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This richly-spiced chicken dish from Suzy Karadsheh's cookbook, "The Mediterranean Dish", is a can't-miss main.

Instead of using traditional hamburger buns, this flavorful sloppy joe is served in roasted bell peppers and finished with basil sprigs for a pop of color and herbaceous flavor.

The off-the-charts flavor of this soup comes from slowly (slowly!) caramelizing the onions

Slathered in a flavorful basil pesto, these balsamic-marinated mushroom burgers are served with crispy quinoa-crusted onion rings.

Did someone say pizza? Pizza soup, that is. This crowd pleaser is especially popular with kids because it tastes just like pizza in a bowl. But who are we kidding? We love it too. Top it off with garlic bread for an indulgent, grown-up touch.

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.

In Mexican slang, the word tinga is often translated as “mess” or “disarray” — and what a beautiful mess this chicken filling is indeed!

Reminiscent of fried rice, this hearty dish packs savory, salty, sweet and umami flavors all in one nutritious meal.

Intensely flavored with a blend of anti-inflammatory spices including turmeric, cinnamon, ginger and garlic, this fragrant curry with healing powers will warm you up from the inside out.

Thrifty chicken drumsticks pick up all the zesty flavors of curry paste, herbs and peanut sauce in this fast/slow curry dish.

The moist environment of the Instant Pot or slow cooker helps artichokes become extra tender. Here they are stuffed with Italian sausage, Parmesan cheese and herby bread crumbs and served with a tangy balsamic red pepper sauce. Serve as an appetizer or pair with a salad for a main.

These breakfast muffins are the perfect on-the-go meal. They’re simple to make and you can make bake them ahead of time for quick breakfast throughout the week.

This nutritious and delicious cauliflower pizza is packed with flavor. Topped with colorful veggies, this is a dish that everyone will enjoy. Make it ahead and reheat throughout the week for an easy lunch or dinner.

Who doesn’t love a rich, gooey pasta bake, especially when all the work was done weeks ago? In this freezer-friendly recipe, we undercook the penne so it’s perfectly al dente (never overdone) once baked. Garnish with parsley or basil before serving.

Cozy up with a bowl of this warming chicken and pea soup. Made with tender chunks of chicken sausage, leeks, carrots, celery, and fresh parsley, this comfort in a bowl will warm you up and leave you feeling satisfied!

The ultimate Italian comfort food need not be assembled à la Nonna. Try our deconstructed version, replete with traditional flavors and ready in less than 45 minutes, for a quick midweek dinner.

Mushroom lovers, rejoice! This hearty and robust ragout gets its deep flavor from a variety of mushrooms. Serve it over orzo for a filling and delicious dinner.

Honey and sriracha glaze gives the salmon an amazing sweet and spicy flavor. The avocado salsa is the perfect finish for this fast and easy dinner.

These crisp shrimp get a nutritional boost from flax in the coconut mixture that coats them, and make a delicious, Thai-inspired entree standing on their own or paired with kasha, pearled barley or wild rice.

Eggs and greens are a perfect combination of protein and veggies to energize you all day long.

This chicken quinoa soup is loaded with energizing bites of chicken breast, protein-packed quinoa, and plenty of fresh vegetables, cooked in a rich chicken broth seasoned with red pepper flakes.

Beets and carrots get dressed in a spicy vinaigrette makes a light and flavorful salad.

This zesty Mexican flavored bake is easy to prepare. Vegetables, black beans and avocado smother a soft egg.

These stuffed savory pastries are a traditional Indian favorite. Sweet potatoes, cauliflower and spices are cooked together to create a mouthwatering filling for the easy whole-wheat phyllo dough.

Fennel is a great source of vitamins and minerals. Combine it with fresh veggies and chicken breast for a flavorful dish.

These mushroom-and-quinoa-stuffed mini pumpkins contain all of the flavors of fall. With savory herbs and a hint of tart-sweetness from dried cranberries, these adorable little stuffed pumpkins will be the hit of your next fall gathering!

Roasting garlic is an easy way to add intense flavor to your meals. Here, we blend it with tender, sweet turnip and a touch of Parmesan to make a surprisingly creamy sauce – without any cream.

These incredible Moroccan lentils and quinoa are made in just one pot, are high in protein and are a delicious plant-based meal!

This piquant relish, made with eggplant, onions, celery, capers and a generous amount of olive oil and vinegar, embodies its home island of Sicily. Eat it warm or cold, spread it on crostini, spoon it on top of grilled chicken or fish, or fold it into an omelette.

This Hawaiian-style high-protein tuna bowl, spiced up with Furikake seasoning, gets its crunch from radishes, carrots and snow peas for a filling meal.

Pineapple gives this chicken marinade a sweet kick, while a finish on the grill brings out even more fiery-fruity flavors.

Lentils and fire-roasted tomatoes combine to make a hearty, plentiful plant-based protein dish.

Soup is great for holiday entertaining because it can be prepared days or even weeks in advance then simply reheated before serving. This one, featuring sweet, nutty parsnips, has rich fall flavors and is especially easy to make.

Ahiflower oil is packed with omega-3 and omega-6 fatty acids. It's delicate, so avoid heating it—like we do in this recipe with spicy, Spanish no-cook romesco sauce.

A fragrant blend of spices elevates this easy stew that uses mostly pantry staples. Serve with warmed whole-wheat naan or pita bread.

Sorghum is a gluten-free seed with a mild flavor and slightly chewy texture. When paired with red beans and shrimp for the Instant Pot, it puts a healthy spin on old-fashioned red beans and rice.

Serve this zesty North African stew made in the Instant Pot with kamut, a deliciously plump and chewy ancient wheat. It’s an inexpensive staple you’ll find in bulk and natural food stores.

When you cook hulled barley – also called whole-grain barley – in a pressure cooker, you don’t have to soak it beforehand, which cuts down on prep time. It also makes the barley tender and creamy without all the stirring you usually have to do to make risotto on the stove top.

Serve this fragrant salsa with grilled seafood or chicken, whole-grain pita chips or as an addition to a cheese platter.

These versatile lentil patties do double duty both as burgers — whether served on whole-grain buns, lettuce buns or sans bun alongside steamed greens — and crumbled and added to fresh tomato sauce for a vegetarian Bolognese.

The addition of Asian flavors from ingredients such as tamari and green onions gives standard burgers a twist. Raw and crunchy bok choy pairs perfectly with the sweet and spicy burgers.

This easy grilled pizza is the perfect combination of salty and sweet, thanks to turkey bacon and pineapple. Prep the toppings ahead of time for a laid-back pizza night.

It doesn’t get more summery than this pizza with barbecue chicken and corn. Made with pre-cooked chicken and our easy whole-wheat dough, it’s a great option for a quick weeknight dinner.

Daikon radish noodles offer an unexpected crunch and are sturdy enough to stand up to this sweet, savory and spicy authentic pad Thai sauce. Serve with lime wedges for squeezing over top.

These Asian-inspired chicken burgers get a burst of umami flavor from a homemade pineapple teriyaki sauce. Serve them on whole-wheat buns, or, for a lighter take, try lettuce leaves. In addition to the grilled pineapple, sliced avocado and grilled onions make tasty toppings.

Savory little meatballs are served as tapas all over Spain, with toothpicks for spearing those tasty morsels and popping them in your mouth. They’re lovely served piping hot or at room temperature, so they make great party food.

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

This recipe turns a traditional Tuscan side dish into a summery main course with marinated chicken, red onions and fresh baguette – all threaded on a skewer and perfectly cooked on the grill.

For an extra dose of flavor, we looked to vadouvan, a mild French-style curry powder that usually contains shallots and garlic. You can find it at specialty spice shops and online, though any mild curry powder will work.

Zucchini noodles stand in for wheat noodles in this gluten and grain-free take on a pasta salad that’s packed to the brim with chickpeas, olives and feta.

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.

Crispy baked plantain chips and creamy cilantro sauce top this easy layered bowl for a variety 
of textures and a tropical salty-spicy, savory-sweet flavor combination.

Vodka brightens the flavor in this classic creamy tomato sauce, 
but you won’t taste the alcohol – it simmers off during cooking.

The meatballs are saucy, so you want to form the parchment into a bowl shape to keep the sauce from running onto the vegetables as they roast together in the same pan.

Korma is one of the mildest Indian curries out there, but we’ve kicked it up a notch with fiery fresh chiles. You can take the cayenne down to ¼ tsp if you prefer a slightly milder version. A combination of soaked and blended cashews and yogurt give this satisfying vegetarian main an ultra-creamy texture. Serve with whole-grain naan.

All it takes is 25 minutes and seven basic ingredients to whip up this healthy stir-fry.

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.

This vegetable-rich stir-fry is made even more nutrient-dense with the addition of kelp noodles, small noodles made from algae that are low in calories yet high in minerals

Rich in fiber and warming Moroccan spices, this flavorful stew makes a hearty meal when combined with a baked potato, cooked grains or a fresh side salad.

Make this ahead and have lunch on hand for several days - simply refrigerate salad and dressing separately and combine in the morning or right before eating.

The red enchilada sauce takes just minutes to make and adds a serious kick to this veggie lasagna.

You can use any type of mozzarella on these eggs Benny – fresh, hard or a smoked variety. Or you can skip the dairy and use a soft nut cheese.

Food blogger Sapana Chandra of Real + Vibrant shares one of her favorite clean recipes: Indian Aloo Gobi.

Coconut milk adds richness to this aromatic curry, chock-full of anti-inflammatory ingredients like turmeric and ginger. To switch things up, you can swap out the brown rice for an ancient grain such as quinoa or millet.

A quick homemade mint-cumin paste is rubbed over this whole-roasted fish. Orange slices and red onions baked along with the fish do double duty and are used to make a lovely green salad to accompany it. If you have microgreens on hand, they make a great garnish here.

A serving of fava beans offers a whopping 9 grams of fiber, which makes these legumes a perfect partner for lean lamb.

Sometimes known as Japanese pumpkin, kabocha squash has a rich, sweet flavor. If you can't find kabocha, substitute butternut squash.

This clean catfish recipe is coated in cornmeal and fried, but its naturally sweet flesh works perfectly with a simple sprinkling of spicy chile powder.

Gently cooking lean, firm mahi mahi in a warm bath of peppery extra-virgin olive oil gives the fish a wonderfully tender and silky texture.

Make your microbiome happy first thing in the morning – these sandwiches are brimming with probiotics from kefir and prebiotics from yellow onion and chives. If making them in advance, keep the eggs, sauce and pita separate and assemble before eating.

This hearty bean soup is brimming with veggies like celery, onion, carrot and zucchini.

Arame seaweed adds a touch of sweetness to these Asian-style meatballs. Serve as an appetizer with the spicy-sweet sauce on the side, or wrap in lettuce leaves and drizzle with the sauce for a light main. Garnish with cilantro and arame for an extra-pretty presentation.

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

This classic Mexican breakfast serves a crowd, making it a great option for busy families.

This enchilada-inspired casserole has a mild heat that's balanced by cooling yogurt. If you already have cooked chicken on hand, you can skip the first step - if doing so, you'll only need 2 cups broth.