Purée

Queso fresco is a soft, mild cheese that you’ll find in Mexican or Latin American markets. Alternatively, use a mild feta — it’s brinier and a bit more assertive but just as delicious.

Roasted poblano peppers pureed with cheese and Greek yogurt make an easy, creamy dip. Turn up the heat with jalapeños.

Make the most of your farmers’ market haul with this decadent 5-ingredient mousse that blends fresh strawberries with rich mascarpone cheese and whipping cream.

This energizing breakfast recipe from Dr. Mark Hyman's new cookbook, "Food, What the Heck Should I Cook?" will keep you revved from daybreak to lunch.

Grilled lobster tails served with street corn purée are delicious and decadent, and grilling them is super quick and easy!

Avocado is the star ingredient of these tacos. Just substitute avocados for taco shells for the perfect low-carb taco. Load with ground beef, cheese, and a dollop of sour cream and you have a delicious lunch or dinner.

We've taken the classic combo of grilled cheese and tomato soup and reinvented it. In our version, the grilled cheese is made into croutons and served on the soup — chop them larger or smaller depending on your preference.

Pinto beans lend body while also adding a dose of satiating protein and fiber to this spicy soup. Adapt the toppings to your taste — we love it with tangy pickled onions, but they are completely optional. Avocado, cilantro, jalapeños and radishes all make great toppers as well.

The secret to making this soup extra fast is frozen butternut squash — here, it's blended with coconut milk and an array of aromatic spices.

A creamy corn chowder in less than 30 minutes? It’s possible thanks to frozen and thawed corn kernels and a handful of flavorful 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.

The medley of fall vegetables combine to make a wonderfully warm and comforting soup.

The combination of whole canned tomatoes and tomato paste give this soup plenty of flavor without having to chop a single tomato. An arugula and ricotta salata topper adds peppery, salty notes and a nice change in texture.

Coffee cake doesn’t have to be understated – with whole-grain flour, flaxseeds and squash for added nutrition, plus an indulgent maple glaze drizzled over top, this cake will surely get noticed.

For intense wakame flavor, 
try this easy, one-step sauce. 
You can also use it to top steak, 
chicken or tofu.

Top these crepes with what you have–we love the combination of red cabbage, green onions, cilantro, avocado, toasted sesame seeds and a splash of sriracha!

Saucy chicken and vegetables are drizzled with a simple but flavorful olive and basil purée for a stunning dish that looks like it came out of a high-end restaurant – your family will never know that it’s actually quite straightforward to make!

Delicately sweet scallops are complemented perfectly by a sweet and sour caponata made of seasoned tomatoes, onions and raisins. Creamy cauliflower is a less starchy stand-in for mashed potatoes.

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

Our slightly browned scallops nestle on a bed of puréed peas, as satisfying in texture as they are nutritionally robust.