squash pairs well with slightly bitter radicchio and salty Kalamata olives. This side dish would be a refreshing change of pace with pork tenderloin, baked white fish or as part of a vegetarian meal.

Our modern take on this traditional dish offers a lighter, crisper combination of vegetables, allowing you to truly experience the fresh flavors.

We've taken your classic shrimp salad sandwich and amped up the flavor even more with fresh dill, crunchy celery and Dijon. In our version, Greek yogurt stands in for mayonnaise, providing creamy texture without the fat.